Foodies and Food Tourism

The first text to look at the 'foodie' as a contemporary niche market within leisure and tourism:Uses international case studies and includes profiles of products and marketing approaches, and interviews with experts and practitioners Pedagogic features in each chapter include: Learning objectives, Introduction, Summary, Study Guide with Review Questions and Additional readings and resources. Food is an attraction that has matured into a highly sought-after niche market with distinct trip motivation, travel preferences and patterns. Foodies and Food Tourism supplies comprehensive new evidence and theory based overview of the phenomenon of food tourism and how it is being, or should be developed and marketed and understood. Food tourism has huge impacts in the hospitality, destination management and tourism development sectors and across all these sectors the book presents the latest research on market developments:Understanding the food tourist and their perspective Taking a demand- side approach to planning developing and marketing Taking a global view based on widespread research data that combines theory and practice Using case studies, profiles and direct practitioner insights to illustrate every aspect of the field The book is designed as key text for students in Hospitality, Tourism and Events and Food and Beverage Management with summaries, questions and key points highlighted throughout the text, and also as a major reference and professional guide for practitioners across the industry. Contents: Part 1: Foodies: Introduction; Foodies, Who and What are they?; Disciplinary Perspectives; Tourism - Related research on foodies; First-hand Research from Australia and Europe; Part 2: Food tourism development and marketing; Destination planning and strategies for food tourism; Food events; Meals and other food experiences; Marketing; Summary and Conclusions