This international case study book provides 28 expertly curated case studies on the topic of food tourism, each with detailed implementation instructions for the instructor to maximise student participation and learning.
Embellished with questions, diagrams and data throughout, these case studies have been developed by academic and industry experts with the aim of creating a more interactive teaching experience focused on 'real-world' scenarios within food tourism. Each case study is logically structured and includes an aim and objectives, expected learning outcomes, required background knowledge, steps of implementation in class or online, as well as suggestions for further reading resources. Topics covered range from locally oriented gastronomy identity to innovation and sustainability, with the aim of preparing future professionals and equipping them with the necessary skills and competencies to succeed within the industry.
Easy to use and international in scope, this volume is an ideal study resource for use in higher and vocational education, and its unique, teaching-led approach positions it as a vital study tool for instructors and students alike.
Case 1. The power of collaboration: Basque Culinary Center and the gastronomic ecosystem
Izaskun Zurbitu-Aldama, Adela Balderas-Cejudo, and Anaïs Iglesias Sánchez
Case 2. Integration of local products into the hospitality system: Opportunities and challenges in rural Hungary
Bence Csapody and Melanie Kay Smith
Case 3. Food tourism through the lens of the tourism planning process: The case of Slovenia
Alfonso Cerezo-Medina, Anna Garashchuk and Maja Borlinic Gacnik
Case 4. How to facilitate food heritage-based networks for developing food tourism products
Chiara Massacesi, Brent Lovelock and Anna Carr
Case 5. The role of destination food image in shaping tourist perceptions and enhancing destination branding
Mun Yee Lai
Case 6. Public-private partnership as a tool for the design and marketing of food and wine tourism experiences
David Mora
Case 7. Time to rethink sustainability in food tourism: Designing waste-free experiences in destinations
Zhenxian Piao and Bendegul Okumus
Case 8. An integrated methodology for food tourism strategies in rural areas
Vittoria Pilone, Naomi di Santo and Roberta Sisto
Case 9. Effective food-related destination marketing: Signature dish vs. signature ingredient
Andreas H. Zins
Case 10. Place identity and food and wine as synergistic tourist attractions: A case study of Mount Etna, Italy
Donatella Privitera and Enrica Polizzi di Sorrentino
Case 11. Rural food tourism in Rubielos De Mora, Spain: Exploring wine and truffle tasting
Paula Simó-Tomás
Case 12. Post-COVID impact of digital influencers in West Bengals food tourism
Rinzing Lama and Debagni Sarkhel
Case 13. Consumption stages and memories through journey mapping in food tourism: Arqueogastronomía
Alfonso Cerezo-Medina
Case 14. Food-related value creation through heritage buildings and coffee tourism
Amnaj Khaokhrueamuang, Lee Jolliffe, Songsuk Boonthawong, Netdao Wuttiin and Pairach Piboonrungroj
Case 15. Historaunts and culinary heritage
Ates Gül Ergun, Nour Afiouni and Burak Çetiner
Case 16. Crafting cider experiences: Expanding a business through food tourism
Stephanie Ashford and Francesc Fusté-Forné
Case 17. Monastery-produced alcoholic beverages and culinary products in food tourism
Maja Borlinic Gacnik
Case 18. Plant-based food movement and eco-friendly temple food in tourism development
Anne H.J. Lee
Case 19. Flourishing in food tourism: Designing business models that are fit for the future
Camilo Montoya-Guevara and Trevor Jonas Benson
Case 20. Catstanbul: An image icon for a destination becomes a concern for restaurants
Isil Özgen
Case 21. Sustainability promotion in fine-dining restaurants
Yuying Huang and Sara Naderi Koupaei
Case 22. Virtual visits to restaurants in Finland: Developing sustainability communication through digital information
Minna Sipponen and Malla Alatalo
Case 23. Exploring the food tourism experiences of pop culture-themed restaurants
Burak Çetiner, Ates Gül Ergun, Aylin Çaliskan and Nour Afiouni
Case 24. Customer expectations of authenticity in ethnic-themed restaurants
Manolya Aksatan Kaplanseren and Gürhan Aktas
Case 25. Nanyang coffee brands in Singapore: Competitiveness and market position
Kuan-Huei Lee
Case 26. Food neophobia: Eating Liuzhou River snail rice noodles
Shen Lin, Ja Young (Jacey) Choe and Isaac Nana Kofi Asare
Case 27. Exploring the golden liquid myth of olive oil as a tourism resource
Betül Öztürk
Case 28. Understanding sensorial properties of olive oil
Betül Öztürk
