1st Edition

Food, Wine and China A Tourism Perspective

Edited By Christof Pforr, Ian Phau Copyright 2018
    316 Pages 55 B/W Illustrations
    by Routledge

    314 Pages 55 B/W Illustrations
    by Routledge

    The growth of the Chinese economy and the emergence of the Chinese middle class have fuelled the rapid expansion of China’s outbound tourism market, with many destinations around the world trying to capitalise on the opportunities created by the growing number of Chinese visitors. This book specifically focuses on the demand for food and wine tourism experiences by Chinese tourists, which in recent years has become an important constituent of destination competitiveness.

    Looking at the different ways in which individual destinations have responded to this increasing demand, this book provides a better understanding of the preferences, motivations and perceptions that underlie food and wine consumption by Chinese tourists. It also illustrates how food and wine tourism experiences have been used in a range of international destinations to specifically attract visitors from China. Including a range of case examples from the Asia-Pacific region and Europe, this book ultimately investigates the strategic directions adopted to guide destination development and marketing initiatives. Such a perspective provides a novel contribution to the still limited body of knowledge on China outbound tourism and will be of interest to upper level students, researchers and academics in Tourism and Hospitality.

    1. Food, wine and China: opportunities and challenges for tourism
    Christof Pforr and Ian Phau

    2. Food and wine tourism: challenges, issues and opportunities in the Chinese market
    C. Michael Hall

    3. Food and wine tourism in China
    Na Su, Bin Dai and Xiujuan Jin

    4. Chinese outbound tourists: food and beverages
    Wolfgang Georg Arlt

    5. Motivations underlying tourist food consumption
    Athena H.N. Mak

    6. Dining trajectories of Chinese tourists in Australia
    Richard, C. Y. Chang

    7. Developing Australia’s food and wine tourism toward the Chinese visitor market
    Songshan (Sam) Huang and Hailian Gao

    8. Food, wine and China: a tourism perspective from Western Australia
    Ross Dowling

    9. Are we China ready? A study of Western Australian hotels and Chinese tourists’ appetites
    Alfred Olgé, David Lamb and Stephen Fanning

    10. Preference for Australian premium wines in China: the effect of tourism
    Graham Ferguson, Isaac Cheah and Sean Lee

    11. China as an export market: the case of Western Australian wine
    Jeremy Galbreath, Grace Gao, Louis Geneste, Kristina Georgiou, Niki Hynes and Paull Weber

    12. Great Wall or red carpet? Challenges and opportunities for Australian wines in China
    Piyush Sharma

    13. Responses to Chinese tourists’ interest in wine and food: an Italian perspective
    Michael Volgger and Harald Pechlaner

    14. Wine tourists’ perspectives of ‘New World’ winescapes: Australia, USA and China
    Vanessa Ann Quintal, Ben Thomas, Yu-An Huang and Ian Phau

    15. The potential of wine tourism to enhance Chinese holidaymakers’ experiences in New Zealand: insights from Chinese ITOs
    Joanna Fountain

    16. At a crossroad: a study of Nyonya cuisine as intangible cultural heritage
    Nazaruddin Haji Hamit

    17. Moving forward: think 'dine and wine' with the Chinese tourists
    Ian Phau and Christof Pforr


    Christof Pforr is Discipline Leader (Tourism, Hospitality and Events), School of Marketing, Curtin University, Western Australia.

    Ian Phau is the Head of School of the School of Marketing at Curtin University, Western Australia.