Food and Drink Tourism

Sally is Professor of Business Education and Vice Dean (Education) at King's Business School, King's College London. Sally was previously a Deputy Dean at Anglia Ruskin University (ARU) and led their work on inclusive learning and teaching. She is a National Teaching Fellow and a Principal Fellow of the Higher Education Academy. Before her time at ARU, Sally was the Head of Department for tourism and marketing at the University of Bedfordshire, and previously worked for a large heritage visitor attraction in Bristol. Sally's research interests include cultural tourism and inclusive education. Publications include 'Food Tourism: Principles and Practices' with Sage Publications and numerous articles on tourism, community resistance and inclusive teaching.

Introduction (An Appetiser) PART I: THE GROWTH AND DEVELOPMENT OF FOOD AND DRINK TOURISM Chapter 1: What is food and drink tourism? Chapter 2: A history of culinary exploration and food tourism Chapter 3: Identity development and the cultural dimension of food and drink Chapter 4: Niche tourism and the growth of food-inspired travel Chapter 5: The globalisation and localisation of food and drink Chapter 6: Food, tourism and agricultural policy Chapter 7: Wine Tourism and the development of 'winescapes' PART II: THE PROMOTION AND BRANDING OF FOOD AND DRINK TOURISM Chapter 8: Marketing and branding food and drink tourism Chapter 9: The role of media and social media in promoting food and drink tourism Chapter 10: Managing food tourism: on-site marketing and interpretation Chapter 11: Food assurance schemes, organisations and initiatives PART III: FOOD AND DRINK ATTRACTIONS AND EVENTS Chapter 12: The transformation of place through food and drink Chapter 13: Food and drink festivals, events and markets Chapter 14: Food- and drink-inspired events: the weird and wonderful Chapter 15: Following food and drink: tours, trails and routes Chapter 16: Food and drink visitor attractions Chapter 17: Beverage tourism: drinking to experience people and place Chapter 18: The role of food and drink tourism in sustainable development Chapter 19: When consumers become producers Chapter 20: The food and drink tourism supply chain Chapter 21: Local food and drink in the hospitality industry Conclusion Chapter 22: The future of food and drink tourism

This mouth-watering text explores more elements of the food tourism phenomenon than any book before it. It coalesces aspects of scientific research with the management and business implications of food and drink tourism. Sally Everett's astute erudition of food-based tourism manifests comprehensively, robustly and delectably in this indispensable work of essential reading for all students and scholars of tourism and hospitality. -- Dallen J. Timothy The food tourism industry is barely 15 years old and there is still a lot for our industry to learn. This book is a welcome addition in the growing compendium of food tourism literature. Sally Everett brings us a valuable new resource aimed at anyone who is interested in the role of food and drink in the tourism industry, and supports students exploring a career in this important and growing sector. -- Erik Wolf This book is a must read for anyone serious about understanding the increasing role that food and drink plays in tourism today. Sally Everett has produced a comprehensive text that covers not only the academic discourse on the subject from both a descriptive and experiential perspective, but complements this with the practical application of situating food and drink tourism within a myriad of destinations and visitor spaces. This is essential reading on any module that examines food and drink tourism as emergent niches within contemporary tourism. -- Professor Stephen Boyd, This book provides a state-of-the-art overview of relevant interrelationships, and is warmly recommended to anyone working in this emerging field. -- Professor Stefan Goessling