Francesc Fusté-Forné holds a PhD in Tourism (University of Girona, Spain) and a PhD in Communication (Ramon Llull University). He is associate professor at the Department of Business, University of Girona, lecturer at the Open University of Catalonia and researcher at the Sustainability and Resilience Institute New Zealand. He is undertaking research on culinary and rural heritages from a marketing and travel perspective. Particularly, he focuses on the food tourism phenomenon, making connections among food identities, landscapes, 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.Erik Wolf is recognized as the founder of the modern food tourism industry and the World Food Travel Association. He is a highly-sought speaker, thought leader, strategist and consultant, in the US and abroad, on food and drink tourism issues, and is considered the goto resource on food and beverage tourism for a wide variety of media outlets that include CNN, the BBC, the Wall Street Journal, Newsweek, NBC, Forbes, Click by Booking.com, PeterGreenberg.com, Huffington Post, the Australian Broadcasting Corporation and many more. He advises leading global brands such as World Travel Market, Absolut, American Express, Disney, Marriott and Royal Caribbean, and organizations such as UNESCO and UNWTO. His articles, research and books have been translated into dozens of languages.

As the demand for food tourism experiences grows, so does the need for new understandings of the phenomenon. The Food Tourist adds to this growing body of knowledge by adding depth to traditional areas of interest while also exploring new and emerging topics in food tourism. It is a welcome addition to the bookshelf and will be of interest to academics, students and practitioners.

• Introduction; Francesc Fusté-Forné and Erik WolfPart 1. The classicsChapter 1. The niche food tourist; Roberta Garibaldi and Andrea PozziChapter 2. The ethical food tourist; Giovanna Bertella, Cristina Santini, and Alessio CavicchiChapter 3. The food market lover; Montserrat Crespi-Vallbona and Darko DimitrovskiChapter 4. The rural food tourist; Francesc Fusté-FornéPart 2. In vogueChapter 5. Specific dietary considerations for the food tourist; Chantal CookeChapter 6. Special disability considerations for the food tourist; Eric LippChapter 7. Faith-inspired food tourist; Patita Paban Mohanty and Hiran RoyChapter 8. The gourmet tourist; Francesc Fusté-Forné and Jonatan LeerPart 3. The futureChapter 9. The post-pandemic food tourist; Alicia Orea-GinerChapter 10. The adventurous food tourist; Szilvia GyimóthyChapter 11. The hands-on food tourist; Helena A. Williams and Robert L. WilliamsChapter 12. The future food tourist; Faruk SeyitoğluConclusion; Francesc Fusté-Forné and Erik Wolf

Francesc Fusté-Forné holds a PhD in Tourism (University of Girona, Spain) and a PhD in Communication (Ramon Llull University). He is associate professor at the Department of Business, University of Girona, lecturer at the Open University of Catalonia and researcher at the Sustainability and Resilience Institute New Zealand. He is undertaking research on culinary and rural heritages from a marketing and travel perspective. Particularly, he focuses on the food tourism phenomenon, making connections among food identities, landscapes, 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.Erik Wolf is recognized as the founder of the modern food tourism industry and the World Food Travel Association. He is a highly-sought speaker, thought leader, strategist and consultant, in the US and abroad, on food and drink tourism issues, and is considered the goto resource on food and beverage tourism for a wide variety of media outlets that include CNN, the BBC, the Wall Street Journal, Newsweek, NBC, Forbes, Click by Booking.com, PeterGreenberg.com, Huffington Post, the Australian Broadcasting Corporation and many more. He advises leading global brands such as World Travel Market, Absolut, American Express, Disney, Marriott and Royal Caribbean, and organizations such as UNESCO and UNWTO. His articles, research and books have been translated into dozens of languages.

As the demand for food tourism experiences grows, so does the need for new understandings of the phenomenon. The Food Tourist adds to this growing body of knowledge by adding depth to traditional areas of interest while also exploring new and emerging topics in food tourism. It is a welcome addition to the bookshelf and will be of interest to academics, students and practitioners.

• Introduction; Francesc Fusté-Forné and Erik WolfPart 1. The classicsChapter 1. The niche food tourist; Roberta Garibaldi and Andrea PozziChapter 2. The ethical food tourist; Giovanna Bertella, Cristina Santini, and Alessio CavicchiChapter 3. The food market lover; Montserrat Crespi-Vallbona and Darko DimitrovskiChapter 4. The rural food tourist; Francesc Fusté-FornéPart 2. In vogueChapter 5. Specific dietary considerations for the food tourist; Chantal CookeChapter 6. Special disability considerations for the food tourist; Eric LippChapter 7. Faith-inspired food tourist; Patita Paban Mohanty and Hiran RoyChapter 8. The gourmet tourist; Francesc Fusté-Forné and Jonatan LeerPart 3. The futureChapter 9. The post-pandemic food tourist; Alicia Orea-GinerChapter 10. The adventurous food tourist; Szilvia GyimóthyChapter 11. The hands-on food tourist; Helena A. Williams and Robert L. WilliamsChapter 12. The future food tourist; Faruk SeyitoğluConclusion; Francesc Fusté-Forné and Erik Wolf

Francesc Fusté-Forné holds a PhD in Tourism (University of Girona, Spain) and a PhD in Communication (Ramon Llull University). He is associate professor at the Department of Business, University of Girona, lecturer at the Open University of Catalonia and researcher at the Sustainability and Resilience Institute New Zealand. He is undertaking research on culinary and rural heritages from a marketing and travel perspective. Particularly, he focuses on the food tourism phenomenon, making connections among food identities, landscapes, 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.Erik Wolf is recognized as the founder of the modern food tourism industry and the World Food Travel Association. He is a highly-sought speaker, thought leader, strategist and consultant, in the US and abroad, on food and drink tourism issues, and is considered the goto resource on food and beverage tourism for a wide variety of media outlets that include CNN, the BBC, the Wall Street Journal, Newsweek, NBC, Forbes, Click by Booking.com, PeterGreenberg.com, Huffington Post, the Australian Broadcasting Corporation and many more. He advises leading global brands such as World Travel Market, Absolut, American Express, Disney, Marriott and Royal Caribbean, and organizations such as UNESCO and UNWTO. His articles, research and books have been translated into dozens of languages.

As the demand for food tourism experiences grows, so does the need for new understandings of the phenomenon. The Food Tourist adds to this growing body of knowledge by adding depth to traditional areas of interest while also exploring new and emerging topics in food tourism. It is a welcome addition to the bookshelf and will be of interest to academics, students and practitioners.

• Introduction; Francesc Fusté-Forné and Erik WolfPart 1. The classicsChapter 1. The niche food tourist; Roberta Garibaldi and Andrea PozziChapter 2. The ethical food tourist; Giovanna Bertella, Cristina Santini, and Alessio CavicchiChapter 3. The food market lover; Montserrat Crespi-Vallbona and Darko DimitrovskiChapter 4. The rural food tourist; Francesc Fusté-FornéPart 2. In vogueChapter 5. Specific dietary considerations for the food tourist; Chantal CookeChapter 6. Special disability considerations for the food tourist; Eric LippChapter 7. Faith-inspired food tourist; Patita Paban Mohanty and Hiran RoyChapter 8. The gourmet tourist; Francesc Fusté-Forné and Jonatan LeerPart 3. The futureChapter 9. The post-pandemic food tourist; Alicia Orea-GinerChapter 10. The adventurous food tourist; Szilvia GyimóthyChapter 11. The hands-on food tourist; Helena A. Williams and Robert L. WilliamsChapter 12. The future food tourist; Faruk SeyitoğluConclusion; Francesc Fusté-Forné and Erik Wolf