1st Edition

The Routledge Handbook of Gastronomic Tourism

Edited By Saurabh Kumar Dixit Copyright 2021
    610 Pages 58 B/W Illustrations
    by Routledge

    610 Pages 58 B/W Illustrations
    by Routledge

    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.


    Saurabh Kumar Dixit

    Part One

    1. Gastronomic tourism: a theoretical construct

    Saurabh Kumar Dixit

    2. Historical evolution of gastronomic tourism

    John D. Mulcahy

    3. Modern gastronomy: the science of flavor and tasting

    Peter R. Klosse

    4. Gastronomy, culture and tourism in Ecuador

    Tomás López-Guzmán, Ana Lucía Serrano López, Jesús Claudio, Pérez Gálvez and Augusto Tosi Vélez

    5. Building a tourism destination using gastronomy through creative collaboration

    John D. Mulcahy

    6. Gastronomic tourism: an opportunity to discover the diversity of local and regional cultures

    Janez Bogataj

    7. The role of gastronomic tourism in rural development

    Bernadett Csurgó, Clare Hindley and Melanie Kay Smith

    8. Transforming the terroir into a tourist destination

    Rebecca Mackenzie

    9. Marketing destinations through gastronomy: Nordic perspectives

    Xiang Ying Mei

    10. Exploring additional food and beverage activities of wine travelers

    Matthew J. Stone, Roberta Garibaldi and Andrea Pozzi

    11. Having your cake and eating it: the problem with gastronomic tourism

    Roy C. Wood

    Part Two: Gastronomic tourist behavior

    12. Need recognition and motivation for gastronomic tourism

    Brian Kee Mun Wong and Christy Yen Nee Ng

    13. Tourists’ perceptions and expectations for gastronomic experience

    Mozard Mohtar and Thinaranjeney Thirumoorthi

    14. Service quality and gastronomy

    Azni Zarina Taha and Christy Yen Nee Ng

    15. A foodie’s perspective on gastronomic tourism

    Donald Getz and Richard N.S. Robinson

    16. Typologies of gastronomic and culinary travelers

    Matthew J. Stone

    17. Servicescape and gastronomic tourism

    Fabrizio Ferrari

    18. Malaysian gastronomic tourism: its importance, satisfiers, dis-satisfiers and delighters

    Robert J. Harrington, Michael C. Ottenbacher and Byron Marlowe

    19. Gastronomic trails as service ecosystems

    Namita Roy, Ulrike Gretzel, Gordon Waitt and Venkata Yanamandram

    20. Gastronomic performativities during festivals in Sariaya, Philippines

    Shirley V. Guevarra

    21. The tourists’ gastronomic experience: an embodied and spatial approach

    Sandhiya Goolaup, Cecilia Solér and Robin Nunkoo

    Part Three: Sustainability for gastronomic tourism

    22. Sustainable gastronomic tourism

    Paolo Corvo and Michele Filippo Fontefrancesco

    23. Roles of local food in sustainable development: evidence from Houston, TX, USA

    Tiffany S. Legendre and Melissa A. Baker

    24. Sustainable supply chains in gastronomic tourism

    Jane Eastham

    25. Farmers’ markets in gastronomic tourism: opportunities and challenges

    Michelle Thompson and Bruce Prideaux

    26. Community development through gastronomic tourism

    Silvia Aulet, Dolors Vidal-Casellas and Joaquim Majó

    27. Heritage and authenticity in gastronomic tourism

    Melissa A. Baker and Kawon Kim

    28. The roles of terroir, food and gastronomy in destination authenticity

    Willy Legrand, Philip Sloan, Mirja Fett and Theresa Manten

    29. Local knowledge transfer in Hong Kong through gastronomy, agriculture and tourism

    Sidney C. H. Cheung

    30. Sustainable restaurant system and gastronomy

    Paul Hellier

    31. Markets, festivals and shows: sustainable approaches to gastronomic tourism through collaboration

    Ann Hindley and Tony Wall

    Part Four: Gastronomic tourism in the digital arena

    32. Tourists’ lifestyle and foodservice tendencies in social media

    Sandra Maria Correia Loureiro and Eduardo Moraes Sarmento

    33. Digital platforms for collaborative gastronomy

    Marios D. Sotiriadis and Lesedi T. Nduna

    34. Marketing decision and customer reviews in gastronomic tourism

    Sedigheh Moghavvemi and Brian Kee Mun Wong

    35. Culinary mapping: a gastronomic tourism planning tool

    Ingrid Booysen and Gerrie E. du Rand

    36. Digital marketing and gastronomic tourism

    Thinaranjeney Thirumoorthi and Sedigheh Moghavvemi

    37. Mobile applications to promote gastronomic tourism

    Dayna Ortner

    38. Online reputation management for gastronomic tourism

    Velvet Nelson

    39. How do gastronomic blogs affect the consumer’s decision?

    Orsolya Szakály and Ivett Sziva

    Part Five: Contemporary forms of gastronomic tourism

    40. Slow food movement

    Kuan-Huei Lee

    41. The "worlds approach" to gastronomic tourism: the case of wine tourism in Japan

    Chuanfei Wang

    42. Food routes, trails and tours

    Brittany Dahl

    43. Organic foods and gastronomic tourism

    İge Pırnar and Duygu Çelebi

    44. Edible insect gastronomy

    Melissa A. Baker, Tiffany S. Legendre and Young Wook Kim

    45. Craft drinks tourism worldwide and in Northern Ireland

    Maria Teresa Simone-Charteris

    46. Street food and gastronomic tourism

    Joan C. Henderson

    47. Halal food and Muslim tourists

    Rafa Haddad, Salem Harahsheh and Ayman Harb

    48. Native foods and gastronomic tourism

    Freya Higgins-Desbiolles, Gayathri Wijesinghe, Tricia Vilkinas and Stuart Gifford

    49. Symbolic and sociocultural interpretation of tea tourism in India

    Ishan Singh and Péter Varga

    50. Senior travelers: an Emerging Market Segment in Gastronomic Tourism

    Adela Balderas-Cejudo, Ian Patterson and George W. Leeson

    Part Six: Futuristic perspectives in gastronomic tourism

    51. Gastronomic festivals and events: future scenarios

    Keith Mandabach and Wu Chuanbiao

    52. Wine tourism and gastronomy: a natural partnership in regional development

    Marlene A. Pratt and Joan Carlini

    53. Intellectual property rights in gastronomic tourism

    Trevor Jonas Benson

    54. Gastronomic tourism and media

    Jennifer Laing and Warwick Frost

    55. Alternative food networks and gastronomy

    Maria del Pilar Leal Londoño

    56. Geographical indications and tourism destinations: an overview

    Stefano Ciani, Michela C. Mason and Andrea Moretti

    57. Celebrity chefs and luxury hotels: the influence of personal branding on marketing strategies

    Girish Prayag and Valentine de Cellery d’Allens

    58. Gastronomic tourism innovations

    Dante Di Matteo

    59. Synergies in food, wine, culture and tourism

    Roberta Garibaldi

    Conclusion: building an agenda for global gastronomic tourism research

    Saurabh Kumar Dixit


    Saurabh Kumar Dixit is an Associate Professor and founding Head of the Department of Tourism and Hotel Management, North-Eastern Hill University, Shillong (Meghalaya) India. He holds a Bachelor’s degree in Hotel Management and Catering Technology, a Master’s degree in Tourism Management and a Doctorate (Ph.D.) in Hotel Management. His research interests include Consumer Behavior, Gastronomic Tourism, Service Marketing, Experience Management and Marketing in hospitality and tourism contexts. He has worked for more than 18 years in a number of Indian universities/educational institutes and has successfully completed different research projects relating to hospitality and tourism management. He has ten books to his credit including The Routledge Handbook of Consumer Behavior in Hospitality and Tourism.

    This impressive collection brings together many of the leading researchers in gastronomy and tourism to provide a varied and interesting state of the art review. It should provide a rich reference source for researchers and students in the field. Greg Richards, Professor of Placemaking and Events, Breda University, the Netherlands

    This handbook will provide readers with an extensive overview of issues pertaining to gastronomic tourism, from its key sectors to its behavioural, sustainable, digital and theoretical facets. It should be a reference for any researcher working in gastronomic tourism and a key support for lecturers and students alike. It provides a clear, innovative, modern and analytical presentation of this sector that no other book has done before. Dr Isabelle Frochot, Savoie Mont Blanc University, France

    Gastronomic tourism is now becoming important for travelers’ overall travel experience. This volume is a much awaited effort to offer specialised understanding to this arena. The handbook brings together the most recent international knowledge about Gastronomic Tourism. The selection of chapters and addition of global cases and theories give it an international outlook. I welcome this important handbook and recommend it as essential reading for practitioners and students alike. Professor Jon Sundbo, Roskilde University, Denmark



    The Routledge Handbook of Gastronomic Tourism, Saurabh Kumar Dixit (ed.) (2019) Oxon: Routledge, 590 pp., ISBN 978-1-13855-155-8, h/bk, £195.00

    The book is an extensive, rich and diverse approach to the relationships between gastronomy and tourism through an impressive amount of cases that make this book a world referent in gastronomic tourism research. The book serves to students and academics, and also to practitioners who want to acquire food as a topic of interest in terms of analysing, discovering and understanding cultures, societies, landscapes, lifestyles, firms, and destinations. Also, the readers will gather insights from a wave of examples of best practices in operational, planning, management and marketing strategies based on food, cuisine and gastronomy.

    European Journal of Tourism Research, 23 (2019) by Francesc Fusté-Forné, Associate Professor, Faculty of Tourism, University of Girona, Catalonia, Spain

    The book with discussions on gastronomic framework, cultural integration, collaborative marketing, gastronomic visitor behaviour, gastronomic tourism forms and social media. There is, of course, a "avenues of future research" section that is very comprehensive, overall not a bad place to begin reading the book as it details its contents for the reader. Overall, the book is very comprehensive, and it offers food tourism "basics" with regard to best practices for those new to the discipline as well as advanced innovation for seasoned academics. It is a thorough handbook for any destination marketing organization.

    Anatolia, 30:3 (2019) by Bill J. Gregorash, Confederation College, Thunder Bay, Canada

    This handbook of gastronomic tourism edited by Saurabh Dixit is a bold attempt to study and experience other cultures through food. Since food has been an ecological need of humankind, it has been experimented with diverse forms of experiences in the gastronomy and culinary delights. The editor has cleverly selected contributors who are knowledgeable in the art of gastronomy and adept in other related disciplines – an inter-disciplinary approach. I enjoyed reading the book and I am sure the students of other disciplines would also like it for its exhaustive coverage and multidisciplinary nature. In fact, the book has rich stuff to be classed as a text book.

    Tourism Recreation Research, 44:3 (2019) by Tej Vir Singh, Centre for Tourism Research & Development, India

    My experience is that gastronomic researchers already have an innate passion for food and beverages. The hardest challenge is channelling that passion to develop a distinctive line of inquiry. This book helps early career researchers gain a holistic view of gastronomic tourism and covers the wide ranging aspects inherent in the discipline. The Handbook of Gastronomic Tourism provides an extensive reference to culinary tourism studies and outlines the major theoretical underpinnings on the subject. As Dixit explains, the goal is ‘developing a wider understanding of gastronomic tourism and its vibrant paradigms’. This book has accomplished its goal.

    Hospitality & Society, 10:1 (2020) by Susan L. Slocum, Associate Professor, George Mason University George, USA