Gastronomy, Tourism and the Media

AvWarwick Frost,Jennifer Laing

Häftad, Engelska, 2016

Del 74 i serien Aspects of Tourism

475 kr

Beställningsvara. Skickas inom 5-8 vardagar. Fri frakt över 249 kr.

Fler format och utgåvor

Inbunden

Tillf. slut

Övrigt

Tillf. slut

Beskrivning

This book examines and analyses the connections between gastronomy, tourism and the media. It argues that in the modern world, gastronomy is increasingly a major component and driver of tourism and that destinations are using their cuisines and food cultures in marketing to increase their competitive advantage. It proposes that these processes are interconnected with film, television, print and social media. The book emphasises the notion of gastronomy as a dynamic concept, in particular how it has recently become more widely used and understood throughout the world. The volume introduces core concepts and delves more deeply into current trends in gastronomy, the forces which shape them and their implications for tourism. The book is multidisciplinary and will appeal to researchers in the fields of gastronomy, hospitality, tourism and media studies.

Produktinformation

Utgivningsdatum:2016-07-27
Mått:156 x 234 x 14 mm
Vikt:401 g
Format:Häftad
Språk:Engelska
Serie:Aspects of Tourism
Antal sidor:244
Förlag:Channel View Publications Ltd
ISBN:9781845415730

Utforska kategorier

Kulturvetenskap inom Samhälle och politik
Medievetenskap inom Samhälle och politik

Mer om författaren

Warwick Frost is an Associate Professor in Tourism and Events at La Trobe University, Australia, whose research interests include heritage, regional development, events and tourism and the media.Jennifer Laing is an Associate Professor in Management at La Trobe University, Australia and her research interests include tourist narratives, heritage tourism and exploring extraordinary tourist experiences.Gary Best is an Honorary Associate at La Trobe University, Australia, who has lectured in cultural tourism, festival and event management and gastronomy.Kim Williams is a Lecturer in Events at William Angliss Institute, Australia, whose research interests include gastronomy, service management, wine cellar doors and fashion events.Paul Strickland is a Lecturer in Hospitality Management at La Trobe University, Australia and has taught in a Hospitality Management program in Bhutan.Clare Lade is a Lecturer in Tourism and Hospitality Management at La Trobe University, Australia, whose interests include regional development, cultural tourism and festivals and events.

Recensioner i media

This book challenges readers to look beyond the traditional food tourism approaches and offers a complete analysis of gastronomy tourism, from its roots to its impact on contemporary societies, including its media resonance. It is a well-researched and inventive book that provides a clear and concise overview for both academics and students interested in this increasingly attractive topic.

Innehållsförteckning

Section 1: Foundations and Principles1. Gastronomy and Tourism through the Media Lens2. A History of Gastronomy3. Food, Destinations and Tourists4. Festivals and Gastronomy5. Food Rituals and EtiquetteSection 2: Trends and Innovations6. The Quest for Good Food7. Food Gardens and Foraging8. Farmers’ Markets9. Food for Nutrition10. Food Trucks and Pop-Up RestaurantsSection 3: Media and Gastronomy11. Food Pioneers and Champions12. A Recipe for Travel13. Just Desserts: A Darker Cinema Gastronomica14. The Picnic: Gastronomy Al Fresco15. Gastronomic Globalization