1st Edition

Food and Agricultural Tourism Theory and Best Practice

By Susan Slocum, Kynda Curtis Copyright 2018
    262 Pages 88 B/W Illustrations
    by Routledge

    262 Pages 88 B/W Illustrations
    by Routledge

    This book fills a gap in the growing academic discipline of food and agricultural tourism, offering the first multidisciplinary approach to food tourism and the role it plays in economic development, destination marketing, and gastronomic exploration. It provides a comprehensive introduction to the discipline by considering food tourism in connection with both cultural values and important issues in agriculture, food consumption and safety, and rural heritage and sustainability.

    The book is divided into four Parts. Part I defines the elements of food tourism and explains its relationship with sustainability. Part II provides an overview of rural development and demonstrates the impact of industrialization and globalization on eating habits. Part III focuses on food tourism studies and market segmentation techniques to help students understand customer needs regarding food tourism products. Finally, Part IV looks at the financial, policy, and legal requirements relating to food tourism development, providing hands-on tools for students entering food tourism businesses or industries.

    Complemented by a wide range of international case studies, key definitions, and study questions, Food and Agricultural Tourism is essential reading for students of tourism, geography, and economic development studies.

    Part I: Food Tourism and Sustainable Rural Development

    Chapter 1: Tourism, Agriculture and Rural Economic Development

    Chapter 2: Food Tourism and Sustainable Communities

    Chapter 3: Food Tourism Offerings

    Part II: Evolution of Agriculture and Importance of Food in Contemporary Culture

    Chapter 4: Globalizing Agriculture to Feed the World

    Chapter 5: Rural Landscapes, Heritage, and Economic Development

    Chapter 6: Modern Food Movements

    Part III: Food Tourism Markets and Targeted Destination Design

    Chapter 7: Characterizing the Food Tourist

    Chapter 8: Identifying Food Tourism Markets

    Chapter 9: Developing a Food Tourism Destination

    Part IV: Food Tourism Policy and Practice

    Chapter 10: Food Tourism Policy and Governance

    Chapter 11: Safety in Food Tourism Operations

    Chapter 12: Devising the Food Tourism Product


    Susan L. Slocum is an Assistant Professor in the Department of Tourism and Event Management at George Mason University, Manassas, Virginia. Sue has worked on regional planning and development for 15 years and worked with rural communities in Tanzania, the United Kingdom, and the United States. Her primary focus is on rural sustainable development, policy implementation, and food tourism, specifically working with small businesses and communities in less advantaged areas. Sue received her doctoral education from Clemson University and has worked at the University of Bedfordshire, UK, and Utah State University.

    Kynda R. Curtis is a Professor and Extension Agriculture and Food Marketing Specialist in the Department of Applied Economics at Utah State University, Logan, Utah. She received her Ph.D. in Economics from Washington State University in 2003. Her research interests include international agriculture/food marketing, consumer demand for specialty foods, and behavioral economics. As an Extension Specialist, Dr. Curtis assists small-scale growers in developing new markets for their products and assessing the feasibility of new products and value-added processes. Dr. Curtis has received several awards including Extension group program awards from the Agricultural and Applied Economics Association (AAEA) and the Western Agricultural Economics Association (WAEA) and the AAEA Presidential Recognition Award.

    "This is a novel new textbook, which fills a void in the emerging global and multidisciplinary field of agricultural and food tourism. This is an essential resource for students, from a variety of backgrounds, wishing to gain a broad understanding of the concepts, evolution and drivers of agricultural and food tourism, as well as related issues and opportunities for agribusinesses and governments interested in economic development. The international case studies provide interesting examples of agritourism across the globe, and include helpful insights into challenges faced by agritourism enterprises and the policymakers supporting food tourism regions."

    Wendy Umberger, Professor, Executive Director, Centre for Global Food & Resources at the University of Adelaide, Australia