Food Tourism and Regional Development

Networks, products and trajectories

Author: C. Michael Hall and Stefan Gössling Series: Routledge Studies of Gastronomy, Food and Drink

Hardcover

Food tourism has emerged as a topic of increasing importance for many destinations yet despite this there is no book that directly focuses on the role of food tourism in regional development and implications for policy.

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Summary

Description

Food tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value from tourism through local agricultural systems and supply chains and the local food system.

From a regional development perspective this book goes beyond culinary tourism to also look at some of the ways in which the interrelationships between food and tourism contribute to the economic, environmental and social wellbeing of destinations, communities and producers. It examines the way in which tourism and food can mutually add value for each other from the fork to the plate and beyond. Looking at products, e.g. cheese, craft beer, noodles, wine; attractions, restaurants and events; and diverse regional examples, e.g. Champagne, Hong Kong, Jamaica, Margaret River, southern Sweden, and Tuscany; the title highlights how clustering, networking and the cultural economy of food and tourism and foodscapes adds value for regions. Despite the attention given to food, wine and culinary tourism no book has previously directly focused on the contribution of food and tourism in regional development. This international collection has contributors and examples from almost every continent and provides a comprehensive account of the various intersections between food tourism and regional development.

This timely and significant volume will inform future food and tourism development as well as regional development more widely and will be valuable reading for a range of disciplines including tourism, development studies, food and culinary studies, regional studies, geography and environmental studies.

About the Author

C. Michael Hall is a Professor at the University of Canterbury, New Zealand; Docent, University of Oulu, Finland; and Visiting Professor, Linnaeus University, Kalmar, Sweden. Co-editor of Current Issues in Tourism, he has wide-ranging research interests in tourism, policy, food and environmental history.Stefan Gössling is a Professor at the Department of Service Management, Lund University, and the School of Business and Economics, Linnaeus University, Kalmar, Sweden, and research coordinator at the Western Norway Research Institute’s Research Centre for Sustainable Tourism. His research interests include tourism and climate change, tourism and development, mobility studies, renewable energy and low-carbon tourism, as well as climate policy and carbon trading.