Emerging Trends and Practices in Gastronomy and Culinary Tourism

Andreia Antunes Moura, Maria do Rosário Campos Mira, Mariana Carvalho , João Pedro Gomes

$514.95 $411.90

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

IGI Global
13 March 2025

Food & society; Agriculture & related industries; Tourism industry; Hospitality industry

Gastronomy plays a pivotal role in destination branding given the rise of food-centric destinations and the evolving preferences of gastronomy tourists. As such, it has a profound impact on travel decisions. The intricate interplay between gastronomy and tourism on a global scale reveals a multifaceted relationship among food, culture, and travel. Thus, it has immense potential as a driver of economic growth across diverse regions worldwide. Emerging Trends and Practices in Gastronomy and Culinary Tourism offers an in-depth exploration of global gastronomy tourism trends and practices, with a particular focus on the symbiotic relationship between gastronomy, territories and heritage within the realm of tourism research. It examines the profound impact of gastronomic experiences on travel decisions, highlighting the rise of food-centric destinations and the evolving preferences of gastronomy tourists. Covering topics such as fusion cuisine, emerging spaces, and geographical indications, this book is an excellent resource for tourism industry professionals, policymakers, stakeholders, marketing professionals, gastronomists, economists, destination managers, professionals, researchers, scholars, academicians, and more.

Edited by: Andreia Antunes Moura, Maria do Rosário Campos Mira, Mariana Carvalho, João Pedro Gomes
Imprint: IGI Global
Dimensions: Height: 254mm, Width: 178mm, Spine: 19mm
Weight: 776g
ISBN: 9798369375303
Pages: 350
Publication Date: 13 March 2025
Audience: College/higher education , Professional and scholarly , Primary , Undergraduate
Format: Hardback
Publisher's Status: Active

Andreia Moura holds a PhD in Tourism and is Adjunct Professor at the Department of Tourism and Gastronomy of the Coimbra Education School, Polytechnic University of Coimbra. She is full researcher at CiTUR - Centre for Research, Development, and Innovation in Tourism, and collaborating researcher of GOVCOPP-UA and CIDEHUS-UE and researcher of the Alliance on Research of ISTO - International Social Tourism Organisation. Her main research interests are related to accessible and social tourism, destination competitiveness, quality in tourism, human capital in tourism and gastronomy. She has participated in several research projects funded by the European Commission and FCT (Portuguese public agency that supports science, technology, and innovation). She is currently Co-Principal Investigator of the project TalentTOUR - ""Talent Management in the Tourism and Hospitality Sector"" and part of the research team of the project CEGaS - ""Circular Economy for Sustainable Gastronomy: Diagnosis and adoption of good practices in the restaurant sector"", both funded by CiTUR, trough FCT. ORCID: https: //orcid.org/0000-0002-1722-3476 Maria do Rosário Campos Mira has a Specialist Professor degree and a Ph.D. in Tourism. She is an Adjunct Professor at the Department of Tourism and Gastronomy of the Coimbra Education School, Polytechnic University of Coimbra, Rua D. João III, Solum, 3030-329 Coimbra, Portugal www.esec.pt, mrmira@esec.pt. She is full researcher at CiTUR - Centre for Research, Development, and Innovation in Tourism, and collaborating researcher of GOVCOPP-UA. She is alson an International auditor at UNWTO TEDQUAL Certification Program, for the education in tourism and gastronomy courses. Reviewer of papers in international journals. Her research interests relate to quality, human resources, governance, and internationalization of tourism destinations. ID ORCID: 0000-0001-8878-955X Researcher ID (Thomson Reuters): N-3212-2018 SCOPUS Author ID: 57204468916 Ciência ID: CD1A-B0DE-3AC9. Mariana Carvalho is Visiting Adjunct Professor at the Department of Tourism and Gastronomy of the Coimbra Education School, Polytechnic University of Coimbra. She holds a PhD in Tourism and a Master's Degree in Tourism Management and Development from the University of Aveiro (Portugal), and a degree in Tourism from the University of Coimbra. She integrates the Research Unit of CITUR (Centre for Tourism Research, Development and Innovation). She is the author and co-author of published papers and chapters in the field of Tourism and she has participated in research projects related to rural tourism experiences, sustainable rural wine tourism experiences and the experience co-creation in tourism. Her main research areas of interest are experience co-creation, food & wine tourism, the tourist experience, rural tourism, cultural and creative tourism. Orcid: 0000-0003-0929-4247