The Routledge Handbook of Gastronomic Tourism - The Routledge Handbook of Gastronomic Tourism -

Parti: Gastronomic tourism: An insight II: Gastronomic tourist behavior III: Sustainability for gastronomic tourism V: Contemporary forms of gastronomic tourism VI: Futuristic perspectives in gastronomic tourism References I Gastronomic tourism: an insight GASTRONOMIC TOURISM A theoretical construct Classification of gastronomic tourism Memorable gastronomic experience Conclusion References Historical evolution of gastronomic tourism The genesis of gastronomic tourism Using gastronomy to assess social difference Current evolution depends on research and its dissemination References MODERN GASTRONOMY The science of flavor and tasting About gastronomy Flavor classification Deliciousness and liking Culinary success factors Broad and fundamental approach Gastronomic tourism and education References Gastronomy, culture and tourism in Ecuador Review of the literature Gastronomy and motivation Gastronomy and Satisfaction Conclusions References Building a tourism destination using gastronomy through creative collaboration Recent discourse: collaboration, cooperation and models of State involvement Case study 5.1: Ireland’s proactive approach to gastronomic tourism through creative collaboration Implications and critical success factors for tourism destinations References GASTRONOMIC TOURISM An opportunity to discover the diversity of local and regional cultures The role of gastronomic tourism in rural development The relationship between food, heritage, and tourism The role of gastronomic tourism in rural development in Hungary References Transforming the terroir into a tourist destination MARKETING DESTINATIONS THROUGH GASTRONOMY Nordic perspectives Exploring additional food and beverage activities of wine travelers Conclusion and recommendations for future research References HAVING YOUR CAKE AND EATING IT The problem with gastronomic tourism Gastronomic tourism: a definitional context The tourist as gastronomic experimenter The policy dimension to gastronomic tourism The gastronomic tourism policy infrastructure The study and practice of gastronomic tourism: a wider intellectual context?The sociology and social anthropology of food and eating The politics of food and eating Conclusion References II Gastronomic tourist behavior Need recognition and motivation for gastronomic tourism Gastronomic motivation Understanding gastronomic motivators: the push and pull theory Conclusion References Tourists’ perceptions and expectations for gastronomic experience Literature review Images and gastronomy Expectation, perception and satisfaction Reference Service quality and gastronomy Matching service quality dimensions with competitive strategy Service quality and differentiation strategy References A foodie’s perspective on gastronomic tourism Typologies of gastronomic and culinary travelers Conceptual typologies of culinary travelers Culinary traveler typologies derived from empirical data Single question segmentation approach Segmentation by participation in culinary activities Segmentation by motivation to participate in culinary activities References Servicescape and gastronomic tourism MALAYSIAN GASTRONOMIC TOURISM Its importance, satisfiers, dis-satisfiers and delighters Background - Malaysian culture, regions, and food Framework for assessing gastronomic tourism relationships References Gastronomic trails as service ecosystems Gastronomic performativities during festivals in Sariaya, Philippines THE TOURISTS’ GASTRONOMIC EXPERIENCE An embodied and spatial approach Concept of‘experience’ within the food tourism literature Micro-oriented and macro-oriented perspectives on tourist experiences ‘Experience’ from an embodied and spatial approach Existential phenomenology as methodological consideration References III Sustainability for gastronomic tourism Sustainable gastronomic tourism ROLES OF LOCAL FOOD IN SUSTAINABLE DEVELOPMENT Evidence from Houston, Texas, USA Towards a future of sustainable tourism development and local food References Sustainable supply chains in gastronomic tourism Gastronomic tourism Typology of gastronomic tourism supply chain The economic benefits of gastronomic tourism The ecological and environmental sustainability of gastronomic tourism References FARMERS’ MARKETS IN GASTRONOMIC TOURISM Opportunities and challenges Discussion and conclusion Community development through gastronomic tourism Gastronomy as heritage, local communities, and recipes Gastronomy, tourism, and local development Case study 26.1: Catalan gastronomy and its evolution References Heritage and authenticity in gastronomic tourism Heritage and authenticity Heritage and authenticity in tourism gastronomy Food in gastronomic tourism Servicescape in gastronomic tourism Social servicescape in gastronomic tourism References The roles of terroir, food and gastronomy in destination authenticity The meaning of terroir across cultures Terroir, food, and culinary tourism Consumer motivation for food tourism and destination authenticity Terroir, food, and gastronomy in destination authenticity Case study 28.1: Jura Department in France - bridging terroir, food and destination authenticity References Local knowledge transfer in Hong Kong through gastronomy, agriculture and tourism The development of heritage/gastronomic tourism in Hong Kong since the 1990s Coastal aquaculture: fishery and oyster farming A Four Seasons model with highlights on gastronomy and agriculture Concluding remarks References Sustainable restaurant system and gastronomy The journey of sustainable food, what happened?Un-sustainable food Advertising and the increasing marketability of sustainable food Waste reduction and generational expansion Food waste reduction The sustainable food community The Internet Age - assisting the revolution References MARKETS, FESTIVALS AND SHOWS Sustainable approaches to gastronomic tourism through collaboration Gastronomic tourism, culinary tourism and food tourism Farmers’ markets, food festivals, and county shows Trends towards sustainable consumption and production Case study 31.1: The Nantwich Food Festival References IV Gastronomic tourism in the digital arena Tourists’ lifestyle and foodservice tendencies in social media Digital platforms for collaborative gastronomy Collaborative consumption/sharing economy Defining collaborative consumption Business models of collaborative consumption in online marketplaces Collaborative gastronomy on digital platforms: the example of VizEat Concluding remarks: a synthesis and some suggestions References Marketing decision and customer reviews in gastronomic tourism Gastronomic tourism Gastronomical blogs References CULINARY MAPPING A gastronomic tourism planning tool Digital marketing and gastronomic tourism Gastronomic tourism in Malaysia Digital marketing in gastronomy tourism Case study 36.1: Analysis of websites on gastronomic tourism in Malaysia References Mobile applications to promote gastronomic tourism Online reputation management for gastronomic tourism How do gastronomic blogs affect the consumer’s decision?Gastronomy and the gastronomic bloggers’ influence Case study 39.1: The positive influence of eWOM through a specific gastronomy blog References V Contemporary forms of gastronomic tourism Slow food movement The “worlds approach” to gastronomic tourism: the case of wine tourism in Japan Food routes, trails and tours Understanding and planning route tourism Sustainable FTRs References Organic foods and gastronomic tourism Organic agriculture and organic foods Customer motivations for organic food consumption Organic foods and gastronomic tourism Management and marketing of organic restaurants Case study 43.1: Seferihisar destination and organic/semi-organic restaurants References Edible insect gastronomy Benefits of edible insects for the global population Edible insects in the current global world from a culture perspective Current and future issues associated with edible insect gastronomy References Craft drinks tourism worldwide and in Northern Ireland Craft food and beverages tourism Craft beer tourism Craft cider tourism Craft spirits tourism Case study 45.1: Tourism in Northern Ireland References Street food and gastronomic tourism Halal food and Muslim tourists Native foods and gastronomic tourism Symbolic and sociocultural interpretation of tea tourism in India Understanding the emergence of tea tourism Tea from a historical perspective Tea from a sociocultural perspective Postmodern understanding of today’s tea tourism Political perspective of tea tourism References SENIOR TRAVELERS An emerging market segment in gastronomic tourism VI Futuristic perspectives in gastronomic tourism GASTRONOMIC FESTIVALS AND EVENTS Future scenarios WINE TOURISM AND GASTRONOMY A natural partnership in regional development Australian wine tourism Australian gastronomic tourism Barossa region, South Australia References Intellectual property rights in gastronomic tourism Gastronomic tourism as the new frontier for intellectual property Towards an appreciative approach to gastronomic tourism development References Gastronomic tourism and media Exploring culture through gastronomy Exploring sustainable lifestyles through gastronomy References Alternative food networks and gastronomy From the value chain to the network concept in gastronomic tourism Case study 55.1: The case study of Catalonia’s’ Alternative Food Networks of its gastronomic tourism Discussion and conclusion References GEOGRAPHICAL INDICATIONS AND TOURISM DESTINATIONS Gastronomic tourism innovations The innovation in tourism-related business performances The novelty-seeking in food tourists’ experiences: a literature review Case study 58.1: ‘Napoli Pizza Village’ food experience: a content analysis approach References Synergies in food, wine, culture and tourism Conclusion: building an agenda for global gastronomic tourism research