The Routledge Handbook of Gastronomic Tourism

Cover
Half Title
Endorsement Page
Title Page
Copyright Page
Dedication
Table of Contents
List of figures
List of tables
Notes on contributors
Foreword by Erik Wolf
Acknowledgements
Introduction
Part I Gastronomic tourism: an insight
	Chapter 1 Gastronomic tourism: a theoretical construct
	Chapter 2 Historical evolution of gastronomic tourism
	Chapter 3 Modern gastronomy: the science of flavor and tasting 
	Chapter 4 Gastronomy, culture and tourism in Ecuador
	Chapter 5 Building a tourism destination using gastronomy through creative collaboration
	Chapter 6 Gastronomic tourism: an opportunity to discover the diversity of local and regional cultures
	Chapter 7 The role of gastronomic tourism in rural development
	Chapter 8 Transforming the terroir into a tourist destination
	Chapter 9 Marketing destinations through gastronomy: Nordic perspectives
	Chapter 10 Exploring additional food and beverage activities of wine travelers
	Chapter 11 Having your cake and eating it: the problem with gastronomic tourism
Part II Gastronomic tourist behavior
	Chapter 12 Need recognition and motivation for gastronomic tourism
	Chapter 13 Tourists’ perceptions and expectations for gastronomic experience
	Chapter 14 Service quality and gastronomy
	Chapter 15 A foodie’s perspective on gastronomic tourism
	Chapter 16 Typologies of gastronomic and culinary travelers
	Chapter 17 Servicescape and gastronomic tourism
	Chapter 18 Malaysian gastronomic tourism: its importance, satisfiers, dis-satisfiers and delighters
	Chapter 19 Gastronomic trails as service ecosystems
	Chapter 20 Gastronomic performativities during festivals in Sariaya, Philippines
	Chapter 21 The tourists’ gastronomic experience: an embodied and spatial approach
Part III Sustainability for gastronomic tourism
	Chapter 22 Sustainable gastronomic tourism
	Chapter 23 Roles of local food in sustainable development: evidence from Houston, Texas, USA
	Chapter 24 Sustainable supply chains in gastronomic tourism
	Chapter 25 Farmers’ markets in gastronomic tourism: opportunities and challenges
	Chapter 26 Community development through gastronomic tourism
	Chapter 27 Heritage and authenticity in gastronomic tourism
	Chapter 28 The roles of terroir, food and gastronomy in destination authenticity
	Chapter 29 Local knowledge transfer in Hong Kong through gastronomy, agriculture and tourism
	Chapter 30 Sustainable restaurant system and gastronomy
	Chapter 31 Markets, festivals and shows: sustainable approaches to gastronomic tourism through collaboration
Part IV Gastronomic tourism in the digital arena
	Chapter 32 Tourists’ lifestyle and foodservice tendencies in social media
	Chapter 33 Digital platforms for collaborative gastronomy
	Chapter 34 Marketing decision and customer reviews in gastronomic tourism
	Chapter 35 Culinary mapping: a gastronomic tourism planning tool
	Chapter 36 Digital marketing and gastronomic tourism
	Chapter 37 Mobile applications to promote gastronomic tourism
	Chapter 38 Online reputation management for gastronomic tourism
	Chapter 39 How do gastronomic blogs affect the consumer’s decision?
Part V Contemporary forms of gastronomic tourism
	Chapter 40 Slow food movement
	Chapter 41 The “worlds approach” to gastronomic tourism: the case of wine tourism in Japan
	Chapter 42 Food routes, trails and tours
	Chapter 43 Organic foods and gastronomic tourism
	Chapter 44 Edible insect gastronomy
	Chapter 45 Craft drinks tourism worldwide and in Northern Ireland
	Chapter 46 Street food and gastronomic tourism
	Chapter 47 Halal food and Muslim tourists
	Chapter 48 Native foods and gastronomic tourism
	Chapter 49 Symbolic and sociocultural interpretation of tea tourism in India
	Chapter 50 Senior travelers: an emerging market segment in gastronomic tourism
Part VI Futuristic perspectives in gastronomic tourism
	Chapter 51 Gastronomic festivals and events: future scenarios
	Chapter 52 Wine tourism and gastronomy: a natural partnership in regional development
	Chapter 53 Intellectual property rights in gastronomic tourism
	Chapter 54 Gastronomic tourism and media
	Chapter 55 Alternative food networks and gastronomy
	Chapter 56 Geographical indications and tourism destinations: an overview
	Chapter 57 Celebrity chefs and luxury hotels: the influence of personal branding on marketing strategies
	Chapter 58 Gastronomic tourism innovations
	Chapter 59 Synergies in food, wine, culture and tourism
	Conclusion: building an agenda for global gastronomic tourism research
Index