Hardback
Handbook on Food Tourism
This Handbook on Food Tourism provides an overview of the past, present and future of research traditions, perspectives, and concerns about the food tourism phenomenon. Taking a multidisciplinary approach, it contributes to the historical and anthropological understanding of the nexus between food, society and tourism that underpins the divergent business and marketing efforts in tourism today.
More Information
Critical Acclaim
Contributors
Contents
More Information
This Handbook on Food Tourism provides an overview of the past, present, and future of research traditions, perspectives, and concerns about the food tourism phenomenon. Taking a multidisciplinary approach, it contributes to the historical and anthropological understanding of the nexus between food, society, and tourism that underpins the divergent business and marketing efforts in tourism today.
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.
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.
Critical Acclaim
‘The definitive Handbook of food tourism, packed with engaging case studies and comprehensive entries authored by exciting scholars in the field.’
– Simone Cinotto, University of Gastronomic Sciences Pollenzo, Italy
‘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.’
– Fabio Parasecoli, New York University, US
‘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.’
– Ian Yeoman, NHL Stenden University of Applied Sciences, the Netherlands
‘With its comprehensive examination of contemporary trends, stakeholder perspectives, and emerging innovations, the Handbook on Food Tourism 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.’
– Catheryn Khoo, Torrens University Australia
– Simone Cinotto, University of Gastronomic Sciences Pollenzo, Italy
‘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.’
– Fabio Parasecoli, New York University, US
‘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.’
– Ian Yeoman, NHL Stenden University of Applied Sciences, the Netherlands
‘With its comprehensive examination of contemporary trends, stakeholder perspectives, and emerging innovations, the Handbook on Food Tourism 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.’
– Catheryn Khoo, Torrens University Australia
Contributors
Contributors include: Sara Alonso-Muñoz, Nir Avieli, Tracy Berno, Denian Cheng, Heidi Dahles, Gerrie du Rand, Sally Everett, Hennie Fisher, Joanna Fountain, Francesc Fusté-Forné, Fernando García-Muiña, Maree Gerke, Rocío González-Sánchez, Atsuko Hashimoto, Kyungjae Jang, Ingrid Kajzer Mitchell, Sangkyun Kim, Anton Klarin, Lucy M. Long, Will Low, Xiaomeng (Sharon) Lucock, María-Sonia Medina-Salgado, Can-Seng Ooi, Josefine Östrup Backe, Eerang Park, Christopher Rosin, Michal Rozanis, Paul Strickland, David J. Telfer, Timo Thelen, María Torrejón-Ramos, Desmond Wee, Andy Widyanta, Kim M. Williams, Min Xu
Contents
Contents:
Foreword xii
1 Introduction: the endless journey through our imagined curiosities, our
tasteful stories 1
Eerang Park and Sangkyun Kim
PART I (RE)THINKING AND (RE)EVALUATING FOOD TOURISM
2 Festivals as culinary tourism destinations and attractions 18
Lucy M. Long
3 Building an imagined sense of place and resurrecting memories with
food tourism 33
Sally Everett
4 Characteristics of place for food destinations: a foodscape perspective 48
Andy Widyanta and Eerang Park
5 Zorba’s kitchen: consuming Greekness in tourist-oriented restaurants in Greece 61
Michal Rozanis and Nir Avieli
6 Food for thought: tourism, eating and the consequences of everyday decisions 73
Tracy Berno
7 There’s no place like food: instant noodles, instant elsew(here) 86
Desmond Wee
PART II FOOD TOURISM DEVELOPMENT AND STAKEHOLDERS
8 The notion of local in rural food tourism: insights from the Swedish context 103
Josefine Östrup Backe
9 Regenerative practices and the local turn: food tourism in rural regional context 117
Maree Gerke, Can-Seng Ooi and Heidi Dahles
10 Cultural innovation of chefs and food tourism development: the case of
South Africa 133
Hennie Fisher and Gerrie du Rand
11 Rethinking the importance of food tourism to destination sustainability:
a supply-side discussion of noodle experiences in Suzhou 150
Denian Cheng, Joanna Fountain, Christopher Rosin and Xiaomeng Lucock
PART III TRENDS, INNOVATIONS, AND NEW FOOD TOURISM
ATTRACTIONS
12 The homeland of Sanuki udon: unconsolidated placemaking processes
in a food tourism destination 167
Kyungjae Jang, Sangkyun Kim and Timo Thelen
13 From a newspaper page to a must-visit food tourism attraction 182
Francesc Fusté-Forné
14 Novelty experiences as food tourism attractions in Japan 194
David J. Telfer and Atsuko Hashimoto
15 From watching to eating: food tourism perspectives on Japan’s ama
divers and their catches 209
Timo Thelen
16 Learning to eat and eating to learn: unpacking co-created tourism
experiences at a wild food festival 226
Ingrid Kajzer Mitchell and Will Low
17 Evaluating the value creation of memorable or extraordinary
gastronomic tourism experiences: a case study approach 244
Paul Strickland and Kim M. Williams
PART IV PROSPECTS AND OUTLOOKS FOR NEXT GENERATION
OF FOOD TOURISM
18 Food taste experiences and gastrophysics: gender matters? 259
Sangkyun Kim, Min Xu and Eerang Park
19 Adapting the luxury gastronomic experience to the new post-crisis
scenario from a resilience approach 272
Rocío González-Sánchez, Sara Alonso-Muñoz, María Torrejón-Ramos,
Fernando E. García-Muiña and María-Sonia Medina-Salgado
20 What we know of food tourism: systematic review of the literature
using informetric analysis and directions for future research 288
Eerang Park, Sangkyun Kim and Anton Klarin
Index 307
Foreword xii
1 Introduction: the endless journey through our imagined curiosities, our
tasteful stories 1
Eerang Park and Sangkyun Kim
PART I (RE)THINKING AND (RE)EVALUATING FOOD TOURISM
2 Festivals as culinary tourism destinations and attractions 18
Lucy M. Long
3 Building an imagined sense of place and resurrecting memories with
food tourism 33
Sally Everett
4 Characteristics of place for food destinations: a foodscape perspective 48
Andy Widyanta and Eerang Park
5 Zorba’s kitchen: consuming Greekness in tourist-oriented restaurants in Greece 61
Michal Rozanis and Nir Avieli
6 Food for thought: tourism, eating and the consequences of everyday decisions 73
Tracy Berno
7 There’s no place like food: instant noodles, instant elsew(here) 86
Desmond Wee
PART II FOOD TOURISM DEVELOPMENT AND STAKEHOLDERS
8 The notion of local in rural food tourism: insights from the Swedish context 103
Josefine Östrup Backe
9 Regenerative practices and the local turn: food tourism in rural regional context 117
Maree Gerke, Can-Seng Ooi and Heidi Dahles
10 Cultural innovation of chefs and food tourism development: the case of
South Africa 133
Hennie Fisher and Gerrie du Rand
11 Rethinking the importance of food tourism to destination sustainability:
a supply-side discussion of noodle experiences in Suzhou 150
Denian Cheng, Joanna Fountain, Christopher Rosin and Xiaomeng Lucock
PART III TRENDS, INNOVATIONS, AND NEW FOOD TOURISM
ATTRACTIONS
12 The homeland of Sanuki udon: unconsolidated placemaking processes
in a food tourism destination 167
Kyungjae Jang, Sangkyun Kim and Timo Thelen
13 From a newspaper page to a must-visit food tourism attraction 182
Francesc Fusté-Forné
14 Novelty experiences as food tourism attractions in Japan 194
David J. Telfer and Atsuko Hashimoto
15 From watching to eating: food tourism perspectives on Japan’s ama
divers and their catches 209
Timo Thelen
16 Learning to eat and eating to learn: unpacking co-created tourism
experiences at a wild food festival 226
Ingrid Kajzer Mitchell and Will Low
17 Evaluating the value creation of memorable or extraordinary
gastronomic tourism experiences: a case study approach 244
Paul Strickland and Kim M. Williams
PART IV PROSPECTS AND OUTLOOKS FOR NEXT GENERATION
OF FOOD TOURISM
18 Food taste experiences and gastrophysics: gender matters? 259
Sangkyun Kim, Min Xu and Eerang Park
19 Adapting the luxury gastronomic experience to the new post-crisis
scenario from a resilience approach 272
Rocío González-Sánchez, Sara Alonso-Muñoz, María Torrejón-Ramos,
Fernando E. García-Muiña and María-Sonia Medina-Salgado
20 What we know of food tourism: systematic review of the literature
using informetric analysis and directions for future research 288
Eerang Park, Sangkyun Kim and Anton Klarin
Index 307
