Books About Culinary Tourism

The following books as featured on Amazon.com:


Food Tourism Around The World: Development, Management and Markets (New Canadian Library) - 2003

Editors: C. Michael Hall, Liz Sharples, Richard Mitchell, Niki Macionis, Brock Cambourne

View on Amazon.com at: http://www.amazon.com/Food-Tourism-Around-The-World/dp/0750655038/ref=pd_bxgy_b_img_b/181-1545626-7289364

Food and wine are vital components of the tourism experience, and are increasingly being seen as prime travel motivators in their own right. Food Tourism Around The World: Development, Management and Markets offers a unique insight into this phenomenon, looking at the interrelationship between food, the tourism product and the tourist experience.

Using international case studies and examples from Europe, North America, Australasia and Singapore, Food Tourism Around The World: Development, Management and Markets discusses the development, range and repurcussions of the food tourism phenomenon. The multi-national contributor team analyses such issues as:

* the food tourism product
* food tourism and consumer behaviour
* cookery schools - educational vacations
* food as an attraction in destination marketing

Tourism and Gastronomy (Routledge Advances in Tourism) - 2002

Editors:

Anne-Mette Hjalager and Greg Richards

http://www.amazon.com/Tourism-Gastronomy-Routledge-Advances/dp/0415273811/ref=pd_sim_b_5

In recent years, a growing emphasis has been placed on tourism experiences and attractions related to food. In many cases eating out while on holiday includes the 'consumption' of a local heritage, comparable to what is experienced when visiting historical sites and museums.

Despite this increasing attention, however, systematic research on the subject has been nearly absent. Tourism and Gastronomy addresses this by drawing together a group of international experts in order to develop a better understanding of the role, development and future of gastronomy and culinary heritage in tourism.

Students and researchers in the areas of tourism, heritage, hospitality, hotel management and catering will find this book an extremely valuable source of information.

Culinary Tourism (Material Worlds) - 2003
The following provides a list of several books on Culinary Tourism as featured on Amazon.com:



Culinary Tourism (Material Worlds) - 2010

Lucy M. Long (Editor)

View book on Amazon.com at http://www.amazon.com/Culinary-Tourism-Material-Worlds-Lucy/dp/0813122929

""From Kosher Oreos to the gentrification of Mexican cusine, from the charismatic cook of Basque communities in Spain and the United States to the mainstreaming of southwestern foodways, Culinary Tourism maps a lively cultural and intellectual terrain."" -- from the foreword by Barbara Kirshenblatt-GimblettCulinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication. Editor Lucy Long contends that although the interest in experiencing ""otherness"" is strong within American society, total immersion into the unfamiliar is not always welcome. Thus spicy flavors of Latin Aermcia and the exotic ingredients of Asia have been mainstreamed for everyday consumption. Culinary Tourism explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also show how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances for adventurous eating.



CULINARY TOURISM: THE HIDDEN HARVEST - 2006

WOLF ERIK (Author), INTERNATIONAL CULINARY TOURISM ASSOC (Author)

View on Amazon.com at
http://www.amazon.com/CULINARY-TOURISM-THE-HIDDEN-HARVEST/dp/0757526772/ref=pd_sim_b_6

Food is an attraction - just like a museum. Had it occurred to you, however, that food and drink are the most overlooked components of the visitor experience? Every traveler eats and drinks, and consequently, the ubiquity of that behavior is something that travel industry and food and beverage marketers usually overlook. The reason is because we all take eating for granted - we do it three times per day. Culinary Tourism is an important new industry that weds two related but distant hospitality cousins - foodservice and tourism. Hospitality businesses have an enormous underexplored opportunity to make a significant impression on visitors with unique and memorable eating and drinking experiences. Culinary Tourism: The Hidden Harvest introduces professionals to the concept of Culinary Tourism and presents ideas how to best promote food and drink as a primary visitor lure. Relevant examples from all over the world help illustrate the importance of this new industry.

Globus Study Sees Solid Growth in Religious Market (by James Ruggia)

Globus Study Sees Solid Growth in Religious Market

By James Ruggia

Published by Travel Pulse
June 06, 2012

Read full story at :
http://www.travelpulse.com/globus-study-sees-solid-growth-in-religious-market.html

Globus, the first large tour operator to embrace faith-based travel by creating a religious travel division in 2004, will unveil its 2013 itineraries in the coming week. According to a new religious travel study conducted by TravelStyles and commissioned by Globus, 35 percent of all outbound travelers are interested in taking a religious vacation. And, 17 percent hope to do so in the next five years.

At 16.3 million travelers, the potential market for international religious vacations is sizable. Perhaps more impressive is the fact that it’s grown nearly 5 percent since 2007, despite difficult economic conditions. Some 49 percent of religious travelers view a faith-based vacation as something they need to do to enhance their faith. And, 51 percent also feel more comfortable spending on a religious vacation than a “regular” vacation. Further, according to this same study, 25 percent of travelers are using a faith-based vacation as a motivator to travel internationally for the first time.

And, while the majority of potential religious travelers are motivated by the opportunity to deepen their faith (58 percent), visit the world’s most inspiring destinations (57 percent) and explore the historic roots of their religion (53 percent) on a faith-based vacation, nearly half (45 percent) would like to simply have fun on their journey. To showcase this further, the TravelStyles survey found that 42 percent of religious travelers are looking for a 50/50 blend of activities (50 percent religious/50 percent non-religious activities).

Says Mike Schields, Globus’ managing director of groups and emerging markets, “We get it. A faith-based journey should feel as special—and fun—as it does spiritual. With Globus, travelers can venture through Grand Catholic Italy while also experiencing the glory of the Roman ruins. They can take in the Marian Shrines of Spain and Portugal while savoring paella, tapas and regional wines. Or bring the Old Testament to life in Israel and Jordan while witnessing marvels like the Dead Sea or Petra.”

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Popular Google Searches for Tourism's Growth Markets

Here's a little insight into some of the top "search phrases" that I'm coming across regarding this blog on Growth Markets in Tourism:

* Culinary tourism
* Faith-based travel
* Religious travel
* Agritourism
* Adventure
* Ecotourism

The New Face of Grand Junction Tourism (Colorado)

A par excellence example of a tourism organization tapping into the Growth Markets is the Grand Junction Visitor and Convention Bureau in the State of Colorado. 

The following article wonderfully captures the "entrepreneurial activity and vitality" of Grand Junction VCB.

Article title: The New Face of Grand Junction Tourism
by Caitlin Row, Grand Junction Free Press

Read full story at:

http://www.summitdaily.com/article/20120529/BUSINESS/120529817/1078&ParentProfile=1055

Already successfully branded as Colorado's Wine County, Grand Valley tourism seeks to expand its reach even further with a new push — to be known for its extraordinary recreation and culinary options.

Hiking, biking, rafting, golfing, dining — all the “-ings.”

“It's all about diversity and having lots of choices,” Grand Junction Visitor and Convention Bureau (GJVCB) division manager Barbara Bowman said.Like most tourism destinations, Grand Junction took a big hit when the national economy trended downward four years ago. Bowman said “stabilizing, rebuilding and regaining” its market share is GJVCB's top goal in 2012. Bowman will also seek new ways to attract a larger segment of international travelers flying into Denver.

Bowman and Meyeraan both say they hope an expanded tourism vision will bring more groups to the area. And, they said an investment in new technologies will play a larger role in attracting new business.

For more information abotu "The New Face of Grand Junction Tourism" visit  http://www.visitgrandjunction.com/

Culinary Tourism - Current News Stories

Culinary tourism guide marks first year
By Linda Bates, Special To The Vancouver Sun
http://www.vancouversun.com/travel/Culinary+tourism+guide+marks+first+year/6720081/story.html
Taste & Travel, a handsome, glossy magazine produced in Canada, is celebrating the completion of a successful first year - a remarkable achievement in a tough economic climate, and at a time when digital publishing is increasingly replacing print. It took a new Canadian, Ottawa-based Janet Boileau, to see that there would be a market for stories about travel and cuisine.
"Culinary travel is a huge area," Boileau said in a phone interview. "Up until now there [have been] food magazines, there are travel magazines, there wasn't a magazine devoted 100 per cent to culinary travel like this is, so it's a first."


Tucson looks to brand itself: Home of the best Mexican food in the U.S.

by Patrick McNamara

http://www.insidetucsonbusiness.com/news/tucson-looks-to-brand-itself-home-of-the-best-mexican/article_cd6e1f3a-ab72-11e1-89d3-001a4bcf887a.html
“This is something that’s been here for decades, now it’s time to tell the rest of the world,” said Chris DeSimone, a tourism industry consultant.Working with the Metropolitan Tucson Convention and Visitors Bureau (MTCVB), DeSimone has helped launch a branding campaign staking out the Mexican food claim.
Discussing the plan over a plate of fish tacos at La Costa Brava restaurant, 3541 S. 12th Ave., DeSimone said the idea grew out of a bus tour he organized through Gray Line Tours. DeSimone also co-hosts with Joe Higgins a 6-8 a.m. weekday radio talkshow on KVOI 1030-AM and the two collaborate on a biweekly column in Inside Tucson Business.
The “Best of the Barrio” tour takes visitors on a journey to several Mexican restaurants where they can explore the unique culinary traditions.

Exploring Mississippi's Culinatry Trails
By Blake Guthrie
http://www.ajc.com/travel/exploring-mississippis-culinary-trails-1447765.html

Some of Mississippi's greatest culinary treasures are found in unexpected spots such as roadside shacks, old gas stations and groceryand drug stores. The state's tourism division, along with the Southern Foodways Alliance, based in Mississippi, each have trails dedicated to the unique culinary culture of the Magnolia State. A hearty blend of international and homegrown influences can be found and savored at nearly 100 stops along the trails, from the coast to the delta and the northern hills. Here is a sampling of places to whet the appetite for a food-centric journey..

For decades, Tucson has capitalized on abundant sunshine, unique desert landscapes and golf to try to bring visitors to Southern Arizona. Now, a push has been launched to put Tucson on the culinary map as the home of the best Mexican food in the United States.

Medical Travel Morphing into Niche Markets, Study Finds (Travel Market Report)

Read full story at http://www.travelmarketreport.com/medical?articleID=7204&LP=1

by Nick Verrastro

Here are the opening two paragraphs to the above article:

A new study predicts that much of the growth in medical travel will be focused in three niches – dental, cosmetic and fertility services.

The 2012 Medical Tourism Facts and Figures study, released recently by the International Medical Travel Journal (IMTJ), also predicts that medical tourism’s growth will be primarily in regional and domestic travel – and paid for by customers themselves, rather than health insurers.