Food, Agri-Culture and Tourism

Inhaltsverzeichnis

Introduction.- Preface.- Part 1: Farm and rural tourism: Perspectives of successful communication in farm tourism.- A preliminary appraisal of rural tourism development in Romania: the case of Maramures.- Rural tourism and sustainability: the case of Italian agritourism.- From agricultural to rural: agritourism as a productive option.- Institutional isomorphism and adoption of e-marketing in the hospitality industry: A new perspective for research.- Part 2: Food and tourism: Educational farms in the Emilia-Romagna region: their role in food habit education.- The wine-routes in the Italian region of Friuli Venezia-Giulia.- Wine makers and tourism - Opportunities and drawbacks of cooperative marketing using the example of the wine region Saale-Unstruut.- Best-practice in Germany.- Part 3: New avenues of research: online marketing, cross-cultural life style marketing and sensory marketing: Myths, realities and opportunities of Web 2.0 in the agricultural sector.- The risk of rural tourism: how sensory analysis can help in achieving a sustainable competitive advantage.- Sensory marketing research: identification of the ideal flavour.- Index.

Food, Agri-Culture and Tourism

Linking Local Gastronomy and Rural Tourism: Interdisciplinary Perspectives

Buch (Gebundene Ausgabe)

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inkl. gesetzl. MwSt.

Food, Agri-Culture and Tourism

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Gebundenes Buch

Gebundenes Buch

ab € 259,99
Taschenbuch

Taschenbuch

ab € 231,99
eBook

eBook

ab € 165,00

Beschreibung

This book will be a valuable source of information for those concerned with rural and farm tourism, sustainable tourism and the marketing of "Calibri">local gastronomy.

It presents cases with an international and interdisciplinary approach in order to provide ideas 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) can be incorporated in rural tourism (above all farm tourism) and development policies as well as in new avenues of research e.g., sensory marketing, online marketing) 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 refer to in order to gain up-to-date insights into the state of the art of studies on rural and food tourism.

Details

Einband

Gebundene Ausgabe

Erscheinungsdatum

12.02.2011

Herausgeber

Katia Laura Sidali + weitere

Verlag

Springer Berlin

Seitenzahl

197

Beschreibung

Details

Einband

Gebundene Ausgabe

Erscheinungsdatum

12.02.2011

Herausgeber

Verlag

Springer Berlin

Seitenzahl

197

Maße (L/B/H)

24,1/16/1,6 cm

Gewicht

494 g

Auflage

2011

Sprache

Deutsch, Englisch, Italienisch

ISBN

978-3-642-11360-4

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  • Food, Agri-Culture and Tourism
  • Introduction.- Preface.- Part 1: Farm and rural tourism: Perspectives of successful communication in farm tourism.- A preliminary appraisal of rural tourism development in Romania: the case of Maramures.- Rural tourism and sustainability: the case of Italian agritourism.- From agricultural to rural: agritourism as a productive option.- Institutional isomorphism and adoption of e-marketing in the hospitality industry: A new perspective for research.- Part 2: Food and tourism: Educational farms in the Emilia-Romagna region: their role in food habit education.- The wine-routes in the Italian region of Friuli Venezia-Giulia.- Wine makers and tourism - Opportunities and drawbacks of cooperative marketing using the example of the wine region Saale-Unstruut.- Best-practice in Germany.- Part 3: New avenues of research: online marketing, cross-cultural life style marketing and sensory marketing: Myths, realities and opportunities of Web 2.0 in the agricultural sector.- The risk of rural tourism: how sensory analysis can help in achieving a sustainable competitive advantage.- Sensory marketing research: identification of the ideal flavour.- Index.