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Table des matières
1. Introduction Part I - The link between quality and identity 2. C. Clergeau and O. Etcheverria The identity quality of restaurants: An affordance to the tourist ecumene? The example of the Christopher Coutanceau restaurant in La Rochelle 3. M. Férérol Gourmet tourism as part of a territorial branding strategy: The example of Auvergne 4. C. Venzal Analysing the links between identity and quality as vectors of local economic development in rural mountain areas 5. I. Lopes Cardoso The real and imaginary Alentejo: Overlapping perspectives on the various strategies for agricultural and tourism development in this Portuguese region 6. R. Lanquar Gastronomy and identity in tourism development: The role of festivals in the Province of Cordoba 7. M. Salvador Local food products as vectors of authentic tourism experiences Part II - The link between quality and diversity 8. O. Etcheverria From entrepreneurship to local development by a central actor or the dynamics of the links between quality and diversity: The example of the Longjing Caotang restaurant in Zhejiang Province, China 9. J. Piriou The Cognac vineyard region: Territorial quality as a focus of tourism development in the context of a globally consumed product 10. A. Fiamor Diversity of local food production models and local development: A comparative analysis of food production strategies Part III - The link between quality, innovation and creativity 11. I. Cabras and K. Ellison Craft beers and beer festivals: Exploring the potential for local economies and gastro-tourism in the UK 12. N. Bellini and E. Resnick The luxury turn in wine tourism: Still good for local development? 13. C. Pasquinelli Urban experiential value creation platforms: The case of Eataly in the city of Florence 14. M. Antonioli Corigliano and S. Bricchi Are social eating events a tool to experience the authentic food and wine culture of a place? 15. Gastronomy, local development, and the quality issue: A provisional conclusion
A propos de l'auteur
Nicola Bellini is Professor of Economics and Management of Tourism at La Rochelle Business School and Professor of Management at the Scuola Superiore Sant’Anna, Pisa.
Cécile Clergeau is Professor of Management, IAE, University of Nantes, and Honorary Chair of the Francophone Association of Tourism Management.
Olivier Etcheverria is Associate Professor at the UFR ESTHUA "Tourisme et Culture," University of Angers.
Résumé
Gastronomy has a powerful impact on local development. Public policies have developed in response to research, highlighting gastronomy as key in a successful tourism economy. This book considers how the quality of products, places and experiences contributes to the desirability and competitiveness of gourmet touristic destinations.
