Culinary Tourism
Download Culinary Tourism full books in PDF, epub, and Kindle. Read online free Culinary Tourism ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
| Author | : Lucy M. Long |
| Publisher | : University Press of Kentucky |
| Total Pages | : 520 |
| Release | : 2013-07-24 |
| Genre | : Travel |
| ISBN | : 0813143780 |
“Well-researched and original” essays on the intersection between food and adventure (Publishers Weekly). Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book’s contributors examine the many intersections of food, culture, and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication—whether they’re trying out a new kind of ethnic restaurant in their own town or the native cuisine of a place far from home. Editor Lucy Long explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also shows how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances that allow for adventurous eating. “Contributors to the book are widely recognized food experts who encourage readers to venture outside the comforts of home and embark on new eating experiences.” —Lexington Herald-Leader
| Author | : Lucy M. Long |
| Publisher | : University Press of Kentucky |
| Total Pages | : 328 |
| Release | : 2004-01-01 |
| Genre | : Cooking |
| ISBN | : 9780813122922 |
Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication. Editor Lucy explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also show how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances for adventurous eating.
| Author | : Ian Yeoman |
| Publisher | : Channel View Publications |
| Total Pages | : 356 |
| Release | : 2015-07-06 |
| Genre | : Business & Economics |
| ISBN | : 184541540X |
This book presents a systematic and pattern-based explanation of food tourism, focusing on how and why change could occur and what the implications could be. In the future will food tourism involve food grown in the laboratory or a more authentic experience associated with place and history? The book’s approach to the future has focused on explanation; the contributors look for the causes, trends and theoretical concepts that explain change, thus attempting to justify and explore the future. Scenarios are used to explore alternative futures and the book examines the implications for the future of food tourism and highlights future research avenues. This book is primarily aimed at postgraduate students and researchers in the field of tourism studies.
| Author | : Erik Wolf |
| Publisher | : Kendall Hunt Publishing Company |
| Total Pages | : 59 |
| Release | : 2006 |
| Genre | : Business & Economics |
| ISBN | : 9780757526770 |
| Author | : John Stanley |
| Publisher | : CABI |
| Total Pages | : 261 |
| Release | : 2014-12-16 |
| Genre | : Business & Economics |
| ISBN | : 1780645015 |
The fastest growth in tourism is the culinary sector. Covering farmers markets, taste tours, agri-entertainment, glamping, restaurants, farm shops and more, food tourism has become both an important part of holidaying and a purpose in itself. With growth occurring in most developed countries and tourists searching out culinary tourism throughout the world, this book provides an overall direction to the development of food tourism and a section on the future of this trend.
| Author | : Eerang Park |
| Publisher | : Springer |
| Total Pages | : 225 |
| Release | : 2019-02-01 |
| Genre | : Business & Economics |
| ISBN | : 9811336245 |
This book draws together empirical research across a range of contemporary examples of food tourism phenomenon in Asia to provide a holistic picture of their role and influence. It encompasses case studies from around the pan-Asian region, including China, Japan, South Korea, Thailand, Singapore, Vietnam, and India. The book specifically focuses on and explicitly includes a variety of perspectives of non-Western and Asian research contexts of food tourism by bringing multidisciplinary approaches to food tourism research and wider evidence of food and tourism in Asia.
| Author | : C. Michael Hall |
| Publisher | : Routledge |
| Total Pages | : 385 |
| Release | : 2004-02-18 |
| Genre | : Business & Economics |
| ISBN | : 1136402497 |
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.
| Author | : World Tourism Organization (Unwto) |
| Publisher | : |
| Total Pages | : 96 |
| Release | : 2019-05-06 |
| Genre | : Business & Economics |
| ISBN | : 9789284420902 |
This report looks at the concept of gastronomy tourism in Japan and shows that activities of gastronomy tourism are being undertaken across the nation. It features 18 case studies, from local Sake breweries to hotel trains, showing how Japan has achieved turning gastronomy tourism into a tool for development, inclusion and regional integration.
| Author | : Sally Everett |
| Publisher | : SAGE |
| Total Pages | : 648 |
| Release | : 2016-04-12 |
| Genre | : Business & Economics |
| ISBN | : 1473965950 |
Dedicated to the growing field of food and drink tourism and culinary engagement, Sally Everett offers a multi-disciplinary approach to the subject, embracing theories and examples from numerous subject disciplines. Through a combination of critical theory reflections, real-life case studies, media excerpts and activities, examples of food and drink tourism around the world as well as a focus on employability, Food and Drink Tourism provides a comprehensive & engaging resource on the growing trend of food motivated travel & leisure. Suitable for any student studying tourism, hospitality, events, sociology, marketing, business or cultural studies.
| Author | : Saurabh Kumar Dixit |
| Publisher | : Routledge |
| Total Pages | : 610 |
| Release | : 2019-02-01 |
| Genre | : Business & Economics |
| ISBN | : 1351375946 |
The Routledge Handbook of Gastronomic Tourism 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. 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. 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.
