Food and Wine Tourism
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Food and Wine Tourism : Integrating Food, Travel and Terroir

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Description

This established textbook explores how regions, and food industry, travel and hospitality companies present themselves to tourists experiencing the culture, history and ambience of a location through the food and wine it produces. It provides practical suggestions and guidelines for establishing a food-related tourism destination and business, discussing the environment, understanding the food tourist, supply issues, tours and tasting sessions, themed itineraries, planning and developing the tourist product, marketing and best practice strategies. It also includes numerous case studies from around the world and plentiful pedagogical features to aid student learning. The second edition: - Contains updated chapters throughout, to form a complete and current overview of food and wine tourism. - Reviews new emerging destinations, and food and wine tourism from a business perspective. - Includes new global case studies discussing aspects such as transforming an Indian area into a wine-producing region, promoting a destination through a social media campaign, chocolate tourism in Belize, planning an international food fair, and making San Francisco a food capital. - Presents successful international professionals' experiences and tips, catching trends and setting the tourism phenomenon in an even more international context. If food and wine tourism is well planned, managed and controlled, it can become a real economic resource. Suitable for students in tourism and leisure subjects, the practical application provided in this book also makes it an ideal resource for those operating in the food and wine sector.
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Product details

  • Paperback | 264 pages
  • 189 x 246 x 18mm | 702g
  • Wallingford, United Kingdom
  • English
  • 2nd edition
  • 1786391279
  • 9781786391278
  • 722,061

Table of contents

1: The Spirit of a Place on a Plate
2: The Environment: Tools of the Trade
3: Tourists on the Food and Wine Trail: Who Are They?
4: Transforming a Terroir into a Tourist Destination
5: The Supply Side: the Actors Involved in Food and Wine Production
6: Food and Wine Tourism Best Practice: Case Studies from Around the World
7: Supply Operators in the Food and Wine Tourism Industry
8: Designing a Life Experience: Itinerary Planning and Organization
-: Conclusion
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About Erica Croce

Erica Croce and Giovanni Perri are the founders of Meridies - itinerari di cultura e turismo (R), specializing in tourism and culture. They provide consultancy services for the hospitality industry in both the public and the private sectors, carry out research projects and develop effective communication and marketing strategies for tourism. In recent years they have contributed to the definition of criteria for the applied study of Food and Wine Tourism, which they currently teach on various university courses and masters programmes - among them the Master Cibo Vino at the University of Venice (Italy) and the Master in History and Culture of Food at Alma Mater Studiorum University of Bologna. For many years they've been actively involved with the International Research Centre of Tourism Economics (CISET) at the University of Venice, both as teachers on the masters programme (Master in Tourism Management) and research consultants. They designed and had been teaching food tourism and geography of terroir related courses at Pollenzo University of Gastronomic Sciences for several years.

They are regularly invited to give seminars and share their experiences to tourism operators. Sommeliers and Olive Oil Tasters, they are the authors of several guide books and cultural and regional publications. They create and offer exclusive themed and tailor made trips.
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