Unlock the potential of your destination through the power of food and beverage tourism. Written by the founder of the World Food Travel Association, this guidebook is essential for tourism professionals, government leaders, and local stakeholders looking to attract travelers by celebrating their unique culinary culture. Through real-world case studies and actionable strategies, this book explores how to preserve food heritage, create memorable experiences, and build a sustainable tourism framework. Whether you’re an emerging destination or a renowned gastronomic hub, ‚Crafting Your Taste of Place‘ equips you with the tools to stand out in a competitive travel market. Transform your region into a must-visit culinary destination and captivate food lovers worldwide.
Inhaltsverzeichnis
1: YOUR DESTINATION MISE EN PLACE
– Chapter 1.1: What Does It Mean to Be a Culinary Destination?
– Chapter 1.2: The Value and Permanence of Food Tourism
– Chapter 1.3: Unlocking the Potential of Culinary Destinations: A Strategic Approach
– Chapter 1.4: Crafting a Successful Gastronomy Tourism Strategy
– Chapter 1.5: Positioning Your Destination as a Culinary Hotspot: Beyond Gourmet
– Case Study: Peru
– Chapter 1.6: Why Strategic Objectives Are Essential for Positioning Your Destination
SECTION 2: UNEARTHING YOUR DESTINATION’S CULINARY POTENTIAL
– Chapter 2.1: Start with a SWOT for Potential Culinary Destinations
– Chapter 2.2: The Lifecycle of Culinary Destinations: Avoiding Stagnation and Decline
– Chapter 2.3: Preserving and Promoting Culinary Heritage Assets
– Chapter 2.4: The Role of Agricultural Certifications in Destination Branding
– Case Study: Emilia-Romagna, Italy
– Chapter 2.5: How Professional Certifications Help in Culinary Destination Development
– Chapter 2.6: The Role and Benefits of Destination Certifications for Food-Loving Travelers
– Case Study: Grenada
– Chapter 2.7: Who are the Culinary Travelers You Haven’t Met Yet?
– Chapter 2.8: Understanding the Culinary Customer ‚Journey‘
– Chapter 2.9: Unlocking Your Hidden Local Potential
– Case Study: Bristol, England
– Chapter 2.10: Why You Should Seek Raving Fans
– Chapter 2.11: What Crises Have Taught Culinary Destinations
3: CRAFTING YOUR DESTINATION’S CULINARY PRODUCTS & EXPERIENCES
– Chapter 3.1: The Art and Science of Standing Out
– Chapter 3.2: Creating Memorable Culinary Experiences
– Chapter 3.3: Preserving ‚The Long Tail‘ in Gastronomy Destination Development and Marketing
– Case Study: Andalucia, Spain
– Chapter 3.4: The Challenges, Drawbacks, and Benefits of Immigrant Cuisines
– Chapter 3.5: The Impact of Terroir on Culinary Products and Experiences
– Chapter 3.6: The Value of Signature Culinary Experiences
– Chapter 3.7: Workforce and Entrepreneur Training in Gastronomy Destination Development
– Chapter 3.8: Merging Tradition with Modernity in Culinary Arts
– Chapter 3.9: Sustainability in Culinary Tourism: Tackling Environmental Challenges
– Chapter 3.10: Sustainability in Culinary Tourism: Addressing Economic Issues
– Chapter 3.11: Sustainability in Culinary Tourism: Preserving Sociocultural Heritage
– Chapter 3.12: Promoting the Road Less Traveled
– Case Study: Quebec, Canada
– Chapter 3.13: Balancing Infrastructure and Ambiance for a Successful Gastronomy Destination
– Chapter 3.14: Branding Your Culinary Destination: Creating a Lasting Identity
– Chapter 3.15: When You’re Ready to Launch Your Culinary Tourism Strategy
– Case Study: Alberta, Canada
4: THE ICING ON THE CAKE – THOUGHTS & ISSUES
– Chapter 4.1: Telling Your Destination’s Stories
– Case Study: Oregon, USA
– Chapter 4.2: The Role of a Diaspora in Culinary Destination Promotion
– Chapter 4.3: How Transportation Providers Influence Travelers
– Chapter 4.4: Omnichannel Marketing for Culinary Destinations
– Chapter 4.5: Is Tik Tok a Viable Tool for Driving Consumer Interest in Culinary Tourism?
– Chapter 4.6: The Power of Consumer Reviews
– Chapter 4.7: The Role of AI in Culinary Tourism: A New Frontier for Tourism Offices
– Chapter 4.8: The Road Ahead in Gastronomy Tourism
– Chapter 4.9: Top Food Tourism Trends for the Foreseeable Future
– Chapter 4.10: Using Correct Marketing Terminology
Über den Autor
Erik Wolf believes that food is a universal language that brings people together. As the founder of the modern food tourism industry and the World Food Travel Association, he has dedicated his career to helping others explore the world’s culinary landscapes.Known for his approachable style and deep expertise, Erik is a highly sought-after speaker, thought leader, and consultant on food and drink tourism. Media outlets like CNN, the BBC, The Wall Street Journal, and many others turn to him as the go-to resource in the field. He has advised global brands such as Disney, Marriott, and American Express, and worked with organizations like UNESCO and the UN World Tourism Organization.During his time leading the World Food Travel Association, Erik launched innovative projects like the Food Travel Monitor research series, the ‚Taste of Place‘ podcast, and the Association’s Psycho Culinary profiling methodology. He also developed training and certification programs through the World Food Travel Academy.An avid traveler, Erik has lived in countries around the globe, including Australia, Denmark, New Zealand, Singapore, South Africa, Spain, and the United Kingdom. Speaking several languages has allowed him to connect with locals and discover the hidden culinary gems each place has to offer. He loves nothing more than sharing these unique food and drink experiences with others-just don’t be surprised if he disappears for hours in a foreign grocery store!Erik is the publisher of Have Fork Will Travel (Kindle Direct, 2015), the definitive guidebook for the food tourism industry, and co-publisher of Contemporary Advances in Food Tourism Management & Marketing (Routledge, 2022) and The Food Tourist (Emerald, 2024). His passion for food and travel is infectious, and he’s always eager to help others embark on their own culinary adventures.
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