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The fastest growth in tourism is the culinary sector. Covering farmers markets, agri-entertainment, glamping, restaurants, farm shops and more, food tourism is both an important part of holidaying and a purpose in itself. This book provides an overall direction to the development of food tourism and a section on the future of this trend.
Food tourism. --- Food tourism --- Marketing.
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This book presents a systematic and pattern-based explanation of food tourism, focusing on how and why change could occur and what the implications could be. In the future will food tourism involve food grown in the laboratory or a more authentic experience associated with place and history? The book's approach to the future has focused on explanation; the contributors look for the causes, trends and theoretical concepts that explain change, thus attempting to justify and explore the future. Scenarios are used to explore alternative futures and the book examines the implications for the future of food tourism and highlights future research avenues. This book is primarily aimed at postgraduate students and researchers in the field of tourism studies.
Food tourism --- Tourisme gastronomique --- Food Tourism --- Food Tourism. --- Forecasting --- E-books --- Food tourism.
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The Routledge Handbook of Gastronomic Tourism explores the rapid transformations that have affected the interrelated areas of gastronomy, tourism and society, shaping new forms of destination branding, visitor satisfaction, and induced purchase decisions. This edited text critically examines current debates, critical reflections of contemporary ideas, controversies and queries relating to the fast-growing niche market of gastronomic tourism. This comprehensive book is structured into six parts. Part I offers an introductory understanding of gastronomic tourism; Part II deals with the issues relating to gastronomic tourist behavior; Part III raises important issues of sustainability in gastronomic tourism; Part IV reveals how digital developments have influenced the changing expressions of gastronomic tourism; Part V highlights the contemporary forms of gastronomic tourism; and Part VI elaborates other emerging paradigms of gastronomic tourism. Combining the knowledge and expertise of over a hundred scholars from thirty-one countries around the world, the book aims to foster synergetic interaction between academia and industry. Its wealth of case studies and examples make it an essential resource for students, researchers and industry practitioners of hospitality, tourism, gastronomy, management, marketing, consumer behavior, business and cultural studies.
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Au début du XXe siècle, Curnonsky avait défini les liens entre tourisme et gastronomie comme une « Sainte Alliance ». La gastronomie s'est peu à peu imposée comme un des atouts essentiels du tourisme, un outil de rayonnement des grandes villes et des territoires ruraux au même titre que la culture et le patrimoine. À ce titre, les relations entre « tourisme et gastronomie » constituent un enjeu majeur : les compétitions qui ont opposé, en France, dans la première moitié du XXe siècle, Paris, Lyon et Dijon, par exemple, les actions stratégiques actuellement entreprises à Montréal ou à Lyon, la construction de nouvelles réputations comme celles de New-York ou de San Sebastian, la multiplication des restaurants étoilés dans les grandes capitales comme dans des territoires enclavés, les récentes remises en cause de la prééminence française en haute gastronomie, le développement des circuits gastronomiques, sont à ce sujet particulièrement éloquents. Comment se sont construites les différentes capitales et régions gastronomiques dans le monde ? Tel est le propos de cet ouvrage qui analyse le développement du tourisme gastronomique, celui qui permet de découvrir les richesses du terroir et les merveilles cuisinées par les chefs. Sans oublier le rôle qu'a joué et joue toujours le célèbre Guide rouge, le Michelin, ajouté à celui des critiques gastronomiques.
Gastronomy. --- Food tourism. --- Heritage tourism. --- Gastronomie --- Tourisme
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This book examines and analyses the connections between gastronomy, tourism and the media. It argues that in the modern world, gastronomy is increasingly a major component and driver of tourism and that destinations are using their cuisines and food cultures in marketing to increase their competitive advantage. It proposes that these processes are interconnected with film, television, print and social media. The book emphasises the notion of gastronomy as a dynamic concept, in particular how it has recently become more widely used and understood throughout the world. The volume introduces core concepts and delves more deeply into current trends in gastronomy, the forces which shape them and their implications for tourism. The book is multidisciplinary and will appeal to researchers in the fields of gastronomy, hospitality, tourism and media studies.
Food tourism. --- Food in popular culture. --- Mass media --- Social aspects.
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Food tourism --- Political aspects --- Balkan Peninsula --- Ethnic relations.
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Tourism --- Resorts --- Tourism and gastronomy --- Ecotourism --- Heritage tourism --- Tourisme et gastronomie --- Ecotourisme --- Tourisme culturel --- Food tourism --- Food tourism.
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This book presents a systematic and pattern-based explanation of food tourism, focusing on how and why change could occur and what the implications could be. In the future will food tourism involve food grown in the laboratory or a more authentic experience associated with place and history? The book’s approach to the future has focused on explanation; the contributors look for the causes, trends and theoretical concepts that explain change, thus attempting to justify and explore the future. Scenarios are used to explore alternative futures and the book examines the implications for the future of food tourism and highlights future research avenues. This book is primarily aimed at postgraduate students and researchers in the field of tourism studies.
Food tourism. --- Food tourism --- Forecasting. --- Experience economy. --- Food and drink tourism. --- Food service experiences. --- Food supply chain. --- Foodies. --- Future studies. --- Gastronomy tourism. --- Scenario planning. --- Tourism futures.
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Une promenade en gastronomie conduit naturellement le gourmand vers les meilleures tables du monde, auréolées de récompenses. Mais il flâne volontiers aussi dans les marchés d'exception, recherche les meilleures boutiques (confiseries, épiceries, etc.), visite les terroirs... Il n'oublie pas non plus qu'il faut parfois quitter les sentiers battus tant certains trésors culinaires ne se découvrent qu'en explorant des adresses improbables ou ignorées. De Eataly, grande surface turinoise du slow food à la Tour d'Argent, du marché aux poissons de Tsukiji (Tokyo) au restaurant DOM à Sao Paulo, des grandes tablées des Hawker Centres de Singapour aux vignobles australiens de Barossa Valley, cet ouvrage propose, à travers 100 lieux célèbres ou à découvrir, une géographie des plus savoureuses.
Food tourism. --- Tourisme et gastronomie --- BPB1210 --- Cooking, French --- Gastronomy --- Gastronomy - France
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