Food Tourism Around The World

C. Michael Hall, Liz Sharples, Richard Mitchell, Niki Macionis, Brock Cambourne

"...in spite of this ‘topsy-turvy’ time we live in, I found much of this book highly thought provoking, timely and rewarding....primarily written for upper-level and graduate students with a particular interest in this specialist area. It will also be useful to researchers and practitioners in the field of tourism, hospitality, food studies and rural regional development."- Andy Gatleya, School of Tourism, Hospitality and Leisure, Thames Valley University, London

• Food tourism: an introduction (the editors); Food tourism and consumer behaviour (Mitchell & Hall); Food tourism in the peak district, england (Sharples); Learning about food on holiday: the expanding european market of cookery schools and food exploration holidays (Sharples); Restaurants and tourism in the kingdom of the Zulu (Preston-Whyte); Food tourism in Papua New Guinea (LeGrys); Tea, travel and tourism (Jolliffe); The lure of food: food as an attraction in destination marketing - Manitoba, Canada (Selwood); Food tourism, regional development and the development of rural wine and food tourism networks (Hall, Mitchell & Sharples); Valorising through tourism in rural areas (Eastham); Tasting Australia: linking food, wine and tourism in Canberra (Cambourne & Macionis); Food tourism in the Niagara region: the development of a new cuisine (Telfer); New global cuisine: tourism authenticity and sense of place in postmodern gastronomy (Scarpato); The future of food tourism (the editors); Index