‏946.00 ₪

Food, Agri-Culture and Tourism

‏946.00 ₪
ISBN13
9783642422294
יצא לאור ב
Berlin, Heidelberg
מהדורה
2011 ed.
זמן אספקה
21 ימי עסקים
עמודים
212
פורמט
Paperback / softback
תאריך יציאה לאור
12 בפבר׳ 2011
This book explores ways to incorporate gastronomical heritage such as regional and organic foods into rural tourism (above all farm tourism) and development policies. It also presents new avenues of research, including sensory and online marketing.
This book will be a valuable source of information for those concerned with rural and farm tourism, sustainable tourism and the marketing of "Calibri"> local gastronomy. It presents cases with an international and interdisciplinary approach in order to provide ideas for strategic perspectives in tourism studies. Furthermore, for the first time the complex fields of rural and food tourism are examined from an international (Italy and Germany) viewpoint. This book explores ways in which gastronomical heritage (i.e., regional food, organic food) can be incorporated in rural tourism (above all farm tourism) and development policies as well as in new avenues of research e.g., sensory marketing, online marketing) in order to enhance sustainable practices both in the tourism and in the agri-food sector. Overall, the book presents an overview of benchmark practices for professionals (associations of rural tourism, farmers, etc.), while offering scholars a well-founded source to refer to in order to gain up-to-date insights into the state of the art of studies on rural and food tourism.
מידע נוסף
מהדורה 2011 ed.
עמודים 212
פורמט Paperback / softback
ISBN10 3642422292
יצא לאור ב Berlin, Heidelberg
תאריך יציאה לאור 12 בפבר׳ 2011
תוכן עניינים Introduction.- Preface.- Part 1: Farm and rural tourism.- Part 2: Food, wine and tourism.- Part 3: New avenues of research: online marketing and sensory marketing.
זמן אספקה 21 ימי עסקים