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Food and wine are vital components of the tourism experience, and are increasingly being seen as prime travel motivators in their own right. Food Tourism Around The World: Development, Management and Markets offers a unique insight into this phenomenon, looking at the interrelationship between food, the tourism product and the tourist experience. Using international case studies and examples from Europe, North America, Australasia and Singapore, Food Tourism Around The World: Development, Management and Markets discusses the development, range and repurcussions of the food tourism phenomenon. The multi-national contributor team analyses such issues as: * the food tourism product * food tourism and consumer behaviour * cookery schools - educational vacations * food as an attraction in destination marketing Ideal for both students and practioners, the book represents the most comprehensive and wide-ranging treatment yet of this recent development in tourism.
C. Michael Hall, Liz Sharples, Richard Mitchell, Niki Macionis, Brock Cambourne
Chapter 1 The Consumption of Experiences or the Experience of Consumption? An Introduction to the Tourism of Taste, C. Michael Hall, Liz Sharples; Chapter 2 Consuming Placesthe Role of Food, Wine and Tourism in Regional Development, C. Michael Hall, Richard Mitchell, Liz Sharples; Chapter 3 Consuming Tourists: Food Tourism Consumer Behaviour, Richard Mitchell, C. Michael Hall; Chapter 4 The Demand For Halal Food Among Muslim Travellers In New Zealand, Melissa Wan Hassan, C. Michael Hall; Chapter 5 The World Of Cookery-School Holidays, Liz Sharples; Chapter 6 The Lure of Tea: History, Traditions and Attractions, Lee Joliffe; Chapter 7 Food and Tourism in Papua New Guinea, Geoffrey Le Grys, Peter Van Fleet; Chapter 8 Food Trails in Austria, Kim Meyer-Czech; Chapter 9 Food Tourism in the Niagara Region, David J. Telfer, Atsuko Hashimoto; Chapter 10 The Lure of Food, John Selwood; Chapter 11 The Bluff Oyster Festival and Regional Economic Development, Kristy Rusher; Chapter 12 Food Tourism in the Peak District National Park, England, Liz Sharples; Chapter 13 Valorizing through Tourism in Rural Areas, Jane F. Eastham; Chapter 14 Restaurants and Local Food in New Zealand, Angela Smith, C. Michael Hall; Chapter 15 Linking Food, Wine and Tourism, Brock Cambourne, Niki Macionis; Chapter 16 Managing Food and Tourism Developments, Steven Boyne, Derek Hall; Chapter 17 New Global Cuisine, Rsario Scarpato, Roberto Daniele; Chapter 18 The Experience of Consumption or the Consumption of Experiences? Challenges and Issues in Food Tourism, C. Michael Hall, Liz Sharples, Angela Smithcon;
