Dedicated to the growing field of food and drink tourism and culinary engagement, Sally Everett offers a multi-disciplinary approach to the subject, embracing theories and examples from numerous subject disciplines.

Through a combination of critical theory reflections, real-life case studies, media excerpts and activities, examples of food and drink tourism around the world as well as a focus on employability, Food and Drink Tourism provides a comprehensive & engaging resource on the growing trend of food motivated travel & leisure.

Suitable for any student studying tourism, hospitality, events, sociology, marketing, business or cultural studies.

Sally is Professor of Business Education and Vice Dean (Education) at King's Business School, King's College London. Sally was previously a Deputy Dean at Anglia Ruskin University (ARU) and led their work on inclusive learning and teaching. She is a National Teaching Fellow and a Principal Fellow of the Higher Education Academy. Before her time at ARU, Sally was the Head of Department for tourism and marketing at the University of Bedfordshire, and previously worked for a large heritage visitor attraction in Bristol. Sally's research interests include cultural tourism and inclusive education. Publications include 'Food Tourism: Principles and Practices' with Sage Publications and numerous articles on tourism, community resistance and inclusive teaching.

Introduction (an appetiser)
PART I: THE GROWTH AND DEVELOPMENT OF FOOD AND DRINK TOURISM
1. What is food and drink tourism?
2. A history of culinary exploration and food tourism
3. Identity development and the cultural dimension of food and drink
4. Niche tourism and the growth of food-inspired travel
5. The globalisation and localisation of food and drink
6. Food, tourism and agricultural policy
7. Wine Tourism and the development of 'winescapes'
PART II: THE PROMOTION AND BRANDING OF FOOD AND DRINK TOURISM
8. Marketing and branding food and drink tourism
9. The role of media and social media in promoting food and drink tourism
10. Managing food tourism: on-site marketing and interpretation
11. Food assurance schemes, organisations and initiatives
PART III: FOOD AND DRINK ATTRACTIONS AND EVENTS
12. The transformation of place through food and drink
13. Food and drink festivals, events and markets
14. Food- and drink-inspired events: the weird and wonderful
15. Following food and drink: tours, trails and routes
16. Food and drink visitor attractions
17. Beverage tourism: drinking to experience people and place
18. The role of food and drink tourism in sustainable development
19. When consumers become producers
20. The food and drink tourism supply chain
21. Local food and drink in the hospitality industry
22. The future of food and drink tourism