Gastronomy and local development : the quality of products, places and experiences
著者
書誌事項
Gastronomy and local development : the quality of products, places and experiences
(Routledge advances in regional economics, science and policy, 28)
Routledge, 2019
- : hbk
大学図書館所蔵 全4件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
Gastronomy, particularly gourmet tourism, is widely acknowledged as having a powerful impact on local development. Public policies have developed in response to research, highlighting gastronomy as key in a successful tourism economy.
However, research thus far has not fully explored the underlying mechanisms of gastronomic tourism, in particular the marketing and perception of quality, on economic development. This book considers how the quality of products, places, and experiences contributes to the desirability and competitiveness of gourmet touristic destinations. The contributors present theoretical and empirical studies to create an original conceptual framework for regional development based on the quality of products, of places, and of touristic experience. It also examines the ways in which quality is linked to identity, diversity, innovation, and creativity.
With an interdisciplinary approach, this book will be of interest to researchers in tourism and hospitality, regional studies, and human geography, as well as to tourism development professionals and policymakers in the areas of rural and local development.
目次
1. Introduction Part I - The link between quality and identity 2. C. Clergeau and O. Etcheverria The identity quality of restaurants: An affordance to the tourist ecumene? The example of the Christopher Coutanceau restaurant in La Rochelle 3. M. Fererol Gourmet tourism as part of a territorial branding strategy: The example of Auvergne 4. C. Venzal Analysing the links between identity and quality as vectors of local economic development in rural mountain areas 5. I. Lopes Cardoso The real and imaginary Alentejo: Overlapping perspectives on the various strategies for agricultural and tourism development in this Portuguese region 6. R. Lanquar Gastronomy and identity in tourism development: The role of festivals in the Province of Cordoba 7. M. Salvador Local food products as vectors of authentic tourism experiences Part II - The link between quality and diversity 8. O. Etcheverria From entrepreneurship to local development by a central actor or the dynamics of the links between quality and diversity: The example of the Longjing Caotang restaurant in Zhejiang Province, China 9. J. Piriou The Cognac vineyard region: Territorial quality as a focus of tourism development in the context of a globally consumed product 10. A. Fiamor Diversity of local food production models and local development: A comparative analysis of food production strategies Part III - The link between quality, innovation and creativity 11. I. Cabras and K. Ellison Craft beers and beer festivals: Exploring the potential for local economies and gastro-tourism in the UK 12. N. Bellini and E. Resnick The luxury turn in wine tourism: Still good for local development? 13. C. Pasquinelli Urban experiential value creation platforms: The case of Eataly in the city of Florence 14. M. Antonioli Corigliano and S. Bricchi Are social eating events a tool to experience the authentic food and wine culture of a place? 15. Gastronomy, local development, and the quality issue: A provisional conclusion
「Nielsen BookData」 より