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Food and Beverage Tourism on Islands

Food and Beverage Tourism on Islands

          
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About the Book

This insightful book analyses the relationship between food, culture and tourism, highlighting the importance of islands as microcosms for understanding global culinary trends. It discusses how the gastronomic heritage and traditions of island communities should be protected and promoted, considering local economies and cultural and environmental sustainability. Francesc Fusté-Forné and Erik Wolf bring together leading experts who examine the cultural, historical and socioeconomic role of cuisine on islands, identifying key issues concerning agriculture, production and sustainability. They address a diverse range of examples from across the world, shedding light on the importance of marketing for creating positive food tourism experiences. The book delves into the evolution of island cuisines and the influence of local produce systems, proposing avenues for further research into tourism-based management. Food and Beverage Tourism on Islands is an essential resource for students and researchers in tourism and hospitality management and marketing as well as island studies. Its practical insights into the protection and promotion of food on islands are also beneficial for entrepreneurs and hospitality specialists.

Table of Contents:
Contents Introduction 1 Francesc Fusté-Forné and Erik Wolf PART I UNDERSTANDING THE ROLE OF ISLANDS IN FOOD AND BEVERAGE TOURISM 1 Island delights: exploring the culinary tapestry of Fiji through food and beverage tourism 4 Dawn Gibson 2 Food landscape as the core of Wallacea identity in Indonesia 15 Amanda Katili Niode 3 The islands and the city: peri-urban agriculture, food production, and sustainability in the chinampas of Xochimilco (Mexico City) 28 F. Xavier Medina, José A. Vázquez Medina and Marco Covarrubias 4 Decolonizing the creole food scene in the Seychelles tourism industry 39 Thérésia Penda Choppy and Cindy Georgette Moka 5 The creation of a 4.0 island cuisine in Aruba 54 Gerald Kock PART II MANAGEMENT AND MARKETING OF ISLAND FOOD TOURISM EXPERIENCES 6 Maltese food culture: tradition and modernity in a growing tourism market 68 Luca Nguyen 7 Eating Singapore: the food scene of a multicultural island 83 Lionel Chee 8 Cod moves in mysterious ways: merroir, a sense of pace 92 Ellen-Johanne Kvalsvik 9 Agrifood businesses and digital narratives on the island of Menorca (Balearic Islands, Spain) 105 Marta Carvajal-Aparicio, Nela Filimon and Francesc Fusté-Forné 10 The slow progress of food tourism in Timor-Leste 117 Mark Panayiotis Notaras PART III LOOKING TOWARDS THE FUTURE 11 ‘Do you want fries with that?’: Reflections on the relationship between Pacific cuisine, tourism and sustainability 133 Tracy Berno 12 When remoteness becomes the attraction 147 Hjörtur Smárason 13 From farm to table and cable: the art of sharing hospitable island foodways in Crete 157 Maria Hnaraki 14 Climate change and food tourism: insight from the Sicilian context 173 Donatella Privitera 15 The future of biocultural traditions and new challenges: island cuisine in Korea 188 Sun-Kee Hong Conclusion 204 Francesc Fusté-Forné and Erik Wolf


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Product Details
  • ISBN-13: 9781035337002
  • Publisher: Edward Elgar Publishing Ltd
  • Publisher Imprint: Edward Elgar Publishing Ltd
  • Height: 234 mm
  • No of Pages: 232
  • ISBN-10: 1035337002
  • Publisher Date: 19 Aug 2025
  • Binding: Hardback
  • Language: English
  • Width: 156 mm


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