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Food tourism : a practical marketing guide / John Stanley; Linda Stanley
Wallingford, Oxfordshire, UK ; Boston, MA : CABI, 2015
260 pages. : color illustrations
Ký hiệu phân loại (DDC): 641.013
The fastest growth in tourism is the culinary sector. Covering farmers markets, taste tours, agri-entertainment, glamping, restaurants, farm shops and more, food tourism has become both an important part of holidaying and a purpose in itself. With growth occurring in most developed countries and tourists searching out culinary tourism throughout the world, this book provides an overall direction to the development of food tourism and a section on the future of this trend.
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Heritage cuisines : traditions, identities and tourism / [Edited by] Dallen J. Timothy
London : Routledge, 2016
208 pages. : illustrations
Ký hiệu phân loại (DDC): 641.592
Food is one of the most fundamental elements of culture and a significant marker of regional and ethnic identity. It encompasses many other elements of cultural heritage beyond the physical ingredients required for its production. These include folklore, religion, language, familial bonds, social structures, environmental determinism, celebrations and ceremonies, landscapes, culinary routes, smells, and tastes, to name but a few. However, despite all that is known about foodways and cuisine from hospitality, gastronomical, supply chain and agricultural perspectives, there still remains a dearth of consolidated research on the wide diversity of food and its heritage attributes and contexts. This edited volume aims to fill this void by consolidating into a single volume what is known about cuisines and foodways from a heritage perspective and to examine and challenge the existing paradigms, concepts and practices related to gastronomic practices, intergenerational traditions, sustainable agriculture, indigenous rituals, immigrant stories and many more heritage elements as they pertain to comestible cuisines and practices. The book takes a global and thematic approach in examining heritage cuisines from a wide range of perspectives, including agriculture, hunting and gathering, migration, ethnic identity and place, nationalism, sustainability, colonialism, food diversity, religion, place making, festivals, and contemporary movements and trends. All chapters are rich in empirical examples but steady and sound in conceptual depth. This book offers new insight and understanding of the heritage implications of cuisines and foodways. The multidisciplinary nature of the content will appeal to a broad academic audience in the fields of tourism, gastronomy, geography, cultural studies, anthropology and sociology.
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Kulinarischer Tourismus und Weintourismus : Culinary and Wine Tourism Conference 2015 / [Editor] Daniela Wagner ... [et al]
Wiesbaden : Springer Fachmedien Wiesbaden, 2017
206 pages. : illustrations
Ký hiệu phân loại (DDC): 338.4791
Der Tagungsband umfasst die im Rahmen der "Culinary and Wine Tourism Conference 2015" präsentierten Paper und Konzepte rund um das Thema Kulinarik- und Weintourismus. Die Konferenz wurde vom Institut für Tourismus-Management der FHWien der WKW in Zusammenarbeit mit der Deutschen Gesellschaft für Tourismuswissenschaft (DGT) und der IMC Fachhochschule Krems, Studiengang International Wine Business veranstaltet. Kulinarik und Wein werden immer häufiger zu einem wesentlichen Teil von Reiseentscheidungen und gewinnen als eigenständiges touristisches Marktsegment zunehmend an Bedeutung. Durch die Kombination von Wissenschaft und Tourismuspraxis und Beiträgen in deutscher und englischer Sprache wird eine besonders breite Zielgruppe angesprochen. Der Inhalt Kulinarik-/Weintourismus & Produkte Kulinarische Touristen/Weintouristen Kulinarik-/Weintourismus & Regionen Kulinarik- & Weintourismus im 21. Jahrhundert Die Herausgeber Mag. (FH) Daniela Wagner ist Bereichsleiterin für das touristische Berufsfeld am Institut für Tourismus-Management der FHWien der WKW. FH-Prof. Mag. Michael Mair leitet das Institut für Tourismus-Management an der FHWien der WKW. Dr. Albert Franz Stöckl ist Studiengangsleiter für International Wine Business an der IMC Fachhochschule Krems. Prof. Dr. Axel Dreyer ist Professor für Tourismusmanagement/Marketing an der Hochschule Harz, Honorarprofessor für Sportmanagement an der Universität Göttingen und Sprecher der Kommission Weintourismus/Kulinarik der Deutschen Gesellschaft für Tourismuswissenschaft
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