Francesc Fuste-Forne – författare

This comprehensive, multidisciplinary and expert-led book provides insight into the most current and insightful topics within food and beverage tourism practice and research, elaborated by leading researchers and practitioners in the field.

The relationships between food and tourism have not only been at the core of recent tourism experiences, but they are expected to be crucial in the transformation of tourism futures. International in approach, this book analyzes the food tourism phenomenon from supply and demand perspectives, from health and politics to high-touch and high-tech, and brings together the relevant issues that inform these contemporary advances in food tourism research and practice. Providing a holistic approach to recent and future trends, the book is divided into 16 carefully selected and specially commissioned chapters that discuss the significance of food tourism research, the management and marketing of contemporary food and beverage experiences, the role of responsibility in the production and consumption of food tourism, and the anticipation of future trends in food and beverage tourism. This volume combines academic research with practitioner experience, allowing the authors to explore, debate and analyze our industry’s future challenges and solutions.

This book is essential reading for students and researchers with an interest in food tourism, as well as practitioners.

This comprehensive, multidisciplinary and expert-led book provides insight into the most current and insightful topics within food and beverage tourism practice and research, elaborated by leading researchers and practitioners in the field.

The relationships between food and tourism have not only been at the core of recent tourism experiences, but they are expected to be crucial in the transformation of tourism futures. International in approach, this book analyzes the food tourism phenomenon from supply and demand perspectives, from health and politics to high-touch and high-tech, and brings together the relevant issues that inform these contemporary advances in food tourism research and practice. Providing a holistic approach to recent and future trends, the book is divided into 16 carefully selected and specially commissioned chapters that discuss the significance of food tourism research, the management and marketing of contemporary food and beverage experiences, the role of responsibility in the production and consumption of food tourism, and the anticipation of future trends in food and beverage tourism. This volume combines academic research with practitioner experience, allowing the authors to explore, debate and analyze our industry’s future challenges and solutions.

This book is essential reading for students and researchers with an interest in food tourism, as well as practitioners.

This timely and innovative handbook provides a comprehensive overview of the current critical debates, trends, and the transformative potential of regenerative tourism, and also looks towards a more responsible, inclusive, and sustainable future for tourism.

Comprising specifically commissioned, original contributions from recognised authors and experts in the field, the book provides a logically structured and systematic guide to the current state of knowledge in this area. It is interdisciplinary in coverage and international in scope through its authorship and content. The volume commences with an assessment of the principles and theoretical foundation of regenerative tourism, which provides a context to explore the policy, planning, development, destination management and marketing, local impacts, manifestations, and future of regenerative tourism.

This is essential reading for students, researchers, academics, practitioners, policymakers, government officials, and industry professionals interested in the possibilities of responsible and sustainable, and regenerative forms of tourism.

This timely and innovative handbook provides a comprehensive overview of the current critical debates, trends, and the transformative potential of regenerative tourism, and also looks towards a more responsible, inclusive, and sustainable future for tourism.

Comprising specifically commissioned, original contributions from recognised authors and experts in the field, the book provides a logically structured and systematic guide to the current state of knowledge in this area. It is interdisciplinary in coverage and international in scope through its authorship and content. The volume commences with an assessment of the principles and theoretical foundation of regenerative tourism, which provides a context to explore the policy, planning, development, destination management and marketing, local impacts, manifestations, and future of regenerative tourism.

This is essential reading for students, researchers, academics, practitioners, policymakers, government officials, and industry professionals interested in the possibilities of responsible and sustainable, and regenerative forms of tourism.

This book explores how food shapes urban identity, through people and practices, and reflects the cultural and social experiences of urban gastronomy.

From streets to markets, from restaurants to home, Food Tourism in Urban Places is a way of experiencing cities, connecting with cultures and societies and participating in stories through places. Drawing on examples from around the world, including Uruguay, Italy, Japan, Georgia, Spain, South Africa, Denmark and New Zealand, this book combines multiple perspectives and theoretical drivers, from foodscapes and museums’ narratives to gastrodiplomacy and somaesthetics, slow food and regenerative tourism. It demonstrates how food tourism is both universal and locally specific, connecting tradition and innovation, and ordinary and extraordinary experiences as part of a dialogue between everyday life and tourism. Looking forward, this book highlights the importance of indigenous knowledge and sustainability for the future of urban food experiences. Drawing on food through visual, sensory and participatory methods, readers are invited to see, taste and feel the cities to discover how food becomes a language of communication, identity and transformation.

This book will be of great interest to students and scholars of food studies, gastronomy, hospitality and tourism, cultural anthropology, human geography and urban development. This book will also appeal to readers outside academia with an interest in food, tourism and urban culture.

This book provides an interdisciplinary and critical exploration of how tourism experiences about seafood products are planned, developed, managed and marketed.

The book explores the ways in which sustainable seafood tourism experiences can protect culinary heritage, contribute to sustainable economic and environmental development, and engage tourists in transformative experiences. Topics covered include sustainable fisheries, eco-friendly seafood dining, local seafood markets and events that highlight sustainable seafood practices. Case studies from around the world highlight practices in seafood sourcing, sustainability in food tourism and the role of both locals and tourists in responsible seafood production and consumption.

This book is a valuable resource for scholars, industry professionals and policymakers who aim to understand and promote sustainable practices in the growing field of seafood tourism.

This book provides an interdisciplinary and critical exploration of how tourism experiences about seafood products are planned, developed, managed and marketed.

The book explores the ways in which sustainable seafood tourism experiences can protect culinary heritage, contribute to sustainable economic and environmental development, and engage tourists in transformative experiences. Topics covered include sustainable fisheries, eco-friendly seafood dining, local seafood markets and events that highlight sustainable seafood practices. Case studies from around the world highlight practices in seafood sourcing, sustainability in food tourism and the role of both locals and tourists in responsible seafood production and consumption.

This book is a valuable resource for scholars, industry professionals and policymakers who aim to understand and promote sustainable practices in the growing field of seafood tourism.

This book explores how food shapes urban identity, through people and practices, and reflects the cultural and social experiences of urban gastronomy.

From streets to markets, from restaurants to home, Food Tourism in Urban Places is a way of experiencing cities, connecting with cultures and societies and participating in stories through places. Drawing on examples from around the world, including Uruguay, Italy, Japan, Georgia, Spain, South Africa, Denmark and New Zealand, this book combines multiple perspectives and theoretical drivers, from foodscapes and museums’ narratives to gastrodiplomacy and somaesthetics, slow food and regenerative tourism. It demonstrates how food tourism is both universal and locally specific, connecting tradition and innovation, and ordinary and extraordinary experiences as part of a dialogue between everyday life and tourism. Looking forward, this book highlights the importance of indigenous knowledge and sustainability for the future of urban food experiences. Drawing on food through visual, sensory and participatory methods, readers are invited to see, taste and feel the cities to discover how food becomes a language of communication, identity and transformation.

This book will be of great interest to students and scholars of food studies, gastronomy, hospitality and tourism, cultural anthropology, human geography and urban development. This book will also appeal to readers outside academia with an interest in food, tourism and urban culture.

The Food Tourist is an essential addition to the academic repertoire for researchers, educators, and professionals in the fields of tourism, hospitality, and gastronomy. Its innovative perspectives and unparalleled insights are sure to inspire new avenues of research and elevate the discourse surrounding food and beverage tourism.

The Food Tourist delves into the understanding of the food and beverage tourist as an established area of research and provides a comprehensive, holistic approach to the complexity of food tourist profiling as a new contribution to the field. The book is divided into fourteen chapters (including introduction and conclusion) that discuss the typologies of food tourists based on the understanding of tourists’ motivations and experiences. This is particularly relevant in the context of planning and development of destination attraction factors and the management and marketing of food experiences as a pathway to increase the competitiveness of destinations. These experiences are diverse, and encapsulate cultural and natural factors, engaging visitors with a place through its people and customs.

Editors Francesc Fusté-Forné and Erik Wolf explore the dietary and health needs of food tourists, and expand on previous research with a mixture of conceptual and empirical chapters written by leading academics and practitioners. The result is a detailed account of customer segmentation in food tourism research which has not been earlier explored in a single book.