Gastronomy, Tourism and the Media

Business & Finance, Industries & Professions, Hospitality, Tourism & Travel, Nonfiction, Entertainment, Performing Arts, Social & Cultural Studies, Social Science
Cover of the book Gastronomy, Tourism and the Media by Dr. Warwick Frost, Dr. Jennifer Laing, Gary Best, Dr. Kim Williams, Paul Strickland, Clare Lade, Channel View Publications
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Author: Dr. Warwick Frost, Dr. Jennifer Laing, Gary Best, Dr. Kim Williams, Paul Strickland, Clare Lade ISBN: 9781845415761
Publisher: Channel View Publications Publication: July 27, 2016
Imprint: Channel View Publications Language: English
Author: Dr. Warwick Frost, Dr. Jennifer Laing, Gary Best, Dr. Kim Williams, Paul Strickland, Clare Lade
ISBN: 9781845415761
Publisher: Channel View Publications
Publication: July 27, 2016
Imprint: Channel View Publications
Language: English

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. It proposes that these processes are interconnected with film, television, print and social media. The book emphasises the notion of gastronomy as a dynamic concept, in particular how it has recently become more widely used and understood throughout the world. The volume introduces core concepts and delves more deeply into current trends in gastronomy, the forces which shape them and their implications for tourism. The book is multidisciplinary and will appeal to researchers in the fields of gastronomy, hospitality, tourism and media studies.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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. It proposes that these processes are interconnected with film, television, print and social media. The book emphasises the notion of gastronomy as a dynamic concept, in particular how it has recently become more widely used and understood throughout the world. The volume introduces core concepts and delves more deeply into current trends in gastronomy, the forces which shape them and their implications for tourism. The book is multidisciplinary and will appeal to researchers in the fields of gastronomy, hospitality, tourism and media studies.

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