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The Routledge Handbook of Gastronomic Tourism




ISBN 9781138551558
Published February 14, 2019 by Routledge
590 Pages - 60 B/W Illustrations

 
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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. 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

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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.

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Author - Saurabh Kumar Dixit
Editor

Saurabh Kumar Dixit

Associate Professor, North - Eastern Hill University
Shillong, Meghalaya, India

Learn more about Saurabh Kumar Dixit »

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