Routledge Studies of Gastronomy, Food and Drink: Food Tourism and Regional Development

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Food tourism is increasingly vital for destinations, serving as a means to attract visitors and differentiate attractions through unique products and cuisines. It also offers opportunities to enhance value from local agricultural systems and food supply chains. This work explores the interconnections between food and tourism, highlighting their contributions to the economic, environmental, and social wellbeing of communities and producers. It delves into how tourism and food can mutually enhance value, from production to consumption. The examination includes various products like cheese, craft beer, noodles, and wine, as well as attractions, restaurants, and events across diverse regions such as Champagne, Hong Kong, Jamaica, Margaret River, southern Sweden, and Tuscany. The focus on clustering, networking, and the cultural economy of food and tourism illustrates how these elements add value to regions. Despite the growing interest in culinary tourism, no previous work has specifically addressed the role of food in regional development. This international collection features contributions from nearly every continent, providing a comprehensive overview of the intersections between food tourism and regional development. It is a timely resource for those in tourism, development studies, food and culinary studies, regional studies, geography, and environmental studies.