Food Tourism in Asia

Eerang Park is a senior lecturer in Tourism Management at the School of Management in Victoria University of Wellington, New Zealand, and adjunct researcher in Edith Cowan University, Australia. She has been developing her research in a wider tourism context that includes tourist behaviour, community empowerment and tourism, tourism in Asia, and visual analysis of tourism research. Her recent research focuses on food tourism in Asia and Cittaslow.Sangkyun Kim is an Associate Professor of Tourism at the School of Business and Law at Edith Cowan University, Australia. His work is international and interdisciplinary at the boundaries of social psychology, cultural studies, media studies, geography, and tourism. Associate Professor Kim's research includes film tourism, food tourism, tourist experience, and visual and mixed methods. He is on the editorial boards of the Journal of Travel & Tourism Marketing, Journal of Tourism & Cultural Change, Anatolia, Tourist Studies, Tourism Management Perspectives, and Journal of Hospitality & Tourism Research.Ian Yeoman is an advocate for the future of tourism. Ian is an Associate Professor at Victoria University of Wellington and Visiting Professors at the European Tourism Futures Institute and Ulster University. Ian is the editor of the Journal of Revenue and Pricing Management, co-editor of the Journal of Tourism Futures and co-editor of Channelview’s Tourism Futures series. Author and editor of over twenty books, including forthcoming titles Future Past of Tourism and Science Fiction, Disruption and Tourism. Outside the future, Ian is New Zealand’s number one Sunderland AFC fan.

• PART 1. INTRODUCTION. 1. Eating in Asia: Understanding Food Tourism and Its Perspectives in Asia,- PART 2. FOOD AND TOURISM: SOCIO-CULTURAL ASPECTS OF FOOD TOURISM IN ASIA. 2. Kin kao laew reu young (‘Have You Eaten Rice Yet’)?: A New Perspective on Food and Tourism in Thailand.- 3. Consuming Food in Pre-industrial Korean Travel: Approaching from Veblen´s Conspicuous Consumption.- 4. Street Food and Tourism: A Southeast Asian Perspective.- 5. Cooking with Locals: A Food Tourism Trend in Asia?.- PART 3. FOOD TOURISM DESTINATION DEVELOPMENT, POLICY, AND MANAGEMENT. 6. From Third World to First World: Tourism, Food Safety and the Making of Modern Singapore.- 7. Festivalisation of Edible [Food] Heritage and Community Participation: From a Multi-stakeholder Perspective.- 8. Ekiben, the Travelling Japanese Lunchbox: Promoting Regional Development and Local Identity through Food Tourism.- 9. Food Tourism, Policy and Sustainability: Behind the Popularity of Thai Food.- 10. Cultural Manifestation of Food in Branding Destination: A Case of Khasi Food of Meghalaya, India.- PART 4. FOOD TOURISTS AND TOURIST BEHAVIOUR. 11. What Matters Japanese Udon Noodle Tourists? A Phenomenological Approach.- 12. Watching A Bite of China: The Impact of a Food and Culture Documentary on Pre-visit Perceptions and Expectations.- PART 5. CONCLUSION. 13. Emerging Research Themes of Food Tourism in Asia: A Cognitive Mapping Perspective.

“The book provides a practical understanding of issues, policies and marketing campaigns which is helpful for tourism academics, destination marketers as well as tourism businesses and stakeholders.” (Namita Roy, Journal of Tourism Futures, Vol. 5 (3), 2019)