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Food and wine tourism : integrating food, travel, and terroir / Erica Croce and Giovanni Perri.

By: Contributor(s): Material type: TextTextLanguage: English Original language: Italian Series: CABI tourism textsPublisher: Wallingford, Oxfordshire : CABI, [2017]Copyright date: ©2017Edition: 2nd editionDescription: ix, 254 pages : illustrations, maps, colour photographs ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1786391279
  • 9781786391278
Other title:
  • Integrating food, travel, and terroir
Uniform titles:
  • Turismo enogastronomico. English
Subject(s): DDC classification:
  • 641 23
LOC classification:
  • G155.A1 C74513 2017
Contents:
1. The spirit of a place on a plate -- 2. The environment: tools of the trade -- 3. Tourists on the food and wine trail: who are they? -- 4. Transforming a terroir into a tourist destination -- 5. The supply side: the actors involved in food and wine production -- 6. Food and wine tourism best practice: case studies from around the world -- 7. Supply operators in the food and wine tourism industry -- 8. Designing a life experience: itinerary planning and organization.
Summary: "This established textbook explores how regions, and food industry, travel and hospitality companies present themselves to tourists experiencing the culture, history and ambience of a location through the food and wine it produces."--Publisher's website.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641 CRO (Browse shelf(Opens below)) 1 Available A549360B

Translated from the Italian.

Includes bibliographical references and index.

1. The spirit of a place on a plate -- 2. The environment: tools of the trade -- 3. Tourists on the food and wine trail: who are they? -- 4. Transforming a terroir into a tourist destination -- 5. The supply side: the actors involved in food and wine production -- 6. Food and wine tourism best practice: case studies from around the world -- 7. Supply operators in the food and wine tourism industry -- 8. Designing a life experience: itinerary planning and organization.

"This established textbook explores how regions, and food industry, travel and hospitality companies present themselves to tourists experiencing the culture, history and ambience of a location through the food and wine it produces."--Publisher's website.

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