Contemporary advances in food tourism management and marketing / edited by Francesc Fusté-Forné and Erik Wolf.
"This comprehensive, multidisciplinary and expert-led book provides insight into the most current and insightful topics within food and beverage tourism practice and research, elaborated by leading researchers and practitioners in the field. This book is essential reading for students and resea...
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| Online Access: |
Full Text (via Taylor & Francis) |
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Abingdon, Oxon ; New York, NY :
Routledge,
2023.
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| Series: | Contemporary geographies of leisure, tourism, and mobility.
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| Subjects: |
| Summary: | "This comprehensive, multidisciplinary and expert-led book provides insight into the most current and insightful topics within food and beverage tourism practice and research, elaborated by leading researchers and practitioners in the field. This book is essential reading for students and researchers with an interest in food tourism, as well as practitioners"-- |
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| Physical Description: | 1 online resource (xviii, 248 pages) : illustrations. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781003282532 1003282539 9781000843217 1000843211 9781000843262 1000843262 |
| Source of Description, Etc. Note: | Description based on online resource; title from digital title page (viewed on March 09, 2023) |
| Biographical or Historical Data: | Francesc Fusté-Forné is aProfessor and Researcher at the Department of Business, University of Girona. He holds a PhD in Tourism (University of Girona) and a PhD in Communication (Ramon Llull University). His research is focused on food and rural marketing and tourism. Particularly, he has studied the connections between authenticity, food heritages and identities, landscapes and landscapers, regional development, rural activities, street food and tourist experiences. He also conducts applied research on the role of gastronomy in relation to mass media and as a driver of social changes. He has extensively published about these topics. Erik Wolf is the founder of the culinary travel trade industry, and Executive Director of the World Food Travel Association, the world's leading authority on food and beverage tourism. He is the publisher of Have Fork Will Travel (a practical handbook for our industry), author of Culinary Tourism: The Hidden Harvest, and is also a highly sought strategist and speaker around the world on gastronomy tourism. He has been featured in The New York Times, Newsweek, Forbes, and on CNN, Sky TV, the BBC, the Australian Broadcasting Corporation, PeterGreenberg.com and other leading media outlets. |