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The Routledge Handbook of Gastronomic Tourism

Edited by: Saurabh Kumar Dixit

Print publication date:  May  2021
Online publication date:  February  2019

Print ISBN:
eBook ISBN: 9781315147628
Adobe ISBN:

 Cite  Marc Record

Book description

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.

Table of contents

Chapter  1:  Gastronomic tourism Download PDF
Chapter  2:  Historical evolution of gastronomic tourism Download PDF
Chapter  3:  Modern gastronomy Download PDF
Chapter  4:  Gastronomy, culture and tourism in Ecuador Download PDF
Chapter  5:  Building a tourism destination using gastronomy through creative collaboration Download PDF
Chapter  6:  Gastronomic tourism Download PDF
Chapter  7:  The role of gastronomic tourism in rural development Download PDF
Chapter  8:  Transforming the terroir into a tourist destination Download PDF
Chapter  9:  Marketing destinations through gastronomy Download PDF
Chapter  10:  Exploring additional food and beverage activities of wine travelers  Download PDF
Chapter  11:  Having your cake and eating it Download PDF
Chapter  12:  Need recognition and motivation for gastronomic tourism Download PDF
Chapter  13:  Tourists’ perceptions and expectations for gastronomic experience Download PDF
Chapter  14:  Service quality and gastronomy Download PDF
Chapter  15:  A foodie’s perspective on gastronomic tourism Download PDF
Chapter  16:  Typologies of gastronomic and culinary travelers  Download PDF
Chapter  17:  Servicescape and gastronomic tourism Download PDF
Chapter  18:  Malaysian gastronomic tourism Download PDF
Chapter  19:  Gastronomic trails as service ecosystems Download PDF
Chapter  20:  Gastronomic performativities during festivals in Sariaya, Philippines Download PDF
Chapter  21:  The tourists’ gastronomic experience Download PDF
Chapter  22:  Sustainable gastronomic tourism Download PDF
Chapter  23:  Roles of local food in sustainable development Download PDF
Chapter  24:  Sustainable supply chains in gastronomic tourism Download PDF
Chapter  25:  Farmers’ markets in gastronomic tourism Download PDF
Chapter  26:  Community development through gastronomic tourism Download PDF
Chapter  27:  Heritage and authenticity in gastronomic tourism Download PDF
Chapter  28:  The roles of terroir, food and gastronomy in destination authenticity Download PDF
Chapter  29:  Local knowledge transfer in Hong Kong through gastronomy, agriculture and tourism Download PDF
Chapter  30:  Sustainable restaurant system and gastronomy Download PDF
Chapter  31:  Markets, festivals and shows Download PDF
Chapter  32:  Tourists’ lifestyle and foodservice tendencies in social media Download PDF
Chapter  33:  Digital platforms for collaborative gastronomy Download PDF
Chapter  34:  Marketing decision and customer reviews in gastronomic tourism Download PDF
Chapter  35:  Culinary mapping Download PDF
Chapter  36:  Digital marketing and gastronomic tourism Download PDF
Chapter  37:  Mobile applications to promote gastronomic tourism Download PDF
Chapter  38:  Online reputation management for gastronomic tourism Download PDF
Chapter  39:  How do gastronomic blogs affect the consumer’s decision? Download PDF
Chapter  40:  Slow food movement  Download PDF
Chapter  41:  The “worlds approach” to gastronomic tourism: The case of wine tourism in Japan Download PDF
Chapter  42:  Food routes, trails and tours Download PDF
Chapter  43:  Organic foods and gastronomic tourism Download PDF
Chapter  44:  Edible insect gastronomy Download PDF
Chapter  45:  Craft drinks tourism worldwide and in Northern Ireland Download PDF
Chapter  46:  Street food and gastronomic tourism Download PDF
Chapter  47:  Halal food and Muslim tourists Download PDF
Chapter  48:  Native foods and gastronomic tourism Download PDF
Chapter  49:  Symbolic and sociocultural interpretation of tea tourism in India Download PDF
Chapter  50:  Senior travelers Download PDF
Chapter  51:  Gastronomic festivals and events Download PDF
Chapter  52:  Wine tourism and gastronomy Download PDF
Chapter  53:  Intellectual property rights in gastronomic tourism Download PDF
Chapter  54:  Gastronomic tourism and media Download PDF
Chapter  55:  Alternative food networks and gastronomy Download PDF
Chapter  56:  Geographical indications and tourism destinations Download PDF
Chapter  57:  Celebrity chefs and luxury hotels Download PDF
Chapter  58:  Gastronomic tourism innovations Download PDF
Chapter  59:  Synergies in food, wine, culture and tourism Download PDF
Chapter  60:  Conclusion Download PDF
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