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Food and Drink Tourism: Principles and Practices

Book · May 2016

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Sally Everett
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 Food and Drink Tourism
Principles and Practice

Sally Everett - Lord Ashcroft International Business School, Anglia Ruskin

University

April 2016 | 464 pages | SAGE Publications Ltd

Format Published Date ISBN Price

Paperback 12/04/2016 9781446267738 £29.99

Hardcover 12/04/2016 9781446267721 £85.00

Electronic Version 30/04/2016 9781473965959 £23.99

Dedicated to the growing field of food and drink tourism and culinary engagement, Sally Everett offers a
multi-disciplinary approach to the subject informed by many academic fields within the social sciences and
business education. It embraces theories and examples from numerous subject disciplines, including
tourist studies, tourism management, cultural studies, business, sociology, marketing, geography, event
management and hospitality.
Critical theory reflections, real-life case studies, student exercises, diagrams, policy documents, media
excerpts and activities, examples of food and drink tourism around the world as well as a focus on
employability combine to provide a comprehensive & engaging resource on food & drink tourism and food
motivated travel & leisure relevant to any student studying tourism, hospitality, events, sociology,
marketing, business and cultural studies.

Table Of Contents:

Introduction (an appetiser)

PART I: THE GROWTH AND DEVELOPMENT OF FOOD AND DRINK TOURISM

1. What is food and drink tourism?

2. A history of culinary exploration and food tourism

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3. Identity development and the cultural dimension of food and drink

4. Niche tourism and the growth of food-inspired travel

5. The globalisation and localisation of food and drink

6. Food, tourism and agricultural policy

7. Wine Tourism and the development of 'winescapes'

PART II: THE PROMOTION AND BRANDING OF FOOD AND DRINK TOURISM

8. Marketing and branding food and drink tourism

9. The role of media and social media in promoting food and drink tourism

10. Managing food tourism: on-site marketing and interpretation

11. Food assurance schemes, organisations and initiatives

PART III: FOOD AND DRINK ATTRACTIONS AND EVENTS

12. The transformation of place through food and drink

13. Food and drink festivals, events and markets

14. Food- and drink-inspired events: the weird and wonderful

15. Following food and drink: tours, trails and routes

16. Food and drink visitor attractions

17. Beverage tourism: drinking to experience people and place

18. The role of food and drink tourism in sustainable development

19. When consumers become producers

20. The food and drink tourism supply chain

21. Local food and drink in the hospitality industry

22. The future of food and drink tourism

Features/New To This Edition:

Reviews:
This mouth-watering text explores more elements of the food tourism phenomenon than any book before

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it. It coalesces aspects of scientific research with the management and business implications of food and
drink tourism. Sally Everett’s astute erudition of food-based tourism manifests comprehensively, robustly
and delectably in this indispensable work of essential reading for all students and scholars of tourism and
hospitality.

Dallen J. Timothy
Professor, School of Community Resources and Development, Arizona State University, USA

The food tourism industry is barely 15 years old and there is still a lot for our industry to learn. This book is
a welcome addition in the growing compendium of food tourism literature. Sally Everett brings us a
valuable new resource aimed at anyone who is interested in the role of food and drink in the tourism
industry, and supports students exploring a career in this important and growing sector.

Erik Wolf
Executive Director and Founder, World Food Travel Association

This book is a must read for anyone serious about understanding the increasing role that food and drink
plays in tourism today. Sally Everett has produced a comprehensive text that covers not only the academic
discourse on the subject from both a descriptive and experiential perspective, but complements this with
the practical application of situating food and drink tourism within a myriad of destinations and visitor
spaces. This is essential reading on any module that examines food and drink tourism as emergent niches
within contemporary tourism.

Professor Stephen Boyd,

Department of Hospitality and Tourism Management, Ulster University, UK

This book provides a state-of-the-art overview of relevant interrelationships, and is warmly recommended
to anyone working in this emerging field.

Professor Stefan Gössling

Department of Service Management and Service Studies, Lund University, Sweden

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