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.
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Produktdetaljer
ISBN
9781317395690
Publisert
2017
Utgave
1. utgave
Utgiver
Vendor
Routledge
Språk
Product language
Engelsk
Format
Product format
Digital bok
Forfatter