1st Edition

The Routledge Handbook of Gastronomic Tourism




ISBN 9780367768119
Published May 14, 2021 by Routledge
610 Pages 58 B/W Illustrations

USD $250.00

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Book Description

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.

Table of Contents

Introduction

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

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Editor(s)

Biography

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.

Reviews

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

 

EXCERPTS OF BOOK REVIEWS PUBLISHED IN TOURISM JOURNALS

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