Food, Wine and China: A Tourism Perspective, 1st Edition (Hardback) book cover

Food, Wine and China

A Tourism Perspective, 1st Edition

Edited by Christof Pforr, Ian Phau


302 pages | 55 B/W Illus.

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Hardback: 9781138732254
pub: 2018-05-23
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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.

Table of Contents

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

About the Editors

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.

About the Series

Routledge Studies of Gastronomy, Food and Drink

This groundbreaking series focuses on cutting edge research on key topics and contemporary issues in the area of gastronomy, food and drink to reflect the growing interest in these as academic disciplines as well as food movements as part of economic and social development. The books in the series are interdisciplinary and international in scope, considering not only culture and history but also contemporary issues facing the food industry, such as security of supply chains. By doing so the series will appeal to researchers, academics and practitioners in the fields of gastronomy and food studies, as well as related disciplines such as tourism, hospitality, leisure, hotel management, cultural studies, anthropology, geography and marketing.

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism
TRAVEL / General