Food and Wine Tourism
Integrating Food, Travel and Territory
Edition: 2

Paper: 978 1 78639 127 8 / $75.00
 
Published: June 2017  

Publisher: CABI
264 pp., 7 1/2" x 9 5/8"
Series: CABI Tourism Texts
This established textbook explores how regions present themselves to tourists experiencing the culture, history, and ambience of a location through the food and wine they produce. It provides practical suggestions and guidelines for establishing a food-related tourism destination and discusses the environment, understanding the food tourist, supply issues, marketing, and best practice strategies. It 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 an Indian wine, Scottish whisky, and Austrian chocolate tourism.

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.

Table of Contents:
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
Conclusion


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