Contemporary Advances in Food Tourism Management and Marketing

Herausgeber: Fusté-Forné, Francesc; Wolf, Erik

• Gebundenes Buch

Produktbeschreibung

This comprehensive, multidisciplinary and expert-led book provides insight into the most current and insightful topics within food and beverage tourism practice and research, elaborated by leading researchers and practitioners in the field.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 248
• Erscheinungstermin: 15. Februar 2023
• Englisch
• Abmessung: 234mm x 156mm x 16mm
• Gewicht: 553g
• ISBN-13: 9781032252841
• ISBN-10: 1032252847
• Artikelnr.: 66739432

Autorenporträt

Francesc Fusté-Forné is a Professor and Researcher at the Department of Business, University of Girona. He holds a PhD in Tourism (University of Girona) and a PhD in Communication (Ramon Llull University). His research is focused on food and rural marketing and tourism. Particularly, he has studied the connections between authenticity, food heritages and identities, landscapes and landscapers, regional development, rural activities, street food and tourist experiences. He also conducts applied research on the role of gastronomy in relation to mass media and as a driver of social changes. He has extensively published about these topics. Erik Wolf is the founder of the culinary travel trade industry, and Executive Director of the World Food Travel Association, the world's leading authority on food and beverage tourism. He is the publisher of Have Fork Will Travel (a practical handbook for our industry), author of Culinary Tourism: The Hidden Harvest, and is also a highly sought strategist and speaker around the world on gastronomy tourism. He has been featured in The New York Times, Newsweek, Forbes, and on CNN, Sky TV, the BBC, the Australian Broadcasting Corporation, PeterGreenberg.com and other leading media outlets.

Inhaltsangabe

0. Introduction Part 1 - Setting the Stage. 1. Cuisine: A Manifestation of
Culture 2. The Role of Creators, Makers & Other Entrepreneurs 3.
Challenging Consumer Culinary Expectations 4. Challenging Consumer Culinary
Expectations Part 2 - From Home to Media 5.  Food as High Touch: on
Gastronomy, Commensality, Heritage, Travel, and Tourism 6.  Food as High
Tech  7. The Influence of Media on Food Travel  8. The Role of Digital
Marketing in the Future of Food Tourism  Part 3 - Important Old and New
Influences 9.  Sustainability Issues at the Local Level  10. Responsibility
& Sustainability: Everything Has Changed  11. Culinary Culture,
Co-creation & the Sharing Economy  12. Health & Safety Issues in Food &
Beverage Tourism  Part 4: Looking Towards the Future  13.  The Changing
Face of Gourmet Tourism  14.  Elevating Gastrodiplomacy's Role in Marketing
Identity. Can a Nation's Food be a Brand?  15.  The Double-Edged Role of
Cuisine in both Research and Practice  16.  What's in Store for Food &
Beverage Tourism in the Coming 10 Years?  Conclusion.