Food, Agri-Culture and Tourism

The book will be a valuable source of information for those concerned with rural and farm tourism, sustainability issues in tourism and the marketing of local gastronomy.
It presents cases with an international and interdisciplinary approach to provide impulses for strategic perspectives in tourism studies.
Furthermore, for the first time the complex fields of rural and food tourism are examined from an international (Italy and Germany) viewpoint.
This book explores ways in which gastronomical heritage (i.e. regional food, organic food, etc.) can be incorporated in rural tourism (above all farm
tourism) and development policies. It also presents new avenues of research (i.e. sensory marketing, online marketing, etc.) in order to enhance sustainable practices both in the tourism and in the agri-food sector.
Overall, the book presents an overview of benchmark practices for professionals (associations of rural tourism, farmers, etc.), while offering scholars a well-founded source to gain up-to-date insights into the state of art of studies on rural and food tourism.