Food and wine tourism : integrating food, travel and territory
Author(s)
Bibliographic Information
Food and wine tourism : integrating food, travel and territory
（CABI tourism texts）
CABI, c2010
- Other Title
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Turismo enogastronomico
Available at 4 libraries
Note
Includes bibliographical references (p. 187-191) and index
Description and Table of Contents
Description
In this cultural, thematic, integrated and sustainable form of tourism, the spirit of a place can be sampled on a plate and experienced directly through tours and visits to producers. If food and wine tourism is well planned, managed and controlled, it can become a real economic resource. This text explores how food producing regions present themselves to tourists experiencing the culture, history and ambience of a location through the food and wine it produces. The book takes a practical approach, discussing how to establish a food-related tourism destination, how to evolve from purely a food producer to a tourism operator. It also covers management practices such as producing marketing material, and considerations of sustainability and quality assessment. This book is adapted with an international focus from Croce, E. and Perri, G. (2008) "Il turismo enogastronomico. Progettare, gestire, vivere l'integrazione tra cibo, viaggio, territorio", FrancoAngeli s.r.l., Milano, Italy
Table of Contents
1: The spirit of a place on a plate 2: The Environment: Tools of the trade 3: Tourists on the food and wine trail: Who are they? 4: Transforming a terroir into a tourist destination 5: The supply side: The actors involved in food and wine production 6: Food and Wine Tourism Best Practice: Case studies from around the world 7: Supply operators in the food and wine tourism industry 8: Designing a life experience: Itinerary planning and organization
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