Food and Agricultural Tourism

Theory and Best Practice

Häftad, Engelska, 2017

AvSusan Slocum,Kynda Curtis,USA) Slocum, Susan (George Mason University,USA) Curtis, Kynda (Utah State University

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This book fills a gap in the growing academic discipline of food and agricultural tourism, offering the first multidisciplinary approach to food tourism and the role it plays in economic development, destination marketing, and gastronomic exploration. It provides a comprehensive introduction to the discipline by considering food tourism in connection with both cultural values and important issues in agriculture, food consumption and safety, and rural heritage and sustainability.The book is divided into four Parts. Part I defines the elements of food tourism and explains its relationship with sustainability. Part II provides an overview of rural development and demonstrates the impact of industrialization and globalization on eating habits. Part III focuses on food tourism studies and market segmentation techniques to help students understand customer needs regarding food tourism products. Finally, Part IV looks at the financial, policy, and legal requirements relating to food tourism development, providing hands-on tools for students entering food tourism businesses or industries.Complemented by a wide range of international case studies, key definitions, and study questions, Food and Agricultural Tourism is essential reading for students of tourism, geography, and economic development studies.

Produktinformation

Utgivningsdatum2017-10-26
Mått174 x 246 x 13 mm
Vikt514 g
FormatHäftad
SpråkEngelska
Antal sidor262
FörlagTaylor & Francis Ltd
ISBN9781138931107

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Susan L. Slocum is an Assistant Professor in the Department of Tourism and Event Management at George Mason University, Manassas, Virginia. Sue has worked on regional planning and development for 15 years and worked with rural communities in Tanzania, the United Kingdom, and the United States. Her primary focus is on rural sustainable development, policy implementation, and food tourism, specifically working with small businesses and communities in less advantaged areas. Sue received her doctoral education from Clemson University and has worked at the University of Bedfordshire, UK, and Utah State University.Kynda R. Curtis is a Professor and Extension Agriculture and Food Marketing Specialist in the Department of Applied Economics at Utah State University, Logan, Utah. She received her Ph.D. in Economics from Washington State University in 2003. Her research interests include international agriculture/food marketing, consumer demand for specialty foods, and behavioral economics. As an Extension Specialist, Dr. Curtis assists small-scale growers in developing new markets for their products and assessing the feasibility of new products and value-added processes. Dr. Curtis has received several awards including Extension group program awards from the Agricultural and Applied Economics Association (AAEA) and the Western Agricultural Economics Association (WAEA) and the AAEA Presidential Recognition Award.

PART I Food tourism and sustainable rural development1 Tourism, agriculture, and rural economic development2 Food tourism and sustainable communities3 Food tourism offeringsPART II Evolution of agriculture and importance of food in contemporary culture4 Globalizing agriculture to feed the world5 Rural landscapes, heritage, and economic development6 Modern food movementsPART III Food tourism markets and targeted destination design7 Characterizing the food tourist8 Identifying food tourism markets9 Developing a food tourism destinationPART IV Food tourism policy and practice10 Food tourism policy and governance11 Safety in food tourism operations12 Devising the food tourism product

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