This two-volume set examines the strong connection between craft beverages and tourism, presenting cutting-edge research in partnership with breweries, distilleries, and cideries. While wine, food, and culinary tourism have traditionally dominated destination markets, interest in craft beverages has gained momentum across the US and overseas with local markets quickly recognizing the growing craft beverage movement. Through the eyes of tourism scholars, brewers, and travelers, these two volumes explore the landscape of craft beer opportunities in non-traditional settings, and recognize the potential for future economic, socio-cultural, and environmental sustainability.
Craft Beverages and Tourism, Volume 1: The Rise of Breweries and Distilleries in the United States is an inclusive and overarching examination of the US craft beverage phenomenon within a larger context of international beverage tourism. It outlines the current practice and research scope of craft beer, cider, and spirits as well as the sustainable development of destinations revolving around craft beverage. Through literature reviews, case studies, and general exploration, this volume advances marketing, hospitality, and leisure studies research for academics, industry experts, and emerging entrepreneurs.
表中的内容
1) Introduction.- 2.The Impact and Implications of Craft Beer Research: An Interdisciplinary Literature Review.- 3.Growth and Development of Craft Spirit Tourism: The Fermenting Giant?.- 4.Craft Cider Tourism…getting to the core of the matter .- 5.Life on the ‘Beer Frontier:’ a Case Study of Craft Beer and Tourism in West Virginia.- 6.Highland Brewing Company: A Case of Product and Experience Design.- 7.As if beaches and theme parks weren’t enough: Mediated social construction of craft beer tourism in Tampa Bay.- 8.Tourism practices and market penetration: The case of craft-brewing in Portland and Seattle.- 9.Return of a Rebellious Spirit: Whiskey Distilling and Heritage Tourism in Southwestern Pennsylvania.- 10.Whiskey’s Resurgence: Distributed Distilling in the Post-Prohibition Era.- 11.Moonshine Tourism in North Carolina: The Underground-to-Permissible Passage of Craft-Distillers.- 12.Conclusion.
关于作者
Carol Kline is Associate Professor in the Department of Management at Appalachian State University, NC, USA. Her research interests include rural and sustainable tourism development related to food, farms, entrepreneurship, and tourism’s connection with community. She is the co-author of Scientific Tourism: Researchers as Travellers (with Susan L. Slocum) and has authored foundation articles on craft beer tourism.
Susan L. Slocum is Assistant Professor in the Department of Tourism and Event Management at George Mason University, VA, USA. She studies sustainable tourism development and has worked with farmers and rural communities in the UK, Tanzania, and the Intermountain Western United States. She is the co-author of Scientific Tourism: Researchers as Travellers (with Carol Kline) and has authored foundational articles on craft beer tourism.
Christina T. Cavaliere is Assistant Professor of Hospitality and Tourism Management Studies at Stockton University, NJ, USA. Her research interests include tourism and climate change, local economies, sustainable agriculture, and permaculture. She has designed and implemented conservation projects, field training, and research with partners in over thirty-five countries on six continents.
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