In recent years, a growing emphasis has been placed on tourism experiences and attractions related to food. In many cases eating out while on holiday includes the »consumption» of a local heritage, comparable to what is experienced when visiting historical sites and museums.
Despite this increasing attention, however, systematic research on the subject has been nearly absent.
Tourism and Gastronomy addresses this by drawing together a group of international experts in order to develop a better understanding of the role, development and future of gastronomy and culinary heritage in tourism.
Students and researchers in the areas of tourism, heritage, hospitality, hotel management and catering will find this book an extremely valuable source of information.