Food and Beverage Tourism on Islands

Edited by Francesc Fusté-Forné, Associate Professor, Department of Business, University of Girona, Spain and Erik Wolf, Executive Director and Founder, World Food Travel Association, USA

• 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.’