Dedicated to the growing field of food and drink tourism and culinary engagement, Sally Everett offers a multi-disciplinary approach to the subject, embracing theories and examples from numerous subject disciplines.
Through a combination of critical theory reflections, real-life case studies, media excerpts and activities, examples of food and drink tourism around the world as well as a focus on employability, Food and Drink Tourism provides a comprehensive & engaging resource on the growing trend of food motivated travel & leisure.
Suitable for any student studying tourism, hospitality, events, sociology, marketing, business or cultural studies.
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About the Author
Dr Sally Everett is Deputy Dean (Quality and Student Experience) at the Lord Ashcroft International Business School, Anglia Ruskin University and is a Principal Fellow of the Higher Education Academy. Dr Everett was Senior Lecturer in Tourism at the University of Bedfordshire, before becoming its Head of Tourism, Leisure and Sport Management, and then the Head of Marketing, Tourism and Hospitality. In 2013, she became a Deputy Dean at Anglia Ruskin University.
Her research interests include business education pedagogies, food tourism, and rural tourism development and visitor management. She has published widely in the subject area of food tourism, with many papers in peer-reviewed international tourism journals. Sally loves to travel the world and takes every opportunity to eat and drink the local food offer wherever she may be.
Table of ContentsIntroduction (An Appetiser)PART I: THE GROWTH AND DEVELOPMENT OF FOOD AND DRINK TOURISMChapter 1: What is food and drink tourism?Chapter 2: A history of culinary exploration and food tourismChapter 3: Identity development and the cultural dimension of food and drinkChapter 4: Niche tourism and the growth of food-inspired travelChapter 5: The globalisation and localisation of food and drinkChapter 6: Food, tourism and agricultural policyChapter 7: Wine Tourism and the development of 'winescapes'PART II: THE PROMOTION AND BRANDING OF FOOD AND DRINK TOURISMChapter 8: Marketing and branding food and drink tourismChapter 9: The role of media and social media in promoting food and drink tourismChapter 10: Managing food tourism: on-site marketing and interpretationChapter 11: Food assurance schemes, organisations and initiativesPART III: FOOD AND DRINK ATTRACTIONS AND EVENTSChapter 12: The transformation of place through food and drinkChapter 13: Food and drink festivals, events and marketsChapter 14: Food- and drink-inspired events: the weird and wonderfulChapter 15: Following food and drink: tours, trails and routesChapter 16: Food and drink visitor attractionsChapter 17: Beverage tourism: drinking to experience people and placeChapter 18: The role of food and drink tourism in sustainable developmentChapter 19: When consumers become producersChapter 20: The food and drink tourism supply chainChapter 21: Local food and drink in the hospitality industryConclusionChapter 22: The future of food and drink tourism