The Routledge Handbook of Gastronomic Tourism: 1st Edition (Hardback) book cover

The Routledge Handbook of Gastronomic Tourism

1st Edition

Edited by Saurabh Kumar Dixit


590 pages | 60 B/W Illus.

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Hardback: 9781138551558
pub: 2019-02-14
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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.


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

Table of Contents


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. Factors affecting tourists’ food consumption

Derong Lin and Ling Ding

14. Tourists’ perceptions and expectations for gastronomic experience

Mozard Mohtar and Thinaranjeney Thirumoorthi

15. Service quality and gastronomy

Azni Zarina Taha and Christy Yen Nee Ng

16. A foodie’s perspective on gastronomic tourism

Donald Getz and Richard N.S. Robinson

17. Typologies of gastronomic and culinary travelers

Matthew J. Stone

18. Servicescape and gastronomic tourism

Fabrizio Ferrari

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

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

20. Gastronomic trails as service ecosystems

Namita Roy, Ulrike Gretzel, Gordon Waitt and Venkata Yanamandram

21. Gastronomic performativities during festivals in Sariaya, Philippines

Shirley V. Guevarra

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

Sandhiya Goolaup, Cecilia Solér and Robin Nunkoo

Part three

Sustainability for gastronomic tourism

23. Sustainable gastronomic tourism

Paolo Corvo and Michele Filippo Fontefrancesco

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

Tiffany S. Legendre and Melissa A. Baker

25. Sustainable supply chains in gastronomic tourism

Jane Eastham

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

Michelle Thompson and Bruce Prideaux

27. Community development through gastronomic tourism

Silvia Aulet, Dolors Vidal-Casellas and Joaquim Majó

28. Heritage and authenticity in gastronomic tourism

Melissa A. Baker and Kawon Kim

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

Willy Legrand, Philip Sloan, Mirja Fett and Theresa Manten

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

Sidney C. H. Cheung

31. Sustainable restaurant system and gastronomy

Paul Hellier

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

Ann Hindley and Tony Wall

Part four

Gastronomic tourism in the digital arena

33. Tourists’ lifestyle and foodservice tendencies in social media

Sandra Maria Correia Loureiro and Eduardo Moraes Sarmento

34. Digital platforms for collaborative gastronomy

Marios D. Sotiriadis and Lesedi T. Nduna

35. Marketing decision and customer reviews in gastronomic tourism

Sedigheh Moghavvemi and Brian Kee Mun Wong

36. Culinary mapping: a gastronomic tourism planning tool

Ingrid Booysen and Gerrie E. du Rand

37. Digital marketing and gastronomic tourism

Thinaranjeney Thirumoorthi and Sedigheh Moghavvemi

38. Mobile applications to promote gastronomic tourism

Dayna Ortner

39. Online reputation management for gastronomic tourism

Velvet Nelson

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

Orsolya Szakály and Ivett Sziva

Part five

Contemporary forms of gastronomic tourism

41. Slow food movement

Kuan-Huei Lee

42. The “worlds approach” to gastronomic tourism: the case of wine tourism in Japan

Chuanfei Wang

43. Food routes, trails and tours

Brittany Dahl

44. Organic foods and gastronomic tourism

İge Pırnar and Duygu Çelebi

45. Edible insect gastronomy

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

46. Craft drinks tourism worldwide and in Northern Ireland

Maria Teresa Simone-Charteris

47. Street food and gastronomic tourism

Joan C. Henderson

48. Halal food and Muslim tourists

Rafa Haddad, Salem Harahsheh and Ayman Harb

49. Native foods and gastronomic tourism

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

50. Symbolic and sociocultural interpretation of tea tourism in India

Ishan Singh and Péter Varga

51. 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

52. Gastronomic festivals and events: future scenarios

Keith Mandabach and Wu Chuanbiao

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

Marlene A. Pratt and Joan Carlini

54. Intellectual property rights in gastronomic tourism

Trevor Jonas Benson

55. Gastronomic tourism and media

Jennifer Laing and Warwick Frost

56. Alternative food networks and gastronomy

Maria del Pilar Leal Londoño

57. Geographical indications and tourism destinations: an overview

Stefano Ciani, Michela C. Mason and Andrea Moretti

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

Girish Prayag and Valentine de Cellery d’Allens

59. Gastronomic tourism innovations

Dante Di Matteo

60. Synergies in food, wine, culture and tourism

Roberta Garibaldi

Conclusion: building an agenda for global gastronomic tourism research

Saurabh Kumar Dixit

About the Editor

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.

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Subject Categories

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