Handbook on Food Tourism

Edited by Eerang Park, Vice-Chancellor’s Research Fellow and Senior Lecturer of Tourism and Sangkyun Kim, Associate Professor of Tourism, School of Business & Law, Edith Cowan University, Australia

• Contents:Foreword xii1 Introduction: the endless journey through our imagined curiosities, ourtasteful stories 1Eerang Park and Sangkyun KimPART I (RE)THINKING AND (RE)EVALUATING FOOD TOURISM2 Festivals as culinary tourism destinations and attractions 18Lucy M. Long3 Building an imagined sense of place and resurrecting memories withfood tourism 33Sally Everett4 Characteristics of place for food destinations: a foodscape perspective 48Andy Widyanta and Eerang Park5 Zorba’s kitchen: consuming Greekness in tourist-oriented restaurants in Greece 61Michal Rozanis and Nir Avieli6 Food for thought: tourism, eating and the consequences of everyday decisions 73Tracy Berno7 There’s no place like food: instant noodles, instant elsew(here) 86Desmond WeePART II FOOD TOURISM DEVELOPMENT AND STAKEHOLDERS8 The notion of local in rural food tourism: insights from the Swedish context 103Josefine Östrup Backe9 Regenerative practices and the local turn: food tourism in rural regional context 117Maree Gerke, Can-Seng Ooi and Heidi Dahles10 Cultural innovation of chefs and food tourism development: the case ofSouth Africa 133Hennie Fisher and Gerrie du Rand11 Rethinking the importance of food tourism to destination sustainability:a supply-side discussion of noodle experiences in Suzhou 150Denian Cheng, Joanna Fountain, Christopher Rosin and Xiaomeng LucockPART III TRENDS, INNOVATIONS, AND NEW FOOD TOURISMATTRACTIONS12 The homeland of Sanuki udon: unconsolidated placemaking processesin a food tourism destination 167Kyungjae Jang, Sangkyun Kim and Timo Thelen13 From a newspaper page to a must-visit food tourism attraction 182Francesc Fusté-Forné14 Novelty experiences as food tourism attractions in Japan 194David J. Telfer and Atsuko Hashimoto15 From watching to eating: food tourism perspectives on Japan’s amadivers and their catches 209Timo Thelen16 Learning to eat and eating to learn: unpacking co-created tourismexperiences at a wild food festival 226Ingrid Kajzer Mitchell and Will Low17 Evaluating the value creation of memorable or extraordinarygastronomic tourism experiences: a case study approach 244Paul Strickland and Kim M. WilliamsPART IV PROSPECTS AND OUTLOOKS FOR NEXT GENERATIONOF FOOD TOURISM18 Food taste experiences and gastrophysics: gender matters? 259Sangkyun Kim, Min Xu and Eerang Park19 Adapting the luxury gastronomic experience to the new post-crisisscenario from a resilience approach 272Rocío González-Sánchez, Sara Alonso-Muñoz, María Torrejón-Ramos,Fernando E. García-Muiña and María-Sonia Medina-Salgado20 What we know of food tourism: systematic review of the literatureusing informetric analysis and directions for future research 288Eerang Park, Sangkyun Kim and Anton KlarinIndex 307

‘In twenty chapters with case studies including examples from; Sweden, Japan, South Africa, and Greece, and their methodologies, the Handbook on Food and Tourism will interest, and inspire academics, and practitioners from a wide range of disciplines, and prompt further research. It represents a significant phase in the evolving world of food and its consumption in the context of leisure and tourism.’