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.

Wine tourism or enotourism or oenotourism or winery tourism or vinitourism is a special interest tourism that empowers local culture and spawns business opportunities for the local community. The comprehensive Routledge Handbook of Wine Tourism offers a thorough inquiry into both regular and emerging issues of wine tourism. Modern wine tourism extends beyond the mere cultivation of grapes and the production and selling of wine. The Routledge Handbook of Wine Tourism examines the complex interplay of market profiling, sustainable regional development, and innovative experiential marketing constructs which, when successful, contribute to the growth and sustainable evolution of global wine tourism. This handbook examines how the success of various enotourism events such as vineyard visits, winery tours, wine festivals and wine trails can stimulate the development of wine-producing regions and territories. Incorporating the latest philosophies and research themes, this handbook will be an essential reference for students, researchers, academics and industry practitioners of hospitality and tourism, gastronomy, management, marketing, cultural studies, development studies, international business and for encouraging dialogue across disciplinary boundaries.

This Handbook on Food Tourism provides an overview of the past, present and future of research traditions, perspectives, and concerns about the food tourism phenomenon. Taking a multidisciplinary approach, it contributes to the historical and anthropological understanding of the nexus between food, society and tourism that underpins the divergent business and marketing efforts in tourism today.

The Routledge Handbook of Tourism Experience Management and Marketing offers a comprehensive and thorough inquiry into both customary and emergent issues of tourism experience and co-creation. Drawing together contributions from 83 authors from 28 countries with varied backgrounds and interdisciplinary interests, the handbook highlights multiple representations and interpretations of the theme. It also integrates a selection of illustrative global case studies to effectively present its chapter contents. Tourism experience drives the contemporary tourist’s behavior as they travel in pursuit of experiencing unique and unusual destinations and activities. Creating a memorable and enduring experience is therefore a prerequisite for the all tourism business organizations irrespective of the nature of their products or services. This handbook focuses on conceptualizing, designing, staging, managing and marketing paradigms of tourism experiences from both supply and demand perspectives. It sheds substantial light on the contemporary theories, practices and future developments in the arena of experiential tourism management and marketing. Encompassing the latest thinking and research themes, this will be an essential reference for upper-level students, researchers, academics and industry practitioners of hospitality as well as those of tourism, gastronomy, management, marketing, consumer behavior, cultural studies, development studies and international business, encouraging dialogue across disciplinary boundaries.

The Routledge Handbook of Tea Tourism provides comprehensive and cutting-edge insights into global tea tourism. With contributions from leading scholars and experts across 19 countries, it demonstrates the interdisciplinary nature and breadth of topics associated with global tea tourism. Tea is deeply connected to tourism through both travel and consumption. For host communities it provides an opportunity for diversification from the production and/or serving of tea while sharing cultural traditions and improving livelihoods. The Handbook is organised into five parts, with an introduction and epilogue, and the first part begins with an overview of historical and contemporary perspectives on the foundations of tea tourism. It digs into the roots of such tourism in China, the relationship of wild tea to indigenous tourism in Vietnam, heritage railways to tea tourism, and tea tourism in Africa. The second part examines sustainable tea tourism, with examples from Thailand, Turkey, Sri Lanka and India. The third part explores the management and marketing of tea tourism, highlighting tools and techniques for development and the impact of social media on the tea tourism experience. It draws on examples of tea tourism experience in diverse settings, such as the English tea room, a pearl milk tourism factory in Taiwan and a hot spring tea destination in Japan. The fourth part provides perspectives on innovation and practice in tea tourism, such as gastronomical tea tourism in Turkey, Japan and Thailand; tea cafés and community diversification in Japan; the role of GIAHS designation in tea tourism; and tea tour guiding in Iran. Finally, the fifth part provides insights on resilience in tea tourism, examining topics such as human-wildlife conflicts and the impact of the COVID-19 pandemic on the sector in both Asia and Europe. This Handbook provides a valuable resource for students and researchers, presenting a rich collection of theoretical and empirical insights, an agenda for future directions in the field and end-of-chapter discussion questions. It also serves as a useful tool for key stakeholders, aiming to increase interaction between academia and industry, encouraging the development of sustainable responsible tea tourism that benefits local communities on a global basis.

This book examines and offers insights into original, transdisciplinary, conceptual, and methodological perspectives on gastronomic tourism experiences from both tourists and service providers’ perspectives. Gastronomic experiences for tourists can take many forms, including cooking classes, sustainable gastronomy, visiting farms, attending food festivals, and eating with locals in their home, among others. From an experiential marketing perspective, gastronomic tourist experiences provide an opportunity to further understand co-creation opportunities for chefs, destinations and other service providers. Service providers play a key role in packaging and promoting such experiences to differentiate destinations and build their reputation and destination image. The various chapters in this book cover a wide range of gastronomic experiences from different continents including Australia, Asia and Europe. The book also provides a review of current research themes on the topic, thus identifying areas where further research is needed. Gastronomic Tourism Experiences and Experiential Marketing is an essential read for both undergraduate and postgraduate students of Tourism, Hospitality, Management and Consumer Behaviour. This book will also be beneficial for industry practitioners and service providers who have an interest in understanding tourists who partake in gastronomic experiences. The chapters in this book were originally published as a special issue of Tourism Recreation Research.

The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing. This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development. The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.

Tourism is much more than an economic sector, it is also a social, cultural, political, and environmental force that drives societal change. Understanding, responding to, and managing this change will inevitably require knowledge workers who are able to address a range of problems associated with tourism, travel, hospitality, and the increasingly complex operating environment within which they exist. The purpose of this Handbook is to provide an insightful and authoritative account of the various issues that are shaping the higher educational world of tourism, hospitality and events education and to highlight the creative, inventive and innovative ways that educators are responding to these issues. It takes as its central focus a dynamic curriculum space shaped by internal and external factors from global to local scales, a variety of values and perspectives contributed by a range of stakeholders, and shifting philosophies about education policy, pedagogy and teaching practice. A benchmark for future curriculum design and development, it critically reviews the development of conceptual and theoretical approaches to tourism and hospitality education. The Handbook is composed of contributions from specialists in the field, is interdisciplinary in coverage and international in scope through its authorship and content. Providing a systematic guide to the current state of knowledge on tourism and hospitality education and its future direction this is essential reading for students, researchers and academics in Tourism, Hospitality, Events, Recreation and Leisure Studies.

The European Journal of Tourism Research is an open access academic journal in the field of tourism, published by Varna University of Management, Bulgaria. Its aim is to provide a platform for discussion of theoretical and empirical problems in tourism. Publications from all fields, connected with tourism such as tourism management, tourism marketing, tourism sociology, psychology in tourism, tourism geography, political sciences in tourism, mathematics, tourism statistics, tourism anthropology, culture and tourism, heritage and tourism, national identity and tourism, information technologies in tourism and others are invited. The journal is open to all researchers. Young researchers and authors from Central and Eastern Europe are encouraged to submit their contributions. Regular Articles in the European Journal of Tourism Research should normally be between 4 000 and 20 000 words. Major research articles of between 10 000 and 20 000 are highly welcome. Longer or shorter papers will also be considered. The journal publishes also Research Notes of 1 500 – 2 000 words. Submitted papers must combine theoretical concepts with practical applications or empirical testing. The European Journal of Tourism Research includes also the following sections: Book Reviews, announcements for Conferences and Seminars, abstracts of successfully defended Doctoral Dissertations in Tourism, case studies of Tourism Best Practices. The European Journal of Tourism Research is published in three Volumes per year. There are no charges for publication. The full text of the European Journal of Tourism Research is available in the following databases: EBSCO Hospitality and Tourism Complete CABI Leisure, Recreation and Tourism ProQuest Research Library The journal is indexed in Scopus and Clarivate Analytics' Emerging Sources Citation Index. The editorial team welcomes your submissions to the European Journal of Tourism Research.

The Routledge Handbook of Events explores and critically evaluates the debates and controversies associated with the rapidly expanding domain of Event Studies. It brings together leading specialists from a range of disciplinary backgrounds, to provide a state-of-the-art review on the evolution of the subject. The first edition was a landmark study which examined how event research had evolved and developed from a range of different social science subject areas and disciplines. The Handbook was the first critique of the extent to which the subject had developed into a major area of social science inquiry. This second edition has been fully updated to reflect crucial developments in the field and includes brand new sections on ever-important aspects of Event Studies such as: anthropology, hospitality, seasonality, knowledge management, accessibility, diversity and human rights, as well as new studies on ‘the eventful city’ and the benefits of events in older life. The book is divided into four inter-related sections. Section 1 introduces and evaluates the concept of events. Section 2 critically reviews the relationship between events and other disciplines such as the contribution of economics, psychology and geography to the critical discourse of Event Studies. Section 3 focuses on the business, operational and strategic management of events, while the final section crucially focuses on critical events as a new paradigm within the burgeoning literature on Events. It offers the reader a comprehensive and critical synthesis of this field, conveying the latest thinking associated with events research, edited by two of the leading scholars in the field. The text will provide an invaluable resource for all those with an interest in Events Studies, encouraging dialogue that will span across disciplinary boundaries and other areas of study. It is an essential guide for anyone interested in events research.