Sally is Professor of Business Education and Vice Dean (Education) at King’s Business School, King’s College London. Sally was previously a Deputy Dean at Anglia Ruskin University (ARU) and led their work on inclusive learning and teaching. She is a National Teaching Fellow and a Principal Fellow of the Higher Education Academy. Before her time at ARU, Sally was the Head of Department for tourism and marketing at the University of Bedfordshire, and previously worked for a large heritage visitor attraction in Bristol. Sally’s research interests include cultural tourism and inclusive education. Publications include ‘Food Tourism: Principles and Practices’ with Sage Publications and numerous articles on tourism, community resistance and inclusive teaching.

This mouth-watering text explores more elements of the food tourism phenomenon than any book before it. It coalesces aspects of scientific research with the management and business implications of food and drink tourism. Sally Everett’s astute erudition of food-based tourism manifests comprehensively, robustly and delectably in this indispensable work of essential reading for all students and scholars of tourism and hospitality.

• Introduction (An Appetiser)PART I: THE GROWTH AND DEVELOPMENT OF FOOD AND DRINK TOURISMChapter 1: What is food and drink tourism?Chapter 2: A history of culinary exploration and food tourismChapter 3: Identity development and the cultural dimension of food and drinkChapter 4: Niche tourism and the growth of food-inspired travelChapter 5: The globalisation and localisation of food and drinkChapter 6: Food, tourism and agricultural policyChapter 7: Wine Tourism and the development of ′winescapes′PART II: THE PROMOTION AND BRANDING OF FOOD AND DRINK TOURISMChapter 8: Marketing and branding food and drink tourismChapter 9: The role of media and social media in promoting food and drink tourismChapter 10: Managing food tourism: on-site marketing and interpretationChapter 11: Food assurance schemes, organisations and initiativesPART III: FOOD AND DRINK ATTRACTIONS AND EVENTSChapter 12: The transformation of place through food and drinkChapter 13: Food and drink festivals, events and marketsChapter 14: Food- and drink-inspired events: the weird and wonderfulChapter 15: Following food and drink: tours, trails and routesChapter 16: Food and drink visitor attractionsChapter 17: Beverage tourism: drinking to experience people and placeChapter 18: The role of food and drink tourism in sustainable developmentChapter 19: When consumers become producersChapter 20: The food and drink tourism supply chainChapter 21: Local food and drink in the hospitality industryConclusionChapter 22: The future of food and drink tourism

Sally is Professor of Business Education and Vice Dean (Education) at King’s Business School, King’s College London. Sally was previously a Deputy Dean at Anglia Ruskin University (ARU) and led their work on inclusive learning and teaching. She is a National Teaching Fellow and a Principal Fellow of the Higher Education Academy. Before her time at ARU, Sally was the Head of Department for tourism and marketing at the University of Bedfordshire, and previously worked for a large heritage visitor attraction in Bristol. Sally’s research interests include cultural tourism and inclusive education. Publications include ‘Food Tourism: Principles and Practices’ with Sage Publications and numerous articles on tourism, community resistance and inclusive teaching.

This mouth-watering text explores more elements of the food tourism phenomenon than any book before it. It coalesces aspects of scientific research with the management and business implications of food and drink tourism. Sally Everett’s astute erudition of food-based tourism manifests comprehensively, robustly and delectably in this indispensable work of essential reading for all students and scholars of tourism and hospitality.

• Introduction (An Appetiser)PART I: THE GROWTH AND DEVELOPMENT OF FOOD AND DRINK TOURISMChapter 1: What is food and drink tourism?Chapter 2: A history of culinary exploration and food tourismChapter 3: Identity development and the cultural dimension of food and drinkChapter 4: Niche tourism and the growth of food-inspired travelChapter 5: The globalisation and localisation of food and drinkChapter 6: Food, tourism and agricultural policyChapter 7: Wine Tourism and the development of ′winescapes′PART II: THE PROMOTION AND BRANDING OF FOOD AND DRINK TOURISMChapter 8: Marketing and branding food and drink tourismChapter 9: The role of media and social media in promoting food and drink tourismChapter 10: Managing food tourism: on-site marketing and interpretationChapter 11: Food assurance schemes, organisations and initiativesPART III: FOOD AND DRINK ATTRACTIONS AND EVENTSChapter 12: The transformation of place through food and drinkChapter 13: Food and drink festivals, events and marketsChapter 14: Food- and drink-inspired events: the weird and wonderfulChapter 15: Following food and drink: tours, trails and routesChapter 16: Food and drink visitor attractionsChapter 17: Beverage tourism: drinking to experience people and placeChapter 18: The role of food and drink tourism in sustainable developmentChapter 19: When consumers become producersChapter 20: The food and drink tourism supply chainChapter 21: Local food and drink in the hospitality industryConclusionChapter 22: The future of food and drink tourism

Sally is Professor of Business Education and Vice Dean (Education) at King’s Business School, King’s College London. Sally was previously a Deputy Dean at Anglia Ruskin University (ARU) and led their work on inclusive learning and teaching. She is a National Teaching Fellow and a Principal Fellow of the Higher Education Academy. Before her time at ARU, Sally was the Head of Department for tourism and marketing at the University of Bedfordshire, and previously worked for a large heritage visitor attraction in Bristol. Sally’s research interests include cultural tourism and inclusive education. Publications include ‘Food Tourism: Principles and Practices’ with Sage Publications and numerous articles on tourism, community resistance and inclusive teaching.

This mouth-watering text explores more elements of the food tourism phenomenon than any book before it. It coalesces aspects of scientific research with the management and business implications of food and drink tourism. Sally Everett’s astute erudition of food-based tourism manifests comprehensively, robustly and delectably in this indispensable work of essential reading for all students and scholars of tourism and hospitality.

• Introduction (An Appetiser)PART I: THE GROWTH AND DEVELOPMENT OF FOOD AND DRINK TOURISMChapter 1: What is food and drink tourism?Chapter 2: A history of culinary exploration and food tourismChapter 3: Identity development and the cultural dimension of food and drinkChapter 4: Niche tourism and the growth of food-inspired travelChapter 5: The globalisation and localisation of food and drinkChapter 6: Food, tourism and agricultural policyChapter 7: Wine Tourism and the development of ′winescapes′PART II: THE PROMOTION AND BRANDING OF FOOD AND DRINK TOURISMChapter 8: Marketing and branding food and drink tourismChapter 9: The role of media and social media in promoting food and drink tourismChapter 10: Managing food tourism: on-site marketing and interpretationChapter 11: Food assurance schemes, organisations and initiativesPART III: FOOD AND DRINK ATTRACTIONS AND EVENTSChapter 12: The transformation of place through food and drinkChapter 13: Food and drink festivals, events and marketsChapter 14: Food- and drink-inspired events: the weird and wonderfulChapter 15: Following food and drink: tours, trails and routesChapter 16: Food and drink visitor attractionsChapter 17: Beverage tourism: drinking to experience people and placeChapter 18: The role of food and drink tourism in sustainable developmentChapter 19: When consumers become producersChapter 20: The food and drink tourism supply chainChapter 21: Local food and drink in the hospitality industryConclusionChapter 22: The future of food and drink tourism