Ebook: Food, Agri-Culture and Tourism: Linking Local Gastronomy and Rural Tourism: Interdisciplinary Perspectives

This book will be a valuable source of information for those concerned with rural and farm tourism, sustainable tourism and the marketing of 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.

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This book will be a valuable source of information for those concerned with rural and farm tourism, sustainable tourism and the marketing of 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.

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This book will be a valuable source of information for those concerned with rural and farm tourism, sustainable tourism and the marketing of 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.
Content:
Front Matter....Pages i-xv
Front Matter....Pages 1-1
A sideways look at farm tourism in Germany and in Italy....Pages 2-24
Perspectives of emotional food communication for farm operators....Pages 25-40
Policy options for sustainability. a preliminary appraisal of rural tourism in Romania: the case of Maramure?....Pages 41-55
From agricultural to rural: agritourism as a productive option....Pages 56-71
Front Matter....Pages 72-72
Educational farms in the Emilia-Romagna region: their role in food habit education....Pages 73-91
Food and tourism: the role of the “Slow Food” association....Pages 92-101
Opportunities of cooperative marketing using the example of the wine region Saale-Unstrut....Pages 102-118
Sch?tzel Vinery – Tradition 2.0....Pages 119-128
Front Matter....Pages 129-129
Institutional isomorphism and adoption of e-marketing in the hospitality industry: a new perspective for research....Pages 130-139
E-Business horizons in the tourism industry -Challenges for research and practice....Pages 140-160
The Risk™ strategic game of rural tourism: how sensory analysis can help in achieving a sustainable competitive advantage....Pages 161-179
Sensory marketing research - Identification of the ideal sensory product profile....Pages 180-193
Conclusions....Pages 194-197

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This book will be a valuable source of information for those concerned with rural and farm tourism, sustainable tourism and the marketing of 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.
Content:
Front Matter....Pages i-xv
Front Matter....Pages 1-1
A sideways look at farm tourism in Germany and in Italy....Pages 2-24
Perspectives of emotional food communication for farm operators....Pages 25-40
Policy options for sustainability. a preliminary appraisal of rural tourism in Romania: the case of Maramure?....Pages 41-55
From agricultural to rural: agritourism as a productive option....Pages 56-71
Front Matter....Pages 72-72
Educational farms in the Emilia-Romagna region: their role in food habit education....Pages 73-91
Food and tourism: the role of the “Slow Food” association....Pages 92-101
Opportunities of cooperative marketing using the example of the wine region Saale-Unstrut....Pages 102-118
Sch?tzel Vinery – Tradition 2.0....Pages 119-128
Front Matter....Pages 129-129
Institutional isomorphism and adoption of e-marketing in the hospitality industry: a new perspective for research....Pages 130-139
E-Business horizons in the tourism industry -Challenges for research and practice....Pages 140-160
The Risk™ strategic game of rural tourism: how sensory analysis can help in achieving a sustainable competitive advantage....Pages 161-179
Sensory marketing research - Identification of the ideal sensory product profile....Pages 180-193
Conclusions....Pages 194-197
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