Food Tourism Around the World: Development, Management and Markets

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Butterworth-Heinemann, 2003 - Business & Economics - 373 pages
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Food and wine are vital components of the tourism experience, and are increasingly being seen as prime travel motivators in their own right. Food Tourism Around The World: Development, Management and Markets offers a unique insight into this phenomenon, looking at the interrelationship between food, the tourism product and the tourist experience.

Using international case studies and examples from Europe, North America, Australasia and Singapore, Food Tourism Around The World: Development, Management and Markets discusses the development, range and repurcussions of the food tourism phenomenon. The multi-national contributor team analyses such issues as:

* the food tourism product
* food tourism and consumer behaviour
* cookery schools - educational vacations
* food as an attraction in destination marketing

Ideal for both students and practioners, the book represents the most comprehensive and wide-ranging treatment yet of this recent development in tourism.

* International case studies and examples
* Comprehensive and systematic treatment of a comparatively new field
* Interlinking of theory and practice makes this useful for both students and industry players

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About the author (2003)

Hall is Head of the Department of Tourism at the University of Otago in New Zealand. He is Honorary Professor of the Department of Marketing, University of Stirling in Scotland and Honorary Visiting Professor in the School of Leisure and Food Management at Sheffield Hallam University in England. He is the Chairperson of the International Geographical Union Commission on Tourism, Leisure, and Global Change.

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