Food and Agricultural Tourism : Theory and Best Practice
Slocum, Susan L.
Curtis, Kynda R.
246 p. 26 cm
This book fills a gap in the growing academic discipline of food and agricultural tourism, offering the first multidisciplinary approach to food tourism and the role it plays in economic development, destination marketing, and gastronomic exploration. It provides a comprehensive introduction to the discipline by considering food tourism in connection with both cultural values and important issues in agriculture, food consumption and safety, and rural heritage and sustainability. The book is divided into four Parts. Part I defines the elements of food tourism and explains its relationship with sustainability. Part II provides an overview of rural development and demonstrates the impact of industrialization and globalization on eating habits. Part III focuses on food tourism studies and market segmentation techniques to help students understand customer needs regarding food tourism products. Finally, Part IV looks at the financial, policy, and legal requirements relating to food tourism development, providing hands-on tools for students entering food tourism businesses or industries. Complemented by a wide range of international case studies, key definitions, and study questions, Food and Agricultural Tourism is essential reading for students of tourism, geography, and economic development studies.
Table of Contents
PART I Food tourism and sustainable rural development 1 Tourism, agriculture, and rural economic development 2 Food tourism and sustainable communities 3 Food tourism offerings PART II Evolution of agriculture and importance of food in contemporary culture 4 Globalizing agriculture to feed the world 5 Rural landscapes, heritage, and economic development 6 Modern food movements PART III Food tourism markets and targeted destination design 7 Characterizing the food tourist 8 Identifying food tourism markets 9 Developing a food tourism destination PART IV Food tourism policy and practice 10 Food tourism policy and governance 11 Safety in food tourism operations 12 Devising the food tourism product