Saurabh Kumar Dixit is an Associate Professor and founding Head of the Department of Tourism and Hotel Management, North-Eastern Hill University, Shillong (Meghalaya) India. He holds a Bachelor’s degree in Hotel Management and Catering Technology, a Master’s degree in Tourism Management and a Doctorate (Ph.D.) in Hotel Management. His research interests include Consumer Behavior, Gastronomic Tourism, Service Marketing, Experience Management and Marketing in hospitality and tourism contexts. He has worked for more than 18 years in a number of Indian universities/educational institutes and has successfully completed different research projects relating to hospitality and tourism management. He has ten books to his credit including The Routledge Handbook of Consumer Behavior in Hospitality and Tourism.

This impressive collection brings together many of the leading researchers in gastronomy and tourism to provide a varied and interesting state of the art review. It should provide a rich reference source for researchers and students in the field. Greg Richards, Professor of Placemaking and Events, Breda University, the NetherlandsThis handbook will provide readers with an extensive overview of issues pertaining to gastronomic tourism, from its key sectors to its behavioural, sustainable, digital and theoretical facets. It should be a reference for any researcher working in gastronomic tourism and a key support for lecturers and students alike. It provides a clear, innovative, modern and analytical presentation of this sector that no other book has done before. Dr Isabelle Frochot, Savoie Mont Blanc University, FranceGastronomic tourism is now becoming important for travelers’ overall travel experience. This volume is a much awaited effort to offer specialised understanding to this arena. The handbook brings together the most recent international knowledge about Gastronomic Tourism. The selection of chapters and addition of global cases and theories give it an international outlook. I welcome this important handbook and recommend it as essential reading for practitioners and students alike. Professor Jon Sundbo, Roskilde University, DenmarkEXCERPTS OF BOOK REVIEWS PUBLISHED IN TOURISM JOURNALSThe Routledge Handbook of Gastronomic Tourism, Saurabh Kumar Dixit (ed.) (2019) Oxon: Routledge, 590 pp., ISBN 978-1-13855-155-8, h/bk, £195.00The book is an extensive, rich and diverse approach to the relationships between gastronomy and tourism through an impressive amount of cases that make this book a world referent in gastronomic tourism research. The book serves to students and academics, and also to practitioners who want to acquire food as a topic of interest in terms of analysing, discovering and understanding cultures, societies, landscapes, lifestyles, firms, and destinations. Also, the readers will gather insights from a wave of examples of best practices in operational, planning, management and marketing strategies based on food, cuisine and gastronomy.European Journal of Tourism Research, 23 (2019) by Francesc Fusté-Forné, Associate Professor, Faculty of Tourism, University of Girona, Catalonia, Spain The book with discussions on gastronomic framework, cultural integration, collaborative marketing, gastronomic visitor behaviour, gastronomic tourism forms and social media. There is, of course, a "avenues of future research" section that is very comprehensive, overall not a bad place to begin reading the book as it details its contents for the reader. Overall, the book is very comprehensive, and it offers food tourism "basics" with regard to best practices for those new to the discipline as well as advanced innovation for seasoned academics. It is a thorough handbook for any destination marketing organization.Anatolia, 30:3 (2019) by Bill J. Gregorash, Confederation College, Thunder Bay, CanadaThis handbook of gastronomic tourism edited by Saurabh Dixit is a bold attempt to study and experience other cultures through food. Since food has been an ecological need of humankind, it has been experimented with diverse forms of experiences in the gastronomy and culinary delights. The editor has cleverly selected contributors who are knowledgeable in the art of gastronomy and adept in other related disciplines – an inter-disciplinary approach. I enjoyed reading the book and I am sure the students of other disciplines would also like it for its exhaustive coverage and multidisciplinary nature. In fact, the book has rich stuff to be classed as a text book.Tourism Recreation Research, 44:3 (2019) by Tej Vir Singh, Centre for Tourism Research & Development, IndiaMy experience is that gastronomic researchers already have an innate passion for food and beverages. The hardest challenge is channelling that passion to develop a distinctive line of inquiry. This book helps early career researchers gain a holistic view of gastronomic tourism and covers the wide ranging aspects inherent in the discipline. The Handbook of Gastronomic Tourism provides an extensive reference to culinary tourism studies and outlines the major theoretical underpinnings on the subject. As Dixit explains, the goal is ‘developing a wider understanding of gastronomic tourism and its vibrant paradigms’. This book has accomplished its goal.Hospitality & Society, 10:1 (2020) by Susan L. Slocum, Associate Professor, George Mason University George, USA

• List of figures; List of tables; List of contributors; Foreword by Erik Wolf; Acknowledgements; Introduction; Saurabh Kumar Dixit; Part I Gastronomic Tourism: An Insight; 1. Conceptual Foundation of Gastronomic Tourism; Saurabh Kumar Dixit; 2. Historical Evolution of Gastronomic Tourism; John Mulcahy; 3. Modern Gastronomy: The Science of Flavor and Tasting; Peter R. Klosse; 4. Gastronomy, Culture and Tourism in Ecuador; Thomas Lopez Guzman, Ana Lucía Serrano López, Jesús Claudio Pérez Gálvez and Augusto Tosi Vélez; 5. Building a tourism destination using gastronomy through creative collaboration; John Mulcahy; 6. Gastronomic tourism – opportunity to discover the diversity of local and regional cultures; Janez Bogataj; 7. The Role of Gastronomic Tourism in Rural Development; Bernadett Csurgó, Clare Hindley and Melanie Smith; 8. Transforming the Terroir into a Tourist Destination; Rebecca Mackenzie; 9. Marketing Destinations through Gastronomy: Nordic Perspectives; Xiang Ying Mei; 10. Exploring Additional Food and Beverage Activities of Wine Travelers; Roberta Garibaldi, Andrea Pozzi and Matthew J. Stone; 11. Having Your Cake and Eating It: The Problem with Gastronomic Tourism; Roy C. Wood; Part II Gastronomic Tourist Behavior; 12. Need Recognition and Motivation for Gastronomic Tourism; Brian Kee Mun Wong and Christy Yen Nee Ng; 13. Tourists’ Perceptions and Expectations for Gastronomic Experience; Mozard Mohtar and Thinaranjeny Thirumoorthi; 14. Service Quality and Gastronomy; Azni Zarina Taha and Christy Yen Nee Ng; 15. A Foodies Perspective on Gastronomic Tourism; Donald Getz and Richard N.S. Robinson; 16. Typologies of Gastronomic and Culinary Travelers; Matthew J. Stone; 17. Servicescape and Gastronomic Tourism; Fabrizio Ferrari; 18. Malaysian Gastronomic Tourism – Its Importance, Satisfiers, Dis-satisfiers and Delighters; Robert J. Harrington, Michael C. Ottenbacher and Byron Marlowe; 19. Gastronomic Trails as Service Ecosystems; Namita Roy, Ulrike Gretzel, Gordon Waitt and Venkata Yanamandram; 20. Gastronomic Performativities during Festivals in Sariaya, Philippines; Shirley V. Guevarra; 21. The Tourists’ Gastronomic Experience: An Embodied and Spatial Approach; Sandhiya Goolaup, Cecilia Solér and Robin Nunkoo; Part III Sustainability for Gastronomic Tourism; 22. Sustainable Gastronomic Tourism; Paolo Corvo and Michele Filippo Fontefrancesco; 23. Roles of Local Food in Sustainable Development – Evidence from Houston, TX, USA; Jungyoung Tiffany Shin and Melissa Baker; 24. Sustainable Supply Chains in Gastronomic Tourism; Jane Eastham; 25. Farmers’ markets in gastronomic tourism: Opportunities and Challenges; Michelle Thompson and Bruce Prideaux; 26. Community Development through Gastronomic Tourism; Silvia Aulet Serrallonga, Dolors Vidal-Casellas and Joaquim Majó; 27. Heritage and Authenticity in Gastronomic Tourism; Melissa Baker and Kawon Kim; 28. The roles of terroir, food and gastronomy in destination authenticity; Willy Legrand, Philip Sloan, Mirja Fett and Theresa Manten; 29. Local Knowledge Transfer in Hong Kong through Gastronomy, Agriculture and Tourism; Sidney C. H. Cheung; 30. Sustainable Restaurant System and Gastronomy; Paul Hellier; 31. Markets, Festivals and Shows: Sustainable Approaches to Gastronomic Tourism through Collaboration; Ann Hindley and Tony Wall; Part IV Gastronomic Tourism in the Digital Arena; 32. Tourists’ lifestyle and foodservice tendencies in social media; Sandra Maria Correia Loureiro and Eduardo Moraes Sarmento; 33. Online marketplaces / digital platforms for collaborative gastronomy; Marios D. Sotiriadis and Lesedi T. Nduna; 34. Marketing Decisions and Customer Reviews in Gastronomic Tourism; Sedigheh Mogavvemi and Brian Kee Mun Wong; 35. Culinary Mapping: A Gastronomic Tourism Planning Tool; Ingrid Booysen and Gerrie E du Rand; 36. Digital Marketing and Gastronomic Tourism; Thinaranjeney Thirumoorthi and Sedigheh Moghavvemi; 37. Mobile Applications to Promote Gastronomic Tourism; Dayna Ortner; 38. Online Reputation Management for Gastronomic Tourism; Velvet Nelson; 39. How do the gastronomic blogs effect the consumer’s decision?; Ivett Sziva and Oroslya Szakály; Part V Contemporary Forms of Gastronomic Tourism; 40. Slow Food Movement; Kuan -Huei Lee; 41. "Worlds Approach" to Gastronomic Tourism: The Case of Wine Tourism in Japan; Chuanfei Wang; 42. Food Trails, Routes and Tours; Brittany Dahl; 43. Organic Foods and Gastronomic Tourism; Ige Pirnar and Duygu Celebi; 44. Edible insect gastronomy; Melissa A. Baker, Tiffany Shin Legendre and Young Wook Kim; 45. Craft Drinks Tourism Worldwide and in Northern Ireland; Maria Teresa Simone-Charteris; 46. Street Food and Gastronomic Tourism; Joan C. Henderson; 47. Halal Food and Muslim tourists; Rafa Haddad, Salem Harahsheh and Ayman Harb; 48. Native foods and gastronomic tourism; Freya Higgins-Desbiolles, Gayathri Wijesinghe, Tricia Vilkinas and Stuart Gifford; 49. Symbolic and sociocultural interpretation of tea tourism in India; Ishan Singh and Péter Varga; 50. Senior Tourism: An Emerging Market Segment in Gastronomic Tourism; Adela Balderas - Cejudo, Ian Patterson and George W. Leeson; Part VI Futuristic Perspectives in Gastronomic Tourism; 51. Gastronomic Festivals and Events: Future Scenarios; Keith Mandabach and Wu Chuanbiao; 52. Wine tourism and gastronomy: a natural partnership in regional development; Marlene Pratt and Joan Carlini; 53. Intellectual Property Rights in Gastronomic Tourism; Trevor Jonas Benson; 54. Gastronomic Tourism and Media; Jennifer Laing and Warwick Frost; 55. Alternative Food Networks and Gastronomy; Maria del Pilar Leal Londoño; 56. Geographical Indications and Tourism Destinations: An Overview; Ciani Stefano, Mason Michela C. and Moretti Andrea; 57. Celebrity Chefs and Luxury Hotels: The Role and Influence of Personal Branding; Girish Prayag and Valentine de Celleryd’Allens; 58. Gastronomic Tourism Innovations; Dante Di Matteo; 59. Best Practices of Gastronomic Tourism: Synergies between Food, Wine, Culture and Tourism; Roberta Garibaldi; Conclusion: Building a Research Agenda for Global Gastronomic Tourism; Saurabh Kumar Dixit; Index

Saurabh Kumar Dixit is an Associate Professor and founding Head of the Department of Tourism and Hotel Management, North-Eastern Hill University, Shillong (Meghalaya) India. He holds a Bachelor’s degree in Hotel Management and Catering Technology, a Master’s degree in Tourism Management and a Doctorate (Ph.D.) in Hotel Management. His research interests include Consumer Behavior, Gastronomic Tourism, Service Marketing, Experience Management and Marketing in hospitality and tourism contexts. He has worked for more than 18 years in a number of Indian universities/educational institutes and has successfully completed different research projects relating to hospitality and tourism management. He has ten books to his credit including The Routledge Handbook of Consumer Behavior in Hospitality and Tourism.

This impressive collection brings together many of the leading researchers in gastronomy and tourism to provide a varied and interesting state of the art review. It should provide a rich reference source for researchers and students in the field. Greg Richards, Professor of Placemaking and Events, Breda University, the NetherlandsThis handbook will provide readers with an extensive overview of issues pertaining to gastronomic tourism, from its key sectors to its behavioural, sustainable, digital and theoretical facets. It should be a reference for any researcher working in gastronomic tourism and a key support for lecturers and students alike. It provides a clear, innovative, modern and analytical presentation of this sector that no other book has done before. Dr Isabelle Frochot, Savoie Mont Blanc University, FranceGastronomic tourism is now becoming important for travelers’ overall travel experience. This volume is a much awaited effort to offer specialised understanding to this arena. The handbook brings together the most recent international knowledge about Gastronomic Tourism. The selection of chapters and addition of global cases and theories give it an international outlook. I welcome this important handbook and recommend it as essential reading for practitioners and students alike. Professor Jon Sundbo, Roskilde University, DenmarkEXCERPTS OF BOOK REVIEWS PUBLISHED IN TOURISM JOURNALSThe Routledge Handbook of Gastronomic Tourism, Saurabh Kumar Dixit (ed.) (2019) Oxon: Routledge, 590 pp., ISBN 978-1-13855-155-8, h/bk, £195.00The book is an extensive, rich and diverse approach to the relationships between gastronomy and tourism through an impressive amount of cases that make this book a world referent in gastronomic tourism research. The book serves to students and academics, and also to practitioners who want to acquire food as a topic of interest in terms of analysing, discovering and understanding cultures, societies, landscapes, lifestyles, firms, and destinations. Also, the readers will gather insights from a wave of examples of best practices in operational, planning, management and marketing strategies based on food, cuisine and gastronomy.European Journal of Tourism Research, 23 (2019) by Francesc Fusté-Forné, Associate Professor, Faculty of Tourism, University of Girona, Catalonia, Spain The book with discussions on gastronomic framework, cultural integration, collaborative marketing, gastronomic visitor behaviour, gastronomic tourism forms and social media. There is, of course, a "avenues of future research" section that is very comprehensive, overall not a bad place to begin reading the book as it details its contents for the reader. Overall, the book is very comprehensive, and it offers food tourism "basics" with regard to best practices for those new to the discipline as well as advanced innovation for seasoned academics. It is a thorough handbook for any destination marketing organization.Anatolia, 30:3 (2019) by Bill J. Gregorash, Confederation College, Thunder Bay, CanadaThis handbook of gastronomic tourism edited by Saurabh Dixit is a bold attempt to study and experience other cultures through food. Since food has been an ecological need of humankind, it has been experimented with diverse forms of experiences in the gastronomy and culinary delights. The editor has cleverly selected contributors who are knowledgeable in the art of gastronomy and adept in other related disciplines – an inter-disciplinary approach. I enjoyed reading the book and I am sure the students of other disciplines would also like it for its exhaustive coverage and multidisciplinary nature. In fact, the book has rich stuff to be classed as a text book.Tourism Recreation Research, 44:3 (2019) by Tej Vir Singh, Centre for Tourism Research & Development, IndiaMy experience is that gastronomic researchers already have an innate passion for food and beverages. The hardest challenge is channelling that passion to develop a distinctive line of inquiry. This book helps early career researchers gain a holistic view of gastronomic tourism and covers the wide ranging aspects inherent in the discipline. The Handbook of Gastronomic Tourism provides an extensive reference to culinary tourism studies and outlines the major theoretical underpinnings on the subject. As Dixit explains, the goal is ‘developing a wider understanding of gastronomic tourism and its vibrant paradigms’. This book has accomplished its goal.Hospitality & Society, 10:1 (2020) by Susan L. Slocum, Associate Professor, George Mason University George, USA

• List of figures; List of tables; List of contributors; Foreword by Erik Wolf; Acknowledgements; Introduction; Saurabh Kumar Dixit; Part I Gastronomic Tourism: An Insight; 1. Conceptual Foundation of Gastronomic Tourism; Saurabh Kumar Dixit; 2. Historical Evolution of Gastronomic Tourism; John Mulcahy; 3. Modern Gastronomy: The Science of Flavor and Tasting; Peter R. Klosse; 4. Gastronomy, Culture and Tourism in Ecuador; Thomas Lopez Guzman, Ana Lucía Serrano López, Jesús Claudio Pérez Gálvez and Augusto Tosi Vélez; 5. Building a tourism destination using gastronomy through creative collaboration; John Mulcahy; 6. Gastronomic tourism – opportunity to discover the diversity of local and regional cultures; Janez Bogataj; 7. The Role of Gastronomic Tourism in Rural Development; Bernadett Csurgó, Clare Hindley and Melanie Smith; 8. Transforming the Terroir into a Tourist Destination; Rebecca Mackenzie; 9. Marketing Destinations through Gastronomy: Nordic Perspectives; Xiang Ying Mei; 10. Exploring Additional Food and Beverage Activities of Wine Travelers; Roberta Garibaldi, Andrea Pozzi and Matthew J. Stone; 11. Having Your Cake and Eating It: The Problem with Gastronomic Tourism; Roy C. Wood; Part II Gastronomic Tourist Behavior; 12. Need Recognition and Motivation for Gastronomic Tourism; Brian Kee Mun Wong and Christy Yen Nee Ng; 13. Tourists’ Perceptions and Expectations for Gastronomic Experience; Mozard Mohtar and Thinaranjeny Thirumoorthi; 14. Service Quality and Gastronomy; Azni Zarina Taha and Christy Yen Nee Ng; 15. A Foodies Perspective on Gastronomic Tourism; Donald Getz and Richard N.S. Robinson; 16. Typologies of Gastronomic and Culinary Travelers; Matthew J. Stone; 17. Servicescape and Gastronomic Tourism; Fabrizio Ferrari; 18. Malaysian Gastronomic Tourism – Its Importance, Satisfiers, Dis-satisfiers and Delighters; Robert J. Harrington, Michael C. Ottenbacher and Byron Marlowe; 19. Gastronomic Trails as Service Ecosystems; Namita Roy, Ulrike Gretzel, Gordon Waitt and Venkata Yanamandram; 20. Gastronomic Performativities during Festivals in Sariaya, Philippines; Shirley V. Guevarra; 21. The Tourists’ Gastronomic Experience: An Embodied and Spatial Approach; Sandhiya Goolaup, Cecilia Solér and Robin Nunkoo; Part III Sustainability for Gastronomic Tourism; 22. Sustainable Gastronomic Tourism; Paolo Corvo and Michele Filippo Fontefrancesco; 23. Roles of Local Food in Sustainable Development – Evidence from Houston, TX, USA; Jungyoung Tiffany Shin and Melissa Baker; 24. Sustainable Supply Chains in Gastronomic Tourism; Jane Eastham; 25. Farmers’ markets in gastronomic tourism: Opportunities and Challenges; Michelle Thompson and Bruce Prideaux; 26. Community Development through Gastronomic Tourism; Silvia Aulet Serrallonga, Dolors Vidal-Casellas and Joaquim Majó; 27. Heritage and Authenticity in Gastronomic Tourism; Melissa Baker and Kawon Kim; 28. The roles of terroir, food and gastronomy in destination authenticity; Willy Legrand, Philip Sloan, Mirja Fett and Theresa Manten; 29. Local Knowledge Transfer in Hong Kong through Gastronomy, Agriculture and Tourism; Sidney C. H. Cheung; 30. Sustainable Restaurant System and Gastronomy; Paul Hellier; 31. Markets, Festivals and Shows: Sustainable Approaches to Gastronomic Tourism through Collaboration; Ann Hindley and Tony Wall; Part IV Gastronomic Tourism in the Digital Arena; 32. Tourists’ lifestyle and foodservice tendencies in social media; Sandra Maria Correia Loureiro and Eduardo Moraes Sarmento; 33. Online marketplaces / digital platforms for collaborative gastronomy; Marios D. Sotiriadis and Lesedi T. Nduna; 34. Marketing Decisions and Customer Reviews in Gastronomic Tourism; Sedigheh Mogavvemi and Brian Kee Mun Wong; 35. Culinary Mapping: A Gastronomic Tourism Planning Tool; Ingrid Booysen and Gerrie E du Rand; 36. Digital Marketing and Gastronomic Tourism; Thinaranjeney Thirumoorthi and Sedigheh Moghavvemi; 37. Mobile Applications to Promote Gastronomic Tourism; Dayna Ortner; 38. Online Reputation Management for Gastronomic Tourism; Velvet Nelson; 39. How do the gastronomic blogs effect the consumer’s decision?; Ivett Sziva and Oroslya Szakály; Part V Contemporary Forms of Gastronomic Tourism; 40. Slow Food Movement; Kuan -Huei Lee; 41. "Worlds Approach" to Gastronomic Tourism: The Case of Wine Tourism in Japan; Chuanfei Wang; 42. Food Trails, Routes and Tours; Brittany Dahl; 43. Organic Foods and Gastronomic Tourism; Ige Pirnar and Duygu Celebi; 44. Edible insect gastronomy; Melissa A. Baker, Tiffany Shin Legendre and Young Wook Kim; 45. Craft Drinks Tourism Worldwide and in Northern Ireland; Maria Teresa Simone-Charteris; 46. Street Food and Gastronomic Tourism; Joan C. Henderson; 47. Halal Food and Muslim tourists; Rafa Haddad, Salem Harahsheh and Ayman Harb; 48. Native foods and gastronomic tourism; Freya Higgins-Desbiolles, Gayathri Wijesinghe, Tricia Vilkinas and Stuart Gifford; 49. Symbolic and sociocultural interpretation of tea tourism in India; Ishan Singh and Péter Varga; 50. Senior Tourism: An Emerging Market Segment in Gastronomic Tourism; Adela Balderas - Cejudo, Ian Patterson and George W. Leeson; Part VI Futuristic Perspectives in Gastronomic Tourism; 51. Gastronomic Festivals and Events: Future Scenarios; Keith Mandabach and Wu Chuanbiao; 52. Wine tourism and gastronomy: a natural partnership in regional development; Marlene Pratt and Joan Carlini; 53. Intellectual Property Rights in Gastronomic Tourism; Trevor Jonas Benson; 54. Gastronomic Tourism and Media; Jennifer Laing and Warwick Frost; 55. Alternative Food Networks and Gastronomy; Maria del Pilar Leal Londoño; 56. Geographical Indications and Tourism Destinations: An Overview; Ciani Stefano, Mason Michela C. and Moretti Andrea; 57. Celebrity Chefs and Luxury Hotels: The Role and Influence of Personal Branding; Girish Prayag and Valentine de Celleryd’Allens; 58. Gastronomic Tourism Innovations; Dante Di Matteo; 59. Best Practices of Gastronomic Tourism: Synergies between Food, Wine, Culture and Tourism; Roberta Garibaldi; Conclusion: Building a Research Agenda for Global Gastronomic Tourism; Saurabh Kumar Dixit; Index

Saurabh Kumar Dixit is an Associate Professor and founding Head of the Department of Tourism and Hotel Management, North-Eastern Hill University, Shillong (Meghalaya) India. He holds a Bachelor’s degree in Hotel Management and Catering Technology, a Master’s degree in Tourism Management and a Doctorate (Ph.D.) in Hotel Management. His research interests include Consumer Behavior, Gastronomic Tourism, Service Marketing, Experience Management and Marketing in hospitality and tourism contexts. He has worked for more than 18 years in a number of Indian universities/educational institutes and has successfully completed different research projects relating to hospitality and tourism management. He has ten books to his credit including The Routledge Handbook of Consumer Behavior in Hospitality and Tourism.

This impressive collection brings together many of the leading researchers in gastronomy and tourism to provide a varied and interesting state of the art review. It should provide a rich reference source for researchers and students in the field. Greg Richards, Professor of Placemaking and Events, Breda University, the NetherlandsThis handbook will provide readers with an extensive overview of issues pertaining to gastronomic tourism, from its key sectors to its behavioural, sustainable, digital and theoretical facets. It should be a reference for any researcher working in gastronomic tourism and a key support for lecturers and students alike. It provides a clear, innovative, modern and analytical presentation of this sector that no other book has done before. Dr Isabelle Frochot, Savoie Mont Blanc University, FranceGastronomic tourism is now becoming important for travelers’ overall travel experience. This volume is a much awaited effort to offer specialised understanding to this arena. The handbook brings together the most recent international knowledge about Gastronomic Tourism. The selection of chapters and addition of global cases and theories give it an international outlook. I welcome this important handbook and recommend it as essential reading for practitioners and students alike. Professor Jon Sundbo, Roskilde University, DenmarkEXCERPTS OF BOOK REVIEWS PUBLISHED IN TOURISM JOURNALSThe Routledge Handbook of Gastronomic Tourism, Saurabh Kumar Dixit (ed.) (2019) Oxon: Routledge, 590 pp., ISBN 978-1-13855-155-8, h/bk, £195.00The book is an extensive, rich and diverse approach to the relationships between gastronomy and tourism through an impressive amount of cases that make this book a world referent in gastronomic tourism research. The book serves to students and academics, and also to practitioners who want to acquire food as a topic of interest in terms of analysing, discovering and understanding cultures, societies, landscapes, lifestyles, firms, and destinations. Also, the readers will gather insights from a wave of examples of best practices in operational, planning, management and marketing strategies based on food, cuisine and gastronomy.European Journal of Tourism Research, 23 (2019) by Francesc Fusté-Forné, Associate Professor, Faculty of Tourism, University of Girona, Catalonia, Spain The book with discussions on gastronomic framework, cultural integration, collaborative marketing, gastronomic visitor behaviour, gastronomic tourism forms and social media. There is, of course, a "avenues of future research" section that is very comprehensive, overall not a bad place to begin reading the book as it details its contents for the reader. Overall, the book is very comprehensive, and it offers food tourism "basics" with regard to best practices for those new to the discipline as well as advanced innovation for seasoned academics. It is a thorough handbook for any destination marketing organization.Anatolia, 30:3 (2019) by Bill J. Gregorash, Confederation College, Thunder Bay, CanadaThis handbook of gastronomic tourism edited by Saurabh Dixit is a bold attempt to study and experience other cultures through food. Since food has been an ecological need of humankind, it has been experimented with diverse forms of experiences in the gastronomy and culinary delights. The editor has cleverly selected contributors who are knowledgeable in the art of gastronomy and adept in other related disciplines – an inter-disciplinary approach. I enjoyed reading the book and I am sure the students of other disciplines would also like it for its exhaustive coverage and multidisciplinary nature. In fact, the book has rich stuff to be classed as a text book.Tourism Recreation Research, 44:3 (2019) by Tej Vir Singh, Centre for Tourism Research & Development, IndiaMy experience is that gastronomic researchers already have an innate passion for food and beverages. The hardest challenge is channelling that passion to develop a distinctive line of inquiry. This book helps early career researchers gain a holistic view of gastronomic tourism and covers the wide ranging aspects inherent in the discipline. The Handbook of Gastronomic Tourism provides an extensive reference to culinary tourism studies and outlines the major theoretical underpinnings on the subject. As Dixit explains, the goal is ‘developing a wider understanding of gastronomic tourism and its vibrant paradigms’. This book has accomplished its goal.Hospitality & Society, 10:1 (2020) by Susan L. Slocum, Associate Professor, George Mason University George, USA

• List of figures; List of tables; List of contributors; Foreword by Erik Wolf; Acknowledgements; Introduction; Saurabh Kumar Dixit; Part I Gastronomic Tourism: An Insight; 1. Conceptual Foundation of Gastronomic Tourism; Saurabh Kumar Dixit; 2. Historical Evolution of Gastronomic Tourism; John Mulcahy; 3. Modern Gastronomy: The Science of Flavor and Tasting; Peter R. Klosse; 4. Gastronomy, Culture and Tourism in Ecuador; Thomas Lopez Guzman, Ana Lucía Serrano López, Jesús Claudio Pérez Gálvez and Augusto Tosi Vélez; 5. Building a tourism destination using gastronomy through creative collaboration; John Mulcahy; 6. Gastronomic tourism – opportunity to discover the diversity of local and regional cultures; Janez Bogataj; 7. The Role of Gastronomic Tourism in Rural Development; Bernadett Csurgó, Clare Hindley and Melanie Smith; 8. Transforming the Terroir into a Tourist Destination; Rebecca Mackenzie; 9. Marketing Destinations through Gastronomy: Nordic Perspectives; Xiang Ying Mei; 10. Exploring Additional Food and Beverage Activities of Wine Travelers; Roberta Garibaldi, Andrea Pozzi and Matthew J. Stone; 11. Having Your Cake and Eating It: The Problem with Gastronomic Tourism; Roy C. Wood; Part II Gastronomic Tourist Behavior; 12. Need Recognition and Motivation for Gastronomic Tourism; Brian Kee Mun Wong and Christy Yen Nee Ng; 13. Tourists’ Perceptions and Expectations for Gastronomic Experience; Mozard Mohtar and Thinaranjeny Thirumoorthi; 14. Service Quality and Gastronomy; Azni Zarina Taha and Christy Yen Nee Ng; 15. A Foodies Perspective on Gastronomic Tourism; Donald Getz and Richard N.S. Robinson; 16. Typologies of Gastronomic and Culinary Travelers; Matthew J. Stone; 17. Servicescape and Gastronomic Tourism; Fabrizio Ferrari; 18. Malaysian Gastronomic Tourism – Its Importance, Satisfiers, Dis-satisfiers and Delighters; Robert J. Harrington, Michael C. Ottenbacher and Byron Marlowe; 19. Gastronomic Trails as Service Ecosystems; Namita Roy, Ulrike Gretzel, Gordon Waitt and Venkata Yanamandram; 20. Gastronomic Performativities during Festivals in Sariaya, Philippines; Shirley V. Guevarra; 21. The Tourists’ Gastronomic Experience: An Embodied and Spatial Approach; Sandhiya Goolaup, Cecilia Solér and Robin Nunkoo; Part III Sustainability for Gastronomic Tourism; 22. Sustainable Gastronomic Tourism; Paolo Corvo and Michele Filippo Fontefrancesco; 23. Roles of Local Food in Sustainable Development – Evidence from Houston, TX, USA; Jungyoung Tiffany Shin and Melissa Baker; 24. Sustainable Supply Chains in Gastronomic Tourism; Jane Eastham; 25. Farmers’ markets in gastronomic tourism: Opportunities and Challenges; Michelle Thompson and Bruce Prideaux; 26. Community Development through Gastronomic Tourism; Silvia Aulet Serrallonga, Dolors Vidal-Casellas and Joaquim Majó; 27. Heritage and Authenticity in Gastronomic Tourism; Melissa Baker and Kawon Kim; 28. The roles of terroir, food and gastronomy in destination authenticity; Willy Legrand, Philip Sloan, Mirja Fett and Theresa Manten; 29. Local Knowledge Transfer in Hong Kong through Gastronomy, Agriculture and Tourism; Sidney C. H. Cheung; 30. Sustainable Restaurant System and Gastronomy; Paul Hellier; 31. Markets, Festivals and Shows: Sustainable Approaches to Gastronomic Tourism through Collaboration; Ann Hindley and Tony Wall; Part IV Gastronomic Tourism in the Digital Arena; 32. Tourists’ lifestyle and foodservice tendencies in social media; Sandra Maria Correia Loureiro and Eduardo Moraes Sarmento; 33. Online marketplaces / digital platforms for collaborative gastronomy; Marios D. Sotiriadis and Lesedi T. Nduna; 34. Marketing Decisions and Customer Reviews in Gastronomic Tourism; Sedigheh Mogavvemi and Brian Kee Mun Wong; 35. Culinary Mapping: A Gastronomic Tourism Planning Tool; Ingrid Booysen and Gerrie E du Rand; 36. Digital Marketing and Gastronomic Tourism; Thinaranjeney Thirumoorthi and Sedigheh Moghavvemi; 37. Mobile Applications to Promote Gastronomic Tourism; Dayna Ortner; 38. Online Reputation Management for Gastronomic Tourism; Velvet Nelson; 39. How do the gastronomic blogs effect the consumer’s decision?; Ivett Sziva and Oroslya Szakály; Part V Contemporary Forms of Gastronomic Tourism; 40. Slow Food Movement; Kuan -Huei Lee; 41. "Worlds Approach" to Gastronomic Tourism: The Case of Wine Tourism in Japan; Chuanfei Wang; 42. Food Trails, Routes and Tours; Brittany Dahl; 43. Organic Foods and Gastronomic Tourism; Ige Pirnar and Duygu Celebi; 44. Edible insect gastronomy; Melissa A. Baker, Tiffany Shin Legendre and Young Wook Kim; 45. Craft Drinks Tourism Worldwide and in Northern Ireland; Maria Teresa Simone-Charteris; 46. Street Food and Gastronomic Tourism; Joan C. Henderson; 47. Halal Food and Muslim tourists; Rafa Haddad, Salem Harahsheh and Ayman Harb; 48. Native foods and gastronomic tourism; Freya Higgins-Desbiolles, Gayathri Wijesinghe, Tricia Vilkinas and Stuart Gifford; 49. Symbolic and sociocultural interpretation of tea tourism in India; Ishan Singh and Péter Varga; 50. Senior Tourism: An Emerging Market Segment in Gastronomic Tourism; Adela Balderas - Cejudo, Ian Patterson and George W. Leeson; Part VI Futuristic Perspectives in Gastronomic Tourism; 51. Gastronomic Festivals and Events: Future Scenarios; Keith Mandabach and Wu Chuanbiao; 52. Wine tourism and gastronomy: a natural partnership in regional development; Marlene Pratt and Joan Carlini; 53. Intellectual Property Rights in Gastronomic Tourism; Trevor Jonas Benson; 54. Gastronomic Tourism and Media; Jennifer Laing and Warwick Frost; 55. Alternative Food Networks and Gastronomy; Maria del Pilar Leal Londoño; 56. Geographical Indications and Tourism Destinations: An Overview; Ciani Stefano, Mason Michela C. and Moretti Andrea; 57. Celebrity Chefs and Luxury Hotels: The Role and Influence of Personal Branding; Girish Prayag and Valentine de Celleryd’Allens; 58. Gastronomic Tourism Innovations; Dante Di Matteo; 59. Best Practices of Gastronomic Tourism: Synergies between Food, Wine, Culture and Tourism; Roberta Garibaldi; Conclusion: Building a Research Agenda for Global Gastronomic Tourism; Saurabh Kumar Dixit; Index