Food and Wine Tourism

Food and Wine Tourism : Integrating Food, Travel and Territory

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Description

In this cultural, thematic, integrated and sustainable form of tourism, the spirit of a place can be sampled on a plate and experienced directly through tours and visits to producers. If food and wine tourism is well planned, managed and controlled, it can become a real economic resource. This text explores how food producing regions present themselves to tourists experiencing the culture, history and ambience of a location through the food and wine it produces. The book takes a practical approach, discussing how to establish a food-related tourism destination, how to evolve from purely a food producer to a tourism operator. It also covers management practices such as producing marketing material, and considerations of sustainability and quality assessment. This book is adapted with an international focus from Croce, E. and Perri, G. (2008) "Il turismo enogastronomico. Progettare, gestire, vivere l'integrazione tra cibo, viaggio, territorio", FrancoAngeli s.r.l., Milano, Italy
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Product details

  • Paperback | 208 pages
  • 189 x 246 x 13mm | 600g
  • Wallingford, United Kingdom
  • English
  • Illustrations, maps
  • 1845936612
  • 9781845936617
  • 1,044,074

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
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About Giovanni Perri

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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