The fastest growth in tourism is the culinary sector. Covering farmers markets, taste tours, agri-entertainment, glamping, restaurants, farm shops and more, food tourism has become both an important part of holidaying and a purpose in itself. With growth occurring in most developed countries and tourists searching out culinary tourism throughout the world, this book provides an overall direction to the development of food tourism and a section on the future of this trend
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"Stanley and Stanley (farmers, consultants, and independent scholars) present a how-to of food tourism-from pick-your-own farms to festivals and culinary tours-with examples from the authors' and others' work from around the English-speaking world. The book's first section, "Food Tourism and the Tourist," amounts to two chapters providing the theory, history, economic argument, and overview for what follows. Remaining chapters shift to specific guidance and justification for various types of food tourism, grouped into agro-tourism in part 2 and culinary tourism in part 3. The concluding section is devoted to food tourism marketing and a look to the future. The result is a highly practical book written in plain language that will be useful for both scholars and practitioners. Though not a textbook, Food Tourism would actually make a useful text for the classroom. Appendixes include suggested readings, a guide to acronyms, and promotional ideas. Endnotes in each chapter and the inclusion of academic contributors will appeal to scholars. The book is a more didactic version of Lucy Long's Culinary Tourism (CH, Jun'04, 41-5869) and Food Tourism around the World: Development, Management and Markets, by C. Michael Hall et al. (2003). Recommended. All readers." - CHOICE