Food Tourism and Regional Development : Networks, Products and Trajectories.

ISBN:

9781317430896

Title:

Author:

Hall, C. Michael.

Personal Author:

Hall, C. Michael.

Physical Description:

1 online resource (315 pages)

Series:

Routledge Studies of Gastronomy, Food and Drink Ser.

Contents:

Cover -- Title -- Copyright -- Contents -- List of figures -- List of tables -- Notes on contributors -- Acknowledgements -- PART I Introduction -- 1 From food tourism and regional development to food, tourism and regional development: themes and issues in contemporary foodscapes -- PART II Local food systems, tourism and trajectories of regional development -- 2 Value creation in sustainable food networks: the role of tourism -- 3 Developing regional food systems: a case study of restaurant-customer relationships in Sweden -- 4 Growing tourism from the ground up: drivers of tourism development in agricultural regions -- 5 The role of regional foods and food events in rural destination development: the case of Bario, Sarawak -- 6 Local foods, rural networks and tourism development: a comparative study between Michigan, United States, and the North Midlands, Ireland -- PART III The cultural economy of food and tourism -- 7 Regional development and Japanese obsession with noodles: the udon noodle tourism phenomenon in Japan -- 8 "Modernology", food heritage and neighbourhood tourism: the example of Sheung Wan, Hong Kong -- 9 Regional economic development through food tourism: the case of AsiO Gusto in Namyangju City, South Korea -- 10 Consuming the rural and regional: the evolving relationship between food and tourism -- 11 Food tourism and place identity in the development of Jamaica's rural culture economy -- 12 Gastronomy does not recognise political borders -- PART IV Products, regions and regionality -- 13 Understanding disparities in wine tourism development: evidence from two Old World cases -- 14 Does regionality matter? The experience in Ireland -- 15 Craft beer, tourism and local development in South Africa -- 16 Cheese tourism: local produce with Protected Designation of Origin in the region of Galicia, Spain.

PART V Barriers and constraints -- 17 Barriers and constraints in the use of local foods in the hospitality sector -- 18 Culinary collisions: the vision of local food use collides with daily restaurant practice -- PART VI Conclusions -- 19 Conclusions: food tourism and regional development - new localism or globalism? -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2018. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Food tourism.

Added Author:

GÃ¶ssling, Stefan.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2016

Publication Information:

London :

Routledge,

2016.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.013	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

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.

Author Notes

C. Michael Hall is a Professor at the University of Canterbury, New Zealand; Docent, University of Oulu, Finland; and Visiting Professor, Linnaeus University, Kalmar, Sweden. Co-editor of Current Issues in Tourism, he has wide-ranging research interests in tourism, policy, food and environmental history.

Stefan Gössling is a Professor at the Department of Service Management, Lund University, and the School of Business and Economics, Linnaeus University, Kalmar, Sweden, and research coordinator at the Western Norway Research Institute's Research Centre for Sustainable Tourism. His research interests include tourism and climate change, tourism and development, mobility studies, renewable energy and low-carbon tourism, as well as climate policy and carbon trading.