- Email: [email protected]
Foodies & Food Tourism
Annals of Tourism Research xxx (2016) xxx–xxx
Contents lists available at ScienceDirect
Annals of Tourism Research journal homepage: www.elsevier.com/locate/atoures
BOOK REVIEW
Foodies & Food Tourism Getz, D., Robinson, R., Andersson, T., and Vujicic, S. Goodfellow Publishers Limited. (goodfellowpublishers.com) 2014, viii + 239 pages (figures, tables, references, appendix, index), Price Hb. £65.00 ISBN: 978-1-908999-9-3. With the growing interest in food tourism in its various forms, be it gastronomic tourism, culinary tourism, agricultural tourism, or other types, this volume is a welcome addition to the body of literature in this area. Foodies & Food Tourism is a text assembled by four experts in the field (Getz, Robinson, Andersson, and Vujicic). The book is written in a readable style and is logically organized into nine chapters, complimented by an appendix, reference list, and index. While parts of the book are based on the research and experience of the authors, additional information is provided through case studies contributed by leading food and or culinary tourism academics and by research notes derived from the academic literature as well as from industry reports. Chapters provide both evidence and theory related to food tourism and foodies followed by clear study questions and a brief list of essential readings. Each chapter is laid out clearly, including learning objectives and a summary at the end. Detailed case studies from other contributors provide added depth. Study questions could be used for self-study, in-class discussion and workshops, examination questions, or review. The reference list is comprehensive and it is useful that a few additional readings are noted at the end of each chapter. This layering of information derived from original research, case studies, academic research, industry insights, and reports provides a good overview of the topic that is reviewed in the following paragraphs. Chapter 1 provides an introduction to the book and discusses terminology, including food tourism, foodie lifestyles, gastronomy, and cuisine, sub-categories of food tourism, terroir, and beverages and tourism. This latter section briefly reviewing previous research in the areas of wine tourism, beer tourism, coffee tourism, tea tourism, and whiskey tourism is an important characteristic of the book being of value to foundational courses in culinary tourism and to those undertaking further study on food and tourism. Chapter 2 provides perspectives on foodies and their relationship to food tourism. This provides a valuable foundation for Chapter 3 that profiles foodies and Chapter 4 that delves further into their tourism motivations. Chapter 5 provides practical perspectives, ideas, advice, and resources for those planning and developing tourism for foodies, advocating that if destinations want to grow food tourism they need to design experiences and marketing specifically for them. Case studies from destination initiatives that have encouraged food tourism are presented in Chapter 6. This includes cases including the New Nordic Cuisine initiative of Denmark, Finland, Iceland, Norway, and Sweden and food tourism policy initiatives in Scotland and Ireland. The chapter will be of particular use to destinations wishing to draw from best practice in local food tourism in order to develop this potentially lucrative sector at their own locales.
http://dx.doi.org/10.1016/j.annals.2015.12.009
2
BOOK REVIEW / Annals of Tourism Research xxx (2016) xxx–xxx
Chapter 7 profiles food events for foodies, providing practical advice on designing events for foodies including the experiences sought and how to co-create them. In Chapter 8, an introduction to experience marketing and food tourism segmentation, including trip planning, is presented. In Chapter 9 the authors provide a concluding overview of the phenomenon of food tourism, what it means to be a foodie, and the study of foodies and food tourists. A potentially significant section is that on future perspectives. Relating to the future, which the author’s acknowledge is risky, they predict that food tourism will likely continue to grow but as a luxury market that needs to be monitored as it will face constraints such as food scarcity and rising costs. The concluding quote from celebrity chef, Jamie Oliver, reminds us that food is all about ideas and people creating learning opportunities of the kinds that are reflected in this book. This volume is published at a time when our interest in food tourism experiences and the role of foodies is heightened, a trend that is reflected by the publication of a number of other related volumes such as Have Fork Will Travel (Wolf, 2014) and The Future of Food Tourism: Foodies, Experiences, Exclusivity, Visions and Political Capital (Yeoman et al., 2015), the latter in press at the time of writing this review. Foodies & Food Tourism is laid out systematically and could well be read in concert with these other important works. This book with its multi-channel distribution and pricing will be accessible to scholars and students, as it is available as a paperback or hardback book, a complete e-book, or individual e-chapters that can be purchased, a feature that may appeal to instructors or researchers requiring only one or two chapters. Having taught Culinary Tourism for a number of years without a text (but drawing on journal articles), this reviewer would certainly consider adoption of Foodies & Tourism as a text. The book will also be a useful reference for both academics and practitioners investigating or implementing food tourism, particularly in terms of understanding the market of foodies. References Wolf, E. (2014). Have fork will travel: A practical handbook for food and drink professionals. Seattle, USA: World Food and Travel Association. Yeoman, Y., McMahon-Beattie, U., Fields, K., Albrecht, J. N., & Meethan, K. (Eds.). (2015). The future of food tourism: Foodies, experiences, visions and political capital. Bristol, UK: Channel View Publications.
⇑
Lee Jolliffe Faculty of Business, University of New Brunswick, PO Box 5050, Saint John, NB E2L 4L5, Canada ⇑ Tel.: +1 506 648 5993; fax: +1 506 648 5474. E-mail address: [email protected] Assigned 30 March 2015. Submitted 24 August 2015. Accepted 28 August 2015. Available online xxxx
Contents lists available at ScienceDirect
Annals of Tourism Research journal homepage: www.elsevier.com/locate/atoures
BOOK REVIEW
Foodies & Food Tourism Getz, D., Robinson, R., Andersson, T., and Vujicic, S. Goodfellow Publishers Limited. (goodfellowpublishers.com) 2014, viii + 239 pages (figures, tables, references, appendix, index), Price Hb. £65.00 ISBN: 978-1-908999-9-3. With the growing interest in food tourism in its various forms, be it gastronomic tourism, culinary tourism, agricultural tourism, or other types, this volume is a welcome addition to the body of literature in this area. Foodies & Food Tourism is a text assembled by four experts in the field (Getz, Robinson, Andersson, and Vujicic). The book is written in a readable style and is logically organized into nine chapters, complimented by an appendix, reference list, and index. While parts of the book are based on the research and experience of the authors, additional information is provided through case studies contributed by leading food and or culinary tourism academics and by research notes derived from the academic literature as well as from industry reports. Chapters provide both evidence and theory related to food tourism and foodies followed by clear study questions and a brief list of essential readings. Each chapter is laid out clearly, including learning objectives and a summary at the end. Detailed case studies from other contributors provide added depth. Study questions could be used for self-study, in-class discussion and workshops, examination questions, or review. The reference list is comprehensive and it is useful that a few additional readings are noted at the end of each chapter. This layering of information derived from original research, case studies, academic research, industry insights, and reports provides a good overview of the topic that is reviewed in the following paragraphs. Chapter 1 provides an introduction to the book and discusses terminology, including food tourism, foodie lifestyles, gastronomy, and cuisine, sub-categories of food tourism, terroir, and beverages and tourism. This latter section briefly reviewing previous research in the areas of wine tourism, beer tourism, coffee tourism, tea tourism, and whiskey tourism is an important characteristic of the book being of value to foundational courses in culinary tourism and to those undertaking further study on food and tourism. Chapter 2 provides perspectives on foodies and their relationship to food tourism. This provides a valuable foundation for Chapter 3 that profiles foodies and Chapter 4 that delves further into their tourism motivations. Chapter 5 provides practical perspectives, ideas, advice, and resources for those planning and developing tourism for foodies, advocating that if destinations want to grow food tourism they need to design experiences and marketing specifically for them. Case studies from destination initiatives that have encouraged food tourism are presented in Chapter 6. This includes cases including the New Nordic Cuisine initiative of Denmark, Finland, Iceland, Norway, and Sweden and food tourism policy initiatives in Scotland and Ireland. The chapter will be of particular use to destinations wishing to draw from best practice in local food tourism in order to develop this potentially lucrative sector at their own locales.
http://dx.doi.org/10.1016/j.annals.2015.12.009
2
BOOK REVIEW / Annals of Tourism Research xxx (2016) xxx–xxx
Chapter 7 profiles food events for foodies, providing practical advice on designing events for foodies including the experiences sought and how to co-create them. In Chapter 8, an introduction to experience marketing and food tourism segmentation, including trip planning, is presented. In Chapter 9 the authors provide a concluding overview of the phenomenon of food tourism, what it means to be a foodie, and the study of foodies and food tourists. A potentially significant section is that on future perspectives. Relating to the future, which the author’s acknowledge is risky, they predict that food tourism will likely continue to grow but as a luxury market that needs to be monitored as it will face constraints such as food scarcity and rising costs. The concluding quote from celebrity chef, Jamie Oliver, reminds us that food is all about ideas and people creating learning opportunities of the kinds that are reflected in this book. This volume is published at a time when our interest in food tourism experiences and the role of foodies is heightened, a trend that is reflected by the publication of a number of other related volumes such as Have Fork Will Travel (Wolf, 2014) and The Future of Food Tourism: Foodies, Experiences, Exclusivity, Visions and Political Capital (Yeoman et al., 2015), the latter in press at the time of writing this review. Foodies & Food Tourism is laid out systematically and could well be read in concert with these other important works. This book with its multi-channel distribution and pricing will be accessible to scholars and students, as it is available as a paperback or hardback book, a complete e-book, or individual e-chapters that can be purchased, a feature that may appeal to instructors or researchers requiring only one or two chapters. Having taught Culinary Tourism for a number of years without a text (but drawing on journal articles), this reviewer would certainly consider adoption of Foodies & Tourism as a text. The book will also be a useful reference for both academics and practitioners investigating or implementing food tourism, particularly in terms of understanding the market of foodies. References Wolf, E. (2014). Have fork will travel: A practical handbook for food and drink professionals. Seattle, USA: World Food and Travel Association. Yeoman, Y., McMahon-Beattie, U., Fields, K., Albrecht, J. N., & Meethan, K. (Eds.). (2015). The future of food tourism: Foodies, experiences, visions and political capital. Bristol, UK: Channel View Publications.
⇑
Lee Jolliffe Faculty of Business, University of New Brunswick, PO Box 5050, Saint John, NB E2L 4L5, Canada ⇑ Tel.: +1 506 648 5993; fax: +1 506 648 5474. E-mail address: [email protected] Assigned 30 March 2015. Submitted 24 August 2015. Accepted 28 August 2015. Available online xxxx