Overview

The Routledge Handbook of Gastronomic Tourism explores the rapid transformations that have affected the interrelated areas of gastronomy, tourism and society, shaping new forms of destination branding, visitor satisfaction, and induced purchase decisions. This edited text critically examines current debates, critical reflections of contemporary ideas, controversies and queries relating to the fast-growing niche market of gastronomic tourism. This comprehensive book is structured into six parts. Part I offers an introductory understanding of gastronomic tourism; Part II deals with the issues relating to gastronomic tourist behavior; Part III raises important issues of sustainability in gastronomic tourism; Part IV reveals how digital developments have influenced the changing expressions of gastronomic tourism; Part V highlights the contemporary forms of gastronomic tourism; and Part VI elaborates other emerging paradigms of gastronomic tourism. Combining the knowledge and expertise of over a hundred scholars from thirty-one countries around the world, the book aims to foster synergetic interaction between academia and industry. Its wealth of case studies and examples make it an essential resource for students, researchers and industry practitioners of hospitality, tourism, gastronomy, management, marketing, consumer behavior, business and cultural studies.

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9781032004631

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Reviews

This impressive collection brings together many of the leading researchers in gastronomy and tourism to provide a varied and interesting state of the art review. It should provide a rich reference source for researchers and students in the field. Greg Richards, Professor of Placemaking and Events, Breda University, the Netherlands This handbook will provide readers with an extensive overview of issues pertaining to gastronomic tourism, from its key sectors to its behavioural, sustainable, digital and theoretical facets. It should be a reference for any researcher working in gastronomic tourism and a key support for lecturers and students alike. It provides a clear, innovative, modern and analytical presentation of this sector that no other book has done before. Dr Isabelle Frochot, Savoie Mont Blanc University, France Gastronomic tourism is now becoming important for travelers' overall travel experience. This volume is a much awaited effort to offer specialised understanding to this arena. The handbook brings together the most recent international knowledge about Gastronomic Tourism. The selection of chapters and addition of global cases and theories give it an international outlook. I welcome this important handbook and recommend it as essential reading for practitioners and students alike. Professor Jon Sundbo, Roskilde University, Denmark EXCERPTS OF BOOK REVIEWS PUBLISHED IN TOURISM JOURNALS The Routledge Handbook of Gastronomic Tourism, Saurabh Kumar Dixit (ed.) (2019) Oxon: Routledge, 590 pp., ISBN 978-1-13855-155-8, h/bk, GBP195.00 The book is an extensive, rich and diverse approach to the relationships between gastronomy and tourism through an impressive amount of cases that make this book a world referent in gastronomic tourism research. The book serves to students and academics, and also to practitioners who want to acquire food as a topic of interest in terms of analysing, discovering and understanding cultures, societies, landscapes, lifestyles, firms, and destinations. Also, the readers will gather insights from a wave of examples of best practices in operational, planning, management and marketing strategies based on food, cuisine and gastronomy. European Journal of Tourism Research, 23 (2019) by Francesc Fuste-Forne, Associate Professor, Faculty of Tourism, University of Girona, Catalonia, Spain The book with discussions on gastronomic framework, cultural integration, collaborative marketing, gastronomic visitor behaviour, gastronomic tourism forms and social media. There is, of course, a avenues of future research section that is very comprehensive, overall not a bad place to begin reading the book as it details its contents for the reader. Overall, the book is very comprehensive, and it offers food tourism basics with regard to best practices for those new to the discipline as well as advanced innovation for seasoned academics. It is a thorough handbook for any destination marketing organization. Anatolia, 30:3 (2019) by Bill J. Gregorash, Confederation College, Thunder Bay, Canada This handbook of gastronomic tourism edited by Saurabh Dixit is a bold attempt to study and experience other cultures through food. Since food has been an ecological need of humankind, it has been experimented with diverse forms of experiences in the gastronomy and culinary delights. The editor has cleverly selected contributors who are knowledgeable in the art of gastronomy and adept in other related disciplines - an inter-disciplinary approach. I enjoyed reading the book and I am sure the students of other disciplines would also like it for its exhaustive coverage and multidisciplinary nature. In fact, the book has rich stuff to be classed as a text book. Tourism Recreation Research, 44:3 (2019) by Tej Vir Singh, Centre for Tourism Research & Development, India My experience is that gastronomic researchers already have an innate passion for food and beverages. The hardest challenge is channelling that passion to develop a distinctive line of inquiry. This book helps early career researchers gain a holistic view of gastronomic tourism and covers the wide ranging aspects inherent in the discipline. The Handbook of Gastronomic Tourism provides an extensive reference to culinary tourism studies and outlines the major theoretical underpinnings on the subject. As Dixit explains, the goal is 'developing a wider understanding of gastronomic tourism and its vibrant paradigms'. This book has accomplished its goal. Hospitality & Society, 10:1 (2020) by Susan L. Slocum, Associate Professor, George Mason University George, USA

This impressive collection brings together many of the leading researchers in gastronomy and tourism to provide a varied and interesting state of the art review. It should provide a rich reference source for researchers and students in the field. Greg Richards, Professor of Placemaking and Events, Breda University, the Netherlands This handbook will provide readers with an extensive overview of issues pertaining to gastronomic tourism, from its key sectors to its behavioural, sustainable, digital and theoretical facets. It should be a reference for any researcher working in gastronomic tourism and a key support for lecturers and students alike. It provides a clear, innovative, modern and analytical presentation of this sector that no other book has done before. Dr Isabelle Frochot, Savoie Mont Blanc University, France Gastronomic tourism is now becoming important for travelers' overall travel experience. This volume is a much awaited effort to offer specialised understanding to this arena. The handbook brings together the most recent international knowledge about Gastronomic Tourism. The selection of chapters and addition of global cases and theories give it an international outlook. I welcome this important handbook and recommend it as essential reading for practitioners and students alike. Professor Jon Sundbo, Roskilde University, Denmark EXCERPTS OF BOOK REVIEWS PUBLISHED IN TOURISM JOURNALS The Routledge Handbook of Gastronomic Tourism, Saurabh Kumar Dixit (ed.) (2019) Oxon: Routledge, 590 pp., ISBN 978-1-13855-155-8, h/bk, GBP195.00 The book is an extensive, rich and diverse approach to the relationships between gastronomy and tourism through an impressive amount of cases that make this book a world referent in gastronomic tourism research. The book serves to students and academics, and also to practitioners who want to acquire food as a topic of interest in terms of analysing, discovering and understanding cultures, societies, landscapes, lifestyles, firms, and destinations. Also, the readers will gather insights from a wave of examples of best practices in operational, planning, management and marketing strategies based on food, cuisine and gastronomy. European Journal of Tourism Research, 23 (2019) by Francesc Fuste-Forne, Associate Professor, Faculty of Tourism, University of Girona, Catalonia, Spain The book with discussions on gastronomic framework, cultural integration, collaborative marketing, gastronomic visitor behaviour, gastronomic tourism forms and social media. There is, of course, a avenues of future research section that is very comprehensive, overall not a bad place to begin reading the book as it details its contents for the reader. Overall, the book is very comprehensive, and it offers food tourism basics with regard to best practices for those new to the discipline as well as advanced innovation for seasoned academics. It is a thorough handbook for any destination marketing organization. Anatolia, 30:3 (2019) by Bill J. Gregorash, Confederation College, Thunder Bay, Canada This handbook of gastronomic tourism edited by Saurabh Dixit is a bold attempt to study and experience other cultures through food. Since food has been an ecological need of humankind, it has been experimented with diverse forms of experiences in the gastronomy and culinary delights. The editor has cleverly selected contributors who are knowledgeable in the art of gastronomy and adept in other related disciplines - an inter-disciplinary approach. I enjoyed reading the book and I am sure the students of other disciplines would also like it for its exhaustive coverage and multidisciplinary nature. In fact, the book has rich stuff to be classed as a text book. Tourism Recreation Research, 44:3 (2019) by Tej Vir Singh, Centre for Tourism Research & Development, India My experience is that gastronomic researchers already have an innate passion for food and beverages. The hardest challenge is channelling that passion to develop a distinctive line of inquiry. This book helps early career researchers gain a holistic view of gastronomic tourism and covers the wide ranging aspects inherent in the discipline. The Handbook of Gastronomic Tourism provides an extensive reference to culinary tourism studies and outlines the major theoretical underpinnings on the subject. As Dixit explains, the goal is 'developing a wider understanding of gastronomic tourism and its vibrant paradigms'. This book has accomplished its goal. Hospitality & Society, 10:1 (2020) by Susan L. Slocum, Associate Professor, George Mason University George, USA

Author Information

Saurabh Kumar Dixit is an Associate Professor and founding Head of the Department of Tourism and Hotel Management, North-Eastern Hill University, Shillong (Meghalaya) India. He holds a Bachelor’s degree in Hotel Management and Catering Technology, a Master’s degree in Tourism Management and a Doctorate (Ph.D.) in Hotel Management. His research interests include Consumer Behavior, Gastronomic Tourism, Service Marketing, Experience Management and Marketing in hospitality and tourism contexts. He has worked for more than 18 years in a number of Indian universities/educational institutes and has successfully completed different research projects relating to hospitality and tourism management. He has ten books to his credit including The Routledge Handbook of Consumer Behavior in Hospitality and Tourism.

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