Authenticity and Experience in Sustainable Food Tourism

Authored by: Sonia Ferrari , Monica Gilli

The Routledge Handbook of Sustainable Food and Gastronomy

Print publication date:  May  2015
Online publication date:  June  2015

Print ISBN: 9780415702553
eBook ISBN: 9780203795699
Adobe ISBN: 9781134457335

10.4324/9780203795699.ch29

 Download Chapter

 

Abstract

The aim of this paper is to analyze the practices of sustainable food tourism in Italy. In recent years, food sustainability has found in tourism practice an important channel for promoting and developing itself (Everett and Aitchison, 2008; Sims, 2009). Also, in the past, food tourism was an established practice in Italy, but only in recent years have relations with sustainability been defined more clearly. This alliance between food and sustainability principles has given a different direction to food tourism.

 Cite
Search for more...
Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.