Food in tourism studies

Authored by: Lucy M. Long

Routledge International Handbook of Food Studies

Print publication date:  August  2012
Online publication date:  May  2013

Print ISBN: 9780415782647
eBook ISBN: 9780203819227
Adobe ISBN: 9781136741661

10.4324/9780203819227.ch31

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Abstract

Food has always been a part of hospitality services required by tourism, but it has only been recognized within tourism studies as a tourist attraction or destination since the late 1990s. Much of this work has focused on how to develop distinctive and memorable dining experiences (“culinary tourism” or “food tourism”). Scholars in New Zealand, Australia, Canada, and England have led the field, and some explore the potential impacts of tourist activities on local food cultures and cuisines. Also, scholars and businesses working with wine, agritourism, eco-tourism, and sustainable tourism are particularly interested in food.

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