TX631.F66

- Part 1: Introduction 1. Food Tourism and Regional Development: An Introduction C. Michael Hall & Stefan Gِssling Part 2: Local Food Systems, Tourism and Trajectories of Regional Development 2. Value creation in sustainable food networks: The role of tourism 3. Developing regional food systems: A case study of restaurant-customer relationships in Sweden 4. Growing tourism from the ground up: Drivers of tourism development in agricultural regions 5. The role of regional foods and food events in rural destination development: The case of Bario, Sarawak 6. Local foods, rural networks, and tourism development: A comparative study between Michigan, USA and the North Midlands, Ireland Part 3: The Cultural Economy of Food and Tourism 7. Japanese obsession to noodles and regional development: The Udon Noodle tourism phenomenon in Japan 8. “Modernology”, food heritage and neighbourhood tourism: The example of Sheung Wan, Hong Kong 9. Regional economic development through food tourism: The case of AsiO Gusto in Namyangju City, South Korea 10. Consuming the rural and regional: The evolving relationship between food and tourism 11. Food tourism and place identity in the development of Jamaica’s rural culture economy 12. Gastronomy does not recognize political borders Part 4: Products, Regions and Regionality 13. Differences in wine tourism development: Description and illustrations from two Old World cases 14. Does regionality matter? The experience in Ireland 15. Craft beer, tourism and local development in South Africa 16.Cheese Tourism: local produce with protected designation of origin in the region of Galicia, Spain Part 5: Barriers and Constraints 17. Barriers and constraints in the use of local foods in the hospitality sector 18. Culinary collisions: The vision of local food use collides with daily restaurant practice Part 6: Conclusions 19 Conclusions: Food tourism and regional development - new localism or globalism?

Food tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value from tourism through local agricultural systems and supply chains and the local food system. From a regional development perspective this book goes beyond culinary tourism to also look at some of the ways in which the interrelationships between food and tourism contribute to the economic, environmental and social wellbeing of destinations, communities and producers. It examines the way in which tourism and food can mutually add value for each other from the fork to the plate and beyond. Looking at products, e.g. cheese, craft beer, noodles, wine; attractions, restaurants and events; and diverse regional examples, e.g. Champagne, Hong Kong, Jamaica, Margaret River, southern Sweden, and Tuscany; the title highlights how clustering, networking and the cultural economy of food and tourism and foodscapes adds value for regions. Despite the attention given to food, wine and culinary tourism no book has previously directly focused on the contribution of food and tourism in regional development. This international collection has contributors and examples from almost every continent and provides a comprehensive account of the various intersections between food tourism and regional development. This timely and significant volume will inform future food and tourism development as well as regional development more widely and will be valuable reading for a range of disciplines including tourism, development studies, food and culinary studies, regional studies, geography and environmental studies.