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