Description
This book is about food as a tourism product and an experience. It explores its nature, development, management, marketing and distribution as well as the food tourists - their motivations and needs, uses of information, expectations and activities. The book has 10 chapters presented in four parts under the following headings: (i) food tourism and the tourist; (ii) farm produce and agritourism; (iii) food tourism - the wider picture; and (iv) marketing and the future.