Gastronomy, Tourism and the Media by Warwick Frost (English) Paperback Book

The Nile on eBay   Gastronomy, Tourism and the Media by Warwick Frost, Jennifer Laing, Gary Best, Kim Williams, Clare Lade, Paul C. Strickland

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.

FORMATPaperback LANGUAGEEnglish CONDITIONBrand New Publisher Description

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.

Author Biography

Warwick Frost is an Associate Professor in Tourism and Events at La Trobe University, Australia, whose research interests include heritage, regional development, events and tourism and the media. Jennifer Laing is an Associate Professor in Management at La Trobe University, Australia and her research interests include tourist narratives, heritage tourism and exploring extraordinary tourist experiences. Gary Best is an Honorary Associate at La Trobe University, Australia, who has lectured in cultural tourism, festival and event management and gastronomy. Kim Williams is a Lecturer in Events at William Angliss Institute, Australia, whose research interests include gastronomy, service management, wine cellar doors and fashion events. Paul Strickland is a Lecturer in Hospitality Management at La Trobe University, Australia and has taught in a Hospitality Management program in Bhutan. Clare Lade is a Lecturer in Tourism and Hospitality Management at La Trobe University, Australia, whose interests include regional development, cultural tourism and festivals and events.

Table of Contents

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

Review

This book challenges readers to look beyond the traditional food tourism approaches and offers a complete analysis of gastronomy tourism, from its roots to its impact on contemporary societies, including its media resonance. It is a well-researched and inventive book that provides a clear and concise overview for both academics and students interested in this increasingly attractive topic. Isabelle Frochot, Universite Savoie Mont Blanc, France This book is a 15 course feast that explores the multifaceted and complex relationship between gastronomy, tourism and the media. The authors have excelled in presenting a thought provoking and rich picture of how gastronomy is one of the key motivators for travel and how traditional and modern media have supported, encouraged and developed tourists' fascination with a destination's food offering. Una McMahon-Beattie, Ulster University, UK This book is a 'one-stop-shop' for all your gastronomic needs, a grand buffet of information that will bring anyone up to speed on the discipline. With the birth of 'food tourism', formally known as culinary tourism, interest in what we eat has never been more centre stage in tourism destination development. (...) the authors of this book have baked a cake that not only looks great but has many complex depths of flavours that will appeal to those hungry to research gastronomy. Bon appetit! -- Bill J. Gregorash, Confederation College, Canada Tourism Management 61 (2017) 37-38

Long Description

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.

Review Text

This book challenges readers to look beyond the traditional food tourism approaches and offers a complete analysis of gastronomy tourism, from its roots to its impact on contemporary societies, including its media resonance. It is a well-researched and inventive book that provides a clear and concise overview for both academics and students interested in this increasingly attractive topic.

Review Quote

Within the sparse international library on offer for an interdisciplinary research community, this text will make a solid and real contribution. It is readable and packed full with useful examples and thus is a welcome addition to ground and illustrate ongoing deliberation, discussion and digestion of the role food (and drink) holds within both personal and public experiences in the twenty-first century.

Details ISBN1845415736 Author Paul C. Strickland Publisher Channel View Publications Ltd Series Aspects of Tourism Year 2016 ISBN-10 1845415736 ISBN-13 9781845415730 Format Paperback Imprint Channel View Publications Place of Publication Bristol Country of Publication United Kingdom Short Title GASTRONOMY TOURISM & THE MEDIA Language English Media Book Series Number 74 Illustrations illustrations Pages 264 UK Release Date 2016-07-27 Publication Date 2016-07-27 AU Release Date 2016-07-27 NZ Release Date 2016-07-27 Birth 1955 Death 1925 Affiliation Consultant in Anaesthesia, Head of Transplant Anaesthesia, Royal Prince Alfred Hospital, Sydney, Australia Position Contributor Qualifications OBE Alternative 9781845415747 DEWEY 641.01/3 Audience Tertiary & Higher Education We've got this

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