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Food Tourism and Regional Development: Networks, products and trajectories
Linnaeus University, School of Business and Economics, Department of Organisation and Entrepreneurship. University of Canterbury, New Zealand ; University of Oulu, Finland.ORCID iD: 0000-0002-7734-4587
Linnaeus University, School of Business and Economics, Department of Organisation and Entrepreneurship. Western Norway Research Institute, Norway.ORCID iD: 0000-0003-0505-9207
2016 (English)Collection (editor) (Refereed)
Abstract [en]

Food tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value from tourism through local agricultural systems and supply chains and the local food system.

From a regional development perspective this book goes beyond culinary tourism to also look at some of the ways in which the interrelationships between food and tourism contribute to the economic, environmental and social wellbeing of destinations, communities and producers. It examines the way in which tourism and food can mutually add value for each other from the fork to the plate and beyond. Looking at products, e.g. cheese, craft beer, noodles, wine; attractions, restaurants and events; and diverse regional examples, e.g. Champagne, Hong Kong, Jamaica, Margaret River, southern Sweden, and Tuscany; the title highlights how clustering, networking and the cultural economy of food and tourism and foodscapes adds value for regions. Despite the attention given to food, wine and culinary tourism no book has previously directly focused on the contribution of food and tourism in regional development. This international collection has contributors and examples from almost every continent and provides a comprehensive account of the various intersections between food tourism and regional development.

This timely and significant volume will inform future food and tourism development as well as regional development more widely and will be valuable reading for a range of disciplines including tourism, development studies, food and culinary studies, regional studies, geography and environmental studies.

Place, publisher, year, edition, pages
Routledge, 2016. , 298 p.76-88 p.
Series
Routledge Studies of Gastronomy, Food and Drink
National Category
Human Geography
Research subject
Tourism
Identifiers
URN: urn:nbn:se:lnu:diva-62828Libris ID: 19505085ISBN: 9781138912922 (print)ISBN: 9781315691695 (electronic)OAI: oai:DiVA.org:lnu-62828DiVA: diva2:1092915
Available from: 2017-05-04 Created: 2017-05-04 Last updated: 2017-05-22Bibliographically approved

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CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf