Hardback
Handbook on Food Tourism
This Handbook on Food Tourism provides an overview of the past, present and future of research traditions, perspectives, and concerns about the food tourism phenomenon. Taking a multidisciplinary approach, it contributes to the historical and anthropological understanding of the nexus between food, society and tourism that underpins the divergent business and marketing efforts in tourism today.
More Information
Critical Acclaim
Contributors
More Information
This Handbook on Food Tourism provides an overview of the past, present and future of research traditions, perspectives, and concerns about the food tourism phenomenon. Taking a multidisciplinary approach, it contributes to the historical and anthropological understanding of the nexus between food, society and tourism that underpins the divergent business and marketing efforts in tourism today.
Expert contributors from across the globe not only explore the theoretical and conceptual foundations of food tourism research, but also address the significance of the multistakeholder nature of tourism in the context of food tourism development. Chapters present empirical research using quantitative and qualitative methods, conceptual papers and critical literature reviews employing archival research methods and informetric mapping, and analysis of secondary data from social, political, and environmental sources. Rich with information and data about diverse socio-cultural and environmental issues, this Handbook consolidates knowledge on the studies of food tourism from around the world and provides a vision for future research.
Covering the breadth of food tourism research, this Handbook will be a fundamental reference work for researchers, academics and students in tourism management, human geography, social and cultural geography, and business and management. It will similarly appeal to professionals, local authorities, and local food and tourism industries and businesses.
Expert contributors from across the globe not only explore the theoretical and conceptual foundations of food tourism research, but also address the significance of the multistakeholder nature of tourism in the context of food tourism development. Chapters present empirical research using quantitative and qualitative methods, conceptual papers and critical literature reviews employing archival research methods and informetric mapping, and analysis of secondary data from social, political, and environmental sources. Rich with information and data about diverse socio-cultural and environmental issues, this Handbook consolidates knowledge on the studies of food tourism from around the world and provides a vision for future research.
Covering the breadth of food tourism research, this Handbook will be a fundamental reference work for researchers, academics and students in tourism management, human geography, social and cultural geography, and business and management. It will similarly appeal to professionals, local authorities, and local food and tourism industries and businesses.
Critical Acclaim
‘This book takes you on a journey that delves into the critical aspects and research about food tourism. The book is such a comprehensive collection, it will be your definitive reference guide to the topic. Everything you need to know about food tourism is this in Handbook.’
– Ian Yeoman, NHL Stenden University of Applied Sciences, the Netherlands
‘With its comprehensive examination of contemporary trends, stakeholder perspectives, and emerging innovations, the Handbook on Food Tourism offers not only a literary feast, but a valuable resource for those interested in the exploration of the multifaceted world of food tourism. It really sets the stage for future research and is a timely contribution to our field.’
– Catheryn Khoo, Torrens University Australia
– Ian Yeoman, NHL Stenden University of Applied Sciences, the Netherlands
‘With its comprehensive examination of contemporary trends, stakeholder perspectives, and emerging innovations, the Handbook on Food Tourism offers not only a literary feast, but a valuable resource for those interested in the exploration of the multifaceted world of food tourism. It really sets the stage for future research and is a timely contribution to our field.’
– Catheryn Khoo, Torrens University Australia
Contributors
Contributors include: Sara Alonso-Muñoz, Nir Avieli, Tracy Berno, Denian Cheng, Heidi Dahles, Gerrie du Rand, Sally Everett, Hennie Fisher, Joanna Fountain, Francesc Fusté-Forné, Fernando García-Muiña, Maree Gerke, Rocío González-Sánchez, Atsuko Hashimoto, Kyungjae Jang, Ingrid Kajzer Mitchell, Sangkyun Kim, Anton Klarin, Lucy M. Long, Will Low, Xiaomeng (Sharon) Lucock, María-Sonia Medina-Salgado, Can-Seng Ooi, Josefine Östrup Backe, Eerang Park, Christopher Rosin, Michal Rozanis, Paul Strickland, David J. Telfer, Timo Thelen, María Torrejón-Ramos, Desmond Wee, Andy Widyanta, Kim M. Williams, Min Xu
