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Food and agricultural tourism: theory and best practice

Food and agricultural tourism: theory and best practice

Slocum, Susan L., author; Curtis, Kynda R., author

Filling a gap in the growing academic discipline of food and agricultural tourism, this title offers a 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

Paperback, Book. English.
Published London: Routledge, 2018
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Available at London Library and St Peter's Library.

  • London Library – One available - 641.013/SLO

    Barcode Shelfmark Loan type Status
    11113208614 641.013/SLO LC four week loan Available
  • St Peter's Library – One available - 338.4791/S45

    Barcode Shelfmark Loan type Status
    11113231580 338.4791/S45 28 Day Loan Available


Statement of responsibility: Susan L. Slocum and Kynda R. Curtis
ISBN: 1138931101, 9781138931107
Intended audience: Specialized.
Note: Includes bibliographical references and index.
Physical Description: xvi, 246 pages : illustrations (black and white) ; 25 cm
Subject: Travel and Tourism.; Food tourism.; Agritourism Case studies.; Food tourism Case studies.; Agritourism.


  1. PART I
  2. Food tourism and sustainable rural development
  3. 1 Tourism, agriculture, and rural economic development
  4. 2 Food tourism and sustainable communities
  5. 3 Food tourism offerings
  6. PART II
  7. Evolution of agriculture and importance of food in contemporary culture
  8. 4 Globalizing agriculture to feed the world
  9. 5 Rural landscapes, heritage, and economic development
  10. 6 Modern food movements
  11. PART III
  12. Food tourism markets and targeted destination design
  13. 7 Characterizing the food tourist
  14. 8 Identifying food tourism markets
  15. 9 Developing a food tourism destination
  17. PART IV
  18. Food tourism policy and practice
  19. 10 Food tourism policy and governance
  20. 11 Safety in food tourism operations
  21. 12 Devising the food tourism product