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This book examines and analyses the connections between gastronomy, tourism and the media. It argues that in the modern world, gastronomy is increasingly a major component and driver of tourism and that destinations are using their cuisines and food cultures in marketing to increase their competitive advantage. It proposes that these processes are interconnected with film, television, print and social media. The book emphasises the notion of gastronomy as a dynamic concept, in particular how it has recently become more widely used and understood throughout the world. The volume introduces core concepts and delves more deeply into current trends in gastronomy, the forces which shape them and their implications for tourism. The book is multidisciplinary and will appeal to researchers in the fields of gastronomy, hospitality, tourism and media studies.
This book challenges readers to look beyond the traditional food tourism approaches and offers a complete analysis of gastronomy tourism, from its roots to its impact on contemporary societies, including its media resonance. It is a well-researched and inventive book that provides a clear and concise overview for both academics and students interested in this increasingly attractive topic.
Warwick Frost is an Associate Professor in Tourism and Events at La Trobe University, Australia, whose research interests include heritage, regional development, events and tourism and the media.
Jennifer Laing is an Associate Professor in Management at La Trobe University, Australia and her research interests include tourist narratives, heritage tourism and exploring extraordinary tourist experiences.
Gary Best is an Honorary Associate at La Trobe University, Australia, who has lectured in cultural tourism, festival and event management and gastronomy.
Kim Williams is a Lecturer in Events at William Angliss Institute, Australia, whose research interests include gastronomy, service management, wine cellar doors and fashion events.
Paul Strickland is a Lecturer in Hospitality Management at La Trobe University, Australia and has taught in a Hospitality Management program in Bhutan.
Clare Lade is a Lecturer in Tourism and Hospitality Management at La Trobe University, Australia, whose interests include regional development, cultural tourism and festivals and events.
Section 1: Foundations and Principles
1. Gastronomy and Tourism through the Media Lens
2. A History of Gastronomy
3. Food, Destinations and Tourists
4. Festivals and Gastronomy
5. Food Rituals and Etiquette
Section 2: Trends and Innovations
6. The Quest for Good Food
7. Food Gardens and Foraging
8. Farmers’ Markets
9. Food for Nutrition
10. Food Trucks and Pop-Up Restaurants
Section 3: Media and Gastronomy
11. Food Pioneers and Champions
12. A Recipe for Travel
13. Just Desserts: A Darker Cinema Gastronomica
14. The Picnic: Gastronomy Al Fresco
15. Gastronomic Globalization