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The Routledge handbook of gastronomic tourism
Tourism recreation research, ISSN 0250-8281, Vol. 44, Nº. 3, 2019, págs. 399-400
The Routledge Handbook of Gastronomic Tourism explores the rapid transformations that have affected the interrelated areas of gastronomy, tourism and society, shaping new forms of destination branding, visitor satisfaction, and induced purchase decisions. This edited text critically examines current debates, critical reflections of contemporary ideas, controversies and queries relating to the fast-growing niche market of gastronomic tourism.
This comprehensive book is structured into six parts. Part I offers an introductory understanding of gastronomic tourism; Part II deals with the issues relating to gastronomic tourist behavior; Part III raises important issues of sustainability in gastronomic tourism; Part IV reveals how digital developments have influenced the changing expressions of gastronomic tourism; Part V highlights the contemporary forms of gastronomic tourism; and Part VI elaborates other emerging paradigms of gastronomic tourism.
Combining the knowledge and expertise of over a hundred scholars from thirty-one countries around the world, the book aims to foster synergetic interaction between academia and industry. Its wealth of case studies and examples make it an essential resource for students, researchers and industry practitioners of hospitality, tourism, gastronomy, management, marketing, consumer behavior, business and cultural studies.
págs. 1-10
Conclusion: Building an agenda for global gastronomic tourism research
págs. 562-565
Gastronomic tourism: A theoretical construct
págs. 13-23
págs. 24-31
Modern gastronomy: The science of flavor and tasting
págs. 32-38
Gastronomy, culture and tourism in Ecuador
Tomás López-Guzmán Guzmán, Ana Lucía Serrano López, Jesús Claudio Pérez Gálvez, Augusto Tosi Vélez
págs. 39-46
págs. 47-54
Gastronomic tourism: An opportunity to discover the diversity of local and regional cultures
págs. 55-61
págs. 62-69
págs. 70-78
Marketing destinations through gastronomy: Nordic perspectives
págs. 79-88
págs. 89-96
Having your cake and eating it: The problem with gastronomic tourism
págs. 97-105
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págs. 134-142
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págs. 151-158
Malaysian gastronomic tourism: Its importance, satisfiers, dis-satisfiers and delighters
págs. 159-168
Gastronomic trails as service ecosystems
Namita Roy, Ulrike Gretzel, Gordon Waitt, Venkata Yanamandram
págs. 169-178
págs. 179-187
The tourists’ gastronomic experience: An embodied and spatial approach
págs. 188-195
págs. 199-206
Roles of local food in sustainable development: Evidence from Houston, Texas, USA
págs. 207-214
págs. 215-223
Farmers’ markets in gastronomic tourism: Opportunities and challenges
págs. 224-231
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págs. 270-278
Markets, festivals and shows: Sustainable approaches to gastronomic tourism through collaboration
págs. 279-287
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págs. 312-319
Culinary mapping: A gastronomic tourism planning tool
págs. 320-334
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págs. 377-384
The “worlds approach” to gastronomic tourism: The case of wine tourism in Japan
págs. 385-392
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págs. 401-411
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págs. 420-430
págs. 431-440
págs. 441-451
Native foods and gastronomic tourism
Freya Higgins Desbiolles, Gayathri Wijesinghe, Tricia Vilkinas, Stuart Gifford
págs. 452-460
págs. 461-468
págs. 469-478
Gastronomic festivals and events: Future scenarios
págs. 481-488
Wine tourism and gastronomy: A natural partnership in regional development
págs. 489-498
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págs. 516-526
Geographical indications and tourism destinations: An overview
págs. 527-537
Celebrity chefs and luxury hotels: The influence of personal branding on marketing strategies
págs. 538-544
págs. 545-552
págs. 553-561
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