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.
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.
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