This insightful book analyses the relationship between food, culture and tourism, highlighting the importance of islands as microcosms for understanding global culinary trends. It discusses how the gastronomic heritage and traditions of island communities should be protected and promoted, considering local economies and cultural and environmental sustainability.Francesc Fusté-Forné and Erik Wolf bring together leading experts who examine the cultural, historical and socioeconomic role of cuisine on islands, identifying key issues concerning agriculture, production and sustainability. They address a diverse range of examples from across the world, shedding light on the importance of marketing for creating positive food tourism experiences. The book delves into the evolution of island cuisines and the influence of local produce systems, proposing avenues for further research into tourism-based management.Food and Beverage Tourism on Islands is an essential resource for students and researchers in tourism and hospitality management and marketing as well as island studies. Its practical insights into the protection and promotion of food on islands are also beneficial for entrepreneurs and hospitality specialists.
