The Routledge Handbook of Gastronomic Tourism explores the rapid
transformations that have affected the interrelated areas of gastronomy,
tourism and society, shaping new forms of destination branding, visitor
satisfaction, and induced purchase decisions. This edited text
critically examines current debates, critical reflections of
contemporary ideas, controversies and queries relating to the
fast-growing niche market of gastronomic tourism.
This comprehensive book is structured into six parts. Part I offers an
introductory understanding of gastronomic tourism; Part II deals with
the issues relating to gastronomic tourist behavior; Part III raises
important issues of sustainability in gastronomic tourism; Part IV
reveals how digital developments have influenced the changing
expressions of gastronomic tourism; Part V highlights the contemporary
forms of gastronomic tourism; and Part VI elaborates other emerging
paradigms of gastronomic tourism.
Combining the knowledge and expertise of over a hundred scholars from
thirty-one countries around the world, the book aims to foster
synergetic interaction between academia and industry. Its wealth of case
studies and examples make it an essential resource for students,
researchers and industry practitioners of hospitality, tourism,
gastronomy, management, marketing, consumer behavior, business and
cultural studies.
