Food and beverage tourism on islands / edited by Francesc Fusté-Forné, (Associate Professor, Department of Business, University of Girona, Spain) and Erik Wolf (Executive Director and Founder, World Food Travel Association, USA).

Format:

Book

Contributor:

Fusté-Forné, Francesc, editor.

Wolf, Erik, editor.

Edward Elgar Publishing, publisher.

Language:

English

Subjects (All):

Food tourism.

Genre:

Electronic books.

Physical Description:

1 online resource (232 pages)

Edition:

First edition.

Place of Publication:

Northampton : Edward Elgar Publishing, 2025.

Summary:

"This insightful book analyses the relationship between food, culture and tourism, highlighting the importance of islands as microcosms for understanding global culinary trends. It discusses how the gastronomic heritage and traditions of island communities should be protected and promoted, considering local economies and cultural and environmental sustainability. Francesc Fusté-Forné and Erik Wolf bring together leading experts who examine the cultural, historical and socioeconomic role of cuisine on islands, identifying key issues concerning agriculture, production and sustainability. They address a diverse range of examples from across the world, shedding light on the importance of marketing for creating positive food tourism experiences. The book delves into the evolution of island cuisines and the influence of local produce systems, proposing avenues for further research into tourism-based management. Food and Beverage Tourism on Islands is an essential resource for students and researchers in tourism and hospitality management and marketing as well as island studies. Its practical insights into the protection and promotion of food on islands are also beneficial for entrepreneurs and hospitality specialists"-- Provided by publisher.

Contents:

Contents: Introduction / Francesc Fusté-Forné and Erik Wolf

Part I: Understanding the role of islands in food and beverage tourism

1. Island delights: Exploring the culinary tapestry of fiji through food and beverage tourism / Dawn Gibson

2. Food landscape as the core of wallacea identity in indonesia / Amanda Katili Niode

3. The islands and the city: Peri-urban agriculture, food production, and sustainability in the Chinampas of xochimilco (mexico city) / F. Xavier Medina, José A. Vázquez Medina and Marco Covarrubias

4. Decolonizing the creole food scene in the seychelles tourism industry / Thérésia Penda Choppy and Cindy Georgette Moka

5. The creation of a 4.0 island cuisine in aruba / Gerald Kock

Part II: Management and marketing of island food tourism experiences

6. Maltese food culture: Tradition and modernity in a growing tourism market / Luca Nguyen

7. Eating singapore: The food scene of a multicultural island / Lionel Chee

8. Cod moves in mysterious ways: Merroir, a sense of pace / Ellen-Johanne Kvalsvik

9. Agrifood businesses and digital narratives on the island of menorca (balearic islands, Spain) / Marta Carvajal-Aparicio, Nela Filimon and Francesc Fusté-Forné

10. The slow progress of food tourism in timor-leste / Mark Panayiotis Notaras

Part III: Looking towards the future

11. 'Do you want fries with that?': Reflections on the relationship between pacific cuisine, tourism and sustainability / Tracy Berno

12. When remoteness becomes the attraction / Hjörtur Smárason

13. From farm to table and cable: The art of sharing hospitable island foodways in crete / Maria Hnaraki

14. Climate change and food tourism: Insight from the sicilian context / Donatella Privitera

15. The future of biocultural traditions and new challenges: Island cuisine in korea / Sun-Kee Hong

Conclusion / Francesc Fusté-Forné and Erik Wolf.

Notes:

Description based on print record.

ISBN:

9781035337019 (e-book)

Access Restriction:

Restricted for use by site license.