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Food tourism: a practical marketing guide

Food tourism: a practical marketing guide

Stanley, John, 1948-; Stanley, Linda, 1952-

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

eBook, Paperback, Hardback, Electronic resource, Book. English.
Published Wallingford, Oxfordshire, UK; Boston, MA: CABI, [2015]
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Available at Internet.

  • Internet – One available - 338.4791/S80

    Barcode Shelfmark Loan type Status
    338.4791/S80 Electronic Books Available
  • London Library – Earliest copy due back 14th June

    Barcode Shelfmark Loan type Status
    11113208712 338.4791/STA LC four week loan Due back 14th June


Statement of responsibility: John Stanley and Linda Stanley
ISBN: 1780645015, 1780645023, 9781780645018, 9781780645025
Note: Formerly CIP.
Note: Includes bibliographical references and index.
Physical Description: xviii, 241 pages : illustrations ; 25 cm.
Subject: Food tourism Marketing.; Food tourism.


  1. Foreword
  2. Preface
  3. Part I: Food Tourism And The Tourist
  4. 1: Introduction
  5. 2: The Changing Tourist
  6. Part II: Farm Produce And Agritourism
  7. 3: On-Farm Marketing and Activities
  8. 4: Off-Farm Marketing and Retailing
  9. 5: Agri-Entertainment or Agri-Tourism
  10. 6: Accommodation
  11. Part III: Food Tourism - The Wider Picture
  12. 7: Independent Garden Centres and Nurseries
  13. 8: The Food Offer
  14. Part IV: Marketing And The Future
  15. 9: Marketing
  16. 10: The Future of Food tourism
  17. Appendix 1: Culinary, Retail and Tourism Terms
  18. Appendix 2: 51 Ways to Promote Your Culinary Business to the Local Community


"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