Introduction -- The handbook organization -- References -- Part I Gastronomic tourism: An insight -- Chapter 1 Gastronomic tourism: A theoretical construct -- Background -- Synergies in gastronomy and tourism -- Classification of gastronomic tourism -- Memorable gastronomic experience -- Conclusion -- References -- Chapter 2 Historical evolution of gastronomic tourism -- The genesis of gastronomic tourism -- Using gastronomy to assess social difference -- Gastronomic tourism comes of age -- Current evolution depends on research and its dissemination -- References -- Chapter 3 Modern gastronomy: The science of flavor and tasting -- Introduction -- About gastronomy -- Flavor classification -- Deliciousness and liking -- Culinary success factors -- Broad and fundamental approach -- References -- Chapter 4 Gastronomy, culture and tourism in Ecuador -- Introduction -- Review of the literature -- Description of the geographic area -- Methodology -- Result of the research and discussion -- Conclusions -- References -- Chapter 5 Building a tourism destination using gastronomy through creative collaboration -- Introduction -- Recent discourse: collaboration, cooperation and models of State involvement -- Implications and critical success factors for tourism destinations -- References -- Chapter 6 Gastronomic tourism: An opportunity to discover the diversity of local and regional cultures -- Introduction -- Gastronomic tourism - experiences from Slovenia -- Conclusions -- References -- Chapter 7 The role of gastronomic tourism in rural development -- Introduction -- The relationship between food, heritage, and tourism -- The role of gastronomy in rural and agritourism.

The role of gastronomic tourism in rural development in Hungary -- Discussion and conclusions -- Acknowledgments -- References -- Chapter 8 Transforming the terroir into a tourist destination -- UNWTO Global Report on Food Tourism (2012) -- The rise of Food Tourism -- What does a food tourist look like? -- The 3 T's of food tourism: taste, tour, take-away -- Conclusion -- References -- Chapter 9 Marketing destinations through gastronomy -- Introduction -- Gastronomy tourism in the Nordic region -- Conclusion and final comments -- References -- Chapter 10 Exploring additional food and beverage activities of wine travelers -- Introduction -- Literature review -- Method -- Results -- Conclusion and recommendations for future research -- References -- Websites -- Chapter 11 Having your cake and eating it: The problem with gastronomic tourism -- Introduction -- Gastronomic tourism: a definitional context -- The tourist as gastronomic experimenter -- The policy dimension to gastronomic tourism -- The gastronomic tourism policy infrastructure -- The study and practice of gastronomic tourism: a wider intellectual context? -- Conclusion -- References -- Part II Gastronomic tourist behavior -- Chapter 12 Need recognition and motivation for gastronomic tourism -- Introduction -- Gastronomic motivation -- Conclusion -- References -- Chapter 13 Factors affecting tourists' food consumption -- Tourist food consumption -- Factors affecting tourist food consumption -- Conclusion -- References -- Chapter 14 Tourists' perceptions and expectations for gastronomic experience -- Introduction -- Literature review -- Expectation, perception and satisfaction -- Conclusion -- Notes -- Reference -- Chapter 15 Service quality and gastronomy -- Introduction -- Matching service quality dimensions with competitive strategy -- Service quality and differentiation strategy.

Service quality and cost leadership strategy -- Conclusion -- References -- Chapter 16 A foodie's perspective on gastronomic tourism -- Introduction -- Who or what are foodies? -- Foodie behavior -- Self-identity -- Social identity -- Involvement -- Choices, choices! -- Segmenting foodies -- Implications for experience design -- Implications for planning and evaluation -- Conclusion -- References -- Chapter 17 Typologies of gastronomic and culinary travelers -- Introduction -- Conceptual typologies of culinary travelers -- Culinary traveler typologies derived from empirical data -- Conclusion and recommendations for future research -- References -- Chapter 18 Servicescape and gastronomic tourism -- The servicescape: conceptual framework -- Some considerations on the elements of servicescape in a restaurant -- Moving beyond or enhancing the concept of servicescape -- Some concluding remarks -- References -- Chapter 19 Malaysian gastronomic tourism: Its importance, satisfiers, dis-satisfiers and delighters -- Introduction -- Background - Malaysian culture, regions, and food -- Methods -- Data analysis -- Discussion -- Conclusions -- References -- Chapter 20 Gastronomic trails as service ecosystems -- Introduction -- Gastronomic trails -- The service ecosystem -- Conceptualizing gastronomic trails as a service ecosystem -- Discussion -- References -- Chapter 21 Gastronomic performativities during festivals in Sariaya, Philippines -- Introduction -- Literature review -- Research methodology -- Findings -- Concluding reflections -- Acknowledgment -- References -- Chapter 22 The tourists' gastronomic experience: An embodied and spatial approach -- Introduction -- Concept of 'experience' within the food tourism literature -- Micro-oriented and macro-oriented perspectives on tourist experiences -- 'Experience' from an embodied and spatial approach.

Existential phenomenology as methodological consideration -- Conclusion -- References -- Part III Sustainability for gastronomic tourism -- Chapter 23 Sustainable gastronomic tourism -- Sustainable tourism -- The sustainability of gastronomic tourism -- Conclusions -- References -- Chapter 24 Roles of local food in sustainable development: Evidence from Houston, Texas, USA -- Introduction -- Local food and sustainable tourism: Evidence from Houston, Texas -- Towards a future of sustainable tourism development and local food -- References -- Chapter 25 Sustainable supply chains in gastronomic tourism -- Introduction -- Gastronomic tourism -- Conclusion -- References -- Chapter 26 Farmers' markets in gastronomic tourism: Opportunities and challenges -- Introduction -- Farmers' markets -- Tourism potential of farmers' markets -- Opportunities -- Challenges -- Methodology -- Discussion and conclusion -- References -- Chapter 27 Community development through gastronomic tourism -- Introduction and aims -- Gastronomy as heritage, local communities, and recipes -- Gastronomy, tourism, and local development -- Conclusions -- References -- Chapter 28 Heritage and authenticity in gastronomic tourism -- Introduction -- Heritage and authenticity -- Heritage and authenticity in tourism gastronomy -- Food in gastronomic tourism -- Servicescape in gastronomic tourism -- Social servicescape in gastronomic tourism -- Summary -- References -- Chapter 29 The roles of terroir, food and gastronomy in destination authenticity -- Introduction -- Consumer interest and terroir renaissance -- The meaning of terroir across cultures -- Terroir, food, and culinary tourism -- References -- Chapter 30 Local knowledge transfer in Hong Kong through gastronomy, agriculture and tourism -- Introduction -- The development of heritage/gastronomic tourism in Hong Kong since the 1990s.

Coastal aquaculture: fishery and oyster farming -- A Four Seasons model with highlights on gastronomy and agriculture -- Concluding remarks -- Note -- Acknowledgments -- Note -- References -- Chapter 31 Sustainable restaurant system and gastronomy -- The journey of sustainable food, what happened? -- Un-sustainable food -- A world of waste -- Supply -- The past and back to the future -- The growing revolution -- Is the 'sustainable food revolution' real? -- Advertising and the increasing marketability of sustainable food -- Waste reduction and generational expansion -- Plastics reduction -- Food waste reduction -- The sustainable food community -- The Internet Age - assisting the revolution -- Conclusion -- References -- Chapter 32 Markets, festivals and shows: Sustainable approaches to gastronomic tourism through collaboration -- Introduction -- Definitions and themes -- Trends towards sustainable consumption and production -- Conclusion -- References -- Part IV Gastronomic tourism in the digital arena -- Chapter 33 Tourists' lifestyle and foodservice tendencies in social media -- Introduction -- Theoretical background -- Methodology -- Data analysis -- Research conclusions -- Managerial implications -- Further research -- References -- Chapter 34 Digital platforms for collaborative gastronomy -- Introduction -- Collaborative consumption/sharing economy -- Business models of collaborative consumption in online marketplaces -- Collaborative gastronomy on digital platforms: the example of VizEat -- Concluding remarks: a synthesis and some suggestions -- References -- Chapter 35 Marketing decision and customer reviews in gastronomic tourism -- Introduction -- Gastronomic tourism -- Tri-reference point (TRP) decision making theory -- Social media and online review -- Gastronomical blogs -- Organizational perspective -- Conclusion -- References.

Chapter 36 Culinary mapping.