Food and Wine Tourism (2nd Ed.)
Integrating Food, Travel and Terroir

CABI Tourism Texts Series

Auteur :

Langue : Anglais
Couverture de l'ouvrage Food and Wine Tourism

Thèmes de Food and Wine Tourism

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Ouvrage 253 p. · Broché
This established textbook explores how regions, food industry and travel and hospitality companies present themselves to tourists experiencing the culture, history and ambience of a location through the food and wine it produces. It provides practical suggestions and guidelines for establishing a food-related tourism destination and business, discussing the environment, understanding the food tourist, supply issues, tours and tasting sessions, themed itineraries, planning and developing the tourist product, marketing and best practice strategies. It also includes numerous case studies from around the world and plentiful pedagogical features to aid student learning.

The second edition:
- Contains updated chapters throughout, to form a complete and current overview of food and wine tourism.
- Reviews new emerging destinations, and food and wine tourism from a business perspective.
- Includes new global case studies discussing aspects such as transforming an Indian area into a wine-producing region, promoting a destination through a social media campaign, chocolate tourism in Belize, planning an international food fair, and making San Francisco a food capital.
- Presents successful international professionals' experiences and tips, catching trends and setting the tourism phenomenon in an even more international context.

If food and wine tourism is well planned, managed and controlled, it can become a real economic resource. Suitable for students in tourism and leisure subjects, the practical application provided in this book also makes it an ideal resource for those operating in the food and wine sector.
- 1: The Spirit of a Place on a Plate
- 2: The Environment: Tools of the Trade
- 3: Tourists on the Food and Wine Trail: Who Are They?
- 4: Transforming a Terroir into a Tourist Destination
- 5: The Supply Side: the Actors Involved in Food and Wine Production
- 6: Food and Wine Tourism Best Practice: Case Studies from Around the World
- 7: Supply Operators in the Food and Wine Tourism Industry
- 8: Designing a Life Experience: Itinerary Planning and Organization
- 9: Conclusion
Suitable for students in tourism, hospitality, marketing, business, geography, sociology, events management, cultural and leisure subjects, the book is also an ideal resource for all these operating in the food and wine sectors.