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Food and agricultural tourism theory and best practice / Susan L. Slocum and Kynda R. Curtis.

By: Contributor(s): Publisher: London, UK ; New York, NY, USA : Routledge, Taylor Francis Group, ©2018Description: xvi, 246 pages : 25 cm illustrationsContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781138931091 (hbk : alk. paper)
  • 9781138931107 (pbk. : alk. paper)
Subject(s): Additional physical formats: Online version:: Food and agricultural tourism theory and best practiceDDC classification:
  • 630 Sl53 2018 23
LOC classification:
  • TX631 .S57 2018
Contents:
PART I Food tourism and sustainable rural development1 Tourism, agriculture, and rural economic development2 Food tourism and sustainable communities3 Food tourism offerings PART II Evolution of agriculture and importance of food in contemporary culture4 Globalizing agriculture to feed the world5 Rural landscapes, heritage, and economic development6 Modern food movements PART III Food tourism markets and targeted destination design7 Characterizing the food tourist8 Identifying food tourism markets9 Developing a food tourism destination PART IV Food tourism policy and practice10 Food tourism policy and governance11 Safety in food tourism operations12 Devising the food tourism product
Part, I Food tourism and sustainable rural development / Susan L. Slocum Kynda R. Curtis -- chapter 1 Tourism, agriculture, and rural economic development / Susan L. Slocum Kynda R. Curtis -- chapter 2 Food tourism and sustainable communities / Susan L. Slocum Kynda R. Curtis -- chapter 3 Food tourism offerings / Susan L. Slocum Kynda R. Curtis -- part, II Evolution of agriculture and importance of food in contemporary culture / Susan L. Slocum Kynda R. Curtis -- chapter 4 Globalizing agriculture to feed the world / Susan L. Slocum Kynda R. Curtis -- chapter 5 Rural landscapes, heritage, and economic development / Susan L. Slocum Kynda R. Curtis -- chapter 6 Modern food movements / Susan L. Slocum Kynda R. Curtis -- part, III Food tourism markets and targeted destination design / Susan L. Slocum Kynda R. Curtis -- chapter 7 Characterizing the food tourist / Susan L. Slocum Kynda R. Curtis -- chapter 8 Identifying food tourism markets / Susan L. Slocum Kynda R. Curtis -- chapter 9 Developing a food tourism destination / Susan L. Slocum Kynda R. Curtis -- part, IV Food tourism policy and practice / Susan L. Slocum Kynda R. Curtis -- chapter 10 Food tourism policy and governance / Susan L. Slocum Kynda R. Curtis -- chapter 11 Safety in food tourism operations / Karin Allen -- chapter 12 Devising the food tourism product / Susan L. Slocum Kynda R. Curtis.
Summary: This book fills a gap in the growing academic discipline of food and agricultural tourism, offering the first multidisciplinary approach to food tourism and the role it plays in economic development, destination marketing, and gastronomic exploration. It provides a comprehensive introduction to the discipline by considering food tourism in connection with both cultural values and important issues in agriculture, food consumption and safety, and rural heritage and sustainability. The book is divided into four Parts. Part I defines the elements of food tourism and explains its relationship with sustainability. Part II provides an overview of rural development and demonstrates the impact of industrialization and globalization on eating habits. Part III focuses on food tourism studies and market segmentation techniques to help students understand customer needs regarding food tourism products. Finally, Part IV looks at the financial, policy, and legal requirements relating to food tourism development, providing hands-on tools for students entering food tourism businesses or industries.Complemented by a wide range of international case studies, key definitions, and study questions, Food and Agricultural Tourism is essential reading for students of tourism, geography, and economic development studies.
Holdings
Item type Current library Collection Call number Status Barcode
Books Books College Library General Circulation Section GC GC 630 Sl53 2018 (Browse shelf(Opens below)) Available HNU000340

Includes bibliographical references and index.

PART I Food tourism and sustainable rural development1 Tourism, agriculture, and rural economic development2 Food tourism and sustainable communities3 Food tourism offerings PART II Evolution of agriculture and importance of food in contemporary culture4 Globalizing agriculture to feed the world5 Rural landscapes, heritage, and economic development6 Modern food movements PART III Food tourism markets and targeted destination design7 Characterizing the food tourist8 Identifying food tourism markets9 Developing a food tourism destination PART IV Food tourism policy and practice10 Food tourism policy and governance11 Safety in food tourism operations12 Devising the food tourism product

Part, I Food tourism and sustainable rural development / Susan L. Slocum Kynda R. Curtis --
chapter 1 Tourism, agriculture, and rural economic development / Susan L. Slocum Kynda R. Curtis --
chapter 2 Food tourism and sustainable communities / Susan L. Slocum Kynda R. Curtis --
chapter 3 Food tourism offerings / Susan L. Slocum Kynda R. Curtis --
part, II Evolution of agriculture and importance of food in contemporary culture / Susan L. Slocum Kynda R. Curtis --
chapter 4 Globalizing agriculture to feed the world / Susan L. Slocum Kynda R. Curtis --
chapter 5 Rural landscapes, heritage, and economic development / Susan L. Slocum Kynda R. Curtis --
chapter 6 Modern food movements / Susan L. Slocum Kynda R. Curtis --
part, III Food tourism markets and targeted destination design / Susan L. Slocum Kynda R. Curtis --
chapter 7 Characterizing the food tourist / Susan L. Slocum Kynda R. Curtis --
chapter 8 Identifying food tourism markets / Susan L. Slocum Kynda R. Curtis --
chapter 9 Developing a food tourism destination / Susan L. Slocum Kynda R. Curtis --
part, IV Food tourism policy and practice / Susan L. Slocum Kynda R. Curtis --
chapter 10 Food tourism policy and governance / Susan L. Slocum Kynda R. Curtis --
chapter 11 Safety in food tourism operations / Karin Allen --
chapter 12 Devising the food tourism product / Susan L. Slocum Kynda R. Curtis.

This book fills a gap in the growing academic discipline of food and agricultural tourism, offering the first multidisciplinary approach to food tourism and the role it plays in economic development, destination marketing, and gastronomic exploration. It provides a comprehensive introduction to the discipline by considering food tourism in connection with both cultural values and important issues in agriculture, food consumption and safety, and rural heritage and sustainability. The book is divided into four Parts. Part I defines the elements of food tourism and explains its relationship with sustainability. Part II provides an overview of rural development and demonstrates the impact of industrialization and globalization on eating habits. Part III focuses on food tourism studies and market segmentation techniques to help students understand customer needs regarding food tourism products. Finally, Part IV looks at the financial, policy, and legal requirements relating to food tourism development, providing hands-on tools for students entering food tourism businesses or industries.Complemented by a wide range of international case studies, key definitions, and study questions, Food and Agricultural Tourism is essential reading for students of tourism, geography, and economic development studies.

College of Business and Accountancy Bachelor of Science in Tourism Management

Text in English

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