Handbook on food tourism / edited by Eerang Park (Vice-Chancellor's Research Fellow and Senior Lecturer of Tourism) and Sangkyun Kim (Associate Professor of Tourism, School of Business and Law, Edith Cowan University, Australia).

Format:

Book

Contributor:

Park, Eerang, editor.

Kim, Sangkyun, editor.

Edward Elgar Publishing, publisher.

Series:

Research handbooks in tourism

Language:

English

Subjects (All):

Food tourism--Handbooks, manuals, etc.

Food tourism.

Food tourism--Social aspects.

Genre:

Electronic books.

Physical Description:

1 online resource (328 pages)

Place of Publication:

Northampton : Edward Elgar Publishing, 2024.

Summary:

"This Handbook on Food Tourism provides an overview of the past, present, and future of research traditions, perspectives, and concerns about the food tourism phenomenon. Taking a multidisciplinary approach, it contributes to the historical and anthropological understanding of the nexus between food, society, and tourism that underpins the divergent business and marketing efforts in tourism today. Expert contributors from across the globe not only explore the theoretical and conceptual foundations of food tourism research, but also address the significance of the multistakeholder nature of tourism in the context of food tourism development. Chapters present empirical research using quantitative and qualitative methods, conceptual papers and critical literature reviews employing archival research methods and informetric mapping, and analysis of secondary data from social, political, and environmental sources. Rich with information and data about diverse socio-cultural and environmental issues, this Handbook consolidates knowledge on the studies of food tourism from around the world and provides a vision for future research. Covering the breadth of food tourism research, this Handbook will be a fundamental reference work for researchers, academics, and students in tourism management, human geography, social and cultural geography, and business and management. It will similarly appeal to professionals, local authorities, and local food and tourism industries and businesses"-- Provided by publisher.

Contents:

Contents: Foreword

1. Introduction: The endless journey through our imagined curiosities, our tasteful stories / Eerang Park and Sangkyun Kim

Part I. (re)thinking and (re)evaluating food tourism

2. Festivals as culinary tourism destinations and attractions / Lucy M. Long

3. Building an imagined sense of place and resurrecting memories with food tourism / Sally Everett

4. Characteristics of place for food destinations: A foodscape perspective / Andy Widyanta and Eerang Park

5. Zorba's kitchen: Consuming greekness in tourist-oriented restaurants in greece / Michal Rozanis and Nir Avieli

6. Food for thought: Tourism, eating and the consequences of everyday decisions / Tracy Berno

7. There's no place like food: Instant noodles, instant elsew(here) / Desmond Wee

Part II. Food tourism development and stakeholders

8. The notion of local in rural food tourism: Insights from the Swedish context / Josefine Östrup Backe

9. Regenerative practices and the local turn: Food tourism in rural regional context / Maree Gerke, Can-Seng Ooi and Heidi Dahles

10. Cultural innovation of chefs and food tourism development: The case of South Africa / Hennie Fisher and Gerrie du Rand

11. Rethinking the importance of food tourism to destination sustainability: A supply-side discussion of noodle experiences in suzhou / Denian Cheng, Joanna Fountain, Christopher Rosin and Xiaomeng Lucock

Part III. Trends, innovations, and new food tourism attractions

12. The homeland of sanuki udon: Unconsolidated placemaking processes in a food tourism destination / Kyungjae Jang, Sangkyun Kim and Timo Thelen

13. From a newspaper page to a must-visit food tourism attraction / Francesc Fusté-Forné

14. Novelty experiences as food tourism attractions in Japan / David J. Telfer and Atsuko Hashimoto

15. From watching to eating: Food tourism perspectives on Japan's ama divers and their catches / Timo Thelen

16. Learning to eat and eating to learn: Unpacking co-created tourism experiences at a wild food festival / Ingrid Kajzer Mitchell and Will Low

17. Evaluating the value creation of memorable or extraordinary gastronomic tourism experiences: A case study approach / Paul Strickland and Kim M. Williams

Part IV. Prospects and outlooks for next generation of food tourism

18. Food taste experiences and gastrophysics: Gender matters? / Sangkyun Kim, Min Xu and Eerang Park

19. Adapting the luxury gastronomic experience to the new post-crisis scenario from a resilience approach / Rocío González-Sánchez, Sara Alonso-Muñoz, María Torrejón-Ramos, Fernando E. García-Muiña and María-Sonia Medina-Salgado

20. What we know of food tourism: Systematic review of the literature using informetric analysis and directions for future research / Eerang Park, Sangkyun Kim and Anton Klarin

Index.

Notes:

Includes bibliographical references and index.

ISBN:

9781803924175 (e-book)

Access Restriction:

Restricted for use by site license.