Francesc Fusté-Forné is a Professor 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.

"Contemporary Advances in Food Tourism Management and Marketing provides an excellent overview of challenging issues in the field of food tourism. Gastronomy is such an intriguing ingredient in tourism, and the contributions in this book convincingly demonstrate this. It also points to areas to be studied in greater detail in the future, by scholars and by perceptive students and innovative practitioners." -Anne-Mette Hjalager, Editor-in-Chief of Journal of Gastronomy and Tourism."Food tourism is an emerging arena of experiential consumption and co-creation for modern prosumers. The present volume is a welcome addition to enrich the contemporary and future trends of the global food tourism industry. The authors have curated sixteen conceptual and empirical chapters from globally acknowledged experts, making the title increasingly relevant for both food connoisseurs and tourists." -Prof. Saurabh Kumar Dixit, PhD, North-Eastern Hill University, Shillong (India)."This book is an invaluable road map to understand and navigate this fast growing, complex, and exhilarating field of travel. It’s the first volume to address such a wide scope of the Food Tourism industry’s major components. This book is one of the industry’s seminal texts because as it weaves empirical research and case studies into a holistic view that inspires thoughtful discussion, fosters greater understanding and nurtures impactful action, for researchers and practitioners alike." -Philip Ruskin, Owner, Ruskin Consulting, and External Lecturer, ESSEC Business School (Paris, France).

• 0. Introduction Part 1 - Setting the Stage. 1. Cuisine: A Manifestation of Culture 2. The Role of Creators, Makers & Other Entrepreneurs 3. Challenging Consumer Culinary Expectations 4. Challenging Consumer Culinary Expectations Part 2 - From Home to Media 5.  Food as High Touch: on Gastronomy, Commensality, Heritage, Travel, and Tourism 6.  Food as High Tech  7. The Influence of Media on Food Travel  8. The Role of Digital Marketing in the Future of Food Tourism  Part 3 - Important Old and New Influences 9.  Sustainability Issues at the Local Level  10. Responsibility & Sustainability: Everything Has Changed  11. Culinary Culture, Co-creation & the Sharing Economy  12. Health & Safety Issues in Food & Beverage Tourism  Part 4: Looking Towards the Future  13.  The Changing Face of Gourmet Tourism  14.  Elevating Gastrodiplomacy's Role in Marketing Identity. Can a Nation's Food be a Brand?  15.  The Double-Edged Role of Cuisine in both Research and Practice  16.  What's in Store for Food & Beverage Tourism in the Coming 10 Years?  Conclusion.

Francesc Fusté-Forné is a Professor 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.

"Contemporary Advances in Food Tourism Management and Marketing provides an excellent overview of challenging issues in the field of food tourism. Gastronomy is such an intriguing ingredient in tourism, and the contributions in this book convincingly demonstrate this. It also points to areas to be studied in greater detail in the future, by scholars and by perceptive students and innovative practitioners." -Anne-Mette Hjalager, Editor-in-Chief of Journal of Gastronomy and Tourism."Food tourism is an emerging arena of experiential consumption and co-creation for modern prosumers. The present volume is a welcome addition to enrich the contemporary and future trends of the global food tourism industry. The authors have curated sixteen conceptual and empirical chapters from globally acknowledged experts, making the title increasingly relevant for both food connoisseurs and tourists." -Prof. Saurabh Kumar Dixit, PhD, North-Eastern Hill University, Shillong (India)."This book is an invaluable road map to understand and navigate this fast growing, complex, and exhilarating field of travel. It’s the first volume to address such a wide scope of the Food Tourism industry’s major components. This book is one of the industry’s seminal texts because as it weaves empirical research and case studies into a holistic view that inspires thoughtful discussion, fosters greater understanding and nurtures impactful action, for researchers and practitioners alike." -Philip Ruskin, Owner, Ruskin Consulting, and External Lecturer, ESSEC Business School (Paris, France).

• 0. Introduction Part 1 - Setting the Stage. 1. Cuisine: A Manifestation of Culture 2. The Role of Creators, Makers & Other Entrepreneurs 3. Challenging Consumer Culinary Expectations 4. Challenging Consumer Culinary Expectations Part 2 - From Home to Media 5.  Food as High Touch: on Gastronomy, Commensality, Heritage, Travel, and Tourism 6.  Food as High Tech  7. The Influence of Media on Food Travel  8. The Role of Digital Marketing in the Future of Food Tourism  Part 3 - Important Old and New Influences 9.  Sustainability Issues at the Local Level  10. Responsibility & Sustainability: Everything Has Changed  11. Culinary Culture, Co-creation & the Sharing Economy  12. Health & Safety Issues in Food & Beverage Tourism  Part 4: Looking Towards the Future  13.  The Changing Face of Gourmet Tourism  14.  Elevating Gastrodiplomacy's Role in Marketing Identity. Can a Nation's Food be a Brand?  15.  The Double-Edged Role of Cuisine in both Research and Practice  16.  What's in Store for Food & Beverage Tourism in the Coming 10 Years?  Conclusion.

Francesc Fusté-Forné is a Professor 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.

"Contemporary Advances in Food Tourism Management and Marketing provides an excellent overview of challenging issues in the field of food tourism. Gastronomy is such an intriguing ingredient in tourism, and the contributions in this book convincingly demonstrate this. It also points to areas to be studied in greater detail in the future, by scholars and by perceptive students and innovative practitioners." -Anne-Mette Hjalager, Editor-in-Chief of Journal of Gastronomy and Tourism."Food tourism is an emerging arena of experiential consumption and co-creation for modern prosumers. The present volume is a welcome addition to enrich the contemporary and future trends of the global food tourism industry. The authors have curated sixteen conceptual and empirical chapters from globally acknowledged experts, making the title increasingly relevant for both food connoisseurs and tourists." -Prof. Saurabh Kumar Dixit, PhD, North-Eastern Hill University, Shillong (India)."This book is an invaluable road map to understand and navigate this fast growing, complex, and exhilarating field of travel. It’s the first volume to address such a wide scope of the Food Tourism industry’s major components. This book is one of the industry’s seminal texts because as it weaves empirical research and case studies into a holistic view that inspires thoughtful discussion, fosters greater understanding and nurtures impactful action, for researchers and practitioners alike." -Philip Ruskin, Owner, Ruskin Consulting, and External Lecturer, ESSEC Business School (Paris, France).

• 0. Introduction Part 1 - Setting the Stage. 1. Cuisine: A Manifestation of Culture 2. The Role of Creators, Makers & Other Entrepreneurs 3. Challenging Consumer Culinary Expectations 4. Challenging Consumer Culinary Expectations Part 2 - From Home to Media 5.  Food as High Touch: on Gastronomy, Commensality, Heritage, Travel, and Tourism 6.  Food as High Tech  7. The Influence of Media on Food Travel  8. The Role of Digital Marketing in the Future of Food Tourism  Part 3 - Important Old and New Influences 9.  Sustainability Issues at the Local Level  10. Responsibility & Sustainability: Everything Has Changed  11. Culinary Culture, Co-creation & the Sharing Economy  12. Health & Safety Issues in Food & Beverage Tourism  Part 4: Looking Towards the Future  13.  The Changing Face of Gourmet Tourism  14.  Elevating Gastrodiplomacy's Role in Marketing Identity. Can a Nation's Food be a Brand?  15.  The Double-Edged Role of Cuisine in both Research and Practice  16.  What's in Store for Food & Beverage Tourism in the Coming 10 Years?  Conclusion.