ABSTRACT
Gastronomy, particularly gourmet tourism, is widely acknowledged as having a powerful impact on local development. Public policies have developed in response to research, highlighting gastronomy as key in a successful tourism economy.
However, research thus far has not fully explored the underlying mechanisms of gastronomic tourism, in particular the marketing and perception of quality, on economic development. This book considers how the quality of products, places, and experiences contributes to the desirability and competitiveness of gourmet touristic destinations. The contributors present theoretical and empirical studies to create an original conceptual framework for regional development based on the quality of products, of places, and of touristic experience. It also examines the ways in which quality is linked to identity, diversity, innovation, and creativity.
With an interdisciplinary approach, this book will be of interest to researchers in tourism and hospitality, regional studies, and human geography, as well as to tourism development professionals and policymakers in the areas of rural and local development.
TABLE OF CONTENTS
part I|2 pages
The link between quality and identity
chapter 2|15 pages
The identity quality of restaurants
chapter 3|32 pages
Gourmet tourism as part of a territorial branding strategy
chapter 5|23 pages
The real and imaginary Alentejo
chapter 6|25 pages
Gastronomy and identity in tourism development
part II|2 pages
The link between quality and diversity
chapter 8|16 pages
From entrepreneurship to local development by a central actor or the dynamics of the links between quality and diversity
chapter 9|10 pages
The Cognac vineyard region
chapter 10|20 pages
Diversity of local food production models and local development
part III|2 pages
The link between quality, innovation and creativity