This book examines and analyses the connections between gastronomy, tourism and the media. It argues that in the modern world, gastronomy is increasingly a major component and driver of tourism and that destinations are using their cuisines and food cultures in marketing to increase their competitive advantage.

This book examines and analyses the connections between gastronomy, tourism and the media. It argues that in the modern world, gastronomy is increasingly a major component and driver of tourism and that destinations are using their cuisines and food cultures in marketing to increase their competitive advantage. It proposes that these processes are interconnected with film, television, print and social media. The book emphasises the notion of gastronomy as a dynamic concept, in particular how it has recently become more widely used and understood throughout the world. The volume introduces core concepts and delves more deeply into current trends in gastronomy, the forces which shape them and their implications for tourism. The book is multidisciplinary and will appeal to researchers in the fields of gastronomy, hospitality, tourism and media studies.

Section 1: Foundations and Principles

1. Gastronomy and Tourism through the Media Lens

2. A History of Gastronomy

3. Food, Destinations and Tourists

4. Festivals and Gastronomy

5. Food Rituals and Etiquette

Section 2: Trends and Innovations

6. The Quest for Good Food

7. Food Gardens and Foraging

8. Farmers’ Markets

9. Food for Nutrition

10. Food Trucks and Pop-Up Restaurants

Section 3: Media and Gastronomy

11. Food Pioneers and Champions

12. A Recipe for Travel

13. Just Desserts: A Darker Cinema Gastronomica

14. The Picnic: Gastronomy Al Fresco

15. Gastronomic Globalization