Gastronomic Tourism

Discovering the World through Culinary Journeys
This book aims to emphasise the importance of many related factors in gastronomic tourism, which often focuses exclusively on food and cooking rather than the whole experience. The book will thus also focus on culture, commitment, passion, learning, emotions and experiences associated with gastronomy.
Gastronomy is a fundamental aspect of culture and the food and cuisine of any region can provide rich insights into the local lifestyle and traditions. Gastronomic tourism therefore involves visiting food producers, restaurants, food festivals or other establishments where visitors can dine and experience the typical products of a region. It is an enjoyable way for tourists to discover the cultural heritage of the places they visit and culinary pleasure is becoming an increasingly decisive factor when choosing a travel destination. In certain regions, gastronomy has been recognised as an Intangible Cultural Heritage (by UNESCO) and the promotion of local traditional cuisine can be a way to rediscover and preserve local or regional values through culinary riches. Gastronomic tourism is also a factor of economic improvement for different destinations, particularly in developing countries. The value of this book includes: Providing a comprehensive and well-rounded exploration of gastronomic tourism, with a broad coverage of topics addressing key aspects such as culture, economics and sustainability. Contributions by scholars from many different countries using an interdisciplinary approach that includes insights and practical examples to engage a more diverse audience. Offering a key resource for those involved in tourism who want to learn how the gastronomic potential of different cultural contexts and geographical locations can be understood. It is part of a CABI series of books on festival and event tourism and hospitality edited by an experienced academic author on tourism. This book emphasises the importance of many related factors in gastronomic tourism, which often focuses exclusively on food and cooking rather than the whole experience. The book therefore also focuses on culture, commitment, passion, learning, emotions and experiences associated with gastronomy and considers how gastronomic tourism can contribute to achieving Sustainable Development Goals.

Contributor: Anukrati Sharma (Edited by), Jeetesh Kumar (Edited by), Samik Ray (Edited by), Abdelkader Ababneh (Contributions by), Prasanth Udayakumar (Contributions by), Krishna Kumar (Contributions by), Shankha Pratim Bhattacharya (Contributions by), Pulak Mishra (Contributions by), Ravish Mathew (Contributions by), Sampada Kumar Swain (Contributions by), Shwetasaibal Samanta Sahoo (Contributions by), Manoja Padyala (Contributions by), Cristina Barzallo-Neira (Contributions by), Bárbara Inês Silva (Contributions by), Diana Pereira de Sousa (Contributions by), Luís Granja Miranda (Contributions by), Bruno Barbosa de Sousa (Contributions by), Amnaj Khaokhrueamuang (Contributions by), Lee Jolliffe (Contributions by), Piyaporn Chueamchaitrakun (Contributions by), Juan Ignacio Pulido-Fernández (Contributions by), Partho Pratim Seal (Contributions by), Saurabh Bharti (Contributions by), Biswajit Das (Contributions by), Ananya Mitra (Contributions by), Sonia Ferrari (Contributions by), Fabiola Pulieri (Contributions by), Reil G. Cruz (Contributions by), Gina Alcoriza (Contributions by), Patita Paban Mohanty (Contributions by), N. Jayashree (Contributions by), M.G Byrappa (Contributions by), Sharangouda J. Patil (Contributions by), Madura Thivanka Pathirana (Contributions by)

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