In recent years, a growing emphasis has been placed on tourism experiences and attractions related to food. In many cases eating out while on holiday includes the 'consumption' of a local heritage, comparable to what is experienced when visiting historical sites and museums. Despite this increasing attention, however, systematic research on the subject has been nearly absent. Tourism and Gastronomy addresses this by drawing together a group of international experts in order to develop a better understanding of the role, development and future of gastronomy and culinary heritage in tourism. The first part of the book discusses important issues in the relationship between tourism and gastronomy, introducing the themes important to the understanding of case studies. The second part presents a wide range of case studies of gastronomic tourism development, featuring development programmes, marketing activities and networking between tourism and agriculture.
The case studies, drawn from a range of countries, including Australia, New Zealand, Singapore, Spain, Portugal, Greece, Italy, Scotland and Wales, are used to explore further themes, including intellectual property and sustainability. Students and researchers in the areas of tourism, heritage, hospitality, hotel management and catering will find this book an extremely valuable source of information.