Handbook on Food Tourism

Edited by Eerang Park, Vice-Chancellor’s Research Fellow and Senior Lecturer of Tourism and Sangkyun Kim, Associate Professor of Tourism, School of Business & Law, Edith Cowan University, Australia

Contents:

Foreword xii
1 Introduction: the endless journey through our imagined curiosities, our
tasteful stories 1
Eerang Park and Sangkyun Kim

PART I (RE)THINKING AND (RE)EVALUATING FOOD TOURISM
2 Festivals as culinary tourism destinations and attractions 18
Lucy M. Long
3 Building an imagined sense of place and resurrecting memories with
food tourism 33
Sally Everett
4 Characteristics of place for food destinations: a foodscape perspective 48
Andy Widyanta and Eerang Park
5 Zorba’s kitchen: consuming Greekness in tourist-oriented restaurants in Greece 61
Michal Rozanis and Nir Avieli
6 Food for thought: tourism, eating and the consequences of everyday decisions 73
Tracy Berno
7 There’s no place like food: instant noodles, instant elsew(here) 86
Desmond Wee

PART II FOOD TOURISM DEVELOPMENT AND STAKEHOLDERS
8 The notion of local in rural food tourism: insights from the Swedish context 103
Josefine Östrup Backe
9 Regenerative practices and the local turn: food tourism in rural regional context 117
Maree Gerke, Can-Seng Ooi and Heidi Dahles
10 Cultural innovation of chefs and food tourism development: the case of
South Africa 133
Hennie Fisher and Gerrie du Rand
11 Rethinking the importance of food tourism to destination sustainability:
a supply-side discussion of noodle experiences in Suzhou 150
Denian Cheng, Joanna Fountain, Christopher Rosin and Xiaomeng Lucock

PART III TRENDS, INNOVATIONS, AND NEW FOOD TOURISM
ATTRACTIONS
12 The homeland of Sanuki udon: unconsolidated placemaking processes
in a food tourism destination 167
Kyungjae Jang, Sangkyun Kim and Timo Thelen
13 From a newspaper page to a must-visit food tourism attraction 182
Francesc Fusté-Forné
14 Novelty experiences as food tourism attractions in Japan 194
David J. Telfer and Atsuko Hashimoto
15 From watching to eating: food tourism perspectives on Japan’s ama
divers and their catches 209
Timo Thelen
16 Learning to eat and eating to learn: unpacking co-created tourism
experiences at a wild food festival 226
Ingrid Kajzer Mitchell and Will Low
17 Evaluating the value creation of memorable or extraordinary
gastronomic tourism experiences: a case study approach 244
Paul Strickland and Kim M. Williams

PART IV PROSPECTS AND OUTLOOKS FOR NEXT GENERATION
OF FOOD TOURISM
18 Food taste experiences and gastrophysics: gender matters? 259
Sangkyun Kim, Min Xu and Eerang Park
19 Adapting the luxury gastronomic experience to the new post-crisis
scenario from a resilience approach 272
Rocío González-Sánchez, Sara Alonso-Muñoz, María Torrejón-Ramos,
Fernando E. García-Muiña and María-Sonia Medina-Salgado
20 What we know of food tourism: systematic review of the literature
using informetric analysis and directions for future research 288
Eerang Park, Sangkyun Kim and Anton Klarin

Index 307