1st Edition
International Case Studies in Food Tourism
Case 1. The power of collaboration: Basque Culinary Center and the gastronomic ecosystem
Izaskun Zurbitu-Aldama, Adela Balderas-Cejudo, and Anaïs Iglesias Sánchez
Case 2. Integration of local products into the hospitality system: Opportunities and challenges in rural Hungary
Bence Csapody and Melanie Kay Smith
Case 3. Food tourism through the lens of the tourism planning process: The case of Slovenia
Alfonso Cerezo-Medina, Anna Garashchuk and Maja Borlinič Gačnik
Case 4. How to facilitate food heritage-based networks for developing food tourism products
Chiara Massacesi, Brent Lovelock and Anna Carr
Case 5. The role of destination food image in shaping tourist perceptions and enhancing destination branding
Mun Yee Lai
Case 6. Public–private partnership as a tool for the design and marketing of food and wine tourism experiences
David Mora
Case 7. Time to rethink sustainability in food tourism: Designing waste-free experiences in destinations
Zhenxian Piao and Bendegul Okumus
Case 8. An integrated methodology for food tourism strategies in rural areas
Vittoria Pilone, Naomi di Santo and Roberta Sisto
Case 9. Effective food-related destination marketing: Signature dish vs. signature ingredient
Andreas H. Zins
Case 10. Place identity and food and wine as synergistic tourist attractions: A case study of Mount Etna, Italy
Donatella Privitera and Enrica Polizzi di Sorrentino
Case 11. Rural food tourism in Rubielos De Mora, Spain: Exploring wine and truffle tasting
Paula Simó-Tomás
Case 12. Post-COVID impact of digital influencers in West Bengal’s food tourism
Rinzing Lama and Debagni Sarkhel
Case 13. Consumption stages and memories through journey mapping in food tourism: Arqueogastronomía
Alfonso Cerezo-Medina
Case 14. Food-related value creation through heritage buildings and coffee tourism
Amnaj Khaokhrueamuang, Lee Jolliffe, Songsuk Boonthawong, Netdao Wuttiin and Pairach Piboonrungroj
Case 15. Historaunts and culinary heritage
Ateş Gül Ergun, Nour Afiouni and Burak Çetiner
Case 16. Crafting cider experiences: Expanding a business through food tourism
Stephanie Ashford and Francesc Fusté-Forné
Case 17. Monastery-produced alcoholic beverages and culinary products in food tourism
Maja Borlinič Gačnik
Case 18. Plant-based food movement and eco-friendly temple food in tourism development
Anne H.J. Lee
Case 19. Flourishing in food tourism: Designing business models that are fit for the future
Camilo Montoya-Guevara and Trevor Jonas Benson
Case 20. Catstanbul: An image icon for a destination becomes a concern for restaurants
Işıl Özgen
Case 21. Sustainability promotion in fine-dining restaurants
Yuying Huang and Sara Naderi Koupaei
Case 22. Virtual visits to restaurants in Finland: Developing sustainability communication through digital information
Minna Sipponen and Malla Alatalo
Case 23. Exploring the food tourism experiences of pop culture-themed restaurants
Burak Çetiner, Ateş Gül Ergun, Aylin Çalişkan and Nour Afiouni
Case 24. Customer expectations of authenticity in ethnic-themed restaurants
Manolya Aksatan Kaplanseren and Gürhan Aktaş
Case 25. Nanyang coffee brands in Singapore: Competitiveness and market position
Kuan-Huei Lee
Case 26. Food neophobia: Eating Liuzhou River snail rice noodles
Shen Lin, Ja Young (Jacey) Choe and Isaac Nana Kofi Asare
Case 27. Exploring the golden liquid myth of olive oil as a tourism resource
Betül Öztürk
Case 28. Understanding sensorial properties of olive oil
Betül Öztürk
Biography
Aise Kim is Senior Lecturer in Tourism and Event Management at the University of South Australia, City West Campus, Adelaide. She has completed her PhD in tourism management at the University of Surrey, UK. Her research interests include destination management, food and wine tourism, festival tourism, tourism impacts and sustainability. Dr Kim has been involved in several local and international research projects with a focus of both Australian tourism industry sectors as well as international case studies including UK, Italy, China, Indonesia and Korea. She is a recipient of Australia–Indonesia Institute grant and Australia–Korea Foundation grant, which focus on community-based education and sustainable food tourism development.
Gürhan Aktaş is a professor at the Department of Tourism Management, Faculty of Business, Dokuz Eylul University, Türkiye. He holds PhD in tourism marketing from Bournemouth University, UK. He delivers both undergraduate and postgraduate courses in the fields of destination management, event management and tourism marketing. He has authored academic publications on marketing tourist destinations, visitor attractions and events, and is a co-editor of the International Case Studies in Tourism Series by Routledge.
Metin Kozak holds PhD degree from Sheffield Hallam University, UK. As a research fellow, Metin was affiliated with the University of Namur (Belgium) and as visiting professor at Hong Kong Polytechnic University (SAR China) and Bournemouth University (UK). He serves as an editorial board member and ad hoc reviewer of over 20 journals in tourism and hospitality. He is an elected Fellow of the International Academy for the Study of Tourism and Tourist Research Centre. His research interests entail consumer behaviour, marketing, sustainability and big data. His current affiliation is with the School of Communication, Kadir Has University, Türkiye.
