UID:
almafu_9959228303102883
Format:
1 online resource (253 p.)
ISBN:
1-134-48058-X
,
0-203-29495-5
,
1-134-48059-8
,
1-280-18034-X
,
0-203-21861-2
Series Statement:
Routledge advances in tourism ; 11
Content:
In recent years, a growing emphasis has been placed on tourism experiences and attractions related to food. In many cases eating out while on holiday includes the 'consumption' of a local heritage, comparable to what is experienced when visiting historical sites and museums.Despite this increasing attention, however, systematic research on the subject has been nearly absent. Tourism and Gastronomy addresses this by drawing together a group of international experts in order to develop a better understanding of the role, development and future of gastronomy and culinary heritage in
Note:
Description based upon print version of record.
,
Book Cover; Title; Contents; List of illustrations; List of contributors; Preface; Acknowledgements; Gastronomy: an essential ingredient in tourism production and consumption?; A typology of gastronomy tourism; Demand for the gastronomy tourism product: motivational factors; Gastronomy as a tourist product: the perspective of gastronomy studies; Tourism as a force for gastronomic globalization and localization; On the trail of regional success: tourism, food production and the Isle of Arran Taste Trail
,
'A Taste of Wales Blas Ar Gymru': institutional malaise in promoting Welsh food tourism productsSustainable gastronomy as a tourist product; Gastronomy and intellectual property; The route to quality: Italian gastronomy networks in operation; The changing nature of the relationship between cuisine and tourism in Australia and New Zealand: from fusion cuisine to food networks; Regional food cultures: integral to the rural tourism product?; Still undigested: research issues in tourism and gastronomy; Index
,
English
Additional Edition:
ISBN 0-415-51099-6
Additional Edition:
ISBN 0-415-27381-1
Language:
English
DOI:
10.4324/9780203218617
