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Food and Wine Tourism, 2nd Edition

Food and Wine Tourism, 2nd Edition

Open Resources

This established textbook explores how regions, food industry and 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.

Buy the book: http://www.cabi.org/bookshop/book/9781786391278

 

 

Access lecture slides for each chapter below.

Chapter 1 - The Spirit of a Place in a Plate

Chapter 2 - The Environment: Tools of the Trade

Chapter 3 - Tourists on the Food and Wine Trail: Who Are They?

Chapter 4 - Transforming a Terroir into a Tourist Destination

Chapter 5 - The Supply Side: the Actors Involved in Food and Wine Production

Chapter 6 - Food and Wine Tourism Best Practice: Case Studies from Around the World

Chapter 7 - Supply Operators in the Food and Wine Tourism Industry

Chapter 8 - Designing a Life Experience: Itinerary Planning and Organization