Food and Agricultural Tourism

Theory and Best Practice

Susan Slocum, Kynda Curtis

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English

Routledge
26 October 2017

Agriculture & related industries; Tourism industry

This book fills a gap in the growing academic discipline of food and agricultural tourism, offering the first multidisciplinary approach to food tourism and the role it plays in economic development, destination marketing, and gastronomic exploration. It provides a comprehensive introduction to the discipline by considering food tourism in connection with both cultural values and important issues in agriculture, food consumption and safety, and rural heritage and sustainability.

The book is divided into four Parts. Part I defines the elements of food tourism and explains its relationship with sustainability. Part II provides an overview of rural development and demonstrates the impact of industrialization and globalization on eating habits. Part III focuses on food tourism studies and market segmentation techniques to help students understand customer needs regarding food tourism products. Finally, Part IV looks at the financial, policy, and legal requirements relating to food tourism development, providing hands-on tools for students entering food tourism businesses or industries.

Complemented by a wide range of international case studies, key definitions, and study questions, Food and Agricultural Tourism is essential reading for students of tourism, geography, and economic development studies.

By: Susan Slocum, Kynda Curtis
Imprint: Routledge
Country of Publication: United Kingdom
Dimensions: Height: 246mm, Width: 174mm,
Weight: 514g
ISBN: 9781138931107
ISBN 10: 1138931101
Pages: 246
Publication Date: 26 October 2017
Audience: College/higher education , Primary
Format: Paperback
Publisher's Status: Active

Susan L. Slocum is an Assistant Professor in the Department of Tourism and Event Management at George Mason University, Manassas, Virginia. Sue has worked on regional planning and development for 15 years and worked with rural communities in Tanzania, the United Kingdom, and the United States. Her primary focus is on rural sustainable development, policy implementation, and food tourism, specifically working with small businesses and communities in less advantaged areas. Sue received her doctoral education from Clemson University and has worked at the University of Bedfordshire, UK, and Utah State University. Kynda R. Curtis is a Professor and Extension Agriculture and Food Marketing Specialist in the Department of Applied Economics at Utah State University, Logan, Utah. She received her Ph.D. in Economics from Washington State University in 2003. Her research interests include international agriculture/food marketing, consumer demand for specialty foods, and behavioral economics. As an Extension Specialist, Dr. Curtis assists small-scale growers in developing new markets for their products and assessing the feasibility of new products and value-added processes. Dr. Curtis has received several awards including Extension group program awards from the Agricultural and Applied Economics Association (AAEA) and the Western Agricultural Economics Association (WAEA) and the AAEA Presidential Recognition Award.