Food and Drink Tourism: Principles and Practice

Food and Drink Tourism: Principles and Practice

by Sally Everett

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Overview

Food and Drink Tourism: Principles and Practice by Sally Everett

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.

Product Details

ISBN-13: 9781446267721
Publisher: SAGE Publications
Publication date: 06/16/2016
Pages: 464
Product dimensions: 7.32(w) x 9.13(h) x (d)

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 Contents

Introduction (An Appetiser)
PART I: THE GROWTH AND DEVELOPMENT OF FOOD AND DRINK TOURISM
Chapter 1: What is food and drink tourism?
Chapter 2: A history of culinary exploration and food tourism
Chapter 3: Identity development and the cultural dimension of food and drink
Chapter 4: Niche tourism and the growth of food-inspired travel
Chapter 5: The globalisation and localisation of food and drink
Chapter 6: Food, tourism and agricultural policy
Chapter 7: Wine Tourism and the development of 'winescapes'
PART II: THE PROMOTION AND BRANDING OF FOOD AND DRINK TOURISM
Chapter 8: Marketing and branding food and drink tourism
Chapter 9: The role of media and social media in promoting food and drink tourism
Chapter 10: Managing food tourism: on-site marketing and interpretation
Chapter 11: Food assurance schemes, organisations and initiatives
PART III: FOOD AND DRINK ATTRACTIONS AND EVENTS
Chapter 12: The transformation of place through food and drink
Chapter 13: Food and drink festivals, events and markets
Chapter 14: Food- and drink-inspired events: the weird and wonderful
Chapter 15: Following food and drink: tours, trails and routes
Chapter 16: Food and drink visitor attractions
Chapter 17: Beverage tourism: drinking to experience people and place
Chapter 18: The role of food and drink tourism in sustainable development
Chapter 19: When consumers become producers
Chapter 20: The food and drink tourism supply chain
Chapter 21: Local food and drink in the hospitality industry
Conclusion
Chapter 22: The future of food and drink tourism

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