Food tourism has emerged as a topic of increasing importance for many destinations yet despite this there is no book that directly focuses on the role of food tourism in regional development and implications for policy.
Food tourism has emerged as a topic of increasing importance for many destinations yet despite this there is no book that directly focuses on the role of food tourism in regional development and implications for policy.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
C. Michael Hall is a Professor at the University of Canterbury, New Zealand; Docent, University of Oulu, Finland; and Visiting Professor, Linnaeus University, Kalmar, Sweden. Co-editor of Current Issues in Tourism , he has wide-ranging research interests in tourism, policy, food and environmental history. Stefan Gössling is a Professor at the Department of Service Management, Lund University, and the School of Business and Economics, Linnaeus University, Kalmar, Sweden, and research coordinator at the Western Norway Research Institute's Research Centre for Sustainable Tourism. His research interests include tourism and climate change, tourism and development, mobility studies, renewable energy and low-carbon tourism, as well as climate policy and carbon trading.
Inhaltsangabe
Lists of illustrations List of Contributors Acknowledgements Part 1: Introduction 1. Food Tourism and Regional Development: An Introduction C. Michael Hall & Stefan Gössling Part 2: Local Food Systems, Tourism and Trajectories of Regional Development 2. Value creation in sustainable food networks: The role of tourism (Jan-Henrik Nilsson) 3. Developing regional food systems: A case study of restaurant-customer relationships in Sweden (Stefan Gössling & C. Michael Hall) 4. Growing tourism from the ground up: Drivers of tourism development in agricultural regions (Michelle Thompson & Bruce Prideaux) 5. The role of regional foods and food events in rural destination development: The case of Bario, Sarawak (Samuel Adeyinka-Ojo & Catheryn Khoo-Lattimore) 6. Local foods, rural networks, and tourism development: A comparative study between Michigan, USA and the North Midlands, Ireland (Cecilia Hegarty & Deborah Che) Part 3: The Cultural Economy of Food and Tourism 7. Japanese obsession to noodles and regional development: The Udon Noodle tourism phenomenon in Japan (Sangkyun Kim) 8. "Modernology", food heritage and neighbourhood tourism: The example of Sheung Wan, Hong Kong (Sidney C. H. Cheung & Jiting Luo) 9. Regional economic development through food tourism: The case of AsiO Gusto in Namyangju City, South Korea (Timothy Lee & Jang-Hyun Nam) 10. Consuming the rural and regional: The evolving relationship between food and tourism (Paul Cleave) 11. Food tourism and place identity in the development of Jamaica's rural culture economy (Ernest Taylor & Moya Kneafsey) 12. Gastronomy does not recognize political borders (Marisa Ramos Abascal) Part 4: Products, Regions and Regionality 13. Differences in wine tourism development: Description and illustrations from two Old World cases (Elsa Gatelier) 14. Does regionality matter? The experience in Ireland (John Mulcahy) 15. Craft beer, tourism and local development in South Africa (Christian M. Rogerson) 16.Cheese Tourism: local produce with protected designation of origin in the region of Galicia, Spain (Francesc Fusté Forné) Part 5: Barriers and Constraints 17. Barriers and constraints in the use of local foods in the hospitality sector (Hiran Roy, C. Michael Hall & Paul Ballantine) 18. Culinary collisions: The vision of local food use collides with daily restaurant practice (Lotte Wellton, Inger M. Jonsson & Ute Walter) Part 6: Conclusions 19 Conclusions: Food tourism and regional development - new localism or globalism? (Stefan Gössling & C. Michael Hall)
Lists of illustrations List of Contributors Acknowledgements Part 1: Introduction 1. Food Tourism and Regional Development: An Introduction C. Michael Hall & Stefan Gössling Part 2: Local Food Systems, Tourism and Trajectories of Regional Development 2. Value creation in sustainable food networks: The role of tourism (Jan-Henrik Nilsson) 3. Developing regional food systems: A case study of restaurant-customer relationships in Sweden (Stefan Gössling & C. Michael Hall) 4. Growing tourism from the ground up: Drivers of tourism development in agricultural regions (Michelle Thompson & Bruce Prideaux) 5. The role of regional foods and food events in rural destination development: The case of Bario, Sarawak (Samuel Adeyinka-Ojo & Catheryn Khoo-Lattimore) 6. Local foods, rural networks, and tourism development: A comparative study between Michigan, USA and the North Midlands, Ireland (Cecilia Hegarty & Deborah Che) Part 3: The Cultural Economy of Food and Tourism 7. Japanese obsession to noodles and regional development: The Udon Noodle tourism phenomenon in Japan (Sangkyun Kim) 8. "Modernology", food heritage and neighbourhood tourism: The example of Sheung Wan, Hong Kong (Sidney C. H. Cheung & Jiting Luo) 9. Regional economic development through food tourism: The case of AsiO Gusto in Namyangju City, South Korea (Timothy Lee & Jang-Hyun Nam) 10. Consuming the rural and regional: The evolving relationship between food and tourism (Paul Cleave) 11. Food tourism and place identity in the development of Jamaica's rural culture economy (Ernest Taylor & Moya Kneafsey) 12. Gastronomy does not recognize political borders (Marisa Ramos Abascal) Part 4: Products, Regions and Regionality 13. Differences in wine tourism development: Description and illustrations from two Old World cases (Elsa Gatelier) 14. Does regionality matter? The experience in Ireland (John Mulcahy) 15. Craft beer, tourism and local development in South Africa (Christian M. Rogerson) 16.Cheese Tourism: local produce with protected designation of origin in the region of Galicia, Spain (Francesc Fusté Forné) Part 5: Barriers and Constraints 17. Barriers and constraints in the use of local foods in the hospitality sector (Hiran Roy, C. Michael Hall & Paul Ballantine) 18. Culinary collisions: The vision of local food use collides with daily restaurant practice (Lotte Wellton, Inger M. Jonsson & Ute Walter) Part 6: Conclusions 19 Conclusions: Food tourism and regional development - new localism or globalism? (Stefan Gössling & C. Michael Hall)
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