Gastronomic Tourism Experiences and Experiential Marketing

This book examines and offers insights into original, transdisciplinary, conceptual, and methodological perspectives on gastronomic tourism experiences from both tourists and service providers- perspectives.

Gastronomic experiences for tourists can take many forms, including cooking classes, sustainable gastronomy, visiting farms, attending food festivals, and eating with locals in their home, among others. From an experiential marketing perspective, gastronomic tourist experiences provide an opportunity to further understand co-creation opportunities for chefs, destinations and other service providers. Service providers play a key role in packaging and promoting such experiences to differentiate destinations and build their reputation and destination image. The various chapters in this book cover a wide range of gastronomic experiences from different continents including Australia, Asia and Europe. The book also provides a review of current research themes