Food Tourism and Regional Development

Abstract

Lists of illustrations List of Contributors Acknowledgements Part 1: Introduction 1. Food Tourism and Regional Development: An Introduction C. Michael Hall & Stefan Goessling Part 2: Local Food Systems, Tourism and Trajectories of Regional Development 2. Value creation in sustainable food networks: The role of tourism (Jan-Henrik Nilsson) 3. Developing regional food systems: A case study of restaurant-customer relationships in Sweden (Stefan Goessling & C. Michael Hall) 4. Growing tourism from the ground up: Drivers of tourism development in agricultural regions (Michelle Thompson & Bruce Prideaux) 5. The role of regional foods and food events in rural destination development: The case of Bario, Sarawak (Samuel Adeyinka-Ojo & Catheryn Khoo-Lattimore) 6. Local foods, rural networks, and tourism development: A comparative study between Michigan, USA and the North Midlands, Ireland (Cecilia Hegarty & Deborah Che) Part 3: The Cultural Economy of Food and Tourism 7. Japanese obsession to noodles and regional development: The Udon Noodle tourism phenomenon in Japan (Sangkyun Kim) 8. Modernology, food heritage and neighbourhood tourism: The example of Sheung Wan, Hong Kong (Sidney C. H. Cheung & Jiting Luo) 9. Regional economic development through food tourism: The case of AsiO Gusto in Namyangju City, South Korea (Timothy Lee & Jang-Hyun Nam) 10. Consuming the rural and regional: The evolving relationship between food and tourism (Paul Cleave) 11. Food tourism and place identity in the development of Jamaica's rural culture economy (Ernest Taylor & Moya Kneafsey) 12. Gastronomy does not recognize political borders (Marisa Ramos Abascal) Part 4: Products, Regions and Regionality 13. Differences in wine tourism development: Description and illustrations from two Old World cases (Elsa Gatelier) 14. Does regionality matter? The experience in Ireland (John Mulcahy) 15. Craft beer, tourism and local development in South Africa (Christian M. Rogerson) 16.Cheese Tourism: local produce with protected designation of origin in the region of Galicia, Spain (Francesc Fuste Forne) Part 5: Barriers and Constraints 17. Barriers and constraints in the use of local foods in the hospitality sector (Hiran Roy, C. Michael Hall & Paul Ballantine) 18. Culinary collisions: The vision of local food use collides with daily restaurant practice (Lotte Wellton, Inger M. Jonsson & Ute Walter) Part 6: Conclusions 19 Conclusions: Food tourism and regional development - new localism or globalism? (Stefan Goessling & C. Michael Hall)