The Routledge Handbook of Gastronomic Tourism

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.

Introduction Saurabh Kumar Dixit Part one 1. Gastronomic tourism: a theoretical constructSaurabh Kumar Dixit 2. Historical evolution of gastronomic tourismJohn D. Mulcahy 3. Modern gastronomy: the science of flavor and tasting Peter R. Klosse 4. Gastronomy, culture and tourism in Ecuador Tomás López-Guzmán, Ana Lucía Serrano López, Jesús ClaudioPérez Gálvez and Augusto Tosi Vélez 5. Building a tourism destination using gastronomy throughcreative collaboration John D. Mulcahy 6. Gastronomic tourism: an opportunity to discover the diversity oflocal and regional culturesJanez Bogataj 7. The role of gastronomic tourism in rural developmentBernadett Csurgó, Clare Hindley and Melanie Kay Smith 8. Transforming the terroir into a tourist destinationRebecca Mackenzie 9. Marketing destinations through gastronomy: Nordic perspectives Xiang Ying Mei 10. Exploring additional food and beverage activities of wine travelers Matthew J. Stone, Roberta Garibaldi and Andrea Pozzi 11. Having your cake and eating it: the problem with gastronomic tourism Roy C. Wood Part twoGastronomic tourist behavior 12. Need recognition and motivation for gastronomic tourism Brian Kee Mun Wong and Christy Yen Nee Ng 13. Factors affecting tourists’ food consumption Derong Lin and Ling Ding 14. Tourists’ perceptions and expectations for gastronomic experience Mozard Mohtar and Thinaranjeney Thirumoorthi 15. Service quality and gastronomy Azni Zarina Taha and Christy Yen Nee Ng 16. A foodie’s perspective on gastronomic tourism Donald Getz and Richard N.S. Robinson 17. Typologies of gastronomic and culinary travelers Matthew J. Stone 18. Servicescape and gastronomic tourism Fabrizio Ferrari 19. Malaysian gastronomic tourism: its importance, satisfiers, dis-satisfiers and delighters Robert J. Harrington, Michael C. Ottenbacher and Byron Marlowe 20. Gastronomic trails as service ecosystemsNamita Roy, Ulrike Gretzel, Gordon Waitt and Venkata Yanamandram 21. Gastronomic performativities during festivals in Sariaya, Philippines Shirley V. Guevarra 22. The tourists’ gastronomic experience: an embodied and spatial approach Sandhiya Goolaup, Cecilia Solér and Robin Nunkoo Part threeSustainability for gastronomic tourism 23. Sustainable gastronomic tourism Paolo Corvo and Michele Filippo Fontefrancesco 24. Roles of local food in sustainable development: evidence from Houston, TX, USA 217Tiffany S. Legendre and Melissa A. Baker 25. Sustainable supply chains in gastronomic tourism Jane Eastham 26. Farmers’ markets in gastronomic tourism: opportunities and challenges Michelle Thompson and Bruce Prideaux 27. Community development through gastronomic tourism Silvia Aulet, Dolors Vidal-Casellas and Joaquim Majó 28. Heritage and authenticity in gastronomic tourism Melissa A. Baker and Kawon Kim 29. The roles of terroir, food and gastronomy in destination authenticity Willy Legrand, Philip Sloan, Mirja Fett and Theresa Manten 30. Local knowledge transfer in Hong Kong through gastronomy, agriculture and tourism Sidney C. H. Cheung 31. Sustainable restaurant system and gastronomy Paul Hellier 32. Markets, festivals and shows: sustainable approaches to gastronomic tourism through collaboration Ann Hindley and Tony Wall Part fourGastronomic tourism in the digital arena 33. Tourists’ lifestyle and foodservice tendencies in social media Sandra Maria Correia Loureiro and Eduardo Moraes Sarmento 34. Digital platforms for collaborative gastronomy Marios D. Sotiriadis and Lesedi T. Nduna 35. Marketing decision and customer reviews in gastronomic tourism Sedigheh Moghavvemi and Brian Kee Mun Wong 36. Culinary mapping: a gastronomic tourism planning tool Ingrid Booysen and Gerrie E. du Rand 37. Digital marketing and gastronomic tourism Thinaranjeney Thirumoorthi and Sedigheh Moghavvemi 38. Mobile applications to promote gastronomic tourism Dayna Ortner 39. Online reputation management for gastronomic tourism Velvet Nelson 40. How do gastronomic blogs affect the consumer’s decision? Orsolya Szakály and Ivett Sziva Part fiveContemporary forms of gastronomic tourism 41. Slow food movement Kuan-Huei Lee 42. The “worlds approach” to gastronomic tourism: the case of wine tourism in Japan Chuanfei Wang 43. Food routes, trails and tours Brittany Dahl 44. Organic foods and gastronomic tourism Ige Pirnar and Duygu Çelebi 45. Edible insect gastronomy Melissa A. Baker, Tiffany S. Legendre and Young Wook Kim 46. Craft drinks tourism worldwide and in Northern Ireland Maria Teresa Simone-Charteris 47. Street food and gastronomic tourism Joan C. Henderson 48. Halal food and Muslim tourists Rafa Haddad, Salem Harahsheh and Ayman Harb 49. Native foods and gastronomic tourism Freya Higgins-Desbiolles, Gayathri Wijesinghe, Tricia Vilkinas and Stuart Gifford 50. Symbolic and sociocultural interpretation of tea tourism in India Ishan Singh and Péter Varga 51. Senior travelers: an Emerging Market Segment in Gastronomic Tourism Adela Balderas-Cejudo, Ian Patterson and George W. Leeson Part sixFuturistic perspectives in gastronomic tourism 52. Gastronomic festivals and events: future scenarios Keith Mandabach and Wu Chuanbiao 53. Wine tourism and gastronomy: a natural partnership in regional development Marlene A. Pratt and Joan Carlini 54. Intellectual property rights in gastronomic tourism Trevor Jonas Benson 55. Gastronomic tourism and media Jennifer Laing and Warwick Frost 56. Alternative food networks and gastronomy Maria del Pilar Leal Londoño 57. Geographical indications and tourism destinations: an overview Stefano Ciani, Michela C. Mason and Andrea Moretti 58. Celebrity chefs and luxury hotels: the influence of personal branding on marketing strategies Girish Prayag and Valentine de Cellery d’Allens 59. Gastronomic tourism innovations Dante Di Matteo 60. Synergies in food, wine, culture and tourism Roberta Garibaldi Conclusion: building an agenda for global gastronomic tourism research Saurabh Kumar Dixit

Saurabh Kumar Dixit is an Associate Professor and founding Head of the Department of Tourism and Hotel Management, North-Eastern Hill University, Shillong (Meghalaya) India. He holds a Bachelor’s degree in Hotel Management and Catering Technology, a Master’s degree in Tourism Management and a Doctorate (Ph.D.) in Hotel Management. His research interests include Consumer Behavior, Gastronomic Tourism, Service Marketing, Experience Management and Marketing in hospitality and tourism contexts. He has worked for more than 18 years in a number of Indian universities/educational institutes and has successfully completed different research projects relating to hospitality and tourism management. He has ten books to his credit including The Routledge Handbook of Consumer Behavior in Hospitality and Tourism.