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This book examines and analyses the connections between gastronomy, tourism and the media. It argues that in the modern world, gastronomy is increasingly a major component and driver of tourism and that destinations are using their cuisines and food cultures in marketing to increase their competitive advantage.
About the author
Warwick Frost is an Associate Professor in Tourism and Events at La Trobe University, Australia, whose research interests include heritage, regional development, events and tourism and the media.
Jennifer Laing is an Associate Professor in Management at La Trobe University, Australia and her research interests include tourist narratives, heritage tourism and exploring extraordinary tourist experiences.
Gary Best is an Honorary Associate at La Trobe University, Australia, who has lectured in cultural tourism, festival and event management and gastronomy.
Kim Williams is a Lecturer in Events at William Angliss Institute, Australia, whose research interests include gastronomy, service management, wine cellar doors and fashion events.
Paul Strickland is a Lecturer in Hospitality Management at La Trobe University, Australia and has taught in a Hospitality Management program in Bhutan.
Clare Lade is a Lecturer in Tourism and Hospitality Management at La Trobe University, Australia, whose interests include regional development, cultural tourism and festivals and events.
Summary
This book examines and analyses the connections between gastronomy, tourism and the media. It argues that in the modern world, gastronomy is increasingly a major component and driver of tourism and that destinations are using their cuisines and food cultures in marketing to increase their competitive advantage.
