Food and Beverage Tourism on Islands

Inbunden, Engelska, 2025

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This insightful book analyses the relationship between food, culture and tourism, highlighting the importance of islands as microcosms for understanding global culinary trends. It discusses how the gastronomic heritage and traditions of island communities should be protected and promoted, considering local economies and cultural and environmental sustainability.Francesc Fusté-Forné and Erik Wolf bring together leading experts who examine the cultural, historical and socioeconomic role of cuisine on islands, identifying key issues concerning agriculture, production and sustainability. They address a diverse range of examples from across the world, shedding light on the importance of marketing for creating positive food tourism experiences. The book delves into the evolution of island cuisines and the influence of local produce systems, proposing avenues for further research into tourism-based management.Food and Beverage Tourism on Islands is an essential resource for students and researchers in tourism and hospitality management and marketing as well as island studies. Its practical insights into the protection and promotion of food on islands are also beneficial for entrepreneurs and hospitality specialists.

Produktinformation

Utgivningsdatum2025-08-15
Mått156 x 234 x undefined mm
FormatInbunden
SpråkEngelska
FörlagEdward Elgar Publishing Ltd
ISBN9781035337002

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ContentsIntroduction 1Francesc Fusté-Forné and Erik WolfPART I UNDERSTANDING THE ROLE OF ISLANDS INFOOD AND BEVERAGE TOURISM1 Island delights: exploring the culinary tapestry of Fiji throughfood and beverage tourism 4Dawn Gibson2 Food landscape as the core of Wallacea identity in Indonesia 15Amanda Katili Niode3 The islands and the city: peri-urban agriculture, foodproduction, and sustainability in the chinampas ofXochimilco (Mexico City) 28F. Xavier Medina, José A. Vázquez Medina and Marco Covarrubias4 Decolonizing the creole food scene in the Seychelles tourismindustry 39Thérésia Penda Choppy and Cindy Georgette Moka5 The creation of a 4.0 island cuisine in Aruba 54Gerald KockPART II MANAGEMENT AND MARKETING OF ISLANDFOOD TOURISM EXPERIENCES6 Maltese food culture: tradition and modernity in a growingtourism market 68Luca Nguyen7 Eating Singapore: the food scene of a multicultural island 83Lionel Chee8 Cod moves in mysterious ways: merroir, a sense of pace 92Ellen-Johanne Kvalsvik9 Agrifood businesses and digital narratives on the island ofMenorca (Balearic Islands, Spain) 105Marta Carvajal-Aparicio, Nela Filimon and Francesc Fusté-Forné10 The slow progress of food tourism in Timor-Leste 117Mark Panayiotis NotarasPART III LOOKING TOWARDS THE FUTURE11 ‘Do you want fries with that?’: Reflections on the relationshipbetween Pacific cuisine, tourism and sustainability 133Tracy Berno12 When remoteness becomes the attraction 147Hjörtur Smárason13 From farm to table and cable: the art of sharing hospitableisland foodways in Crete 157Maria Hnaraki14 Climate change and food tourism: insight from the Siciliancontext 173Donatella Privitera15 The future of biocultural traditions and new challenges: islandcuisine in Korea 188Sun-Kee HongConclusion 204Francesc Fusté-Forné and Erik Wolf

‘This enterprising and stimulating edited book plays an important role in bridging recent work on island studies, cuisine and culinary tourism. One of the volume’s strengths is its global range of case studies, encompassing diverse locales in Mexico City and Singapore through to islands such as the Seychelles and Aruba. Exploring topics such as foodways, sustainability and decolonisation, the volume provides an invaluable resource and reference point for subsequent research.’