Food is an attraction that has matured into a highly sought-after niche market with distinct trip motivation, travel preferences and patterns. Foodies and Food Tourism supplies comprehensive new evidence and theory based overview of the phenomenon of food tourism and how it is being, or should be developed and marketed and understood.
Food tourism has huge impacts in the hospitality, destination management and tourism development sectors and across all these sectors the book presents the latest research on market developments:
•Understanding the food tourist and their perspective.
•Taking a demand- side approach to planning developing and marketing.
•Taking a global view based on widespread research data that combines theory and practice.
•Using case studies, profiles and direct practitioner insights to illustrate every aspect of the field.
The book is designed as key text for students in Hospitality, Tourism and Events and Food and Beverage Management with summaries, questions and key points highlighted throughout the text, and also as a major reference and professional guide for practitioners across the industry.
About the authors:
Donald Getz, Professor, The University of Queensland, School of Tourism,
Richard Robinson', Lecturer, School of Tourism, The University of Queensland,
Tommy Andersson, Professor, School of Business, Economics and Law at the University of Gothenburg
Sanja Vujicic, Principal of Experience Consulting, Gothenburg, Sweden
Introduction: Purpose and overview of the book; Terminology; Ch 2 Perspectives on Foodies and Food Tourism; Understanding and creating knowledge about foodies and food tourism; Studying food tourism; Forces and trends; Ch 3 The Foodie - Identity, Involvement and Social Worlds: Who and what are foodies?; Identity and involvement; The social worlds of foodies; Infinite possibilities for involvement; Ch 4 Foodies and Tourism: Motivation and benefits sought; Past and projected travel; Experiences and benefits sought; Ch 5 Planning and Developing Tourism for Foodies: Planning and development: foodies at the core; Food-tourism clusters; Destination development concepts; Ch 6 The Destination: Introduction; New Nordic cuisine; Scotland; Ireland; Specific products and experiences; Ch 7 Food Events for Foodies: The critical importance of planned events in food tourism; Multi-country research findings; Designing food events for foodies; Ch 8 Experience Marketing: Introduction to experience marketing; Decision-making by foodies and food tourists; Image, reputation, positioning and branding; Segmentation of food tourists; Media; Trip planning and packaging; Ch 9 Summary and Conclusions: The phenomenon of food tourism; What it means to be a foodie; The study of foodies and food tourists; Implications for destinations, events, suppliers, and marketers; Research needs; Future perspectives; References; Appendix: Research methods and descriptions of the samples; Sweden
