Tourism and Gastronomy

In recent years, a growing emphasis has been placed on tourism experiences and attractions related to food. In many caases eating while on holiday includes the "consumption" of local heritage, comparable to what is experienced when visiting historical sites and museums.
Despite the 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.
Particular attention is paid to the relationship between the forces of globalisation, localisation and the use of gastronomy and to food as a source of regional and national identity, and a source of economic development.

Part 1: The Relationship between Tourism and GastronomyPart 2: Issues in Gastronomic Tourism Development

Greg Richards lectures in leisure studies at Tilburg University in the Netherlands. He is co-ordinator of the Association for Tourism and Leisure Education (ATLAS) and has led a number of EU projects in the fields of tourism education, cultural tourism, sustainable tourism, tourism employment, conference tourism and ICT in tourism. His main research interest is cultural tourism.Anne-Mette Hjalager is an independent consultant and contract researcher based in the Science Park in Aarhus, Denmark. Over the past ten years she worked intensively with and for the tourism industry, and she has keenly pursued labour market and innovation issues. She also advises the Danish government and the EU in policy planning for tourism.