Gastronomy and Local Development

The Quality of Products, Places and Experiences

Business & Finance, Economics, Economic Development
Cover of the book Gastronomy and Local Development by , Taylor and Francis
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Author: ISBN: 9781351743938
Publisher: Taylor and Francis Publication: October 9, 2018
Imprint: Routledge Language: English
Author:
ISBN: 9781351743938
Publisher: Taylor and Francis
Publication: October 9, 2018
Imprint: Routledge
Language: English

Gastronomy, particularly gourmet tourism, is widely acknowledged as having a powerful impact on local development. Public policies have developed in response to research, highlighting gastronomy as key in a successful tourism economy.

However, research thus far has not fully explored the underlying mechanisms of gastronomic tourism, in particular the marketing and perception of quality, on economic development. This book considers how the quality of products, places, and experiences contributes to the desirability and competitiveness of gourmet touristic destinations. The contributors present theoretical and empirical studies to create an original conceptual framework for regional development based on the quality of products, of places, and of touristic experience. It also examines the ways in which quality is linked to identity, diversity, innovation, and creativity.

With an interdisciplinary approach, this book will be of interest to researchers in tourism and hospitality, regional studies, and human geography, as well as to tourism development professionals and policymakers in the areas of rural and local development.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Gastronomy, particularly gourmet tourism, is widely acknowledged as having a powerful impact on local development. Public policies have developed in response to research, highlighting gastronomy as key in a successful tourism economy.

However, research thus far has not fully explored the underlying mechanisms of gastronomic tourism, in particular the marketing and perception of quality, on economic development. This book considers how the quality of products, places, and experiences contributes to the desirability and competitiveness of gourmet touristic destinations. The contributors present theoretical and empirical studies to create an original conceptual framework for regional development based on the quality of products, of places, and of touristic experience. It also examines the ways in which quality is linked to identity, diversity, innovation, and creativity.

With an interdisciplinary approach, this book will be of interest to researchers in tourism and hospitality, regional studies, and human geography, as well as to tourism development professionals and policymakers in the areas of rural and local development.

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