ABSTRACT
Food tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value from tourism through local agricultural systems and supply chains and the local food system.
From a regional development perspective this book goes beyond culinary tourism to also look at some of the ways in which the interrelationships between food and tourism contribute to the economic, environmental and social wellbeing of destinations, communities and producers. It examines the way in which tourism and food can mutually add value for each other from the fork to the plate and beyond. Looking at products, e.g. cheese, craft beer, noodles, wine; attractions, restaurants and events; and diverse regional examples, e.g. Champagne, Hong Kong, Jamaica, Margaret River, southern Sweden, and Tuscany; the title highlights how clustering, networking and the cultural economy of food and tourism and foodscapes adds value for regions. Despite the attention given to food, wine and culinary tourism no book has previously directly focused on the contribution of food and tourism in regional development. This international collection has contributors and examples from almost every continent and provides a comprehensive account of the various intersections between food tourism and regional development.
This timely and significant volume will inform future food and tourism development as well as regional development more widely and will be valuable reading for a range of disciplines including tourism, development studies, food and culinary studies, regional studies, geography and environmental studies.
TABLE OF CONTENTS
part I|58 pages
Introduction
chapter 1|57 pages
From food tourism and regional development to food, tourism and regional development
part II|74 pages
Local food systems, tourism and trajectories of regional development
chapter 3|13 pages
Developing regional food systems
chapter 4|15 pages
Growing tourism from the ground up
chapter 5|13 pages
The role of regional foods and food events in rural destination development
chapter 6|16 pages
Local foods, rural networks and tourism development
part III|68 pages
The cultural economy of food and tourism
chapter 7|11 pages
Regional development and Japanese obsession with noodles
chapter 8|11 pages
“Modernology”, food heritage and neighbourhood tourism
chapter 9|9 pages
Regional economic development through food tourism
chapter 10|12 pages
Consuming the rural and regional
part IV|52 pages
Products, regions and regionality
chapter 13|13 pages
Understanding disparities in wine tourism development
chapter 16|11 pages
Cheese tourism
part V|32 pages
Barriers and constraints
chapter 18|12 pages
Culinary collisions
part VI|10 pages
Conclusions