Gastronomy food tourism has made remarkable progress over the past 10-15 years in both academia and its own sector. Research topics in food tourism include topics like offering unique food experiences, authenticity through food experiences, using food in destination marketing and focusing on food tourism and sustainability together. There are, however, several themes that have not been explored so far in the literature that this book presents. This book presents the most recent of food and gastronomy research in hospitality and tourism, highlighting emerging research themes and different methods of approach.

This book focuses specifically on the areas of Gastronomy and Hospitality, and consequently Tourism. It is necessary to define strategies that necessarily pass through analysis and planning and to verify the role of gastronomy and hospitality in the tourism sector. This book is ideal for academics and practitioners, managers, policy makers, consulting professionals, marketing researchers, and other interested groups and individuals.