ABSTRACT
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
part I|96 pages
Gastronomic tourism
chapter 6|7 pages
Gastronomic tourism
part II|90 pages
Gastronomic tourist behavior
chapter 18|10 pages
Malaysian gastronomic tourism
part III|92 pages
Sustainability for gastronomic tourism
chapter 31|10 pages
Markets, festivals and shows
part IV|86 pages
Gastronomic tourism in the digital arena
part V|104 pages
Contemporary forms of gastronomic tourism
part VI|88 pages
Futuristic perspectives in gastronomic tourism