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.
İçerik tablosu
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
Yazar hakkında
Clare Lade is a Lecturer in Industry Placements in the Office of the Provost at Latrobe University, Australia. With over 20 years of experience in academic research and university teaching, her research interests include tourism futures and development, gastronomy and event management. She has presented her work at conferences within Australia and internationally, as well as having published work in textbooks, journal articles and book chapters.
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