Produktdetaljer
Biografisk notat
Edited by Eerang Park, Vice-Chancellor’s Research Fellow and Senior Lecturer of Tourism and Sangkyun Kim, Associate Professor of Tourism, School of Business & Law, Edith Cowan University, Australia<i>‘In twenty chapters with case studies including examples from; Sweden, Japan, South Africa, and Greece, and their methodologies, the </i>Handbook on Food and Tourism<i> will interest, and inspire academics, and practitioners from a wide range of disciplines, and prompt further research. It represents a significant phase in the evolving world of food and its consumption in the context of leisure and tourism.’</i>
- Paul Cleave, Tourism Management,
<i>‘The definitive Handbook of food tourism, packed with engaging case studies and comprehensive entries authored by exciting scholars in the field.’</i>
- Simone Cinotto, University of Gastronomic Sciences Pollenzo, Italy,
<i>‘This volume offers a broad and in-depth overview of the current research on food tourism, with contributors from a variety of scholarly backgrounds providing a multidisciplinary and stimulating assessment of current issues and trends.’</i>
- Fabio Parasecoli, New York University, US,
<i>‘This book takes you on a journey that delves into the critical aspects and research about food tourism. The book is such a comprehensive collection, it will be your definitive reference guide to the topic. Everything you need to know about food tourism is this in Handbook.’</i>
- Ian Yeoman, NHL Stenden University of Applied Sciences, the Netherlands,
<i>‘With its comprehensive examination of contemporary trends, stakeholder perspectives, and emerging innovations, the </i>Handbook on Food Tourism<i> offers not only a literary feast, but a valuable resource for those interested in the exploration of the multifaceted world of food tourism. It really sets the stage for future research and is a timely contribution to our field.’</i>
- Catheryn Khoo, Torrens University Australia,
Expert contributors from across the globe not only explore the theoretical and conceptual foundations of food tourism research, but also address the significance of the multistakeholder nature of tourism in the context of food tourism development. Chapters present empirical research using quantitative and qualitative methods, conceptual papers and critical literature reviews employing archival research methods and informetric mapping, and analysis of secondary data from social, political, and environmental sources. Rich with information and data about diverse socio-cultural and environmental issues, this Handbook consolidates knowledge on the studies of food tourism from around the world and provides a vision for future research.
Covering the breadth of food tourism research, this Handbook will be a fundamental reference work for researchers, academics, and students in tourism management, human geography, social and cultural geography, and business and management. It will similarly appeal to professionals, local authorities, and local food and tourism industries and businesses.