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Along with basic practical reasons, our practices concerning food and drink are driven by context and environment, belief and convention, aspiration and desire to display - in short, by culture. Similarly, culture guides how tourism is used and operates. This book examines food and drink tourism, as it is now and is likely to develop, through a cultural 'lens'. It asks: what is food and drink tourism, and why have food and drink provisions and information points become tourist destinations in their own right, rather than remaining among a number of tourism features and components? While it offers a range of international examples, the main focus is on food and drink tourism in the UK. What with the current diversification of tourism in rural areas, the increased popularity of this type of tourism in the UK, the series of BSE, vCJD and foot and mouth crises in British food production, and the cultural and ethnic fusion in British towns and cities, it makes a particularly rich place in which to explore this subject. The author concludes that the future of food and drink tourism lies in diversity and distinctiveness. In an era of globalisation, there is a particular desire to enjoy varied, rather than mono-cultural ambiance and experience. She also notes that there is an immediacy of gratification in food and drink consumption which has become a general requirement of contemporary society. Contents: Food and drink, from past to present; Food and drink become a leisure destination; Food for thought and visit; Ripe time for providers; Initiative and opinion; Production and display centres and venues; Outlets and markets; Accommodation; Feeding and drinking; Special events and devices, and resources for education; The wine dimension; From among the Cornucopia; The crop now, and for sowing in future; Bibliography; Index.

Along with basic practical reasons, our practices concerning food and drink are driven by context and environment, belief and convention, aspiration and desire to display - in short, by culture. Similarly, culture guides how tourism is used and operates. Offering a range of international case studies, this book examines food and drink tourism, as it is now and is likely to develop, through a cultural 'lens'. It asks: what is food and drink tourism? and why have food and drink provisions and information points become tourist destinations in their own right, rather than remaining among a number of tourism features and components?.

Managing Quality Cultural Tourism is an authoritative look at how to manage cultural tourist sites to best meet the needs of the visitors, the presenters and the site itself. As cultural tourism increases the management of heritage sites becomes more complex. Priscilla Boniface addresses these crucial management issues using a marketing approach to identify the needs of all concerned. This volume is specifically aimed at professionals and students of leisure, tourism and heritage management. It provides an invaluable background to cultural tourism and then focuses on some important issues involved with managing a heritage site - education, entertainment and preservation - and considers appropriate ways of dealing with the needs of the tourist, the presenters and the cultural site. Managing Quality Cultural Tourism suggests a way forward for cultural tourism. It is an indispensable tool for all involved in tourism and heritage industries.

A nation's heritage is one of the most potent forces for generating tourism: the Tower of London is the greatest 'visitor attraction' in Britain. But it is pushed into insignificance by comparison with the visitors travelling to Disneyland, Epcot and the other entertainment complexes in the USA; and it will be dwarfed by Euro-Disneyland east of Paris. So how should heritage attractions respond: should they find their own specific audiences and resources? This book, written by a leading hertage specialist, is essential reading for all those concerned both with heritage and leisure managment. International in scope, it examines successfgul examples of heritage management for tourism, and equally some failures. It aims to lay some useful ground rules which should underpin all heritage developments designed to attract tourism on a major scale.

As cultural tourism increases the management of heritage sites becomes more complex. This book examines these crucial management issues from a marketing approach, to identify the needs of all concerned

This book has shown food and drink as entities that convey culture and which are used culturally. The way that food and drink’s raw materials are produced, collected, used, prepared and consumed; the differing peoples making the deployment of food and drink; the place that is context to food and drink and the type of land rendering them; the situation, occurrence and belief with which individual items of food and drink, or food and drink overall, are associated; these all manifest and provide distinct group cultures of manner of treatment and perception of attitude towards food and drink. Culture has been demonstrated as bringing influence from the past and making input to our contemporary food and drink ways, practices and attitudes. As one position to have emerged currently is for society – or groups among it – to treat food and drink as objects of tourism. Threads and instincts from history pertaining and relevant now; society’s current flavour and composition; today’s social contexts, and which deliver demands for food and drink tourism on grounds of economics, development, and politics, as well as by cause of culture; are influencing the arrival of food and drink tourism as a distinct and directly pursued entity.

The first questions to ask are why, as part of food and drink tourism, should occasions that are particular and extra be delivered, and why should situations for obtaining knowledge be offered? General answers to the questions are these. A special event can be a method to ‘freshen-up’ a resource. It can be the way to bring it overall back into the notice of the consumer, to render a place newly inviting to them, to encourage them to revisit. The particular occasion offers a point of focus, and entity of novelty, for making a promotion. It can act as a vehicle for informing the consumer about a site’s existence or about a food and drink matter or subject. A certain event, or body of events, can be shaped to appeal especially to a particular audience, and therefore one type of deployment is for drawing in a new market that does not currently use a place. Another way to use a particular event is simply to bring in more visitors. A special occasion or festival can be provided tactically in time, and so, as examples, delivered at the end of the usual visitor season to extend it somewhat or in the middle of a low season for bringing in a greater number of visitors for that period. A further motivation for providing an event is to use it for bringing socio-economic benefit in association to a host community.