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The Routledge Handbook Of Gastronomic Tourism

Edited by: Dixit Saurabh Kumar

Print publication date:  February  2019
Online publication date:  February  2019

Print ISBN: 9781138551558
eBook ISBN: 9781315147628
Adobe ISBN:

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Book description

<I> <P>The Routledge Handbook of Gastronomic Tourism </I>explores the rapid transformations that have affected the interrelated areas of gastronomy, tourism and society, shaping new forms of destination branding, visitor satisfaction, and induced purchase decisions. This edited text critically examines current debates, critical reflections of contemporary ideas, controversies and queries relating to the fast-growing niche market of gastronomic tourism. </P> <P>This comprehensive book is structured into six parts. Part I offers an introductory understanding of gastronomic tourism; Part II deals with the issues relating to gastronomic tourist behavior; Part III raises important issues of sustainability in gastronomic tourism; Part IV reveals how digital developments have influenced the changing expressions of gastronomic tourism; Part V highlights the contemporary forms of gastronomic tourism; and Part VI elaborates other emerging paradigms of gastronomic tourism.</P> <P>Combining the knowledge and expertise of over a hundred scholars from thirty-one countries around the world, the book aims to foster synergetic interaction between academia and industry. Its wealth of case studies and examples make it an essential resource for students, researchers and industry practitioners of hospitality, tourism, gastronomy, management, marketing, consumer behavior, business and cultural studies.</P>

Table of contents

Prelims Download PDF
Introduction Download PDF
Chapter  1:  Gastronomic tourism Download PDF
Chapter  2:  Historical evolution of gastronomic tourism Download PDF
Chapter  3:  Modern gastronomy Download PDF
Chapter  4:  Gastronomy, culture and tourism in Ecuador Download PDF
Chapter  5:  Building a tourism destination using gastronomy through creative collaboration Download PDF
Chapter  6:  Gastronomic tourism Download PDF
Chapter  7:  The role of gastronomic tourism in rural development Download PDF
Chapter  8:  Transforming the terroir into a tourist destination Download PDF
Chapter  9:  Marketing destinations through gastronomy Download PDF
Chapter  10:  Exploring additional food and beverage activities of wine travelers Download PDF
Chapter  11:  Having your cake and eating it Download PDF
Chapter  12:  Need recognition and motivation for gastronomic tourism Download PDF
Chapter  13:  Factors affecting tourists’ food consumption Download PDF
Chapter  14:  Tourists’ perceptions and expectations for gastronomic experience Download PDF
Chapter  15:  Service quality and gastronomy Download PDF
Chapter  16:  A foodie’s perspective on gastronomic tourism Download PDF
Chapter  17:  Typologies of gastronomic and culinary travelers Download PDF
Chapter  18:  Servicescape and gastronomic tourism Download PDF
Chapter  19:  Malaysian gastronomic tourism Download PDF
Chapter  20:  Gastronomic trails as service ecosystems Download PDF
Chapter  21:  Gastronomic performativities during festivals in Sariaya, Philippines Download PDF
Chapter  22:  The tourists’ gastronomic experience Download PDF
Chapter  23:  Sustainable gastronomic tourism Download PDF
Chapter  24:  Roles of local food in sustainable development Download PDF
Chapter  25:  Sustainable supply chains in gastronomic tourism Download PDF
Chapter  26:  Farmers’ markets in gastronomic tourism Download PDF
Chapter  27:  Community development through gastronomic tourism Download PDF
Chapter  28:  Heritage and authenticity in gastronomic tourism Download PDF
Chapter  29:  The roles of terroir, food and gastronomy in destination authenticity Download PDF
Chapter  30:  Local knowledge transfer in Hong Kong through gastronomy, agriculture and tourism Download PDF
Chapter  31:  Sustainable restaurant system and gastronomy Download PDF
Chapter  32:  Markets, festivals and shows Download PDF
Chapter  33:  Tourists’ lifestyle and foodservice tendencies in social media Download PDF
Chapter  34:  Digital platforms for collaborative gastronomy Download PDF
Chapter  35:  Marketing decision and customer reviews in gastronomic tourism Download PDF
Chapter  36:  Culinary mapping Download PDF
Chapter  37:  Digital marketing and gastronomic tourism Download PDF
Chapter  38:  Mobile applications to promote gastronomic tourism Download PDF
Chapter  39:  Online reputation management for gastronomic tourism Download PDF
Chapter  40:  How do gastronomic blogs affect the consumer’s decision? Download PDF
Chapter  41:  Slow food movement Download PDF
Chapter  42:  The “worlds approach” to gastronomic tourism: The case of wine tourism in Japan Download PDF
Chapter  43:  Food routes, trails and tours Download PDF
Chapter  44:  Organic foods and gastronomic tourism Download PDF
Chapter  45:  Edible insect gastronomy Download PDF
Chapter  46:  Craft drinks tourism worldwide and in Northern Ireland Download PDF
Chapter  47:  Street food and gastronomic tourism Download PDF
Chapter  48:  Halal food and Muslim tourists Download PDF
Chapter  49:  Native foods and gastronomic tourism Download PDF
Chapter  50:  Symbolic and sociocultural interpretation of tea tourism in India Download PDF
Chapter  51:  Senior travelers Download PDF
Chapter  52:  Gastronomic festivals and events Download PDF
Chapter  53:  Wine tourism and gastronomy Download PDF
Chapter  54:  Intellectual property rights in gastronomic tourism Download PDF
Chapter  55:  Gastronomic tourism and media Download PDF
Chapter  56:  Alternative food networks and gastronomy Download PDF
Chapter  57:  Geographical indications and tourism destinations Download PDF
Chapter  58:  Celebrity chefs and luxury hotels Download PDF
Chapter  59:  Gastronomic tourism innovations Download PDF
Chapter  60:  Synergies in food, wine, culture and tourism Download PDF
Chapter  61:  Conclusion Download PDF
Index Download PDF
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