Download Food Tourism Around The World: Development, Management and by C. Michael Hall PDF

By C. Michael Hall

Nutrition and wine are very important elements of the tourism event, and are more and more being noticeable as best trip motivators of their personal correct. nutrition Tourism all over the world: improvement, administration and Markets bargains a special perception into this phenomenon, the interrelationship among nutrition, the tourism product and the vacationer experience.Using overseas case reports and examples from Europe, North the US, Australasia and Singapore, nutrition Tourism around the globe: improvement, administration and Markets discusses the improvement, variety and repurcussions of the meals tourism phenomenon. The multi-national contributor staff analyses such concerns as:* the meals tourism product* nutrients tourism and customer behaviour* cookery faculties - academic holidays* nutrients as an allure in vacation spot marketingIdeal for either scholars and practioners, the e-book represents the main finished and wide-ranging remedy but of this contemporary improvement in tourism. * foreign case stories and examples* accomplished and systematic therapy of a relatively new box* Interlinking of concept and perform makes this helpful for either scholars and avid gamers

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Extra resources for Food Tourism Around The World: Development, Management and Markets (New Canadian Library)

Sample text

Europe, in general, has a debt of gratitude for the introduction of coriander, pepper, ginger, curry saffron, paprika, pineapples, peppers, tomatoes and potatoes (Tannahill, 1988). Indeed, some of these items are key constituents in various national dishes outside Portugal (particularly, paprika for goulash and potatoes for tortilla). Therefore, how can Portugal have played such a crucial part in the development of European gastronomy, yet have retained so little gastronomical identity for itself?

For all four categories, ‘typical restaurants’ came either first or second. Interestingly, ‘luxurious restaurants’ appeared in first and third places, in two categories, regarding the least wanted opportunities. This would appear to indicate that there is an interest in regional food, rather than ‘upmarket’ dining experiences. However, the lack of familiarity that Portuguese food suffers from would be an obstacle concerning the motivation of first-time visitors. Addressing the information needs of the first-time tourist (to Portugal) would therefore appear to be a key priority.

Franz Fischler, Commissioner for Agriculture, Fisheries and Rural Development stated, ‘Better protecting [the] geographical indication [of EU foodstuffs] from pirating or unfair competition will not only help to better inform consumers world-wide. It will also encourage producers, who can be safe in the knowledge that their produce receives its legitimate world-wide recognition’ (EU, 2002). ) Examples include: ᭿ ᭿ ᭿ ᭿ ᭿ ᭿ ᭿ ᭿ ᭿ ᭿ ᭿ ᭿ ᭿ ᭿ ᭿ Austria: Vorarlberger Bergk¨ase Belgium: Jambon d’Ardenne Denmark: Danablu Finland: Lapin Puikula France: Roquefort Germany: Bayerisches Bier Greece: Tsakoniki Melintzana Leonidiou Ireland: Timoleague Brown Pudding Italy: Prosciutto di Parma Luxembourg: Miel Luxembourgeois de marque nationale Netherlands: Noordhollandse Gouda Portugal: Citrinos do Algarve Spain: Queso Manchego Sweden: Svecia UK: Cornish clotted cream.

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