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Gastronomy and Local Development: The Quality of Products, Places and Experiences [Mīkstie vāki]

Edited by (University of Nantes, France), Edited by , Edited by (Scuola Superiore Sant'Anna, Italy)
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Gastronomy and Local Development: The Quality of Products, Places and ExperiencesPalielināt
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Permanent link: https://www.kriso.lv/db/9780367665098.html
Keywords:
Gastronomy, particularly gourmet tourism, is widely acknowledged as having a powerful impact on local development. Public policies have developed in response to research, highlighting gastronomy as key in a successful tourism economy.





However, research thus far has not fully explored the underlying mechanisms of gastronomic tourism, in particular the marketing and perception of quality, on economic development. This book considers how the quality of products, places, and experiences contributes to the desirability and competitiveness of gourmet touristic destinations. The contributors present theoretical and empirical studies to create an original conceptual framework for regional development based on the quality of products, of places, and of touristic experience. It also examines the ways in which quality is linked to identity, diversity, innovation, and creativity.





With an interdisciplinary approach, this book will be of interest to researchers in tourism and hospitality, regional studies, and human geography, as well as to tourism development professionals and policymakers in the areas of rural and local development.
1. Introduction Part I The link between quality and identity
2. C.
Clergeau and O. Etcheverria The identity quality of restaurants: An
affordance to the tourist ecumene? The example of the Christopher Coutanceau
restaurant in La Rochelle
3. M. Férérol Gourmet tourism as part of a
territorial branding strategy: The example of Auvergne
4. C. Venzal Analysing
the links between identity and quality as vectors of local economic
development in rural mountain areas
5. I. Lopes Cardoso The real and
imaginary Alentejo: Overlapping perspectives on the various strategies for
agricultural and tourism development in this Portuguese region
6. R. Lanquar
Gastronomy and identity in tourism development: The role of festivals in the
Province of Cordoba
7. M. Salvador Local food products as vectors of
authentic tourism experiences Part II The link between quality and
diversity
8. O. Etcheverria From entrepreneurship to local development by a
central actor or the dynamics of the links between quality and diversity: The
example of the Longjing Caotang restaurant in Zhejiang Province, China
9. J.
Piriou The Cognac vineyard region: Territorial quality as a focus of tourism
development in the context of a globally consumed product
10. A. Fiamor
Diversity of local food production models and local development: A
comparative analysis of food production strategies Part III The link
between quality, innovation and creativity
11. I. Cabras and K. Ellison Craft
beers and beer festivals: Exploring the potential for local economies and
gastro-tourism in the UK
12. N. Bellini and E. Resnick The luxury turn in
wine tourism: Still good for local development?
13. C. Pasquinelli Urban
experiential value creation platforms: The case of Eataly in the city of
Florence
14. M. Antonioli Corigliano and S. Bricchi Are social eating events
a tool to experience the authentic food and wine culture of a place?
15.
Gastronomy, local development, and the quality issue: A provisional conclusion
Nicola Bellini is Professor of Economics and Management of Tourism at La Rochelle Business School and Professor of Management at the Scuola Superiore SantAnna, Pisa.

Cécile Clergeau is Professor of Management, IAE, University of Nantes, and Honorary Chair of the Francophone Association of Tourism Management.

Olivier Etcheverria is Associate Professor at the UFR ESTHUA "Tourisme et Culture," University of Angers.