دانلود کتاب The Routledge Handbook of Gastronomic Tourism

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Cover......Page 1
Half Title......Page 2
Title Page......Page 4
Copyright Page......Page 5
Dedication Page......Page 6
Table of Contents......Page 8
List of Figures......Page 14
List of Tables......Page 16
Notes on Contributors......Page 18
Foreword......Page 31
Acknowledgments......Page 34
Introduction......Page 36
The handbook organization......Page 38
References......Page 44
Part I Gastronomic tourism: An insight......Page 46
Background......Page 48
Synergies in gastronomy and tourism......Page 50
Classification of gastronomic tourism......Page 51
Memorable gastronomic experience......Page 53
References......Page 55
The genesis of gastronomic tourism......Page 59
Using gastronomy to assess social difference......Page 60
Gastronomic tourism comes of age......Page 61
Current evolution depends on research and its dissemination......Page 63
References......Page 64
Introduction......Page 67
Flavor classification......Page 68
Deliciousness and liking......Page 69
Culinary success factors......Page 70
Broad and fundamental approach......Page 71
References......Page 73
Introduction......Page 74
Review of the literature......Page 75
Description of the geographic area......Page 76
Result of the research and discussion......Page 77
Conclusions......Page 79
References......Page 80
Introduction......Page 82
Recent discourse: collaboration, cooperation and models of State involvement......Page 83
Implications and critical success factors for tourism destinations......Page 87
References......Page 88
Introduction......Page 90
Gastronomic tourism – experiences from Slovenia......Page 91
Conclusions......Page 95
References......Page 96
The relationship between food, heritage, and tourism......Page 97
The role of gastronomy in rural and agritourism......Page 98
The role of gastronomic tourism in rural development in Hungary......Page 99
Discussion and conclusions......Page 101
References......Page 102
Chapter 8 Transforming the terroir into a tourist destination......Page 105
The rise of Food Tourism......Page 106
What does a food tourist look like?......Page 107
The 3 T’s of food tourism: taste, tour, take-away......Page 108
References......Page 112
Introduction......Page 114
Gastronomy tourism in the Nordic region......Page 115
Conclusion and final comments......Page 121
References......Page 122
Literature review......Page 124
Method......Page 125
Results......Page 126
References......Page 130
Websites......Page 131
Gastronomic tourism: a definitional context......Page 132
The tourist as gastronomic experimenter......Page 133
The policy dimension to gastronomic tourism......Page 134
The gastronomic tourism policy infrastructure......Page 135
The study and practice of gastronomic tourism:
a wider intellectual context?......Page 136
References......Page 139
Part II Gastronomic tourist behavior......Page 142
Introduction......Page 144
Gastronomic motivation......Page 145
References......Page 151
Tourist food consumption......Page 153
Factors affecting tourist food consumption......Page 154
Conclusion......Page 158
References......Page 159
Introduction......Page 162
Expectation, perception and satisfaction......Page 163
Conclusion......Page 166
Reference......Page 167
Matching service quality dimensions with competitive strategy......Page 170
Service quality and differentiation strategy......Page 172
Service quality and cost leadership strategy......Page 173
References......Page 177
Introduction......Page 179
Who or what are foodies?......Page 180
Social identity......Page 181
Involvement......Page 182
Segmenting foodies......Page 183
Implications for experience design......Page 184
Conclusion......Page 185
References......Page 186
Conceptual typologies of culinary travelers......Page 188
Culinary traveler typologies derived from empirical data......Page 189
Conclusion and recommendations for future research......Page 192
References......Page 193
The servicescape: conceptual framework......Page 196
Some considerations on the elements of servicescape in a restaurant......Page 197
Moving beyond or enhancing the concept of servicescape......Page 198
References......Page 201
Background – Malaysian culture, regions, and food......Page 204
Data analysis......Page 207
Discussion......Page 210
References......Page 212
Introduction......Page 214
Gastronomic trails......Page 215
Conceptualizing gastronomic trails as a service ecosystem......Page 217
Discussion......Page 221
References......Page 222
Introduction......Page 224
Literature review......Page 225
Findings......Page 226
Concluding reflections......Page 229
References......Page 231
Introduction......Page 233
Micro-oriented and macro-oriented perspectives on tourist experiences......Page 234
Existential phenomenology as methodological consideration......Page 236
References......Page 238
Part III Sustainability for gastronomic tourism......Page 242
Sustainable tourism......Page 244
The sustainability of gastronomic tourism......Page 245
References......Page 250
Introduction......Page 252
Local food and sustainable tourism: Evidence from Houston, Texas......Page 253
Towards a future of sustainable tourism development and local food......Page 257
References......Page 258
Gastronomic tourism......Page 260
References......Page 267
Introduction......Page 269
Tourism potential of farmers’ markets......Page 270
Opportunities......Page 271
Methodology......Page 272
Discussion and conclusion......Page 274
References......Page 275
Introduction and aims......Page 277
Gastronomy as heritage, local communities, and recipes......Page 278
Gastronomy, tourism, and local development......Page 280
References......Page 284
Heritage and authenticity......Page 287
Food in gastronomic tourism......Page 289
Servicescape in gastronomic tourism......Page 290
Social servicescape in gastronomic tourism......Page 291
References......Page 292
Introduction......Page 295
Consumer interest and terroir renaissance......Page 296
The meaning of terroir across cultures......Page 297
Terroir, food, and culinary tourism......Page 298
References......Page 304
Introduction......Page 307
The development of heritage/gastronomic tourism in
Hong Kong since the 1990s......Page 308
Coastal aquaculture: fishery and oyster farming......Page 310
A Four Seasons model with highlights on gastronomy and agriculture......Page 312
References......Page 313
Un-sustainable food......Page 315
Supply......Page 316
The past and back to the future......Page 317
Is the ‘sustainable food revolution’ real?......Page 318
Waste reduction and generational expansion......Page 319
Plastics reduction......Page 320
The Internet Age – assisting the revolution......Page 321
References......Page 322
Definitions and themes......Page 324
Trends towards sustainable consumption and production......Page 326
References......Page 330
Part IV Gastronomic tourism in the
digital arena......Page 334
Theoretical background......Page 336
Data analysis......Page 338
Research conclusions......Page 342
References......Page 344
Introduction......Page 347
Collaborative consumption/sharing economy......Page 348
Business models of collaborative consumption in online marketplaces......Page 350
Collaborative gastronomy on digital platforms: the example of VizEat......Page 351
Concluding remarks: a synthesis and some suggestions......Page 354
References......Page 355
Gastronomic tourism......Page 357
Social media and online review......Page 358
Organizational perspective......Page 360
References......Page 362
Culinary mapping......Page 365
The process of culinary mapping......Page 367
Step 2: Culinary identity mapping – regional cuisine......Page 368
Requirements of a regional cuisine......Page 369
References......Page 378
Introduction......Page 380
Gastronomic tourism in Malaysia......Page 381
Digital marketing in gastronomy tourism......Page 382
Conclusion......Page 385
References......Page 386
Tech development and food......Page 389
What’s so snappy about apps?......Page 390
Abundance, overindulging, and tech......Page 391
Can the future connect us with our roots again?......Page 395
References......Page 396
Introduction......Page 399
Place reputation management......Page 400
The online challenge to reputation management......Page 401
Conclusion......Page 406
References......Page 407
Introduction......Page 409
The connection between the eWOM and the consumer decision-making process......Page 410
The importance of eWOM in the field of restaurants......Page 412
Gastronomy and the gastronomic bloggers’ influence......Page 413
Conclusion......Page 415
References......Page 416
Part V Contemporary forms of
gastronomic tourism......Page 420
Overview......Page 422
Other movements related to Slow Food......Page 425
References......Page 428
The ‘Worlds Approach’......Page 430
Wine tourism in Japan......Page 432
The actors constructing Wine Tourism Yamanashi......Page 434
Note......Page 436
References......Page 437
Introduction......Page 438
Understanding and planning route tourism......Page 439
Sustainable FTRs......Page 440
Final remarks......Page 443
References......Page 444
Organic agriculture and organic foods......Page 446
Customer motivations for organic food consumption......Page 448
Organic foods and gastronomic tourism......Page 449
Management and marketing of organic restaurants......Page 450
Sustainability in F&B: Organic food and the slow food movement......Page 451
Conclusion......Page 453
References......Page 454
Benefits of edible insects for the global population......Page 457
Edible insects in the current global world from a culture perspective......Page 458
Role edible insects play in gastronomy across sections of the globe......Page 459
Current examples and the future of edible insect gastronomy......Page 460
Conclusion......Page 462
References......Page 463
Introduction......Page 465
Craft food and beverages tourism......Page 466
References......Page 473
Street food defined and official challenges......Page 476
Street food and tourism......Page 478
Conclusion......Page 482
References......Page 483
Introduction......Page 486
Literature review......Page 487
Methodology......Page 490
References......Page 494
Literature review......Page 497
Native foods in Australia......Page 498
References......Page 503
Introduction......Page 506
Understanding the emergence of tea tourism......Page 507
Tea from a historical perspective......Page 508
Postmodern understanding of today’s tea tourism......Page 509
Political perspective of tea tourism......Page 510
Concluding remarks......Page 511
References......Page 512
Introduction......Page 514
Seniors and tourism......Page 515
Gastronomic tourism......Page 516
Seniors and gastronomic tourism......Page 518
References......Page 519
Part VI Futuristic perspectives in
gastronomic tourism......Page 524
Introduction......Page 526
Future events: disruptors and trends?......Page 528
Summary......Page 531
References......Page 532
Australian wine tourism......Page 534
Barossa region, South Australia......Page 535
Conclusion......Page 541
References......Page 542
Intellectual property and intellectual property rights......Page 544
Intellectual property within the tourism sector......Page 545
Gastronomic tourism as the new frontier for intellectual property......Page 547
Towards an appreciative approach to gastronomic tourism development......Page 549
References......Page 550
Exploring culture through gastronomy......Page 551
Exploring sustainable lifestyles through gastronomy......Page 556
References......Page 559
Introduction......Page 561
From the value chain to the network concept in gastronomic tourism......Page 562
Discussion and conclusion......Page 568
References......Page 569
Interlinkages between geographical indications and tourism:......Page 572
Methodology......Page 575
References......Page 580
Introduction......Page 583
Hôtel Plaza Athénée and Alain Ducasse......Page 584
Personal branding and chefs......Page 585
The hotel and Alain Ducasse......Page 586
The personal brand as direct leverage for the hotel......Page 587
The personal brand as a negotiation tool......Page 588
References......Page 589
The innovation in tourism-related business performances......Page 590
Conclusions......Page 595
References......Page 596
Introduction......Page 598
Literature review......Page 599
References......Page 605
Websites......Page 606
Gastronomic framework......Page 607
Gastronomic visitor behavior......Page 608
Media and social media......Page 609
Avenues of future research......Page 610
Index......Page 612