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Food and agricultural tourism theory and best practice

Author: Susan L Slocum; Kynda R Curtis
Publisher: London ; New York : Routledge, Taylor Francis Group, 2018.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
This book fills a gap in the growing academic discipline of food and agricultural tourism, offering the first multidisciplinary approach to food tourism and the role it plays in economic development, destination marketing, and gastronomic exploration. It provides a comprehensive introduction to the discipline by considering food tourism in connection with both cultural values and important issues in agriculture,  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Online version:
Slocum, Susan L.
Food and agricultural tourism theory and best practice.
Abingdon, Oxon ; New York, NY : Routledge, 2018
(DLC) 2017047668
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Susan L Slocum; Kynda R Curtis
ISBN: 9781138931091 1138931098 9781138931107 1138931101
OCLC Number: 1005795638
Description: xvi, 246 pages : illustrations ; 26 cm
Contents: Tourism, agriculture, and rural economic development --
Food tourism and sustainable communities --
Food tourism offerings --
Globalizing agriculture to feed the world --
Rural landscapes, heritage, and economic development --
Modern food movements --
Characterizing the food tourist --
Identifying food tourism markets --
Developing a food tourism destination --
Food tourism policy and governance --
Safety in food operations --
Devising the food tourism product.
Responsibility: Susan L. Slocum and Kynda R. Curtis.

Abstract:

This book fills a gap in the growing academic discipline of food and agricultural tourism, offering the first multidisciplinary approach to food tourism and the role it plays in economic development, destination marketing, and gastronomic exploration. It provides a comprehensive introduction to the discipline by considering food tourism in connection with both cultural values and important issues in agriculture, food consumption and safety, and rural heritage and sustainability. The book is divided into four Parts. Part I defines the elements of food tourism and explains its relationship with sustainability. Part II provides an overview of rural development and demonstrates the impact of industrialization and globalization on eating habits. Part III focuses on food tourism studies and market segmentation techniques to help students understand customer needs regarding food tourism products. Finally, Part IV looks at the financial, policy, and legal requirements relating to food tourism development, providing hands-on tools for students entering food tourism businesses or industries. Complemented by a wide range of international case studies, key definitions, and study questions.

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