Food Tourism and Regional Development

Food tourism is a topic of increasing importance for many destinations. Seen as a

means to potentially attract tourists and differentiate destinations and attractions
by means of the association with particular products and cuisines, food is also
regarded as an opportunity to generate added value from tourism through local
agricultural systems and supply chains and the local food system.
From a regional development perspective, this book goes beyond culinary tour-
ism to also look at some of the ways in which the interrelationships between food
and tourism contribute to the economic, environmental and social well-being of des-
tinations, communities and producers. It examines the ways in which tourism and
food can mutually add value for each other from the fork to the plate and beyond.
Looking at products, e.g., cheese, craft beer, noodles, wine; attractions, restaurants
and events; and diverse regional examples, e.g., Champagne, Hong Kong, Jamaica,
Margaret River, southern Sweden, and Tuscany – the title highlights how cluster-
ing, networking and the cultural economy of food and tourism and foodscapes adds
value for regions. Despite the attention given to food, wine and culinary tourism,
no book has previously directly focussed on the contribution of food and tourism in
regional development. This international collection has contributors and examples
from almost every continent and provides a comprehensive account of the various
intersections between food tourism and regional development.
This timely and significant volume will inform future food and tourism devel-
opment as well as regional development more widely and will be a valuable
reading for a range of disciplines including tourism, development studies, food
and culinary studies, regional studies, geography and environmental studies.

C. Michael Hall is a Professor at the University of Canterbury, New Zealand;

Docent, University of Oulu, Finland; and Visiting Professor, Linnaeus University,
Kalmar, Sweden. Co-editor of Current Issues in Tourism, he has wide-ranging
research interests in tourism, policy, food and environmental history.

Stefan Gössling is a Professor at the Department of Service Management, Lund

University, and the School of Business and Economics, Linnaeus University,
Kalmar, Sweden, and research coordinator at the Western Norway Research
Institute’s Research Centre for Sustainable Tourism. His research interests
include tourism and climate change, tourism and development, mobility studies,
renewable energy and low-carbon tourism, as well as climate policy and carbon
trading.
Routledge Studies of Gastronomy, Food and Drink
Series Editor: C. Michael Hall, University of Canterbury, New Zealand

This ground-breaking series focusses on cutting-edge research on key topics and

contemporary issues in the area of gastronomy, food and drink to reflect the grow-
ing interest in this as academic disciplines as well as food movements as part of
economic and social development. The books in the series are interdisciplinary and
international in scope, considering not only culture and history but also contem-
porary issues facing the food industry, such as security of supply chains. By doing
so the series will appeal to researchers, academics and practitioners in the fields
of Gastronomy and Food Studies, as well as related disciplines such as tourism,
hospitality, leisure, hotel management, cultural studies, anthropology, geography
and marketing.

The Business of Champagne: A Delicate Balance

Steven Charters

Alternative Food Networks

David Goodman, E. Melanie DuPuis and Michael K. Goodman

Sustainable Culinary Systems

C. Michael Hall and Stefan Gössling

Wine and Identity

Edited by Matt Harvey, Leanne White and Warwick Frost

Social, Cultural and Economic Impacts of Wine in New Zealand

Edited by Peter J. Howland

The Consuming Geographies of Food

Hillary J. Shaw

Heritage Cuisines: Traditions, Identities and Tourism

Edited by Dallen J. Timothy

Food Tourism and Regional Development

Edited by C. Michael Hall and Stefan Gössling
Food Tourism and Regional
Development
Networks, products and trajectories

Edited by C. Michael Hall

and Stefan Gössling
First published 2016
by Routledge
2 Park Square, Milton Park, Abingdon, Oxon OX14 4RN
and by Routledge
711 Third Avenue, New York, NY 10017
Routledge is an imprint of the Taylor & Francis Group, an informa business
© 2016 editorial matter and selection, C. Michael Hall and Stefan Gössling;
individual chapters: the contributors.
The right of C. Michael Hall and Stefan Gössling to be identified as the
authors of the editorial material, and of the authors for their individual
chapters, has been asserted in accordance with sections 77 and 78 of the
Copyright, Designs and Patents Act 1988.
All rights reserved. No part of this book may be reprinted or reproduced or
utilised in any form or by any electronic, mechanical, or other means, now
known or hereafter invented, including photocopying and recording, or in
any information storage or retrieval system, without permission in writing
from the publishers.
Trademark notice: Product or corporate names may be trademarks or
registered trademarks, and are used only for identification and explanation
without intent to infringe.
British Library Cataloguing in Publication Data
A catalogue record for this book is available from the British Library
Library of Congress Cataloging in Publication Data
Names: Hall, Colin Michael, 1961– editor. | Gèossling, Stefan, editor.
Title: Food tourism and regional development : networks, products and
trajectories / edited by C. Michael Hall & Stefan Gèossling.
Description: New York, NY : Routledge, 2016. | Series: Routledge studies
of gastronomy, food and drink | Includes bibliographical references and
index.
Identifiers: LCCN 2015051203| ISBN 9781138912922 (hardback) |
ISBN 9781315691695 (ebook)
Subjects: LCSH: Food tourism. | Food tourism—Economic aspects. |
Economic development.
Classification: LCC TX631 .F66 2016 | DDC 641.01/3—dc23LC record
available at http://lccn.loc.gov/2015051203

ISBN: 978-1-138-91292-2 (hbk)

ISBN: 978-1-315-69169-5 (ebk)

Typeset in Times New Roman

by Book Now Ltd, London
Contents

List of figures ix
List of tables xi
Notes on contributors xiii
Acknowledgements xv

PART I
Introduction 1
1 From food tourism and regional development to food, tourism
and regional development: themes and issues in contemporary
foodscapes 3
C. MICHAEL HALL AND STEFAN GÖSSLING

PART II
Local food systems, tourism and trajectories of
regional development 59
2 Value creation in sustainable food networks:
the role of tourism 61
JAN-HENRIK NILSSON

3 Developing regional food systems: a case study of

restaurant–customer relationships in Sweden 76
STEFAN GÖSSLING AND C. MICHAEL HALL

4 Growing tourism from the ground up: drivers of

tourism development in agricultural regions 89
MICHELLE THOMPSON AND BRUCE PRIDEAUX

5 The role of regional foods and food events in rural destination

development: the case of Bario, Sarawak 104
SAMUEL FOLORUNSO ADEYINKA-OJO AND CATHERYN KHOO-LATTIMORE
vi Contents
6 Local foods, rural networks and tourism development:
a comparative study between Michigan, United States,
and the North Midlands, Ireland 117
CECILIA HEGARTY AND DEBORAH CHE

PART III
The cultural economy of food and tourism 133
7 Regional development and Japanese obsession with noodles:
the udon noodle tourism phenomenon in Japan 135
SANGKYUN KIM

8 “Modernology”, food heritage and neighbourhood tourism:

the example of Sheung Wan, Hong Kong 145
SIDNEY C.H. CHEUNG AND JITING LUO

9 Regional economic development through food tourism:

the case of AsiO Gusto in Namyangju City, South Korea 156
TIMOTHY J. LEE AND JANG-HYUN NAM

10 Consuming the rural and regional: the evolving relationship

between food and tourism 165
PAUL CLEAVE

11 Food tourism and place identity in the development of Jamaica’s

rural culture economy 177
ERNEST TAYLOR AND MOYA KNEAFSEY

12 Gastronomy does not recognise political borders 190

MARISA ISABEL RAMOS ABASCAL

PART IV
Products, regions and regionality 201
13 Understanding disparities in wine tourism development:
evidence from two Old World cases 203
ELSA GATELIER

14 Does regionality matter? The experience in Ireland 215

JOHN MULCAHY

15 Craft beer, tourism and local development in South Africa 227

CHRISTIAN M. ROGERSON
 Contents vii
16 Cheese tourism: local produce with Protected Designation
of Origin in the region of Galicia, Spain 242
FRANCESC FUSTÉ FORNÉ

PART V
Barriers and constraints 253
17 Barriers and constraints in the use of local foods in the
hospitality sector 255
HIRAN ROY, C. MICHAEL HALL AND PAUL BALLANTINE

18 Culinary collisions: the vision of local food use collides

with daily restaurant practice 273
LOTTE WELLTON, INGER M. JONSSON AND UTE WALTER

PART VI
Conclusions 285
19 Conclusions: food tourism and regional development – new
localism or globalism? 287
STEFAN GÖSSLING AND C. MICHAEL HALL

Index 295
This page intentionally left blank
Figures

1.1 From farm to plate: the food consumption and production system 9
1.2 Place and producer connectivity to national and global food systems 14
1.3 Industrial and alternative food supply chains 17
1.4 Local food chains in the context of food, tourism and regional
development 31
1.5 Life course for the increasing connectedness and resilience of
local food systems 35
1.6 Relationships between national, regional and local strategies 40
1.7 Brand architecture structure of food place brands with wine
examples 41
1.8 Wine brand elements 42
1.9 Relationships between food, tourism and regional development 43
4.1 Location of the study site, Margaret River, Western Australia 94
4.2 Explanatory model of tourism development in agricultural regions 99
5.1 Framework for the role of regional foods and food events in rural
destination marketing and development 112
6.1 Map of Michigan featuring study areas 122
13.1 Contribution of wine tourism revenues by service category
excepting wine sales 205
15.1 Development and growth of micro-breweries in South Africa
1983–2013 234
15.2 The location of craft breweries in South Africa 2013:
provincial scale 235
15.3 The location of craft breweries in South Africa, 2013:
urban scale 236
16.1 Location of cheese produce with PDO and IGP in Spain 246
This page intentionally left blank
Tables

1.1 Dimensions of productivism and post-productivism 5

1.2 Summary of advantages and disadvantages of tourism
for producers 21
1.3 Example definitions of farmers’ markets 24
3.1 Priorities for food purchases 82
3.2 Eating preferences and frequencies by restaurant type 83
4.1 Barriers to tourism development 95
4.2 Drivers of tourism development 97
5.1 Summary of the respondents 108
6.1 Cooperative marketing efforts in Michigan and North Midlands 125
9.1 Overview of the 2013 Asia and Oceania Slow Food Festival in
Namyangju (2013 AsiO Gusto) 160
13.1 List of interviewed institutions in Champagne and Tuscany 207
16.1 Features of cheeses with PDO in Galicia, Spain 248
17.1 Utilisation of alternative procurement sources by restaurants 259
17.2 Restaurants’ attitude towards purchasing local food products/
ingredients from farmers’ market vendors 261
17.3 Factors affecting restaurant selection of local food products from
farmers’ market vendors 264
17.4 Factors in restaurant adoption of local food products from farmers 266
17.5 Expectations of future local purchase by restaurants from
vendors and farmers 267
This page intentionally left blank
Contributors

Marisa Isabel Ramos Abascal, Facultad de Turismo y Gastronomía, Universidad

Anáhuac, México Norte, Avenue Universidad Anáhuac 46, Lomas Anahuac,
52786 Naucalpan de Juárez, Huixquilucan, Estado de México, Mexico
Samuel Folorunso Adeyinka-Ojo, School of Hospitality, Tourism & Culinary
Arts, Taylor’s University, Lakeside Campus, Malaysia
Paul Ballantine, Department of Management, Marketing and Entrepreneurship,
University of Canterbury, Christchurch, New Zealand
Deborah Che, School of Tourism and Hospitality Management, Southern
Cross University, Gold Coast Campus, Locked Mail Bag #4, Coolangatta,
Queensland 4225, Australia
Sidney C.H. Cheung, Institute of Future Cities, The Chinese University of Hong
Kong, Hong Kong
Paul Cleave, Business School, University of Exeter, Exeter, Devon, UK
Francesc Fusté Forné, Universitat de Girona, Plaça Josep Ferrater i Móra 1,
17004, Girona, Catalonia, Spain & Lincoln University, Canterbury, New
Zealand
Elsa Gatelier, Laboratoire REGARDS (EA 6292), UFR des Sciences
Economiques, Sociales et de Gestion, Université de Reims Champagne-
Ardenne, 57 bis, rue Pierre Taittinger, 51096 Reims CEDEX
Stefan Gössling, School of Business and Economics, Linnaeus University,
Kalmar, Sweden and Research Centre for Sustainable Tourism, Western
Norway Research Institute, Sogndal, Norway
C. Michael Hall, Department of Management, Marketing and Entrepreneurship,
University of Canterbury, Christchurch, New Zealand; Department of
Geography, University of Oulu, Finland; School of Business and Economics,
Linnaeus University, Kalmar, Sweden
xiv Contributors
Cecilia Hegarty, PLATO Eastern and Border Region, Ireland. Regional Networks
Executive (Cavan, Louth, Meath & Monaghan) HQ, Unit 4, M:tek 1 Building,
Armagh Road, Monaghan, Ireland
Inger M. Jonsson, School of Hospitality, Culinary Arts and Meal Science,
Örebro University, Sweden
Catheryn Khoo-Lattimore, Department of Tourism, Sport and Hotel
Management, Griffith Business School, Nathan campus, Griffith University,
170 Kessels Road, Nathan QLD 4111, Australia
Sangkyun Kim, Department of Tourism, School of Humanities, Flinders
University, GPO Box 2100, Adelaide SA 5001, Australia
Moya Kneafsey, Centre for Agroecology, Water and Resilience, Coventry
University, Priory Street, Coventry, CV1 5FB, UK
Timothy J. Lee, Cluster of Tourism and Hospitality and Research Center of Asia
Pacific Studies, Ritsumeikan Asia Pacific University, Beppu, Oita, 874-8577
Japan
Jiting Luo, Institute of Future Cities, The Chinese University of Hong Kong,
Hong Kong
John Mulcahy, Food Tourism, Hospitality Education, and Tourist Accommo­
dation Standards, Fáilte Ireland, Dublin, Ireland
Jang-Hyun Nam, Department of Food and Food Service Industry, Kyungpook
National University, Gyeongsang-daero, Sangju-si, Gyeongsangbuk-do,
37224, South Korea
Jan-Henrik Nilsson, Department of Service Management, Lund University
Helsingborg, Sweden
Bruce Prideaux, James Cook University, Cairns, Queensland, Australia
Christian M. Rogerson, School of Tourism & Hospitality, University of
Johannesburg, South Africa
Hiran Roy, Department of Management, Marketing and Entrepreneurship,
University of Canterbury, Christchurch, New Zealand
Ernest Taylor, Centre for Agroecology, Water and Resilience, Coventry
University, Priory Street, Coventry, CV1 5FB, UK
Michelle Thompson, James Cook University, Cairns, Queensland, Australia
Ute Walter, School of Restaurant & Culinary Arts, Umeå University, Umeå,
Sweden
Lotte Wellton, School of Hospitality, Culinary Arts & Meal Science, Örebro
University, Sweden
Acknowledgements

The links between place, sustainability, food and tourism is both an academic as
well as practical interest of the editors. Being both academics and owners of rural
properties, we are deeply interested and involved in where our food comes from,
how the food we and our neighbours produce fits into the food chain and with
tourism and hospitality in particular, and the realities of trying to achieve low-
carbon organic farming and lifestyles. These extremely personal and localised
concerns are also intimately related to the “larger” issues that occupy much of
our academic lives in relation to global environmental change, sustainable tour-
ism development and consumption, the politics of mobility and tourism and the
sheer environmental stupidity of much our fellow species members. When we are
at Solberga Gård or Riverstones we know that we are able to walk outside and
harvest our own meals, we are also very deeply aware that most people cannot,
and that a large number of the world’s population including those in the so-called
developed countries in which we live do not have the luxury of regular nutritional
meals.
The book arises from our ongoing project work on the interrelationships
between food and tourism. Critical to its success has been a number of meetings
and workshops, of which a conference on tourism, local foods and development
held in Kalmar, Sweden, in September 2013 to which several of the authors in
this volume contributed. The editors would like express their gratitude to Anneli
Andersson for organising all practical details of the meeting.
Stefan would like to express his gratitude to the team at Linnaeus University,
and in particular Ann-Christin Andersson and Martin Gren. He is also grateful
to those trying to understand food structures and who work to prevent that
we continue on the path of agriculture industrialisation. Lastly, I would like to
sincerely thank Meike and Linnea – who have put up with my own farming
ambitions for six years now.
Michael would like to thank a number of colleagues with whom he has under-
taken food research or discussed food and tourism-related issues over the years.
In particular, thanks to Tim Baird, Tim Coles, David Duval, Johan Hultman,
John Jenkins, Ghazali Musa, Dieter Müller, Stephen Page, Girish Prayag, Yael
Ram, Jarkko Saarinen, Anna Dóra Sæþórsdóttir, Liz Sharples, Brian and Delyse
Springett, David Telfer, Sandra Wall and Allan Williams for their thoughts, as
xvi Acknowledgements
well as for the stimulation of A Long Walk, Beirut, Nick Cave, Bruce Cockburn,
Elvis Costello, Stephen Cummings, Chris Difford and Glenn Tilbrook, Elvy,
Ebba Fosberg, Hoodoo Gurus, Ivan and Alyosha, Ed Kuepper, Larkin Poe, Vinnie
Reilly, David Sylvian, and The Guardian, KCRW, and BBC – without whom the
four walls of a hotel room would be much more confining. Finally, Michael would
like to thank the many people who have supported his work over the years, and
especially to the J’s and the C’s who stay at home and mind the farm.
We would all like to extend our thanks to our editor Emma Travis at Routledge
and to Pippa Mullins for her shepherding as well as to the rest of the Routledge
team who have supported us over the project.
Part I

Introduction
This page intentionally left blank
1 From food tourism and regional
development to food, tourism
and regional development
Themes and issues in contemporary
foodscapes
C. Michael Hall and Stefan Gössling

Introduction
Food is a major research focus in tourism and hospitality. This, of course, should
not be surprising given that all tourists have to eat and that food service and pro-
vision is a core element of hospitality. However, since the 1980s, interest in the
inter-relationships between food and tourism has grown from issues of provision
and experience to the tourist to the wider contributions that tourist demand for
food may play in the wider economy. These developments did not occur in isola-
tion and can be understood in relation to two main reasons: first, concerns about
the extent of economic and employment losses in many destinations, especially
in developing countries, with respect to the impact of food importation for tour-
ists (Telfer & Wall 1996); second, the restructuring of agricultural economies in
developed countries as a result of globalisation, technological change and neolib-
eral governance (Whatmore, Lowe & Marsden 1991; Jenkins, Hall & Troughton
1998). The latter concerns became especially significant in Europe, where spe-
cific regional development programmes were established to encourage tourism
in rural and peripheral areas, but significant government interventions were also
undertaken in Australia, Canada, New Zealand and the United States (Hall &
Jenkins 1998). The high level of national and regional government interest in
tourism and its connections to stimulating the food and agricultural industries
were also related to a number of perceived advantages of tourism as a means of
economic diversification and development (Hall, Johnson & Mitchell 2000; Hall
2002; Richards 2002), including:

•• the notion that gastronomic and cuisine-oriented tourists were high-yield

markets (OECD 2012);
•• the relative ease of linking food with other visitor products such as cul-
tural and natural heritage attractions, and especially festivals and events,
as part of providing a comprehensive offer (Bessière 1998; Bowen & De
Master 2014);
•• the labour-intensive nature of tourism and hospitality as a means of provid-
ing employment opportunities in rural areas with a limited employment base;
4 C. Michael Hall and Stefan Gössling
•• the potential stimulation of specific agricultural products such as wine and
artisan foods that were identified with locations and territories (Cavicchi &
Santini 2011);
•• the territorial nature of much agricultural productions, embodied in the notion
of terroir and identity, was having a potentially strong relationship to the
overall branding, imaging and positioning of a destination and/or region in a
way that may enhance the image of all products and services available from
that area (Ilbery et al. 2005; Everett & Aitchison 2008; Sims 2009, 2010;
López-Guzmán & Sánchez-Cañizares 2012).

The above drivers of state intervention and activity in food and tourism were
arguably also reflective of broader research interest of tourism in rural areas that
over time focussed more explicitly on potential relationships with the agricul-
tural sector, including such developments as farm stays, as mechanisms for farm
and rural income diversification (Shucksmith et al. 1989; Ilbery 1991). Much of
the discussion of the role of tourism in food systems and agriculture was also
connected to debates on the “post-productivist” countryside (Shucksmith 1993;
Ilbery & Bowler 1998) that saw the supposed decline of “productivism” in rural
policy, which can be conceptualised as

a commitment to an intensive, industrially driven and expansionist agricul-

ture with state support based primarily on output and increased productiv-
ity. The concern [of productivism] was for ‘modernization’ of the ‘national
farm’, as seen through the lens of increased production. By the ‘productivist
regime’ we mean the network of institutions oriented to boosting food pro-
duction from domestic sources which became the paramount aim of rural
policy following World War II.
(Lowe 1993: 221)

Tourism became incorporated into the post-productivist countryside because of the

greater economic role given to non-agricultural actors in rural economies and policy
making, as well as the growing importance of the environment and sustainability as
policy goals. In addition, exurbanisation and rural–urban migration processes also
led to the significance of lifestyle and amenity as a locational element. Halfacree
and Boyle (1998: 9) even argued that ‘migration of people to the more rural areas
of the developed world … forms perhaps the central dynamic in the creation of
any post-productivist countryside’. Table 1.1 provides an illustration of some of
the main themes in the productivist–post-productivist conceptualisation. However,
as Wilson (2001) comments, so much of the post-productivist agricultural regime
debate was UK-based. Furthermore, although influential in both rural studies and
tourism and describing shifts in some, often economically marginal, locations for
agriculture that also had high amenity values, the reality is that food producers are
operating in a multifunctional agricultural regime in which global agri-business
and corporations continue to dominate (Evans, Morris & Winter 2002; Mather,
Hill & Nijnik 2006). At a global scale, post-productivist locations remain in the
 Food tourism and regional development 5
minority while shifts in the economics of agriculture and products and changes
in technologies, that is, transportation and intensive irrigation, often mean that
some areas, especially periurban locations, become highly contested spaces for
productivist and post-productivist understandings of food production and the rural
(Lawrence, Richards & Lyons 2013; Roche & Argent 2015).
Although the initial focus on food, tourism and regional development was
primarily rural, tourism was also regarded as a response to urban economic
restructuring. However, food was not a focus of urban tourism policy with the
potential exception of urban neighbourhoods or quarters that could be marketed
to visitors, particularly those that specialise in particular ethnic foods, because of
the concentration of restaurants, cafés and markets that characterised the neigh-
bourhood (Lin 1998).
This background is important because it emphasises that interest in the roles of
food and tourism in regional development remains with us after over 30 years of

Table 1.1 Dimensions of productivism and post-productivism

Dimension Productivism Post-productivism

Ideology Agriculture with central Loss of central position of

hegemonic position in society; agriculture; changed notions of
agriculture as stewards of the the countryside and the rural;
countryside agriculture perceived as a threat
to the countryside
Policy Strong state support and Reduced state support;
intervention; security of property increased regulation of
rights agricultural practices through
voluntary agreements
and planning regulation;
encouragement for better
environmental practices
Policy actors Agricultural policy actors Policy community widened;
extremely strong counter- and exurbanisation;
sea change and tree change;
increased demands on rural
space
Food regime Fordist; industrialised supply Post-Fordist; alternative food
chains networks
Agricultural Agri-business; highly Diversification and pluriactivity;
production commercialised, industrialised move from agricultural
and corporatised; intensification; production to countryside
ongoing focus on increasing consumption; critique of
productivity levels agri-business
Farming Increased mechanisation; decline Sustainable agriculture; greater
techniques in labour inputs; increased use of role for intellectual capital;
biochemical inputs organics
Environmental Growing incompatibility with Greater emphasis on farm-based
impacts environmental conservation environmental conservation
objectives practices
Source: Wilson (2001), Mather, Hill and Nijnik (2006), Lawrence, Richards and Lyons (2013), and
Roche and Argent (2015).
6 C. Michael Hall and Stefan Gössling
study and that the subject is nothing new. In part this is because the processes of
globalisation and economic change have continued over this time, to receive new
impetus at times via neoliberal policies and financial crises. However, what has
changed is a greater focus on sustainability, the environment and the relocalisa-
tion of food as a response to the perceived social, economic and dietary failings
of the global food system that has developed over this period (Halweil 2002;
DuPuis & Goodman 2005; Ostrom 2006; Marsden 2012). Therefore, the impor-
tance of the food, tourism and regional development inter-relationship requires
new considerations that seek to understand not only the immediate contributions
that tourism can make to the food economy, and vice versa, but also the broader
context within which it is embedded.
This chapter provides a general introduction to the main themes of the volume
by reviewing some of the key topics that emerge in the relevant literatures. It first
seeks to briefly define the concept of food tourism before emphasising that the
understanding of the food, tourism and regional development relationship needs
to go beyond food tourism, which is where most research and state interventions
are positioned, to embrace the various ways in which food and tourism are con-
nected. Following a discussion of the local and regional development as more of
a bottom-up approach to development, the introduction then discusses the charac-
teristics of local food systems. However, it also notes that the local food system
does not exist in isolation from the global food system and that the relationship
between the two creates a number of paradoxes and issues within which tourism
is implicated.
The chapter then briefly discusses some of the characteristics of the industrial
food supply chain and its implications. This then creates a basis to examine how
tourism is then utilised at the firm level to help in the capture of value that may
otherwise be a loss to other actors in the supply chain to the end consumer. It
highlights the emphasis on the creation of shorter supply chains, that is, direct
sales to customers as well as business-to-business (B2B) sales. Important tourism-
related initiatives in this area include farmers’ markets, food events and festivals,
and restaurants and their use of local food. The chapter then discusses more
of the policy actor and producer-related collective efforts to enhance food and
tourism relationships. This discussion focusses strongly on the role of clusters,
networks and social capital as well as branding and the intellectual property of
place, together with deliberative location-based development strategies to shape
local foodscapes. These issues also highlight the multi-scaled nature of branding
and development and the potential need for improved understanding of brand
architecture. The chapter concludes with an overview of the book.

Food tourism
Food tourism is defined by Hall and Mitchell (2001: 308) as ‘visitation to primary
and secondary food producers, food festivals, restaurants and specific locations
for which food tasting and/or experiencing the attributes of specialist food produc-
tion region are the primary motivating factor for travel’. Wine tourism is a subset
 Food tourism and regional development 7
of food tourism, being defined as visitation to vineyards, wineries, wine festivals
and wine shows in which grape wine tasting and/or experiencing the attributes
of a grape wine region are the prime motivating factors for visitors (Hall 1996).
Such definitions do not mean that any trip to an event is food tourism, rather the
desire to experience a particular type of food or the produce of a specific region
must be the major motivation for such travel. Indeed, food tourism may possibly
be regarded as an example of “culinary”, “gastronomic”, “gourmet” or “cuisine”
tourism that reflects consumers for whom interest in food and wine is a form
of ‘serious leisure’ (Hall, Sharples et al. 2000; Hall & Mitchell 2001; Hjalager
2002; Boniface 2003; Hall, Sharples, Mitchell, et al. 2003; Mitchell & Hall 2003;
Long 2004; Hall & Sharples 2008a; Henderson 2009; Horng & Tsai 2012; Hall
& Gössling 2013a; Yeoman et al. 2015). Smith (2007: 100), for example, defined
“culinary tourism” as ‘any tourism trip during which the consumption, tasting,
appreciation, or purchase of [local] food products is an important component […]
The central feature of culinary tourism is that it centers on local or regional foods/
beverages’.
Such definitional distinctions are significant because they also alert the reader
to the potential dimensions of the food tourism market. However, for all these cat-
egories described as part of food tourism, food and wine rank as the main or major
travel motivator. Such categories of tourism are therefore defined primarily by the
consumer (Hall, Sharples & Smith 2003) by virtue of their tourist decision mak-
ing being primarily determined by a cuisine or foodway or a specific food product,
including beer, wine and spirits, or related elements such as food events, festivals,
museums, restaurants or production (Sparks 2007; Kim, Eves & Scarles 2009).

Broadening the food tourism and regional development relationship

However, not everyone is interested in local foods at the destination (Cohen &
Avieli 2004), and the range of culinary experiences and tastes is broad (Björk &
Kauppinen-Räisänen 2014). For example, in a study of tourists in a restaurant in
the city of Córdoba, Spain, only 10 per cent stated that cuisine was one of the main
reasons for visiting the city, 68 per cent believed that the local cuisine is an impor-
tant but not essential aspect of their trip, and the rest viewed it as being secondary
(Sánchez-Cañizaresa & López-Guzmán 2012).
Therefore, although the image portrayed by many travel magazines and some
researchers may suggest otherwise, many tourists are not foodies, defined as ‘a
person who devotes considerable time and energy to eating and learning about
good food, however “good food” is defined’ (Johnston & Baumann 2015: x).
Although, as Johnston and Baumann note, many people dislike the term which
often has pejorative overtones, they use the label ‘because it captures the domi-
nant role that food plays in many of our food-focused lives’ and that if they ‘could
pinpoint the single greatest weakness within foodie discourse [they] would point
to the lack of critical reflexivity about foodie privilege, especially in relation to
the larger global food system’ (Johnston & Baumann 2015: x). Indeed, much of
their concerns over foodie culture, class and inequality could arguably be easily
8 C. Michael Hall and Stefan Gössling
translated to discussions of food and tourism replete as it is with issues of access,
democracy and distinction. It is partly for these sorts of reasons that Gössling
and Hall (2013) suggested that tourism and hospitality, from both production and
consumption perspectives, needed to be positioned in the context of a food sys-
tem, what they referred to as a culinary system, in which food could be tracked
from farm to plate (Figure 1.1) but which, from a sustainability perspective, has
also been framed in a non-tourism fashion as a “local food system” (Feenstra
1997; Hinrichs 2000, 2003; Feagan 2007), “regional food system” (Food System
Economic Partnership 2006; Clancy & Ruhf 2010; Donald et al. 2010) and “food-
shed” (Kloppenburg, Hendrickson & Stevenson 1996; Feagan & Krug 2004;
Kremer & Schreuder 2012; Ruhf 2015), as well as the embeddedness of local or
regional spatialisations of food within national and global food systems (Hinrichs &
Lyson 2007; Sage 2012).
The spatial frames within which food and tourism is placed are inherently
important for regional development. This is in great part because, from a regula-
tory and institutional perspective, regions are the basis by which many policies and
state interventions are made for development purposes, while different regional
settings clearly have different environmental, cultural and economic attributes
that also affect the capacity and trajectory of the food and tourism relationship. As
Pike (2007) noted, despite globalisation and the so-called “placeless” or “virtual”
economy, regions continue to provide a conceptual and analytical focus for often
overlapping concerns with economic, social, political, cultural and environmental
change. Although there is no single accepted definition of regional development,
Pike et al. (2006) provide a good synthesis of the main approaches:

1 Promotion of development in all territories with the initiative often coming

from below, similar to what in tourism would often be described as a commu-
nity-based approach to planning or governance.
2 Decentralised, vertical cooperation between different tiers of government and
horizontal cooperation between public and private bodies.
3 A territorial or locality-based approach to development. Territory refers to the
delimited, bordered spatial units under the jurisdiction of an administrative
and/or political authority.
4 Use of the development potential of each area in order to stimulate a pro-
gressive adjustment of the local economic system to the changing economic
environment. This is in opposition to the large industrial project (e.g. infra-
structure, events) approach that often characterises traditional top-down
development policies.
5 Ensure provision of the key supply-side conditions for the development and
attraction of economic activity as opposed to financial support, incentives
and subsidies.

Economic concerns are undoubtedly significant. For example, for Beer et al.
(2003: 5), the broad parameters of what is meant by local and regional develop-
ment have been primarily interpreted in an economic sense since the 1980s and
 CLEARING UP Water
WASTE MANAGEMENT & Energy
RECYCLING Chemical

Polluted water
Non-recycled food waste
EATING Non-recycled pack ،ging waste
Emissions

Food preparation waste T

Packaging waste T
Waste water, Emissions
RESTAURANT, FOOD
‫؛‬nergy Energy SERVICE, AND
INSTITUTIONAL
HOME COOKING+ W ater. HOSPITALITY Energy
Vater FOOD SERVICES*
BUSINESSES ‫؟‬4 Water
S S S
K tchen
Kitchen
cqn îpment Kitchen
equipment
equipment
Refrigerants efrigerants Refrigerants
Energy Energy Energy
GARDENS

T Food preparation waste

Energy Packaging waste
Water Waste and polluted water,
RETAILER+
Fertilizers
Biocides
s T Emissions

T
Refrigerants
Energy WHOLESALER +
T T
IMPORTS
FRESH OOD S (PROCESSED FOODS)

Refrigerants T
Energy
T T
IMPORTS FINAL FOOD MANUFACTURE* s EXPORTS

Added value fresh FOOD Food wastes

Packaging Frozen fresh
Water Freeze dried
TRADING Polluted water
Energy
Energy Canned Emissions
Chemicals Semi-prepared meals Packaging waste
Machinery
& equipment KEY
PROCESSING T
T GRAIN AND OIL SEEDS MILLING Equipment disposal
IMPORTS LIVESTOCK SLAUGHTER
s EXPORTS T Transportation

S Storage
T
T
Supply chain
IMPORTS OF T
AGRICULTURAL PRIMARY FOOD Resource inputs
and waste outputs
PRODUCTS PRODUCTION+
• farms
Water ‫؛؛‬ ‫׳‬livestock operations
— Energy • marine capture & T
Chemicals
aquaculture
,biocides ( Polluted water FRESH FOOD
)fertilisers
Packaging
Agricultural waste
Packaging waste s
Machinery

NATURAL RESOURCES / NATURAL CAPITAL

Figure 1.1 From farm to plate: the food consumption and production system
Source: Gössling and Hall (2013: 11).
10 C. Michael Hall and Stefan Gössling
refer ‘to a set of activities aimed at improving the economic well-being of an
area’. Nevertheless, it is important to recognise that development has a qualitative
dimension whereas growth refers to quantitative change, even though the two are
often confused! Indeed, Pike et al. (2007) raise the vital question of ‘What kind
of local and regional development and for whom?’ This is important because
it dovetails with similar concerns in tourism, for example, sustainable develop-
ment, reduction of tourism-related environmental degradation, poverty reduction,
and quality of life (Hall, Gössling & Scott 2015). In a paper for the International
Labour Organisation, White and Gasser (2001) establish four features that char-
acterise local and regional development strategies: they require participation and
social dialogue; they are based on territory; they entail the mobilisation of local
resources and competitive advantages; and they are locally owned and managed.
These characteristics are also reflected in the interest in local and regional food
systems.

Local food systems, ethical consumption and regional

development
A local food system refers to deliberately formed food systems that are character-
ised by ‘a close producer-consumer relationship within a designated place or local
area’ (Hall & Sharples 2008c). Local food systems support long-term connec-
tions; meet economic, social, health and environmental needs; link producers and
markets via locally focussed infrastructure; promote environmental health; and
provide competitive advantage to local food businesses and brands (Food System
Economic Partnership 2006; Buck et al. 2007; Hall & Sharples 2008a). According
to Anderson and Cook (2000, 237),

The major advantage of localizing food systems, underlying all other advan-
tages, is that this process reworks power and knowledge relationships in food
supply systems that have become distorted by increasing distance (physical,
social, and metaphorical) between producers and consumers … [and] gives
priority to local and environmental integrity before corporate profit-making.

Buck et al. (2007) argue that the potential benefits of such a system include

•• Bolstering the local economy as less money is diverted to corporations based

outside of the region and local businesses satisfy unmet demands or create
new or more efficient systems for the production and movement of foods.
‘These opportunities help to strengthen the local economy by growing the
agricultural sector, creating jobs, providing more choices for consumers, con-
tributing to the local tax base, and reinvesting local money exchanged for
food back into local farms and businesses’ (3);
•• Producers and consumers are linked via efficient infrastructures, which can
provide a competitive advantage for local farmers, processors, distributors,
retailers and consumers alike, meaning that farmers receive a greater return
 Food tourism and regional development 11
for their produce as there are fewer intermediaries. ‘By sharing the risks and
rewards of food production, processing, distribution, and retail with other local
partners, farmers and businesses can explore opportunities to produce new vari-
eties of foods or expand existing ventures to meet a local or regional need’ (3);
•• Positive effects on community development and revitalisation with con-
sumers receiving fresher, healthier food and the opportunity to develop a
relationship with the farmers;
•• Supporting the viability of small and medium-sized family farms and foster-
ing a sense of place, culture, history and ecology within a region as well as
helping combat urban sprawl, obesity and hunger; and
•• Generating environmental benefits particularly as a result of decreased energy
and fuel consumption.

As noted above, the foodshed concept is closely related to the local food system
idea with the difference being that it is more bioregionally oriented and is often
directly concerned with food security (the capacity of a region to feed itself if
external supplies were to be stopped) (Kloppenburg et al. 1996; Feagan & Krug
2004). Significantly, direct marketing via farmers’ markets and food festivals
along with other forms of tourism are often recognised as being integral compo-
nents of a foodshed (Hall & Sharples 2008c) or local food system (Feagan, Morris
& Krug 2004; Wittman, Beckie & Hergesheimer 2012). According to Feagan &
Krug (2004) in order for a local foodshed to be established, several things need
to happen:

•• producers and consumers must be brought closer together to shorten food

chains and to build ‘community’ and foster sustainability;
•• there must be public awareness of the nature of the ‘costs’ associated with
the industrial food system so that local consumers and producers will rethink
their food production and purchasing decisions; and
•• the means – mechanisms, places and opportunities – for meeting objectives
must be made available.

The foodshed and local system concepts clearly show much commonality with
local and regional development approaches. Furthermore, the community-based
approach together with concerns over ethical and sustainable food consumption
and production is also recognised at being at odds with some elements of the
globalised and corporate food sector, especially because of the emphasis on local
and place-based ownership. Ethical consumerism is generally associated with the
consumption of goods and services, the production of which does not result in
harm to people, animals or the environment (Thompson & Coskuner-Balli 2007;
Dowd & Burke 2013; Niva et al. 2014), and covers a range of manifestations of
new sustainable consumption and production practices often focussed on such
concerns as fair trade, organic and free-range produce, Slow Food (and slow tour-
ism), human rights, environmental sustainability and the production of consumer
goods (Doane 2001; Pottinger 2013).
12 C. Michael Hall and Stefan Gössling
Another element of ethical consumerism is a strong stress on ‘buying local’ as
a means not only of potentially reducing how far food has to travel and therefore
impacts the environment but also of showing support for local producers (Hall &
Gössling 2013b; Busa & Garder 2015; McCaffrey & Kurland 2015; Williams et al.
2015). The relationship between food tourism and local food systems has long been
recognised as significant for regional development (Boyne, Hall & Williams 2003;
Hall 2006), given that they help support food festivals and farmers’ markets and
also help provide a market for local produce. However, the role of tourism and
especially international tourism in local food systems creates something of a para-
dox because it means that while the local food system is often regarded as a device
to counter some of the negative elements of globalisation, tourism by its very nature
is a potent force for encouraging globalisation. For example, in an examination of
slow food and tourism and issues of sustainability, Hall (2012: 65) argued that even
if one ignores the potential emissions of travel to consume artisan, local and slow
food, ‘there remains a significant issue in that in many cases the local food system
still requires distant consumers to make artisan foods economic’. This argument
also reflects Van der Meulen’s (2008) observation that local food networks serve
as an important signal and example to the mainstream, reflecting where society
is going and where new opportunities for consumption and production lie. ‘The
actual practices do not represent a simple re-proposing of old traditional produc-
tions, rather they derive from a new reading of the internal and external environment
based on the needs and characters of the modern consumer’ (Nosi & Zanni 2004:
789). But this also means that probably some of the largest gains from the Slow
Food movement and local food systems are likely to be realised by actors outside
the initial Slow Food networks (Van der Meulen 2008) who are able to buy into
such production for export purposes. For example, there is evidence that consump-
tion of local food may be increased via availability in supermarkets (Penney & Prior
2014). Indeed, James (2015) suggests that the assumed alterity of many small-scale
farmers from the so-called ‘mainstream’ food system has led to a focus on localised
threats to farm well-being, such as urban development, and solutions, such as alter-
native food networks. However, she argues that this localised focus risks neglecting
the way in which small-scale family farmers, such as those in her study on Sydney,
Australia’s, urban fringe, are directly connected to and reliant on the mainstream for
their economic viability.
The situation by which local foods become desirable ‘culture goods’ (Bourdieu
1984) may well fulfil many of the Slow Food movement’s goals (Petrini 2001, 2007).
Yet in trying to conceive of a Slow Food-inspired practice of tourism, many issues
remain. Most significantly is the extent to which Slow Food actually represents a
move towards a more sustainable form of travel consumption. Unfortunately, this is
probably not the case, as the movement appears unaware of the potential contradic-
tions between mobility and sustainability, as Petrini (2007: 241) writes:

It is necessary to move, to meet people, to experience other territories and

other tables. If we apply this conviction to the network it is vital to guarantee
the circulation within it of people, from one side of the globe to the other,
 Food tourism and regional development 13
without distinction and without restriction. The right to travel becomes funda-
mental, a premise on which to base cultural growth and the self-nourishment
of the network of gastronomes.

Some of these issues are illustrated in Figure 1.2, which shows some of the path-
ways by which local food systems are tied to national and global systems. In many
cases this is the result of direct exporting and importing of food to and from other
regions. However, tourism further promotes the potential of such linkages via the
role of tourists as sources of temporary local demand – which can lead to a growth
in production and search for further markets so as to pursue economies of scale,
while tourism itself provides business and consumer linkages to other locations,
whether by direct order or with respect to wholesale or retail relations.

The industrial and short food supply chains

The modern agrifood system, similar to the tourist system, has provided consum-
ers with an unparalleled range of products, available virtually all year round, and
at prices that account for historically unprecedented minor shares of household
budgets (Sage 2012). However, this has come at significant environmental, eco-
nomic and social cost (Lang 2010; Gössling & Hall 2013) with a loss of traditional
farming systems and products, food diversity and increasing food insecurity in many
locations as a result of lower local production and dependence on global food sup-
ply chains stretching thousands of kilometres. Importantly, this, together with the
supermarket dominance of the agri-food supply chain, which has altered relation-
ships between farmers, processors, retailers and consumers, is regarded as a major
issue in both developed (Jackson 2008) and developing countries (Pant 2015). This
has meant increased dependence on the vagaries of global market forces/oligopo-
lies and fossil fuel at a time of growing concern over emissions from agricultural
production and supply as well as potential for interruption by pandemics (Gössling
& Hall 2013; Huff et al. 2015; McMichael, Butler & Dixon 2015). In addition, food
production in the modern agri-food system also affects environment and biodiver-
sity as a result of changed farming methods and practices, such as the increased use
of biocides, chemical fertilisers, and deep ploughing and hedgerow and natural veg-
etation clearance. Sage (2012) also highlights that the superstructure of the global
food system is built upon rather limited genetic foundations and is ‘narrowing
further as a result of agricultural modernisation and intensification’ (2012: 100).
In the 1970s there was a widespread view that the full vertical integration of
agriculture was occurring, with food production, distribution and retailing coming
to be dominated on a global scale by major food conglomerates, such as Heinz,
Nestlé and Unilever (Burch, Dixon & Lawrence 2013). However, although the
global food system has been marked by increased horizontal and vertical inte-
gration, it has been the transnational supermarket chains, fast-food outlets and
other large food retailers rather than the food manufacturers that have ended up
exercising control over the agri-food supply chain (Lang & Heasman 2004), what
is sometimes referred to as “Big Food” (Coxall 2014; Booth & Coveney 2015).
14 C. Michael Hall and Stefan Gössling

GLOBAL FOOD SYSTEM

NATIONAL FOOD SYSTEM

‘NON-LOCAL CONSUMERS’

Out of region Out of region

consumer consumer connects to
becomes part of local food system by
local food system purchasing in their
as a tourist Exports and home environment
thereby increasing imports creating linkages to
product demand national and global
food systems

Localising events that reinforce Localising events that

local food systems and reinforce local food systems
economic networks by focussing and economic networks by
on local producers and connecting local producers
consumer relations, e.g. with out-of-region consumers
Farmers’ markets - but which and creating networks for
may also prove attractive to export, e.g. Trade shows, food
visitors and may be commodified festivals, producer visits
as a ‘tourist attraction’

PRODUCERS

local social & economic networks

local consumers local institutions

local environment & foodscape

PLACE

LOCAL FOOD SYSTEM

Figure 1.2 Place and producer connectivity to national and global food systems

As a result of their influence over distribution, consumption and production, the

extreme dominance of food retailing in many countries by a limited number of
companies has had enormous implications for traditional agricultural systems,
family farms, rural communities and consumer sovereignty.

This restructuring of the agri-food supply chain has had far-reaching effects
on all actors in the chain, from the input supplier who sells seeds, tractors,
 Food tourism and regional development 15
and fertilizers, to the farmer and food retailer, to the consumer … These
changes can be seen in: the development of flexible, ‘just in time’, modes
of food production and distribution; the emergence of new health foods
and functional foods associated with issues of nutrition and diet; the sale
of convenience foods, reflecting social changes in work patterns and ‘time-
poor’ lifestyles; the homogenization and standardization of tastes and diets;
the emergence of new forms of regulation and quality management in
response to food ‘scares’; and growing consumer concerns about the safety
of imported foods.
(Burch et al. 2013: 215)

It is to these concerns that much of the development of alternative food sys-

tems has been addressed (Kloppenburg et al. 2000; Allen et al. 2003; Follett
2009; Goodman, DuPuis & Goodman 2012; Hall & Gössling 2013a, 2013b).
Nevertheless, it must be pointed out that although the usual conception of industrial
food supply chains is that they are not engaged with “alternative” food produc-
tion, such as organic foods, the modern reality is often quite different (Buck, Getz
& Guthman 1997; DeLind 2000; Allen 2004; Fromartz 2006; Goodman et al.
2012). As Johnston, Biro and MacKendrick (2009: 510) observe, although the
original organics movement

emphasized the agrarian ideals of small-scale food production, community

engagement, and ecological responsibility. While at least a rhetorical com-
mitment to those goals is maintained, today’s organic food sector has moved
considerably beyond small-scale ‘farm to table’ distribution to a corporate
model of large factory farms supplying distant supermarkets.

Indeed, the global distribution structure of exported organic foods has raised
questions about the ecological and social impacts of organic food produc-
tion; this is especially so in relation to the carbon footprint of organic food
products transported within global commodity chains (Raynolds 2004). The
corporatisation of organic foods has also meant that the intrinsic capacity of
organic food production to enhance regional development objectives has been
substantially questioned, especially given the extent to which small organic
producers have been purchased by some of the world’s largest food compa-
nies. However, not all intermediation runs in opposition to the development
of local food systems. The spatial and temporal issues associated with food
supply and demand, especially for urban centres and tourist destinations,
means that intermediaries play a critical role in regional food systems and
serve to integrate not only elements of the supply chain but also the actions of
businesses with the innovation system (Frykors & Jonsson 2010). However,
it should be noted that the critical role of intermediaries has been surpris-
ingly little researched in food tourism and regional development, which is
remarkable given their significance for the food service sector (Murphy &
Smith 2009).
16 C. Michael Hall and Stefan Gössling
Food, tourism, regional development and shortening supply chains
The notion of alternative food supply chains is usually understood in the context
of supply chain configurations that support organic farming, contextual quality
production (e.g. health characteristics, environmental attributes, fair trade, local/
geographic designation, organic, slow) and/or direct selling practices (Renting,
Marsden & Banks 2003). In contrast, an alternative food network, which includes
the concept of a local food system, is a broader term that encompasses networks
of producers, consumers and other actors that embody alternatives to the indus-
trial mode of food supply (Sage 2003; Jarosz 2008; Goodman et al. 2012). The
reconfiguration of supply chains is a core mechanism of the food – tourism and
regional development relationship as it focussed on providing new ways to add
value to producers and regions in response to long and complex industrial food
chains. These configurations, discussed in a tourism context below, help create
new linkages between consumers and producers as well as ‘resocialise or respa-
tialise food, thereby allowing the consumer to make new value judgments about
the relative desirability of foods’ (Renting et al. 2003: 398). A common denomi-
nator of alternative food supply chains is that they can be described as “short” for
at least four reasons (Marsden, Banks & Bristow 2000; Renting et al. 2003; Ilbery
& Maye 2005; Gössling et al. 2011; Kneafsey et al. 2013):

1 The physical distance that food travels between producer and end consumer
may be shortened.
2 Consumer relations are “shortened” and redefined by providing transparent
information on the provenance and quality attributes of food.
3 The chains “short-circuit” the long and often anonymous supply chains charac-
teristic of the industrial mode of food production. This may include a reduction
in the number of intermediaries but, at the very least, implies a change.
4 Short chains are potentially an important carrier for the “shortening” of relations
between food production and locality, thereby encouraging a re-embedding of
farming towards more environmentally sustainable modes of production as a
result of greater consumer and fellow producer awareness and knowledge.

Some of the shifts and new ways of adding value for producers are illustrated
in Figure 1.3 and will be discussed further below. One of the key dimensions of
food and tourism, rather than food tourism, is the extent to which it highlights the
capacity of tourism to influence local food production (Telfer & Wall 1996). Both
tourism and food production (and adding value via manufacturing processes)
are significant on their own for regional development. However, from a regional
development perspective there is an understanding that deepening and strengthen-
ing the relationships between the two will allow for greater returns to both sectors
as well as to regions as a whole (Everett & Slocum 2013; James & Halkier 2014).
Local economic development strategies that seek to encourage food and wine
tourism tend to have a number of similar components (Centre for Environment
and Society 1999; Hall 2005):
 Food tourism and regional development 17

producer (farms, processor & wholesaler retailer consumer

vineyards, manufacturer
fishing)

A) Industrial food supply chain

producer (farms, processor & wholesaler retailer consumer

vineyards, manufacturer
fishing)

B) Capturing value within the industrial food supply chain

consumer
production, processing and retailing
C) Shortening the supply chain, e.g. direct sales to the consumer from farm or cellar door sales or direct box sales. Retailing and processing
incorporated into producer business activities

Producers consumer

D) Producers' cooperate in production, running a market, sharing retail space and/or undertaking join t promotion campaigns

Producers

consumer
Restaurant
Wholesaler/
processor

E) Local producer network supplying local restaurant

Figure 1.3 Industrial and alternative food supply chains

•• reduce economic leakage by using local renewable resources rather than

external sources, for example, use local materials for packaging, ‘buy local’
campaigns;
•• recycle financial resources within the system by buying local goods and
services, for example, hoteliers and restaurateurs need to purchase and promote
local foods, produce wine or other beverages, use local banks and credit
unions;
18 C. Michael Hall and Stefan Gössling
•• add value to local produce before it is exported; for example, bottle and
package food locally, consider using distinctive local packaging in order
to reinforce local brand identity, use local food as an attraction to tourists,
thereby increasing the circulation of tourist expenditure through the local
economy;
•• connect up local stakeholders, people and institutions to create trust, new
linkages and more efficient exchanges, for example, local farmers and
producers’ cooperatives, develop local marketing networks, a “buy local”
campaign;
•• attract external resources, especially finance, skills and technology, where
appropriate, for example, use the Internet to connect to customers outside of
the region;
•• emphasise local identity and authenticity in branding and promotional strate-
gies, for example, list the place of origin on the label and encourage consistent
use of place of origin by producers;
•• sell directly to consumers via farm shops, direct mailing, farmers’ and pro-
duce markets, local events and food and wine festivals; and
•• create stronger and ongoing relationships between the consumer and the pro-
ducer, for example, using cellar door or farm door sales, utilise newsletters,
social media, websites and the Internet.

For example, the extremely influential and widely cited “Eat the View” pro-
ject was set up by the UK Countryside Agency in 2001 to encourage tourism
businesses to connect better with their local economy by using and selling
locally produced food and drink products (e.g. Garrod, Wornell & Youell 2006;
Jackson, Ward & Russell 2006; Everett 2008; Everett & Aitchison 2008).
The long-term aim of the project was to ‘create improved market conditions
for products that originate from systems of land management which enhance
or protect the countryside’s landscape and character’ (Countryside Agency
2001). “Eat the View” had a number of target outcomes that were expected
to arise from improved local economic linkages between tourism and food
production:

•• to inform consumers about the impact of their decisions on the rural envi-
ronment and economy and how they can take positive action to benefit the
countryside;
•• the development of systems for marketing/distributing/selling produce which
will enable consumers to show support for local/sustainable production
methods;
•• the development of quality standards/accreditation systems to underpin mar-
kets for local/sustainable products;
•• the development of local marketing/branding initiatives which will utilise
unique features, for example, rare animal breeds, local customs;
•• the development of new supply chain partnerships between retailers/producers
which will increase the proportion of locally sourced/sustainable products;
 Food tourism and regional development 19
•• an increase in the proportion of produce sold through alternative mar-
kets to large retailers and bulk caterers, for example, local collaborative
arrangements;
•• an increase in the number of local/community-led food initiatives creating
stronger local markets for produce and strengthening links between produc-
ers and consumers (adapted from Countryside Agency 2001).

Underlying the above strategy components is an awareness of the value for

regional development of “short” economic and social practices of consumption
and production in which new sets of relationships are being formed between and
among producers and consumers at different scales. This can involve producers
adding more value to their own product by engaging in processing and manufac-
turing themselves, that is, dairy farmers producing their own cheese (Figure 1.3B),
and/or the development of new sets of direct relations between food producers
and consumers that bypass wholesalers and retailers (Figure 1.3C and D). For the
producer, such relationships can potentially lead to greater economic return. For
the consumers it can potentially provide access to fresher and better quality foods
and greater knowledge of the elements of the food chain as well as certain cul-
tural capital. However, new relationships may also develop between producers
in terms of supplying the various elements of the visitor experience as well as
the exporting and promotion of local foodstuffs outside of the immediate region
(Figure 1.3D and 1.3E).
Much of the research on short food supply chains in tourism and hospitality
has focussed at the level of the firm. Initially, research was conducted in the area
of wine tourism although studies were soon taken up in a range of different food
and tourism relationships. However, although numerous advantages of such an
approach have been noted at the level of the producer/firm, outlined below, it
should be acknowledged that detailed studies of the flow on effects to the sur-
rounding region and the distribution of benefits are limited. Furthermore, there
is a major weakness with respect to understanding the strategies of firms that,
in effect, are trying to manage consumers and business relationships in two dif-
ferent sectors, that is, food and tourism. For example, Hall and Baird (2014a) in
studying the innovative practices of the New Zealand wine sector found that for
many winegrowers the association with tourism also raises some fundamental
issues about business strategy as it means their market orientation and conse-
quent selection of business strategies may be split between wine tourists who
visit the winery and consumers who purchase and drink wine. Although there is
clearly overlap, the markets have distinct demands on firms with respect to prod-
uct demand as well as the allocation of capital. Indeed, many studies of tourism
innovation arguably fail to recognise the significance of the partial industrialisa-
tion of tourism systems whereby only a proportion of a firm’s customer base and
income is derived from tourism and, therefore, there is a need to distinguish the
relative mix between tourism and non-tourism drivers in strategy. In fact, Hall
and Baird (2014a) noted that those winegrowers with the highest level of inno-
vation with respect to marketing were also the ones that were most engaged in
20 C. Michael Hall and Stefan Gössling
wine tourism. This may reflect the insight that the more an environment presents
opportunities including those to harness the role of competence utilisation in the
context of innovation (Goh 2000), the more a firm will select the environmental
change that improves its position in relation to its competitors, but it does not help
with trying to develop a broader contribution to innovation and regional develop-
ment outside of the immediate tourism networks and system. Overall the accrual
of benefits from food and tourism has, therefore, been assumed rather than subject
to micro-level empirical examination (Montanari & Staniscia 2009; Everett &
Slocum 2013). Nevertheless, the advantages for the food producer in developing
food tourism (Hall 2005a; Hall & Sharples 2008b; OECD 2012) are outlined in
Table 1.2.
At the regional/destination level, a range of advantages to developing food-
related tourist offers have been identified from the literature:

•• High profile of some foods and cuisines can attract tourists and provide other
regional business opportunities (Alonso & Liu 2012; Ron & Timothy 2013).
•• Positive image of the region through association with a quality product (Hall
& Mitchell 2008; Lin, Pearson & Cai 2011; Spilková & Fialová 2013).
•• Food tourism can help differentiate a region’s position in the tourism mar-
ketplace if connected with local foods (Lee & Arcodia 2011; Blichfeldt &
Halkier 2014; Lee, Wall & Kovacs 2015).
•• Food tourism is an attraction in its own right that can help extend the range of
reasons for visiting a destination (Horng & Tsai 2012; Kirkman et al. 2013).
Food tourism may, therefore, help extend length of stay and increase visitor
expenditure on local product (Storchmann 2010).

Regional brand values of food (including wine, beer and spirits) can also be very
good for destination and regional promotion. However, it is essential that they fit
with the overall economic and brand strategy. For example, in 2002 New Zealand
sought to reposition its national brand so that it was perceived internationally as
innovative and creative in order to advantage non-tourism and agricultural enter-
prises. However, while the ‘clean, green and smart’ proposition had domestic
appeal, it did not have broad international impact, particularly as the tourism sub-
brand of “100% Pure” dominated the “New Zealand, New Thinking” trade brand.
Therefore, while the food and tourism industries benefitted from being positioned
as “clean and green”, other industries such as ICT did not (Hall 2010). A pos-
sible negative aspect in some circumstances therefore may mean that if there is
too much focus on the special interest food tourism market, other tourism and
business opportunities may not be adequately explored and that potential tourists
and investors may have a perception of a region that does not maximise broader
regional development opportunities. Issues of brand architecture will be discussed
further below.
As noted above, shortening the supply chain between producers and consumers
as well as B2B relationships does not mean that a producer operates in isolation.
Producers often cooperate in terms of sharing direct sales via a retail outlet as well
Table 1.2 Summary of advantages and disadvantages of tourism for producers

Advantages Disadvantages

Consumer exposure Consumer exposure to products Increased costs and The operation of a tasting room or direct
are increased, including management time sales may be costly, particularly when it
opportunities for product requires paid staff. While the profitability
sampling gap is higher on direct sales to the
consumer, profit may be reduced if there
is no charge for tastings
Brand awareness and Via establishing relationships Inability to The number of visitors a business can
potential loyalty between branded products, brand significantly increase attract is limited, and if a business cannot
values and the consumer sales sell all of its stock, it will eventually need
to use other distribution outlets
Customer relationships Created by opportunities to meet Inappropriate market The characteristics of the visitor market
staff and to see backstage “behind from the perspective may differ significantly from other
the scenes”. Positive relations of broader business consumers that the business wishes to sell
with consumers may lead to products to
both direct sales and indirect
sales through “word of mouth”
advertising
Better margins Increased sales margins as a Capital required May be prohibitive, especially as some
result of direct sale to consumer types of added value production for
assuming that the absence of hosting visitors are capital-intensive, for
distributor costs is not carried example, viewing/tasting rooms
over entirely to the consumer

(Continued)
Table 1.2 (Continued)

Advantages Disadvantages

Additional sales outlet And for smaller producers who Issues associated with Seasonal demand periods may not be
cannot guarantee volume or seasonality complimentary. Tourism, as with the
constancy of supply, perhaps the production of food, is highly seasonal
only feasible sales outlet
Market intelligence on Derived from direct consumer Potential risks to Food tourists on the property of primary
products and consumers feedback (both on existing production from producers can pose risks through the
products and the possibility to biosecurity breaches introduction of disease or weeds
trial new additions to a product
range) and via the use of a
customer relationship database
Education of consumers Can help generate awareness and Additional health and Visitors on a property require relevant
appreciation of specific types of safety requirements to health and safety legislation to be met.
foods. The knowledge and interest be met This may incur costs on the business, or
generated by this may result in regulations may restrict access to some
increased consumption food production areas, thus changing the
nature of the visitor experience
New sales opportunities Opportunity costs Investments in tourist facilities mean
via direct sales and/or new that capital is not available for other
B2B relationships, for investments
example, to restaurants,
retailers, wholesalers and
vendors
 Food tourism and regional development 23
as through farmers’ markets, and business associations as well as in cooperative
branding exercises, some of which are undertaken in conjunction with the tour-
ism industry. The next section briefly discusses farmers’ markets which serve
important tourism and recreation functions as well as community and food system
functions, before also noting the significance of food events and festivals.

Farmers’ markets
The definition of what constitutes a farmers’ market has long been problematic
(Brown 2002). As Pyle (1971: 167) recognised, ‘everything that is called a farm-
ers’ market may not be one, and other names are given to meeting that have the
form and function of a farmers market’. Other names for similar types of markets
in North America include swap meets, flea markets, tailgate markets and farm
stands (Brown 2001), although many of these are best understood as other forms
of direct marketing from producer to consumer. Nevertheless, many markets will
advertise that they are a farmers’ market although they are technically not in the
sense of all products available being a direct purchase from the grower of the
produce. Furthermore, the different terms used for farmers’ markets reflect retail
change over time and different regional food supply and distribution channels
(Hall 2013). Nevertheless, the core of “official” definitions of farmers’ markets
reflects the notion that farmers’ markets are ‘recurrent markets at fixed locations
where farm products are sold by farmers themselves … at a true farmers’ market
some, if not all, of the vendors must be producers who sell their own products’
(Brown 2001: 658).
The issue of how farmers’ markets are defined is not just academic but, as Hall
(2013: 101) observes, ‘also reflects broader concerns of consumers and producers
that the farmers’ market and its produce be regarded as a space in which consum-
ers can trust the “authentic” and “local” qualities of what is being offered’. The
authentic and local dimension of farmers’ markets remains a recurring theme in
studies of farmers’ markets (e.g. Payne 2002; Feagan et al. 2004; Selfa & Qazi
2005; Hall et al. 2008; Conner et al. 2009; Wittman et al. 2012). The issue of
definition is also subject to the legal and regulatory environment that farmers’
markets operate in. For example, in California the state’s over 600 farmers’ mar-
kets have been certified under state legislation since 1977, while the Province of
Alberta in Canada has run an Approved Farmers’ Market Program since 1973
(Hall 2013). Nevertheless, the importance of localism in defining farmers’ mar-
kets is reflected in definitions of several national and regional farmers’ market
organisations (Table 1.3), where terms such as “local”, “fresh” (which implies
that food has only travelled a short distance from its origin) and “direct to con-
sumer” or terms that imply that the goods are vendor-produced are frequently
used (Hall 2013).
Farmers’ markets have had substantial growth since they were (re)introduced
in the United States, Canada, the UK, Australia and New Zealand (Brown 2001,
2002; Hall & Sharples 2008a; Basil 2012; Hall 2013). In the United States there
were 1,755 farmers’ markets operating nationwide in 1994, just under 4,500 by
24 C. Michael Hall and Stefan Gössling
2006 and 8,268 in 2014 (Hamilton 2002; USDA 2014). According to the USDA
(2012), farmers’ markets’ sales in the United States are estimated at being slightly
over $1 billion annually and more than 25 per cent of vendors at surveyed markets
derived their sole source of farm income from farmers’ markets. In roughly the
same period in Canada, the number increased from 70 to over 260 (Hall 2013).

Table 1.3 Example definitions of farmers’ markets

Country Organisation Definition

Australia Australian ‘… a predominantly fresh food market that operates

Farmers’ regularly within a community, at a focal public
Market location that provides a suitable environment for
Association farmers and food producers to sell farm-origin and
associated value-added processed food products
directly to customers’.
Australia – Victorian ‘… a predominantly local fresh food and produce
Victoria Farmers’ market that operates regularly at a public location
Market which provides a suitable environment for farmers
Association and food producers to sell their farm origin product
and their associated value added primary products
directly to customers’.
Canada – Alberta ‘Markets must maintain an annual average vendor
Alberta Farmers’ split of 80/20 where 80% of the vendors are
Market Albertans selling Alberta products which they, an
Association immediate family member, a staff member or a
under the member of a producer-owned cooperative or their
Alberta staff have made, baked or grown. The remaining
Approved 20% of the vendors can be made up of out-of-
Farmers’ province vendors, resellers or vendors selling
Market commercially available products. Markets operating
Program outside the 80/20 requirement will be granted
Guidelines conditional approval. Approval status will be
revoked for any markets that have been conditional
for two years without improvement … Preference
must be granted to Alberta producers who make,
bake, or grow their products’.
Canada – BC ‘Only the farmer and/or the family are permitted
British Association to sell at a member market. Re-sellers are not
Columbia of Farmers’ permitted. At member markets, our focus is on
Markets selling locally grown or processed farm-fresh
foods, so only a limited number of crafters can be
found at our markets. You won’t find any imported
products. Most of our foods travel from less than 300
kilometres away’.
Canada – Farmers’ ‘…is a seasonal, multi-vendor, community-driven
Ontario Markets (not private) organization selling agricultural,
Ontario food, art and craft products including home-grown
produce, home-made crafts and value-added
products where the vendors are primary producers
(including preserves, baked goods, meat, fish, dairy
products, etc.)’.
New Zealand New Zealand ‘…a food market where local growers, farmers
Farmers’ and artisan food producers sell their wares directly
Market to consumers. Vendors may only sell what they
Association grow, farm, pickle, preserve, bake, smoke or catch
themselves from within a defined local area. The
market takes place at a public location on a regular
basis’.
United National ‘… a market in which farmers, growers or producers
Kingdom Farmers’ from a defined local area are present in person to sell
Retail and their own produce, direct to the public. All products
Markets sold should have been grown, reared, caught,
Association brewed, pickled, baked, smoked or processed by the
(FARMA) stallholder’.
United States Farmers’ ‘A farmers market operates multiple times per year
Market and is organized for the purpose of facilitating
Coalition personal connections that create mutual benefits for
local farmers, shoppers and communities. To fulfill
that objective farmers markets define the term local,
regularly communicate that definition to the public,
and implement rules/guidelines of operation that
ensure that the farmers market consists principally of
farms selling directly to the public products that the
farms have produced’.
United States – California ‘The Certified Farmers’ Markets (CFM) are
California Farmers’ diversified markets offering both certifiable and non-
Markets certifiable goods for sale.
Association The CFM provides producers with the opportunity to
(CFMA) sell their fresh, local products directly
to the consumers without the intervention of a
middleman.
Each CFM is operated in accordance with regulations
established in the California Administrative Code
(Title 3, Chapter 3, Group 4, Article 6.5, Section
1392) pertaining to Direct Marketing. Each market is
certified by the County Agricultural Commissioner
as a direct marketing outlet for producers to sell their
crops directly to consumers without meeting the
usual size, standard pack and container requirements
for such products. However, all produce must meet
minimum quality standards.
The non-certifiable goods add variety and enhance the
festive ambiance of the Farmers’ Market. Although
the State Direct Marketing regulations require the
producers of fresh fruit, nuts, vegetables, flowers,
honey, eggs, nursery stock, and plants be required
to be certified, the same producer-to-consumer
philosophy applies for all items sold at the Market.
The resale of products is prohibited’.
Source: Alberta Agriculture and Forestry (2015), Australian Farmers’ Market Association (2009), BC
Association of Farmers’ Markets (2011), California Farmers’ Markets Association (2006: 1), Farmers’
Market Coalition (2008), Farmers’ Markets Ontario (2007), National Farmers’ Retail and Markets
Association (2009), New Zealand Farmers’ Market Association (2007), Victorian Farmers’ Market
Association (2011), in Hall (2016: 90)
26 C. Michael Hall and Stefan Gössling
Farmers’ markets may take a variety of forms in terms of space and time and
vary according to the location of the market, whether there is a purpose-built
building or not, and the period over which the market operates (Hall 2016). Many
markets are seasonal because of supply and weather conditions, and in some
regions there is a strong tradition of harvest and Christmas festivals. In some cases
the markets may be associated with heritage buildings and precincts. For example,
the Cambridge Farmers’ Market in Canada has been operating for over 100 years
and occupies a historic building and adjacent lot in the city core and enjoys the
status of a designated heritage property (Smithers, Lamarche & Joseph 2008).
However, the development of new market infrastructure and space in heritage
precincts can be extremely controversial for both socioeconomic and architectural
and aesthetic reasons (Tunbridge 2000, 2001). However, while markets can con-
tribute to gentrification and local economies (Morales, Balkin & Persky 1995),
urban redevelopment often places substantial pressures on market spaces as city
governments and property owners seek higher returns, sometimes forcing them
to move (Xu, Wan & Fan 2014). For example, the Maxwell Street Markets in
Chicago have had to move several times. Its location ‘remains impermanent, as
new commercial development raises land values in the area’ (Morales 2006: 1).
Therefore, in assessing the role of markets in development processes, it becomes
important not only to understand the economic linkages that markets provide to
producers but also the site-specific development issues that may indicate issues of
competing land uses and economic returns.

Farmers’ markets, food producers and restaurant supply

Another significant local food system and tourism and hospitality function that
farmers’ markets provide is to act as a source of produce to restaurants (Figure
1.3E). As Roy, Hall and Ballantine (this volume) note, some of the perceived
benefits of local food purchasing by restaurants include good public relations,
supporting local producers, better quality, fresher and safer food, superior taste,
supporting the local economy, ability to purchase small quantities and improved
customer satisfaction (Inwood et al. 2009; Schmit & Hadcock 2012). Nevertheless,
there are also a number of perceived barriers to restaurants purchasing include
payment procedures, lack of knowledge about local sources, inconvenient order-
ing and delivery times, limited availability and amounts, variable costs, packaging
and handling, lack of authority to choose suppliers, inadequate distribution sys-
tems, poor communication skills and additional time to process the food in the
operation (Green & Dougherty 2008; Curtis & Cowee 2009; Inwood et al. 2009).
In Roy et al’s study (this volume) of restaurants in Vancouver, Canada, only
half of the respondent chefs sourced farmers’ markets for produce (see also
Duram & Cawley 2012), while almost two-thirds of the respondents sourced
directly from producers. However, all of the respondents also sourced from a
food service distributor. As noted earlier in this introduction, the role of interme-
diaries remains important in local food systems and especially so for restaurants
and cafés. Nevertheless, the role of distributors in accessing and aggregating local
 Food tourism and regional development 27
food produce and then supplying the restaurant and hospitality sector has received
very little attention. This is surprising as often their capacities to enhance the local
food system may be critical given that many hospitality businesses may not wish
to deal with a larger number of farmers and vendors because of the time, quality
and supply issues involved (Smith & Hall 2003; Nummedal & Hall 2006; Schmit
& Hadcock 2012; Forbord 2015).

Food events
Events have assumed an important role in food tourism and marketing in recent
years and have developed their own specialist professional organisations and
niche area within tourism and visitor studies. At the same time the study of food
and wine tourism has also grown in importance (Henderson 2009). Food events
therefore lie at the intersection of these two fields. There also appears agreement
that the number of food-related events being held around the developed world
is growing rapidly although definitive figures are hard to determine (Griffin &
Frongillo 2003; Chaney & Ryan 2012).
Public food events can be defined (after Ritchie 1984; Hall 1992) as one-time
or recurring events of limited duration, developed primarily to enhance the aware-
ness, sales, appeal and profitability of food and beverage products in the short
and/or long term. Such events rely for their success on uniqueness, status, quality
or timely significance to create interest and attract attention. A primary function
of food events is to provide an opportunity for food products and related des-
tinations an opportunity to secure a position of prominence in the market for a
short, well-defined period of time in order to make sales. Significant secondary
functions from the demand side include building and promoting product, firm
and destination brand values, maintaining relationships with customers, encour-
aging new consumers, educating consumers and promoting visitation (Hall &
Mitchell 2008). From the production side, secondary functions include promoting
improved production methods and quality of product, reducing the length of sup-
ply chains and promoting sustainable agricultural development, particularly with
respect to the development of farmers’ markets. Nevertheless, food events are
not just about external promotion to visitors and/or consumers outside of the host
region, they also have substantial internal drivers for their hosting which relate
to the consumption and production of food from particular locations and com-
munities and to the maintenance of those communities. Food events are therefore
strongly connected to senses of place and community pride in the products that
they produce.
Festivals are a celebration of something the local community wishes to share
and which involves the wider public as participants in the experience (Frost 2015).
Festivals are ‘an event, a social phenomenon, encountered in virtually all human
cultures’ (Falassi 1987: 1). Hu (2010: 8–9) defined a food festival as:

A festival or public event that centers on specific food or food-related items or

behaviors. Such a festival is usually a celebration of local food or food-related
28 C. Michael Hall and Stefan Gössling
pride, traditions, or specialties that the host community wishes to share, but
can also be a tourist attraction that is created or rejuvenated particularly for
‘outside visitors’ in order to promote local tourism and/or culinary products.

Festivals are intimately related with the maintenance and celebration of commu-
nity values and historically have had a strong relationship with food (Humphery
& Humphery 1988). ‘Both the social function and the symbolic meaning of the
festival are closely related to a series of overt values that the community recog-
nizes as essential to its ideology and worldview, to its social identity, its historical
continuity, and to its physical survival, which is ultimately what festival cele-
brates’ (Falassi 1987: 2). However, as a result of greater cultural and economic
connectedness between places, community food festivals have increasingly taken
on a role as a commoditised product that is externally promoted in order to attract
visitors, promote the region or community or promote consumption of specific
food products – all usually with an economic motive (Hall & Mitchell 2008). This
is not to deny that events and festivals still have an important community-based
social function but that such celebrations increasingly also have an economic and
commercial dimension to them.
Many rural towns, especially in North America, often proclaim themselves as
the “capital” of various food types as a way of celebrating their heritage and food
production, while simultaneously using the food as a way of differentiating them-
selves as a place to visit. For example, in California, both Sacremento and Chico
proclaim to be the almond capital of the world (Hallinan 1989), while Watsonville
is the strawberry capital of the world. Similarly, Gilroy is the self-proclaimed gar-
lic capital of the world and also hosts an annual garlic festival that usually attracts
over 100,000 people each year (Hall & Sharples 2008b; Adema 2009). Events and
festivals may also be duplicated from one location to another both as a means to
attract visitors as well as to celebrate particular cultures. For example, Oktoberfest
celebrations are now held throughout the world, often at locations with only a
tenuous cultural link to Germany (Sharples & Lyons 2008). However, some loca-
tions, such as Kitchener-Waterloo in Ontario which hosts the largest Oktoberfest
in North America, also use it to celebrate their strong German migrant heritage
(Xiao & Smith 2004). Indeed, a significant longer-term issue in the sustainabil-
ity of many rural food festivals is the extent to which their heritage dimensions
are perceived as authentic by consumers (Lewis 1997; Bessiere 1998; Xie 2004;
Picard & Robinson 2006), as well as the potential of the desire to commercialise
food heritage for economic benefits from tourism affects heritage values.
The use of food events and festivals for tourism and economic develop-
ment purposes has also allowed for renewed public and private investment in
community-based food events because of the perceived direct benefits – that is,
purchasing of local product and acquisition of product knowledge – and indirect
benefits – that is, awareness of regional brand that they bring (Dodd et al. 2006;
Hede 2008; Wood & Thomas 2008; Blichfeldt & Halkier 2014). Importantly,
sampling of product at an event may also encourage return visitation (Houghton
2001). Çela et al. (2007) assessed the economic impact of 11 community-based
 Food tourism and regional development 29
food festivals in Northeast Iowa (from May to October 2005). The total economic
impact of visitors (n = 22,806) in local food festivals was estimated to be almost
$2.6 million in terms of sales; $1.4 million in terms of personal income; and
generated 51 jobs. However, local food events are rarely held in isolation from
producers and other significant actors in the local food system. Therefore, a major
theme in examining tourism in local food systems is the way in which the food
network operates, particularly with respect to the interrelationships between the
different sectors.

Intangible capital, clusters and networks

In terms of production, Hall (2002) argued that critical to the success of regional
food tourism business strategies is characterised by the development of one or
more forms of intangible capital: intellectual property, networks, brand and talent.
Intellectual property and brand are closely entwined, for example, because of the
extent to which food and tourism are products which can be differentiated on the
basis of regional identity (Feagan 2007; Goodman et al. 2012). For example, wine
is often identified by its geographical origin, for example, Burgundy, Champagne,
Rioja; similarly, cheese, for example, parmesan, camembert, which in many cases
have been formalised through a series of appellation controls founded on certain
geographical characteristics of a place that also serve as protectable intellectual
property (Bowen & Zapata 2009; Bowen 2010; Blakeney et al. 2012). It should
therefore be of little surprise that the relationship between wine, food and tourism
is extremely significant at a regional level through the contribution that regionality
provides for product branding, place promotion and, through these mechanisms,
economic development (Ilbery & Kneafsey 2000a, 2000b; Hall 2002; Marcotte,
Bourdeau & Leroux 2012; West & Domingos 2012; Peris-Ortiz, Rama & Rueda-
Armengot 2016). As Moran (1993: 266) observed:

Burgundy gives its name to one of the best known wines in the world but at
the same time the region of Burgundy becomes known because of its wine.
Moreover, the little bits of it, often only a few hectares, also derive their
prestige from the wines that are produced there. In Burgundy, the process has
developed to the extent that in order to capitalize on the reputation of their
most famous wines many of the communes … have taken the name of their
most famous vineyard. Corton was added to make Aloxe-Corton, Montrachet
to make both Puligny-Montrachet and Chassagne-Montrachet, Romanee to
make Vosne-Romanee, St Georges to make Nuits-St Georges and so on.

Appellation controls and geographically designated origins have long served to act
as a form of intellectual property in terms of rural space as well as product (Moran
1993; Skilton & Wu 2013). Regional speciality food and drink products have also
come to be registered as intellectual property as designated quality labels within
EU and national law (Ilbery & Kneafsey 2000a; Newman et al. 2014). A process
which Ilbery and Kneafsey (2000b) appropriately described within the context of
30 C. Michael Hall and Stefan Gössling
globalisation as “cultural relocalisation” and which is having substantial ramifica-
tions for international trade agreements.

Networks and clusters

Networks and cluster relationships are a significant part of the development of
intangible capital of food and tourism-related regional development and are argu-
ably the area of research that has most drawn on relevant regional development
and regional studies theory (Hall 2004; Bertella 2011; OECD 2012; Eriksen &
Sundbo 2015; Kim & Jamal 2015). Networking refers to a wide range of coop-
erative behaviour between otherwise competing organisations and between
organisations linked through economic and social relationships and transactions.
Often the term is synonymous with inter-firm cooperation. Industry clusters exist
where there is loose geographical concentration or association of firms and organ-
isations involved in a value chain producing goods and services and which is
relatively innovative. The suggestion that business clusters add value to a region
implies a new set of public policies, one that shifts the focus of attention from
an individual place or individual firm to a region and clusters of businesses and
the interaction between them (Rosenfeld 1997; Nordin 2003). A cluster may be
defined as a concentration of companies and industries in a geographic region
that are interconnected by the markets they serve and the products they produce,
as well as by the suppliers, trade associations and educational institutions with
which they interact (Porter 1990). Many commentators argue that such chains of
firms are the primary “drivers” of a region’s economy, on whose success other
businesses and sectors, such as the construction industry, depend on in terms
of their own financial viability. They are also regarded as extremely significant
for innovation practices and for knowledge circulation (Hall & Baird 2014a).
However, objective criteria for clusters are exceedingly difficult to isolate, and
there are arguably as many definitions as there are types of organisations using
the term (Rosenfeld 1997: 8). For example, Rosenfeld (1997: 9) argues that, to all
intents and purposes, networks are a result of mature and animated clusters, not
the source of a local production system, whereas clusters are systems in which
membership is simply based on interdependence and making a contribution to
the functioning of the system. In attempting to clarify the differences between
clusters and networks, Nordin (2003), in her examination of the cluster concept in
tourism, quotes from the OECD (1999: 12):

Clusters differ from other forms of co-operation and networks in that the
actors involved in a cluster are linked in a value chain. The cluster con-
cept goes beyond ‘simple’ horizontal networks in which firms, operating
on the same end-product market and belonging to the same industry group,
co-operate on aspect such as R&D, demonstration programmes, collective
marketing or purchasing policy. Clusters are often cross-sectoral (vertical
and/or lateral) networks, made up of dissimilar and complementary firms
specialising around a specific link or knowledge base in the value chain.
From food tourism and regional development to food, tourism and
regional development
Adema, P. (2007) ‘Foodscape: an emulsion of food and landscape’, Gastronomica, 7(1): 3.
Adema, P. (2009) Garlic Capital of the World: Gilroy, Garlic, and the Making of a Festive
Foodscape, Jackson: University Press of Mississippi.
Alberta Agriculture and Forestry (2015) Alberta Approved Farmers’ Market Program Guidelines.
Available online: <http://www1.agric.gov.ab.ca/$Department/deptdocs.nsf/all/apa2577>
(accessed 1 April 2015 ).
Allen, P. (2004) Together at the Table: Sustainability and Sustenance in the American Agrifood
System, Pennsylvania: University of Pennsylvania Press.
Allen, P. , FitzSimmons, M. , Goodman, M. and Warner, K. (2003) ‘Shifting plates in the agrifood
landscape: the tectonics of alternative agrifood initiatives in California’, Journal of Rural Studies,
19(1): 61–75.
Alonso, A.D. and Liu, Y. (2012) ‘Visitor centers, collaboration, and the role of local food and
beverage as regional tourism development tools: the case of the Blackwood River Valley in
Western Australia’, Journal of Hospitality & Tourism Research, 36(4): 517–536.
Amin, A. and Thrift, N. (1997) ‘Globalization, socio-economics, territoriality’, in R. Lee and J.
Wills (eds) Geographies of Economies, London: Arnold, pp. 147–157.
Anderson, M.D. and Cook, J.T. (2000) ‘Does food security require local food systems?’ in J.M.
Harris (ed.) Rethinking Sustainability: Power, Knowledge and Institutions, Ann Arbor: University
of Michigan Press, pp. 228–248.
Audretsch, D.B. and Feldman, M.P. (1997) Innovative Clusters and the Industry Life Cycle,
Discussion Paper 1161. London: Centre for Economic Policy Research.
Australian Farmers’ Market Association (2009) About. Available online:
<http://www.farmersmarkets.org.au/> (accessed 1 October 2009 ).
Baird, T. and Hall, C.M. (2014) ‘Between the vines: wine tourism in New Zealand’, in P.
Howland (ed.) Social, Cultural and Economic Impacts of Wine in New Zealand, Abingdon:
Routledge, pp. 191–207.
Basil, M. (2012) ‘A history of farmers’ markets in Canada’, Journal of Historical Research in
Marketing, 4(3): 387–407.
BC Association of Farmers’ Markets (2011) About the BCAFM. Available online:
<http://www.bcfarmersmarket.org/about-bcafm> (accessed 26 March 2012 ).
Beer, A. , Haughton, G. and Maude, A. (2003) Developing Locally: An International Comparison
of Local and Regional Economic Development, Bristol: Policy Press.
Bell, D. and Jayne, M. (2004) City of Quarters: Urban Villages in the Contemporary City,
Aldershot: Ashgate.
Bertella, G. (2011) ‘Knowledge in food tourism: the case of Lofoten and Maremma Toscana’,
Current Issues in Tourism, 14(4): 355–371.
Bessiere, J. (1998) ‘Local development and heritage: traditional food and cuisine as tourist
attractions in rural areas’, Sociologia Ruralis, 38(1): 21–34.
Björk, P. and Kauppinen-Räisänen, H. (2014) ‘Exploring the multi-dimensionality of travellers’
culinary-gastronomic experiences’, Current Issues in Tourism,
doi:10.1080/13683500.2013.868412
Blakeney, M. , Coulet, T. , Mengistie, G. and Mahop, M.T. (eds) (2012) Extending the Protection
of Geographical Indications: Case Studies of Agricultural Products in Africa, Abingdon:
Earthscan by Routledge.
Blandy, R. (2000) Industry Clusters Program: A Review, South Australian Business Vision 2010,
Adelaide: Government of South Australia.
Blichfeldt, B.S. and Halkier, H. (2014) ‘Mussels, tourism and community development: a case
study of place branding through food festivals in rural North Jutland, Denmark’, European
Planning Studies, 22(8): 1587–1603.
Boatto, V. , Galletto, L. , Barisan, L. and Bianchin, F. (2013) ‘The development of wine tourism
in the Conegliano Valdobbiadene area’, Wine Economics and Policy, 2(2): 93–101.
Boniface, P. (2003) Tasting Tourism: Travelling for Food and Drink, Burlington: Ashgate.
Booth, S. and Coveney, J. (2015) Food Democracy: From Consumer to Food Citizen, Springer
Singapore: Springer.
Born, B. and Purcell, M. (2006) ‘Avoiding the local trap: scale and food systems in planning
research’, Journal of Planning Education and Research, 26: 195–207.
Bourdieu, P. (1984) Distinction, London: Routledge.
Bowen, S. (2010) ‘Embedding local places in global spaces: geographical indications as a
territorial development strategy’, Rural Sociology, 75(2): 209–243.
Bowen, S. and De Master, K. (2014) ‘Wisconsin’s “Happy Cows?” Articulating heritage and
territory as new dimensions of locality’, Agriculture and Human Values, 31(4): 549–562.
Bowen, S. and Zapata, A. (2009) ‘Geographical indications, terroir, and socioeconomic and
ecological sustainability: the case of tequila’, Journal of Rural Studies, 25(1): 108–119.
Boyne, S. , Hall, D. and Williams, F. (2003) ‘Policy, support and promotion for food-related
tourism initiatives: a marketing approach to regional development’, Journal of Travel & Tourism
Marketing, 14(3–4): 131–154.
Brown, A. (2001) ‘Counting farmers markets’, Geographical Review, 91: 655–674.
Brown, A. (2002) ‘Farmers’ market research 1940–2000: an inventory and review’, American
Journal of Alternative Agriculture, 17(4): 167–176.
Buck, D. , Getz, C. and Guthman, J. (1997) ‘From farm to table: the organic vegetable
commodity chain of northern California’, Sociologia Ruralis, 37(1): 3–20.
Buck, K. , Kaminski, L.E. , Stockmann, D.P. and Vail, A.J. (2007) Investigating Opportunities to
Strengthen the Local Food System in Southeastern Michigan, Executive Summary, Ann Arbor:
University of Michigan – School of Natural Resources and Environment.
Burch, D. , Dixon, J. and Lawrence, G. (2013) ‘Introduction to symposium on the changing role
of supermarkets in global supply chains: from seedling to supermarket: agri-food supply chains
in transition’, Agriculture and Human Values, 30(2): 215–224.
Burgoine, T. , Lake, A. , Stamp, E. , Alvanides, S. , Mathers, J. and Adamson, A. (2009)
‘Changing foodscapes 1980–2000, using the ASH30 Study’, Appetite, 53(2): 157–165.
Busa, J.H. and Garder, R. (2015) ‘Champions of the movement or fair-weather heroes?
Individualization and the (A)politics of local food’, Antipode, 47(2): 323–341.
California Farmers’ Markets Association (2006) California Farmers’ Markets Association Rules
and Regulations for Certified Farmers’ Markets, Walnut Creek: California Farmers’ Markets
Association.
Cavicchi, A. and Santini, C. (2011) ‘Brunellopoli: a wine scandal under the Tuscan sun’,
Tourism Review International, 15(3): 253–267.
Çela, A. , Knowles-Lankford, J. and Lankford, S. (2007) ‘Local food festivals in Northeast Iowa
communities: a visitor and economic impact study’, Managing Leisure, 12(2/3): 171–186.
Centre for Environment and Society (1999) Local Food Systems: Lessons for Local Economies
Conference Proceedings, Colchester: University of Essex.
Chaney, S. and Ryan, C. (2012) ‘Analyzing the evolution of Singapore’s World Gourmet
Summit: an example of gastronomic tourism’, International Journal of Hospitality Management,
31(2): 309–318.
Clancy, K. and Ruhf, K. (2010) ‘Is local enough? Some arguments for regional food systems’,
Choices, 25(1): 123–135.
Cohen, E. and Avieli, N. (2004) ‘Food in tourism: attraction and impediment’, Annals of Tourism
Research, 31(4): 755–778.
Coles, T. , Dinan, C. and Hutchison, F. (2014) ‘Tourism and the public sector in England since
2010: a disorderly transition?’ Current Issues in Tourism, 17(3): 247–279.
Conner, D.S. , Montria, A.D. , Montria, D.N. and Hamm, M.W. (2009) ‘Consumer demand for
local produce at extended season farmers’ markets: guiding farmer marketing strategies’,
Renewable Agriculture and Food Systems, 24: 251–259.
Countryside Agency (2001) Eat the View – Promoting Sustainable, Local Products,
Cheltenham: The Countryside Agency.
Coxall, M. (2014) Ethical Eating: A Complete Guide to Sustainable Food, UK & Spain: Cornelio
Books.
Curtis, K.R. and Cowee, M.W. (2009) ‘Direct marketing local food to chefs: chef preferences
and perceived obstacles’, Journal of Food Distribution Research, 40(2): 26–36.
Darlow, A. (1996) ‘Cultural policy and urban sustainability: making a missing link?’ Planning
Practice and Research, 11: 291–301.
Deery, M. , O'Mahony, G. and Moors, R. (2012) ‘Employing a lifecycle typology to generate a
unified and strategic approach to regional wine tourism development’, Tourism Planning &
Development, 9(3), 291–307.
DeLind, L. (2000) ‘Transforming organic agriculture into industrial organic products:
reconsidering national organic standards’, Human Organization, 59(2): 198–208.
Doane, D. (2001) Taking Flight: The Rapid Growth of Ethical Consumerism, London: New
Economics Foundation.
Dodd, T. , Yuan, J. , Adams, C. and Kolyesnikova, N. (2006) ‘Motivations of young people for
visiting wine festivals’, Event Management, 10: 23–33.
Doloreux, D. and Lord-Tarte, E. (2012) ‘Context and differentiation: development of the wine
industry in three Canadian regions’, The Social Science Journal, 49(4): 519–527.
Dolphijn, R. (2004) Foodscapes: Towards a Deleuzian Ethics of Consumption, Delft: Eburon.
Donald, B. and Blay-Palmer, A. (2006) ‘The urban creative-food economy: producing food for
the urban elite or social inclusion opportunity?’ Environment and Planning A, 38(10):
1901–1920.
Donald, B. , Gertler, M. , Gray, M. and Lobao, L. (2010) ‘Re-regionalizing the food system?’
Cambridge Journal of Regions, Economy and Society, 3: 1–5.
Dooley, G. and Bowie, D. (2005) ‘Place brand architecture: strategic management of the brand
portfolio’, Place Branding and Public Diplomacy, 1(4): 402–419.
Dowd, K. and Burke, K.J. (2013) ‘The influence of ethical values and food choice motivations on
intentions to purchase sustainably sourced foods’, Appetite, 69: 137–144.
DuPuis, E.M. and Goodman, D. (2005) ‘Should we go “home” to eat? Toward a reflexive politics
of localism’, Journal of Rural Studies, 21(3): 359–371.
Duram, L. and Cawley, M. (2012) ‘Irish chefs and restaurants in the geography of “local” food
value chains’, The Open Geography Journal, 5: 16–25.
Eaton, E. (2008) ‘From feeding the locals to selling the locale: adapting local sustainable food
projects in Niagara to neocommunitarianism and neoliberalism’, Geoforum, 39(2), 994–1006.
Enright, M. and Roberts, B. (2001) ‘Regional clustering in Australia’, Australian Journal of
Management, 26: 65–86.
Eriksen, S.N. and Sundbo, J. (2015) ‘Drivers and barriers to the development of local food
networks in rural Denmark’, European Urban and Regional Studies,
doi:10.1177/0969776414567971
Evans, G. (2005) ‘Measure for measure: evaluating the evidence of culture’s contribution to
regeneration’, Urban Studies, 42(5/6): 959–983.
Evans, N. , Morris, C. and Winter, M. (2002) ‘Conceptualizing agriculture: a critique of post-
productivism as the new orthodoxy’, Progress in Human Geography, 26(3): 313–332.
Everett, S. (2008) ‘Beyond the visual gaze? The pursuit of an embodied experience through
food tourism’, Tourist Studies, 8(3): 337–358.
Everett, S. and Aitchison, C. (2008) ‘The role of food tourism in sustaining regional identity: a
case study of Cornwall, South West England’, Journal of Sustainable Tourism, 16(2): 150–167.
Everett, S. and Slocum, S.L. (2013) ‘Food and tourism: an effective partnership? A UK-based
review’, Journal of Sustainable Tourism, 21(6): 789–809.
Falassi, A. (ed.) (1987) Time Out of Time: Essays on the Festival, Albuquerque: University of
New Mexico Press.
Farmers’ Market Coalition (2008) Welcome to the FMC. Available online:
<http://farmersmarketcoalition.org/> (accessed 26 March 2012 ).
Farmers’ Markets Ontario (FMO) (2007) Membership Information. Available online:
<http://www.farmersmarketsontario.com/MembershipInfo.cfm> (accessed 1 October 2007 ).
Feagan, R. (2007) ‘The place of food: mapping out the “local” in local food systems’, Progress in
Human Geography, 31(1): 23–42.
Feagan, R. and Krug, K. (2004) ‘Towards a sustainable Niagara foodshed: learning from
experience’, in Leading Edge 2004 The Working Biosphere, 3–5 March. Georgetown: Niagara
Escarpment Commission.
Feagan, R. , Morris, D. and Krug, K. (2004) ‘Niagara region farmers’ markets: local food
systems and sustainability considerations’, Local Environment, 9(3): 235–254.
Feenstra, G.W. (1997) ‘Local food systems and sustainable communities’, American Journal of
Alternative Agriculture, 12(1): 28–36.
Follett, J. (2009) ‘Choosing a food future: differentiating among alternative food options’, Journal
of Agricultural and Environmental Ethics, 22(1): 31–51.
Food System Economic Partnership (2006) Alternative Regional Food System Models:
Successes and Lessons Learned: A Preliminary Literature Review, Michigan: Food System
Economic Partnership.
Forbord, M. (2015) ‘Food as attraction: connections between a hotel and suppliers of specialty
food’, Scandinavian Journal of Hospitality and Tourism, doi:10.1080/15022250.2015.1108860
Freidberg, S. (2010) ‘Perspective and power in the ethical foodscape’, Environment and
Planning A, 42(8): 1868–1874.
Fromartz, S. (2006) Organic Inc. Natural Foods and How They Grew, Toronto: Harcourt.
Frost, N. (2015) ‘Anthropology and festivals: festival ecologies’, Ethnos: Journal of
Anthropology, doi:10.1080/00141844.2014.989875
Frykors, C.T. and Jonsson, H. (2010) ‘Reframing the multilevel triple helix in a regional
innovation system: a case of systemic foresight and regimes in renewal of Skåne’s food
industry’, Technology Analysis & Strategic Management, 22(7): 819–829.
Fusté Forné, F. (2015) ‘Cheese tourism in a World Heritage site: Vall de Boí (Catalan
Pyrenees)’, European Journal of Tourism Research, 11: 87–101.
Garrod, B. , Wornell, R. and Youell, R. (2006) ‘Re-conceptualising rural resources as
countryside capital: the case of rural tourism’, Journal of Rural Studies, 22(1): 117–128.
Goh, A.L.S. (2000) ‘A correlation-based impact analysis of competence utilization on innovation
performance’, International Journal of Applied Entrepreneurship, 1(3): 1–19.
Goodman, D. , DuPuis, E.M. and Goodman, M.K. (2012) Alternative Food Networks:
Knowledge, Practice, and Politics, Abingdon: Routledge.
Goodman, M.K. , Maye D. and Holloway L. (2010) ‘Ethical foodscapes: premises, promises and
possibilities’, Environment and Planning A, 42: 1782–1796.
Gössling, S. , Garrod, B. , Aall, C. , Hille, J. and Peeters, P. (2011) ‘Food management in
tourism: reducing tourism’s carbon “foodprint”’, Tourism Management, 32(3): 534–543.
Gössling, S. and Hall, C.M. (2013) ‘Sustainable culinary systems: an introduction’, in C.M. Hall
and S. Gössling (eds) Sustainable Culinary Systems: Local Foods, Innovation, Tourism and
Hospitality, Abingdon: Routledge, pp. 3–44.
Green, G.P. and Dougherty, M.L. (2008) ‘Localizing linkages for food and tourism: culinary
tourism as a community development strategy’, Community Development, 39(3): 148–158.
Griffin, M.R. and Frongillo, E.A. (2003) ‘Experiences and perspectives of farmers from upstate
New York farmers’ markets’, Agriculture and Human Values, 20: 189–203.
Halfacree, K. and Boyle, P. (1998) ‘Migration, rurality and the post-productivist countryside’, in
P. Boyle and K. Halfacree (eds) Migration into Rural Areas: Theories and Issues, Chichester:
Wiley, pp. 1–20.
Hall, C.M. (1992) Hallmark Tourist Events, London: Belhaven Press.
Hall, C.M. (1996) ‘Wine tourism in New Zealand’, in G. Kearsley (ed.) Tourism Down Under II,
Conference Proceedings, Dunedin: Centre for Tourism, University of Otago, pp. 109–119.
Hall, C.M. (2001) ‘The development of rural wine and food tourism networks: factors and
issues’, in M. Mitchell and I. Kirkpatrick (eds) New Directions in Managing Rural Tourism and
Leisure: Local Impacts, Global Trends, Ayr: Scottish Agricultural College, Auchincruive.
Hall, C.M. (2002) ‘Local initiatives for local regional development: the role of food, wine and
tourism’, in E. Arola , J. Kärkkäinen , and M. Siitari (eds) The 2nd Tourism Industry & Education
Symposium, Tourism and Well-Being, Jyväskylä: Jyväskylä Polytechnic, pp. 47–63.
Hall, C.M. (2004) ‘Small firms and wine and food tourism in New Zealand: issues of
collaboration, clusters and lifestyles’, in R. Thomas (ed.) Small Firms in Tourism: International
Perspectives, Oxford: Elsevier, pp. 167–181.
Hall, C.M. (2005) ‘Rural wine and food tourism cluster and network development’, in D. Hall , I.
Kirkpatrick , and M. Mitchell (eds) Rural Tourism and Sustainable Business, Clevedon:
Channelview, pp. 149–164.
Hall, C.M. (2006) ‘Introduction: culinary tourism and regional development: from Slow Food to
slow tourism?’ Tourism Review International, 9(4), 303–305.
Hall, C.M. (2010) ‘Tourism destination branding and its affects on national branding strategies:
Brand New Zealand, clean and green but is it smart?’ European Journal of Tourism and
Hospitality Research, 1(1): 68–89.
Hall, C.M. (2012) ‘The contradictions and paradoxes of Slow Food: environmental change,
sustainability and the conservation of taste’, in S. Fullagar , K. Markwell , and E. Wilson (eds)
Slow Tourism: Experiences and Mobilities, Bristol: Channel View, pp. 53–68.
Hall, C.M. (2013) ‘The local in farmers markets in New Zealand’, in C.M. Hall and S. Gössling
(eds) Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality,
Abingdon: Routledge.
Hall, C.M. (2016) ‘Heirloom products in heritage places: farmers markets, local food, and food
diversity’, in D. Timothy (ed.) Heritage Cuisines: Traditions, Identities and Tourism, Abingdon:
Routledge, pp. 88–103.
Hall, C.M. and Baird, T. (2014a) ‘Innovation in New Zealand wine tourism businesses’, in G.A.
Alsos , D. Eide , and E. Madsen (eds) Handbook of Research on Innovation in Tourism
Industries, Cheltenham: Edward Elgar, pp. 249–274.
Hall, C.M. and Baird, T. (2014b) ‘Brand New Zealand wine: architecture, positioning and
vulnerability in the global marketplace’, in P. Howland (ed.) Social, Cultural and Economic
Impacts of Wine in New Zealand, Abingdon: Routledge, pp. 105–119.
Hall, C.M. and Gössling, S. (eds) (2013a) Sustainable Culinary Systems: Local Foods,
Innovation, Tourism and Hospitality, Abingdon: Routledge.
Hall, C.M. and Gössling, S. (2013b) ‘Conclusion: re-imagining sustainable culinary systems’, in
C.M. Hall and S. Gössling (eds) Sustainable Culinary Systems: Local Foods, Innovation,
Tourism and Hospitality, Abingdon: Routledge, pp. 293–304.
Hall, C.M. , Gössling, S. and Scott, D. (eds) (2015) The Routledge Handbook of Tourism and
Sustainability, Abingdon: Routledge.
Hall, C.M. and Jenkins, J. (1998) ‘Rural tourism and recreation policy dimensions’, in R. Butler ,
C.M. Hall , and J. Jenkins (eds) Tourism and Recreation in Rural Areas, Chichester: John
Wiley, pp. 19–42.
Hall, C.M. , Johnson, G. and Mitchell, R. (2000) ’Wine tourism and regional development’, in
C.M. Hall , L. Sharples , N. Macionis , and B. Cambourne (eds) Wine Tourism around the
World, Oxford: Butterworth-Heinemann, pp. 196–225.
Hall, C.M. and Mitchell, R. (2001) ‘Wine and food tourism’, in N. Douglas , N. Douglas , and R.
Derrett (eds) Special Interest Tourism: Context and Cases, Brisbane: John Wiley & Sons
Australia, pp. 307–329.
Hall, C.M. and Mitchell, R. (2008) Wine Marketing: A Practical Approach, Oxford: Butterworth-
Heinemann.
Hall, C.M. , Mitchell, R. , Scott, D. and Sharples, L. (2008) ‘The authentic market experiences of
farmers’ markets’, in C.M. Hall and L. Sharples (eds) Food and Wine Festivals and Events
around the World: Development, Management and Markets, Oxford: Butterworth-Heinemann,
pp. 197–231.
Hall, C.M. and Sharples, L. (eds) (2008a) Food and Wine Festivals and Events around the
World: Development, Management and Markets, Oxford: Butterworth-Heinemann.
Hall, C.M. and Sharples, L. (eds) (2008b) ‘Food events, festivals and farmers’ markets: an
introduction’, in C.M. Hall and L. Sharples (eds) Food and Wine Festivals and Events around
the World: Development, Management and Markets, Oxford: Butterworth-Heinemann, pp. 3–22.
Hall, C.M. and Sharples, L. (eds) (2008c) ‘Food events and the local food system: marketing,
management and planning issues’, in C.M. Hall and L. Sharples (eds) Food and Wine Festivals
and Events around the World: Development, Management and Markets, Oxford: Butterworth-
Heinemann, pp. 23–46.
Hall, C.M. , Sharples, E. , Cambourne, B. and Macionis, N. (eds) (2000) Wine Tourism around
the World: Development, Management and Markets, Oxford: Butterworth-Heinemann.
Hall, C.M. , Sharples, E. , Mitchell, R. , Cambourne, B. and Macionis N. (eds) (2003) Food
Tourism around the World: Development, Management and Markets, Oxford: Butterworth-
Heinemann.
Hall, C.M. , Sharples, E. and Smith, A. (2003) ‘The experience of consumption or the
consumption of experiences? Challenges and issues in food tourism’, in C.M. Hall , E. Sharples
, R. Mitchell , B. Cambourne , and N. Macionis (eds) Food Tourism around the World:
Development, Management and Markets, Oxford: Butterworth-Heinemann, pp. 314–336.
Hallinan, T.S. (1989) ‘River City: right here in California?’ Yearbook of the Association of Pacific
Coast Geographers, 51: 49–64.
Halweil, B. (2002) Home Grown: The Case for Local Food in a Global Market, Washington, DC:
WorldWatch Institute.
Hamilton, L.M. (2002) ‘The American farmers market’, Gastronomica, 2(3): 73–77.
Heatherington, T. (2014) ‘Tasting cultural ecology: foodscapes of sustainability in the
Mediterranean’, Gastronomica, 14(2): 16–26.
Hede, A. (2008) ‘Food and wine festivals: stakeholders, long-term outcomes and strategies for
success’, in C.M. Hall and L. Sharples (eds) Food and Wine Festivals and Events around the
World, Oxford: Elsevier, pp. 85–101.
Henderson, J.C. (2009) ‘Food tourism reviewed’, British Food Journal, 111(4): 317–326.
Hinrichs, C.C. (2000) ‘Embeddedness and local food systems: notes on two types of direct
agricultural market’, Journal of Rural Studies, 16(3): 295–303.
Hinrichs, C.C. (2003) ‘The practice and politics of food system localization’, Journal of Rural
Studies, 19(1): 33–45.
Hinrichs, C.C. and Lyson, T.A. (eds) (2007) Remaking the North American Food System:
Strategies for Sustainability, Lincoln: University of Nebraska Press.
Hjalager, A.M. (2002) ‘A typology of gastronomy tourism’, in A.M. Hjalager and G. Richards
(eds) Tourism and Gastronomy, London: Routledge, pp. 21–36.
Hjalager, A.M. , Johansen, P.H. and Rasmussen, B. (2015) ‘Informing regional food innovation
through lead user experiments: the case of blue mussels’, British Food Journal, 117(11):
2706–2723.
Hjalager, A.M. and Wahlberg, M. (2014) ‘Museum guests as contributors to regional food
innovation’, Museum Management and Curatorship, 29(1): 50–65.
Hollows, J. , Jones, S. , Taylor, B. and Dowthwaite, K. (2014) ‘Making sense of urban food
festivals: cultural regeneration, disorder and hospitable cities’, Journal of Policy Research in
Tourism, Leisure and Events, 6(1): 1–14.
Horner, M. and Wood, B. (2014) ‘Capturing individuals’ food environments using flexible space-
time accessibility measures’, Applied Geography, 51: 99–107.
Horng, J.S. and Tsai, C.T.S. (2012) ‘Culinary tourism strategic development: an Asia-Pacific
perspective’, International Journal of Tourism Research, 14(1): 40–55.
Houghton, M. (2001) ‘The propensity of wine festival to encourage subsequent winery
visitation’, International Journal of Wine Marketing, 13(3): 32–41.
Hu, Y. (2010) ‘An exploration of the relationships between festival expenditures, motivations,
and food involvement among food festival visitors’, PhD thesis, University of Waterloo, Canada.
Huff, A.G. , Beyeler, W.E. , Kelley, N.S. and McNitt, J.A. (2015) ‘How resilient is the United
States’ food system to pandemics?’ Journal of Environmental Studies and Sciences, 5(3):
337–347.
Humphery, T.C. and Humphery, L.T. (eds) (1988) ‘We Gather Together’: Food and Festival in
American Life, Ann Arbor: UMI Research Press.
Ilbery, B. (1991) ‘Farm diversification as an adjustment strategy on the urban fringe of the West
Midlands’, Journal of Rural Studies, 7(3): 207–218.
Ilbery, B. and Bowler, I. (1998) ‘From agricultural productivism to post-productivism’, in B. Ilbery
(ed.) The Geography of Rural Change, London: Longman, pp. 57–84.
Ilbery, B. and Kneafsey, M. (2000a) ‘Registering regional specialty food and drink products in
the United Kingdom: the case of PDOs and PGIs’, Area, 32(3): 317–325.
Ilbery, B. and Kneafsey, M. (2000b) ‘Producer constructions of quality in regional speciality food
production: a case study from south west England’, Journal of Rural Studies, 16: 217–230.
Ilbery, B. and Maye, D. (2005) ‘Food supply chains and sustainability: evidence from specialist
food producers in the Scottish/English borders’, Land Use Policy, 22(4): 331–344.
Ilbery, B. , Morris, C. , Buller, H. , Maye, D. and Kneafsey, M. (2005) ‘Product, process and
place an examination of food marketing and labelling schemes in Europe and North America’,
European Urban and Regional Studies, 12(2): 116–132.
Inwood, S.M. , Sharp, J.S. , Moore, R.H. and Stinner, D.H. (2009) ‘Restaurants, chefs and local
foods: insights drawn from application of a diffusion of innovation framework’, Agriculture and
Human Values, 26(3): 177–191.
Jackson, L.L. (2008) ‘Who “designs” the agricultural landscape?’ Landscape Journal, 27(1):
23–40.
Jackson, P. , Ward, N. and Russell, P. (2006) ‘Mobilising the commodity chain concept in the
politics of food and farming’, Journal of Rural Studies, 22(2): 129–141.
James, L. and Halkier, H. (2014) ‘Regional development platforms and related variety: exploring
the changing practices of food tourism in North Jutland, Denmark’, European Urban and
Regional Studies, doi:10.1177/0969776414557293
James, S.W. (2015) ‘Beyond “local” food: how supermarkets and consumer choice affect the
economic viability of small-scale family farms in Sydney, Australia’, Area,
doi:10.1111/area.12243
Jarosz, L. (2008) ‘The city in the country: growing alternative food networks in metropolitan
areas’, Journal of Rural Studies, 24(3): 231–244.
Jenkins, J. , Hall, C.M. and Troughton, M. (1998) ‘The restructuring of rural economies: rural
tourism and recreation as a government response’, in R. Butler , C.M. Hall , and J. Jenkins
(eds) Tourism and Recreation in Rural Areas, Chichester: John Wiley, pp. 43–68.
Johnston, J. and Baumann, S. (2015) Foodies: Democracy and Distinction in the Gourmet
Foodscape, 2nd edn, London: Routledge.
Johnston, J. , Biro, J. and MacKendrick, N. (2009) ‘Lost in the supermarket: the corporate-
organic foodscape and the struggle for food democracy’, Antipode, 41: 509–532.
Jones, M.F. , Singh, N. and Hsiung, Y. (2015) ‘Determining the critical success factors of the
wine tourism region of Napa from a supply perspective’, International Journal of Tourism
Research, 17(3): 261–271.
Kim, S. and Jamal, T. (2015) ‘The co-evolution of rural tourism and sustainable rural
development in Hongdong, Korea: complexity, conflict and local response’, Journal of
Sustainable Tourism, 23(8–9): 1363–1385.
Kim, Y.G. , Eves, A. and Scarles, C. (2009) ‘Building a model of local food consumption on trips
and holidays: a grounded theory approach’, International Journal of Hospitality Management,
28: 423–432.
Kirkman, A. , Strydom, J.W. and Van Zyl, C. (2013) ‘Stellenbosch Wine Route wineries:
management’s perspective on the advantages and key success factors of wine tourism’,
Southern African Business Review, 17(2): 93–112.
Kloppenburg, J. , Hendrickson, J. and Stevenson, G.W. (1996) ‘Coming in to the foodshed’,
Agriculture and Human Values, 13: 33–42.
Kloppenburg, Jr. J. , Lezberg, S. , De Master, K. , Stevenson, G. and Hendrickson, J. (2000)
‘Tasting food, tasting sustainability: defining the attributes of an alternative food system with
competent, ordinary people’, Human Organization, 59(2): 177–186.
Kneafsey, M. , Venn, L. , Schmutz, U. , Balázs, B. , Trenchard, L. Eyden-Wood, T. , Bos, E. ,
Sutton, G. and Blackett, M. (2013) Short Food Supply Chains and Local Food Systems in the
EU. A State of Play of their Socio-Economic Characteristics, Luxembourg: Publications Office of
the European Union.
Kohn, M. (2009) ‘Dreamworlds of deindustrialization’, Theory & Event, 12(4):
doi:10.1353/tae.0.0096
Kremer, P. and Schreuder, Y. (2012) ‘The feasibility of regional food systems in metropolitan
areas: an investigation of Philadelphia’s foodshed’, Journal of Agriculture, Food Systems, and
Community Development, 2(2): 171–191.
Lang, T. (2010) ‘From “value-for-money” to “values-for-money?” Ethical food and policy in
Europe’, Environment and Planning A, 42: 1814–1832.
Lang, T. and Heasman, M. (2004) Food Wars: The Global Battle for Mouths, Minds and
Markets, London: Earthscan.
Lawrence, G. , Richards, C. and Lyons, K. (2013) ‘Food security in Australia in an era of
neoliberalism, productivism and climate change’, Journal of Rural Studies, 29: 30–39.
Lee, A.H. , Wall, G. and Kovacs, J. (2015) ‘Creative food clusters and rural development
through place branding: culinary tourism initiatives in Stratford and Muskoka, Ontario, Canada’,
Journal of Rural Studies, 39: 133–144.
Lee, I. and Arcodia, C. (2011) ‘The role of regional food festivals for destination branding’,
International Journal of Tourism Research, 13(4): 355–367.
Lewis, G.H. (1997) ‘Celebrating asparagus: community and the rationally constructed food
festival’, Journal of American Culture, 20(4): 73–78.
Lin, J. (1998) Reconstructing Chinatown: Ethnic Enclaves and Global Change, Minneapolis:
University of Minnesota Press.
Lin, Y.C. , Pearson, T.E. and Cai, L.A. (2011) ‘Food as a form of destination identity: a tourism
destination brand perspective’, Tourism and Hospitality Research, 11(1): 30–48.
Lindenfeld, L. and Silka, L. (2011) ‘Growing Maine’s foodscape, growing Maine’s future’, Maine
Policy Review, 20(1), 48–52.
Long, L. (ed.) (2004) Culinary Tourism: Exploring the Other through Food, Lexington: University
of Kentucky Press.
Long, L. (ed.) (2010) ‘Culinary tourism and the emergence of an Appalachian cuisine: exploring
the foodscape of Asheville, NC’, North Carolina Folklore Journal, 57(1): 4–19.
López-Guzmán, T. and Sánchez-Cañizares, S. (2012) ‘Gastronomy, tourism and destination
differentiation: a case study in Spain’, Review of Economics and Finance, 1: 63–72.
Lowe, P. , Murdoch, J. , Marsden, T. , Munton, R. and Flynn, A. (1993) ‘Regulating the new
rural spaces: the uneven development of land’, Journal of Rural Studies, 9: 205–222.
Marcotte, P. , Bourdeau, L. and Leroux, E. (2012) ‘Branding et labels en tourisme: réticences et
défis’, Management & Avenir, 47(7): 205–222.
Marsden, T. (2012) ‘Third natures? Reconstituting space through place-making strategies for
sustainability’, International Journal of Sociology of Agriculture and Food, 19(2): 257–274.
Marsden, T. , Banks, J. and Bristow, G. (2000) ‘Food supply chain approaches: exploring their
role in rural development’, Sociologia Ruralis, 40(4): 424–438.
Mather, A. , Hill, G. and Nijnik, M. (2006) ‘Post-productivism and rural land use: cul de sac or
challenge for theorization?’ Journal of Rural Studies, 22(4): 441–455.
Mathews, V. and Picton, R.M. (2014) ‘Intoxifying gentrification: brew pubs and the geography of
post-industrial heritage’, Urban Geography, 35(3): 337–356.
McCaffrey, S.J. and Kurland, N.B. (2015) ‘Does “local” mean ethical? The US “buy local”
movement and CSR in SMEs’, Organization & Environment, 28(3): 286–306.
McCarthy, J. (2005) ‘Cultural quarters and regeneration: the case of Wolverhampton’, Planning,
Practice & Research, 20(3): 297–311.
McMichael, A.J. , Butler, C.D. and Dixon, J. (2015) ‘Climate change, food systems and
population health risks in their eco-social context’, Public Health, 129(10): 1361–1368.
Mikkelsen, B. E. (2011) ‘Images of foodscapes: Introduction to foodscape studies and their
application in the study of healthy eating out-of-home environments’, Perspectives in Public
Health, 131(5): 209–216.
Mitchell, R. and Hall, C.M. (2003) ‘Consuming tourists: food tourism consumer behaviour’, in
C.M. Hall , E. Sharples , R. Mitchell , B. Cambourne , and N. Macionis (eds) Food Tourism
around the World: Development, Management and Markets, Oxford: Butterworth-Heinemann,
pp. 60–81.
Montanari, A. and Staniscia, B. (2009) ‘Culinary tourism as a tool for regional re-equilibrium’,
European Planning Studies, 17(10): 1463–1483.
Morales, A. (2006) New Maxwell Street Market Its Present and Future, Evanston, IL: Maxwell
Street Foundation.
Morales, A. , Balkin, S. and Persky, J. (1995) ‘The value of benefits of a public street market:
the case of Maxwell Street’, Economic Development Quarterly, 9(4): 304–320.
Moran, W. (1993) ‘Rural space as intellectual property’, Political Geography, 12(3): 263–277.
Morgan, K. (2010) ‘Local and green, global and fair: the ethical foodscape and the politics of
care’, Environment and Planning A, 42: 1852–1867.
Murphy, J. and Smith, S. (2009) ‘Chefs and suppliers: an exploratory look at supply chain
issues in an upscale restaurant alliance’, International Journal of Hospitality Management,
28(2): 212–220.
Muzellec, L. and Lambkin, M.C. (2009) ‘Corporate branding and brand architecture: a
conceptual framework’, Marketing Theory, 9(1): 39–54.
National Farmers’ Retail and Markets Association (FARMA) (2009) Certified Farmers’ Markets.
Find a Farmers’ Market. Available online: <http://www.farmersmarkets.org.uk/findafmkt.htm>
(accessed 1 April 2012 ).
Newman, C.L. , Turri, A. , Howlett, E. and Stokes, A. (2014) ‘Twenty years of country-of-origin
food labeling research: a review of the literature and implications for food marketing systems’,
Journal of Macromarketing, 34(4): 505–519.
New Zealand Farmers’ Market Association (2007) Fresh Market Locations. Available online:
<http://www.farmersmarket.org.nz/locations.htm> (accessed 1 October 2007 ).
Niva, M. , Mäkelä, J. , Kahma, N. and Kjærnes, U. (2014) ‘Eating sustainably? Practices and
background factors of ecological food consumption in four Nordic countries’, Journal of
Consumer Policy, 37(4): 465–484.
Nordin, S. (2003) Tourism Clustering and Innovation: Paths to Economic Growth and
Development, ETOUR Utredningsserien Analys och Statistik 2003: 14, Östersund: European
Tourism Research Institute, Mid-Sweden University.
Nosi, C. and Zanni, L. (2004) ‘Moving from “typical products” to “food-related services”: the Slow
Food case as a new business paradigm’, British Food Journal, 106(10/11): 779–792.
Nummedal, M. and Hall, C.M. (2006) ‘Local food in tourism: an investigation of the New Zealand
South Island’s bed and breakfast sector’s use and perception of local food’, Tourism Review
International, 9(4): 365–378.
OECD (Organisation for Economic Co-operation and Development) (1999) Proceedings,
Boosting Innovation: The Cluster Approach, Paris: OECD Publishing.
OECD (Organisation for Economic Co-operation and Development) (2012) Food and the
Tourism Experience: The OECD-Korea Workshop, OECD Studies on Tourism, Paris: OECD
Publishing.
Ostrom, M. (2006) ‘Everyday meanings of “local food”: views from home and field’, Community
Development, 37(1): 65–78.
Pant, G. (2015) ‘Globalising Asia and the politics of food security’, World Affairs: The Journal of
International Issues, 19(2): 24–43.
Parham, S. (2012) Market Place: Food Quarters, Design and Urban Renewal in London,
Newcastle upon Tyne: Cambridge Scholars.
Parham, S. (2015) Food and Urbanism: The Convivial City and a Sustainable Future, London:
Bloomsbury Publishing.
Payne, T. (2002) U.S. Farmers Markets – 2000: A Study of Emerging Trends, Washington, DC:
Agricultural Marketing Service, USDA.
Penney, U. and Prior, C. (2014) ‘Exploring the urban consumer’s perception of local food’,
International Journal of Retail & Distribution Management, 42(7): 580–594.
Peris-Ortiz, M. , Rama, M. and Rueda-Armengot, C. (eds) (2016) Wine and Tourism. A
Strategic Segment for Sustainable Economic Development, Dortrecht: Springer.
Petrini, C. (2001) Slow Food: Collected thoughts on Taste, Tradition, and the Honest Pleasures
of Food, White River Junction: Chelsea Green.
Petrini, C. (2007) Slow Food Nation. Why our Food Should Be Good, Clean, and Fair, New
York: Rizzoli International.
Picard, D. and Robinson, M. (eds) (2006) Festivals, Tourism and Social Change, Clevedon:
Channel View.
Pike, A. (2007) ‘Editorial: whither regional studies?’ Regional Studies, 41(9): 1143–1148.
Pike A. , Rodríguez-Pose A. and Tomaney J. (2006) Local and Regional Development, London:
Routledge.
Pike A. , Rodríguez-Pose A. and Tomaney J. (2007) ‘What kind of local and regional
development and for whom?’ Regional Studies, 41(9): 1253–1269.
Plummer, R. , Telfer, D. and Hashimoto, A. (2006) ‘The rise and fall of the Waterloo-Wellington
Ale Trail: a study of collaboration within the tourism industry’, Current Issues in Tourism, 9(3):
191–205.
Porter, M. (1990) The Competitive Advantage of Nations, London: Macmillan.
Pottinger, L. (2013) ‘Ethical food consumption and the city’, Geography Compass, 7(9):
659–668.
Pyle, J. (1971) ‘Farmers’ markets in United States: functional anachronisms?’ Geographical
Review, 61: 167–197.
Raja, S. , Ma, C. and Yadav, P. (2008) ‘Beyond food deserts measuring and mapping racial
disparities in neighborhood food environments’, Journal of Planning Education and Research,
27(4): 469–482.
Raynolds, L.T. (2004) ‘The globalization of organic agro-food networks’, World Development,
32(5): 725–743.
Renting, H. , Marsden, T. and Banks, J. (2003) ‘Understanding alternative food networks:
exploring the role of short food supply chains in rural development’, Environment and Planning
A, 35(3): 393–412.
Richards, G. (2002) ‘Gastronomy: an essential ingredient in tourism production and
consumption?’ in A.M. Hjalager and G. Richards (eds) Tourism and Gastronomy, London:
Routledge, pp. 3–20.
Ritchie, J. B. (1984) ‘Assessing the impact of hallmark events: conceptual and research issues’,
Journal of Travel Research, 23(1): 2–11.
Roadhouse, S. (ed.) (2010) Cultural Qu4rters: Principles and Practice, 2nd edn, Bristol:
Intellect.
Roche, M. and Argent, N. (2015) ‘The fall and rise of agricultural productivism? An Antipodean
viewpoint’, Progress in Human Geography, 39(5): 621–635.
Rodríguez, I. , Williams, A. and Hall, C.M. (2014) ‘Tourism innovation policy: implementation
and outcomes’, Annals of Tourism Research, 49: 76–93.
Ron, A. and Timothy, D.J. (2013) ‘The land of milk and honey: Biblical foods, heritage and Holy
Land tourism’, Journal of Heritage Tourism, 8(2–3): 234–247.
Rosenfeld, S.A. (1997) ‘Bringing business clusters into the mainstream of economic
development’, European Planning Studies, 5(1): 3–23.
Ruhf, K.Z. (2015) ‘Regionalism: a New England recipe for a resilient food system’, Journal of
Environmental Studies and Sciences, 5(4): 650–660.
Sage, C. (2003) ‘Social embeddedness and relations of regard: alternative “good food”
networks in south-west Ireland’, Journal of Rural Studies, 19(1): 47–60.
Sage, C. (2012) Environment and Food, London: Routledge.
Sánchez-Cañizaresa, S.M. and López-Guzmán, T. (2012) ‘Gastronomy as a tourism resource:
profile of the culinary tourist’, Current Issues in Tourism, 15(3): 229–245.
Schmit, T.M. and Hadcock, S.E. (2012) ‘Assessing barriers to expansion of farm-to-chef sales:
a case study from upstate New York’, Journal of Food Research, 1(1): 117–125.
Selfa, T. and Qazi, J. (2005) ‘Place, taste, or face-to-face? Understanding producer–consumer
networks in “local” food systems in Washington State’, Agriculture and Human Values, 22:
451–464.
Sharples, L. and Lyons, H. (2008) ‘Beer festivals: a case study approach’, in C.M. Hall and L.
Sharples (eds) Food and Wine Festivals and Events around the World, Oxford: Elsevier, pp.
166–177.
Shucksmith, D.M. , Bryden, J. , Rosenthall, P. , Short, C. and Winter, D. (1989) ‘Pluriactivity,
farm structures and rural change’, Journal of Agricultural Economics, 40(3): 345–360.
Shucksmith, M. (1993) ‘Farm household behaviour and the transition to post-productivism’,
Journal of Agricultural Economics, 44: 466–478.
Sims, R. (2009) ‘Food, place and authenticity: local food and the sustainable tourism
experience’, Journal of Sustainable Tourism, 17(3): 321–336.
Sims, R. (2010) ‘Putting place on the menu: the negotiation of locality in UK food tourism, from
production to consumption’, Journal of Rural Studies, 26: 105–115.
Skilton, P.F. and Wu, Z. (2013) ‘Governance regimes for protected geographic indicators
impacts on food marketing systems’, Journal of Macromarketing, 33(2): 144–159.
Smith, A. and Hall, C.M. (2003) ‘Restaurants and local food in New Zealand’, in C.M. Hall , L.
Sharples , R. Mitchell , N. Macionis , and B. Cambourne (eds) Food Tourism around the World:
Development, Management, and Markets, Oxford: Elsevier, pp. 249–267.
Smith, S.J. (2007) ‘Leisure travel’, in R. McCarville and K. Mackay (eds) Leisure for Canadians,
State College: Venture Publishing, pp. 93–102.
Smithers, J. , Lamarche, J. and Joseph, A. (2008) ‘Unpacking the terms of engagement with
local food at the farmers’ market: insights from Ontario’, Journal of Rural Studies, 24(3):
337–350.
Sobal, J. and Wansink, B. (2007) ‘Kitchenscapes, tablescapes, platescapes, and foodscapes’,
Environment & Behavior, 39(1): 124–142.
Sparks, B. (2007) ‘Planning a wine tourism vacation? Factors that help to predict tourist
behavioral intentions’, Tourism Management, 28: 1180–1192.
Spilková, J. and Fialová, D. (2013) ‘Culinary tourism packages and regional brands in Czechia’,
Tourism Geographies, 15(2): 177–197.
Storchmann, K. (2010) ‘The economic impact of the wine industry on hotels and restaurants:
evidence from Washington State’, Journal of Wine Economics, 5(1): 164–183.
Telfer, D. (2001a) ‘Strategic alliances along the Niagara Wine Route’, Tourism Management,
22: 21–30.
Telfer, D. (2001b) ‘From a wine tourism village to a regional wine route: an investigation of the
competitive advantage of embedded clusters in Niagara, Canada’, Tourism Recreation
Research, 26: 23–33.
Telfer, D. and Wall, G. (1996) ‘Linkages between tourism and food production’, Annals of
Tourism Research, 23: 635–653.
Thompson, C.J. and Coskuner-Balli, G. (2007) ‘Enchanting ethical consumerism the case of
community supported agriculture’, Journal of Consumer Culture, 7(3): 275–303.
Tunbridge, J. (2000) ‘Heritage momentum or maelstrom? The case of Ottawa’s Byward Market’,
International Journal of Heritage Studies, 6(3): 269–291.
Tunbridge, J. (2001) ‘Ottawa’s Byward Market: a festive bone of contention?’ The Canadian
Geographer/Le Géographe Canadien, 45(3): 356–370.
United States Department of Agriculture (USDA), Agricultural Marketing Service (2012) Farmers
Market Services, Washington, DC: Marketing Services Division, USDA Agricultural Marketing
Service.
United States Department of Agriculture (USDA), Agricultural Marketing Service (2014) National
Count of Farmers Market Directory Listing Graph: 1994–2014, Washington, DC: Marketing
Services Division, USDA Agricultural Marketing Service.
Van der Meulen, H.S. (2008) ‘The emergence of Slow Food’, in W. Hulsink and H. Dons (eds)
Pathways to High-tech Valleys and Research Triangles: Innovative Entrepreneurship,
Knowledge Transfer and Cluster Formation in Europe and the United States, Dortrecht:
Springer, pp. 245–247.
Victorian Farmers’ Market Association (2011) About the VFMA. Available online:
<http://www.vicfarmersmarkets.org.au/content/about-vfma> (accessed 25 March 2012 ).
Waits, M.J. (2000) ‘The added value of the industry cluster approach to economic analysis,
strategy development, and service delivery’, Economic Development Quarterly, 14: 35–50.
West, H.G. and Domingos, N. (2012) ‘Gourmandizing poverty food: the Serpa Cheese Slow
Food Presidium’, Journal of Agrarian Change, 12(1), 120–143.
Whatmore, S. , Lowe, P. and Marsden, T. (eds) (1991) Rural Enterprise: Shifting Perspectives
on Small-Scale Production, London: David Fulton Publishers.
White, S. and Gasser, M. (2001) Local Economic Development: A Tool for Supporting Locally
Owned and Managed Development Processes that Foster the Global Promotion of Decent
Work, Geneva: Job Creation and Enterprise Development Department, ILO.
Whitehead, M. (1998) ‘Food deserts: what’s in name?’ Health Education Journal, 57: 189–190.
Widener, M. and Shannon, J. (2014) ‘When are food deserts? Integrating time into research on
food accessibility’, Health & Place, 30: 1–3.
Williams, L.T. , Germov, J. , Fuller, S. and Freij, M. (2015) ‘A taste of ethical consumption at a
slow food festival’, Appetite, 91: 321–328.
Wilson, G. (2001) ‘From productivism to post-productivism … and back again? Exploring the
(un) changed natural and mental landscapes of European agriculture’, Transactions of the
Institute of British Geographers, 26(1): 77–102.
Wittman, H. , Beckie, M. and Hergesheimer, C. (2012) ‘Linking local food systems and the
social economy? Future roles for farmers’ markets in Alberta and British Columbia’, Rural
Sociology, 77(1): 36–61.
Wood, E. and Thomas, R. (2008) ‘Festivals and tourism in rural economies’, in J. Ali-Knight , M.
Robertson , A. Fyall , and A. Ladkin (eds) International Perspectives of Festivals and Events:
Paradigms of Analysis, Oxford: Butterworth-Heinemann, pp. 149–158.
Xiao, H. and Smith, S.L.J. (2004) ‘Residents’ perceptions of Kitchener-Waterloo Oktoberfest: an
inductive analysis’, Event Management, 8(3): 161–175.
Xie, P.E. (2004) ‘Visitors’ perceptions of authenticity at a rural heritage festival: a case study’,
Event Management, 8: 151–160.
Xu, H. , Wan, X. and Fan, X. (2014) ‘Rethinking authenticity in the implementation of China’s
heritage conservation: the case of Hongcun Village’, Tourism Geographies, 16(5): 799–811.
Yasmeen, G. (2006) Bangkok’s Foodscape: Public Eating, Gender Relations and Urban
Change, Bangkok: White Lotus.
Yeoman, I. , McMahon-Beattie, U. , Fields, K. , Albrecht, J. and Meethan, K. (eds) (2015) The
Future of Food Tourism: Foodies, Experiences, Exclusivity, Visions and Political Capital, Bristol:
Channel View.
Value creation in sustainable food networks
Alvstam, C.-G. and Törnqvist, G. (eds) (1986) Svenskt näringsliv i geografiskt perspektiv,
Malmö: Liber.
Andersson, R. and Johnsson, E. (2013) ‘Gastronomiska nätverk – en fallstudie på Kullahalvön’,
Bachelor’s thesis, Department of Service Management and Service Studies, Lund University,
Sweden.
Bessière, J. (1998) ‘Local development and heritage: traditional food and cuisine as tourist
attractions in rural areas’, Sociologia Ruralis, 38(1): 21–34.
Björklund, J. , Holmgren, P. and Johansson, S. (2009) Mat & klimat, Stockholm: Medströms
förlag.
Croce, E. and Perri, G. (2010) Food and Wine Tourism: Integrating Food, Travel and Territory,
Wallingford: CABI.
Dahlgren, M. (2010) Det naturliga köket, Stockholm: Norstedts.
Det nye nordiske køkken (2004) Nynordiskmad. Available online: <www.nynordiskmad.org>
(accessed 11 July 2015 ).
Emanuelsson, U. (2009) The Rural Landscapes of Europe: How Man Has Shaped European
Nature, Stockholm: Formas.
Eriksson, B.E. (2013) ‘Aktörer i samverkan: ett matturistiskt fält växer fram’, in J. Syssner and L.
Kvarnström (eds) Det turistiska fältet och dess aktörer, Lund: Studentlitteratur.
European Union (2012) The Common Agricultural Policy – A Story to be Continued. Available
online: <ec.europa.eu> (accessed 11 July 2015 ).
Hall, C.M. (2004) ‘Small firms and wine and food tourism in New Zealand: issues of
collaboration, clusters and lifestyles’, in R. Thomas (ed.) Small Firms in Tourism: International
Perspectives, Oxford: Elsevier, pp. 167–181.
Hall, C.M. and Gössling, S. (eds) (2013) Sustainable Culinary Systems. Local Foods,
Innovation, Tourism and Hospitality, London: Routledge.
Hjalager, A.-M. (2002) ‘A typology of gastronomy tourism’, in A.-M. Hjalager and G. Richards
(eds) Tourism and Gastronomy, London: Routledge, pp. 21–36.
Hjalager, A.-M. and Richards, G. (eds) (2002) Tourism and Gastronomy, London: Routledge.
Johansson, K. (2011) Sveriges första femton år som medlem i EU. Jordbrukets utveckling.
Jordbruksverket, Rapport 2011:33.
Kvale, S. (1997) Den kvalitativa forskningsintervjun, Lund: Studentlitteratur.
Malm, K. (2010) ‘Vinturism i Sverige. Hinder och möjligheter för svenska vinodlare,’ Bachelor
thesis, Linneus University, Sweden.
Malm, K. , Gössling, S. and Hall, C.M. (2013) ‘Regulatory and institutional barriers to new
business development: the case of Swedish wine tourism’, in C.M. Hall and S. Gössling (eds)
Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality, Abingdon:
Routledge, pp. 241–255.
Nilsson, J.H. (2013) ‘Nordic eco-gastronomy’, in C.M. Hall and S. Gössling (eds) Sustainable
Culinary Systems: Local Foods, Innovation, Tourism and Hospitality, Abingdon: Routledge, pp.
189–204.
Nilsson, J.H. , Eskilsson, L. and Ek, R. (2010) ‘Creating cross-border destinations: interreg
programmes and regionalisation in the Baltic Sea area’, Scandinavian Journal of Hospitality and
Tourism, 10(2): 153–172.
Pietrykowski, B. (2004) ‘You are what you eat: the social economy of the Slow Food
Movement’, Review of Social Economy, 62(3): 307–321.
Rabinowicz, E. (2006) ‘The Swedish agricultural policy reform of 1990’, in D. Blandford and B.
Hill (eds) Policy Reform and Adjustment in the Agricultural Sectors of Developed Countries,
Wallingford: CABI, pp. 105–122.
Redzhepi, R. (2010) NOMA. Tid och plats i det nordiska köket, Göteborg: Tukan förlag.
Regeringskansliet (2012) Sverige – det nya matlandet. Nya jobb genom god mat och
upplevelser, Stockholm: Regeringskansliet.
Regeringskansliet (2015) Sweden – Rural Development Programme. Available online:
<www.jordbruksverket.se> (accessed 11 July 2015 ).
Silverman, D. (2010) Doing Qualitative Research, 3rd edn, London: Sage.
Spiggle, S. (1994) ‘Analysis and interpretation of qualitative data in consumer research’, Journal
of Consumer Research, 21(3): 491–503.
Sydsvenskan (2013) ‘Ängavallen farm shop (Advertisement)’, Sydsvenskan, 8 December.

Developing regional food systems

Batte, M.T. , Hooker, N.H. , Haab, T.C. and Beaverson, J. (2007) ‘Putting their money where
their mouths are: consumer willingness to pay for multi-ingredient, processed organic food
products’, Food Policy, 32(2): 145–159.
Bhalli, J.A. , Ali, T. , Asi, M.R. , Khalid, Z.M. , Ceppi, M. and Khan, Q.M. (2009) ‘DNA damage in
Pakistani agricultural workers exposed to mixture of pesticides’, Environmental and Molecular
Mutagenesis, 50(1): 37–45.
Boniface, P. (2003) Tasting Tourism: Travelling for Food and Drink, Burlington: Ashgate.
Boyne, S. , Hall, D. and Williams, F. (2003) ‘Policy, support and promotion for food-related
tourism initiatives: a marketing approach to regional development’, Journal of Travel & Tourism
Marketing, 14(3–4): 131–154.
Busby, G. and Rendle, S. (2000) ‘The transition from tourism on farms to farm tourism’, Tourism
Management, 21(6): 635–642.
Clark, G. and Chabrel, M. (2007) ‘Measuring integrated rural tourism’, Tourism Geographies,
9(4): 371–386.
Cohen, E. and Avieli, N. (2004) ‘Food in tourism: attraction and impediment’, Annals of Tourism
Research, 31: 755–778.
Di Domenico, M. and Miller, G. (2012) ‘Farming and tourism enterprise: experiential authenticity
in the diversification of independent small-scale family farming’, Tourism Management, 33(2):
285–294.
du Rand, G.E. and Heath, E. (2006) ‘Towards a framework for food tourism as an element of
destination marketing’, Current Issues in Tourism, 9(3): 206–234.
Everett, S. and Aitchison, C. (2008) ‘The role of food tourism in sustaining regional identity: a
case study of Cornwall, South West England’, Journal of Sustainable Tourism, 16(2): 150–167.
Everett, S. and Slocum, S.L. (2013) ‘Food and tourism: an effective partnership? A UK-based
review’, Journal of Sustainable Tourism, 21(6): 789–809.
Gössling, S. , Garrod, B. , Aall, C. , Hille, J. and Peeters, P. (2011) ‘Food management in
tourism: reducing tourism’s carbon “foodprint”’, Tourism Management, 32: 534–543.
Gössling, S. and Hall, C.M. (2013) ‘Sustainable culinary systems: an introduction’, in C.M. Hall
and S. Gössling (eds) Sustainable Culinary Systems: Local Foods, Innovation, Tourism and
Hospitality, Abingdon: Routledge, pp. 3–44.
Gyimóthy, S. and Mykletun, R.J. (2009) ‘Scary food: commodifying culinary heritage as meal
adventures in tourism’, Journal of Vacation Marketing, 15(3): 259–273.
Hall, C.M. (ed.) (2003) Wine, Food and Tourism Marketing, Binghampton: Haworth.
Hall, C.M. (ed.) (2004) ‘Small firms and wine and food tourism in New Zealand: issues of
collaboration, clusters and lifestyles’, in R. Thomas (ed.) Small Firms in Tourism: International
Perspectives, Oxford: Elsevier, pp. 167–181.
Hall, C.M. (ed.) (2013) ‘The local in farmers’ markets in New Zealand’, in C.M. Hall and S.
Gössling (eds) Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality,
London: Routledge, pp. 241–255.
Hall, C.M. and Gössling, S. (eds) (2013) Sustainable Culinary Systems: Local Foods,
Innovation, Tourism and Hospitality, London: Routledge.
Hall, C.M. , Johnson, G. and Mitchell, R. (2000) ‘Wine tourism and regional development’, in
C.M. Hall , L. Sharples , N. Macionis , and B. Cambourne (eds) Wine Tourism around the
World, Oxford: Butterworth Heinemann, pp. 196–225.
Hall, C.M. and Mitchell, R. (2008) Wine Marketing, Oxford: Elsevier.
Hall, C.M. and Sharples, E. (eds) (2008) Food and Wine Festivals and Events around the
World: Development, Management and Markets, Oxford: Butterworth Heinemann.
Hall, C.M. , Sharples, L. , Mitchell, R. , Macionis, N. and Cambourne, B. (eds) (2003) Food
Tourism around the World: Development, Management and Markets, Oxford: Butterworth-
Heinemann.
Hjalager, A.-M. and Richards, G. (eds) (2002) Tourism and Gastronomy, London: Routledge.
Hoekstra, A.Y. and Chapagain, A.K. (2007) ‘Water footprints of nations: water use by people as
a function of their consumption pattern’, Water Resources Management, 21: 35–48.
Hughner, R.S. , McDonagh, P. , Prothero, A. , Shultz, C.J. and Stanton, J. (2007) ‘Who are
organic food consumers? A compilation and review of why people purchase organic food’,
Journal of Consumer Behaviour, 6(2–3): 94.
Janssen, M. and Hamm, U. (2012) ‘Product labelling in the market for organic food: consumer
preferences and willingness-to-pay for different organic certification logos’, Food Quality and
Preference, 25(1): 9–22.
Khoury, C.K. , Bjorkman, A.D. , Dempewolf, H. , Ramirez-Villegas, J. , Guarino, L. , Jarvis, A. ,
Rieseberg, L.H. and Struik, P.C. (2014) ‘Increasing homogeneity in global food supplies and the
implications for food security’, Proceedings of the National Academy of Sciences, 111(11):
4001–4006.
Knowd, I. (2006) ‘Tourism as a mechanism for farm survival’, Journal of Sustainable Tourism,
14: 24–42.
Koutros, S. , Lynch, C.F. , Ma, X. , Lee, W.J. , Hoppin, J.A. , Christensen, C.H. , Andreotti, G. ,
Freeman, L.B. , Rusiecki, J.A. , Hou, L. , Sandler, D.P. and Alavanja, M.C.R. (2008)
‘Heterocyclic aromatic amine pesticide use and human cancer risk: results from the US
Agricultural Health Study’, International Journal of Cancer, 124(5): 1206–1212.
Lange-Vik, M. and Idsø, J. (2013) ‘Rørosmat: the development and success of a local food
brand in Norway’, in C.M. Hall and S. Gössling (eds) Sustainable Culinary Systems: Local
Foods, Innovation, Tourism and Hospitality, London: Routledge, pp. 85–94.
Loureiro, M.L. and Hine, S. (2002) ‘Discovering niche markets: a comparison of consumer
willingness to pay for local (Colorado grown), organic, and GMO-free products’, Journal of
Agricultural and Applied Economics, 34(3): 477–488.
Malm, K. , Gössling, S. and Hall, C.M. (2013) ‘Regulatory and institutional barriers to new
business development: the case of Swedish wine tourism’, in C.M. Hall and S. Gössling (eds)
Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality, London:
Routledge, pp. 241–255.
Marsden, T. , Banks, J. and Bristow, G. (2000) ‘Food supply chain approaches: exploring their
role in rural development’, Sociologia Ruralis, 40(4): 424–438.
Marsden, T. , Murdoch, J. and Morgan, K. (1999) ‘Sustainable agriculture, food supply chains
and regional development: editorial introduction’, International Planning Studies, 4(3): 295–301.
Montanari, A. (2009) ‘Culinary tourism as a tool for regional re-equilibrium’, European Planning
Studies, 17(10): 1463–1483.
Naturvårdsverket (2015) Matavfallsmängder i Sverige. Available online:
<http://www.naturvardsverket.se/Documents/publikationer6400/978-91-620-8694-
7.pdf?pid=11891> (accessed 13 October 2015 ).
Regeringskansliet (2010) Sverige – det nya matlandet. Uppdaterad handlingsplan. Nya job
genom god mat och upplevelser. Available online:
<http://www.swedenabroad.com/SelectImageX/251302/Sverige.det.nya.matlandet.pdf>
(accessed 14 October 2015 ).
Renko, S. , Renko, N. and Polonijo, T. (2010) ‘Understanding the role of food in rural tourism
development in a recovering economy’, Journal of Food Products Marketing, 16(3): 309–324.
Rusher, K. (2003) ‘The Bluff Oyster festival and regional economic development: festivals as
culture’, in C.M. Hall , E. Sharples , R. Mitchell , N. Macionis , and B. Cambourne (eds) Food
Tourism around the World: Development, Management and Markets, Oxford: Butterworth
Heinemann, pp. 192–205.
Sage, C. (2012) Environment and Food, London: Routledge.
Sakschewski, B. , von Bloh, W. , Huber, V. , Müller, C. and Bondeau, A. (2014) ‘Feeding 10
billion people under climate change: how large is the production gap of current agricultural
systems?’ Ecological Modelling, 288: 103–111.
Sims, R. (2009) ‘Food, place and authenticity: local food and the sustainable tourism
experience’, Journal of Sustainable Tourism, 17: 321–336.
SOU (2005) Bilen, biffen, bostaden. Hållbara laster – smartare konsumtion. SOU 2005:51.
Available online:
<http://www.regeringen.se/contentassets/b45b24cd21144e3193749b9b278d661c/bilen-biffen-
bostaden-hallbara-laster-smartare-konsumtion> (accessed 13 October 2015 ).
Svensk Turism AB (2010) Nationell strategi för svensk besöksnäring. Available online:
<http://www.svenskturism.com/nationell-strategi> (accessed 14 October 2015 ).
Telfer, D. and Wall, G. (1996) ‘Linkages between tourism and food production’, Annals of
Tourism Research, 23(3): 635–653.
Telfer, D. and Wall, G. (2000) ‘Strengthening backward economic linkages: local food
purchasing by three Indonesian hotels’, Tourism Geographies, 2(4): 421–447.
Tillväxtverket (2012) Årsbokslut för svensk Turism 2011. Available online:
<www.tillväxtverket.se> (accessed 14 October 2015 ).
Tillväxtverket (2015) Growth in Tourism Creating Employment and Export Value for Sweden.
Available online:
<http://www.tillvaxtverket.se/sidhuvud/englishpages/tourismindustryissuesandstatistics/tourisms
annualaccounts2014.4.6b18fb3e14790c1c68e602fc.html> (accessed 13 October 2015 ).
Tilman, D. and Clark, M. (2015) ‘Food, agriculture & the environment: can we feed the world &
save the earth?’ Daedalus, 144(4): 8–23.
Tjärnemo, H. and Södahl, L. (2015) ‘Swedish food retailers promoting climate smarter food
choices – Trapped between visions and reality?’ Journal of Retailing and Consumer Services,
24: 130–139.
Torres, R. (2002) ‘Toward a better understanding of tourism and agriculture linkages in the
Yucatan: tourist food consumption and preferences’, Tourism Geographies, 4(3): 282–306.
Veeck, G. , Che, D. and Veeck, J. (2006) ‘America’s changing farmscape: a study of agricultural
tourism in Michigan’, The Professional Geographer, 58(3): 235–248.
Venn, L. , Kneafsey, M. , Holloway, L. , Cox, R. , Dowler, E. and Tuomainen, H. (2006)
‘Researching European “alternative” food networks: some methodological considerations’, Area,
38(3): 248–258.

Growing tourism from the ground up

Alonso, A.D. (2010) ‘Olives, hospitality and tourism: a Western Australian perspective’, British
Food Journal, 112(1): 55–68.
Andrijich, F. , Forrestal, P. and Jordan, R. (2003) Margaret River, Fremantle, Australia:
Fremantle Arts Centre Press.
Barbieri, C. and Mshenga, P.M. (2008) ‘The role of firm and owner characteristics on the
performance of agritourism farms’, Sociologia Ruralis, 48(2): 166–183.
Bertella, G. (2011) ‘Knowledge and food tourism: the case of Lofoten & Maremma Toscana’,
Current Issues in Tourism, 14(4): 355–371.
Busby, G. and Rendle, S. (2000) ‘The transition from tourism on farms to farm tourism’, Tourism
Management, 21(6): 635–642.
Butler, R. (1980) ‘The concept of tourist area resort cycle of evolution: implications for
management of resources’, Canadian Geographer, 14(1): 5–12.
Che, D. , Veeck, A. and Veeck, G. (2005) ‘Sustaining production and strengthening the
agritourism product: linkages among Michigan agritourism destinations’, Agriculture and Human
Values, 22: 225–234.
Creswell, J.W. (2013) Qualitative Inquiry and Research Design: Choosing among Five
Approaches, 3rd edn, London: Sage.
Crouch, G.I. and Ritchie, J.R. (1999) ‘Tourism, competitiveness, and societal prosperity’,
Journal of Business Research, 44(3): 137–152.
Dann, G. (1977) ‘Anomie, ego-enhancement and tourism’, Annals of Tourism Research, 4(4):
184–194.
Ecker, S. , Clarke, R. , Cartwright, S. , Kancans, R. , Please, P. and Binks, B. (2010) Drivers of
Regional Agritourism and Food Tourism in Australia. Available online:
<http://data.daff.gov.au/brs/data/warehouse/pe_abarebrs99001744/Agritourism_2010_REPOR
T_11a.pdf> (accessed 10 April 2015 ).
Evans, N.J. and Ilbery, B.W. (1989) ‘A conceptual framework for investigating farm-based
accommodation and tourism in Britain’, Journal of Rural Studies, 5(3): 257–266.
Getz, D. (1986) ‘Models in tourism planning: towards integration of theory and practice’,
Tourism Management, 7(1): 21–32.
Getz, D. and Carlsen, J. (2000) ‘Characteristics and goals of family and owner-operated
businesses in the rural tourism and hospitality sectors’, Tourism Management, 21: 547–560.
Giaoutzi, M. and Nijkamp, P. (eds) (2006) Tourism and Regional Development, Cheltenham:
Ashgate.
Gil Arroyo, C. , Barbieri, C. and Rozier Rich, S. (2013) ‘Defining agritourism: a comparative
study of stakeholders’ perceptions in Missouri and North Carolina’, Tourism Management, 37:
39–47.
Gladstones, J.S. (1965) ‘The climate and soils of South Western Australia in relation to vine
growing’, The Journal of the Australian Institute of Agricultural Science, December: 275–288.
Hall, C.M. (2004) ‘Small firms and wine and food tourism in New Zealand: issues of
collaboration, clusters and lifestyles’, in R. Thomas (ed.) Small Firms in Tourism: International
Perspectives, Oxford: Elsevier, pp. 167–181.
Hall, C.M. (2005) ‘Rural wine and food tourism cluster and network development’, in D. Hall , I.
Kirkpatrick , and M. Mitchell (eds) Rural Tourism and Sustainable Business, Clevedon: Channel
View Publications, pp. 149–164.
Hall, C.M. , Johnson, G. and Mitchell, R. (2000) ‘Wine tourism and regional development’, in
C.M. Hall , L. Sharples , N. Macionis , and B. Cambourne (eds) Wine Tourism around the
World, Oxford: Butterworth Heinemann, pp. 196–225.
Hall, C.M. and Page, S. (2006) Geography of Tourism and Recreation: Environment, Place and
Space, 3rd edn, Abingdon: Routledge.
Haugen, M.S. and Vik, J. (2008) ‘Farmers as entrepreneurs: the case of farm-based tourism’,
International Journal of Entrepreneurship and Small Business, 6(3): 321–336.
Hjalager, A.M. (1996) ‘Agricultural diversification into tourism: evidence of a European
community development programme’, Tourism Management, 17(2): 103–111.
Ilbery, B. , Bowler, I. , Clark, G. , Crockett, A. and Shaw, A. (1998) ‘Farm-based tourism as an
alternative farm’, Regional Studies, 32(4): 355–364.
Jeffery, K. (2000) ‘An architecture for grey literature in a R&D context’, International Journal on
Grey Literature, 1(2): 64–72.
Jensen, K.L. , Bruch, M. , Jamey Menard, R. and English, B.C. (2014) ‘Analysis of factors
influencing agritourism business in expansion’, Paper presented at the 2014 Southern
Agricultural Economics Association Meetings, Dallas, Texas, 1–4 February 2014. Available
online:
<http://ageconsearch.umn.edu/bitstream/161401/2/Agritourism%20SAEA%20Paper.pdf>
(accessed 5 May 2015 ).
Klenosky, D. (2002) ‘The “pull” of tourism destinations: a means-end investigation’, Journal of
Travel Research, 40: 385–395.
Kneafsey, M. (2010) ‘The region in food – important or irrelevant?’ Cambridge Journal of
Regions, Economy and Society, 3(2): 177–190.
Knowd, I. (2006) ‘Tourism as a mechanism for farm survival’, Journal of Sustainable Tourism,
14(1): 24–42.
Marsden, T. and Sonnino, R. (2008) ‘Rural development and the regional state: denying
multifunctional agriculture in the UK’, Journal of Rural Studies, 24(4): 422–431.
McGehee, N.G. (2007) ‘An agritourism systems model: a Weberian perspective’, Journal of
Sustainable Tourism, 15(2): 111–124.
McGehee, N.G. , Kim, K. and Jennings, G.R. (2007) ‘Gender and motivation for agri-tourism
entrepreneurship’, Tourism Management, 2: 280–289.
McKercher, B. , Okumus, F. and Okumus, B. (2008) ‘Food tourism as a viable market segment:
it’s all how you cook the numbers!’ Journal of Travel and Tourism Marketing, 25(2): 137–148.
Miles, M.B. and Huberman, A.M. (1994) Qualitative Data Analysis: An Expanded Sourcebook,
2nd edn, London: Sage.
Morley, A. , Sparkes, A. and Thomas, B. (2000) ‘Strategic and regional initiatives in the agri-
food industry in Wales’, British Food Journal, 102(4): 274–289.
Ollenburg, C. and Buckley, R. (2007) ‘Stated economic and social motivations of farm tourism
operators’, Journal of Travel Research, 45(4): 444–452.
Park, D.-B. , Doh, K.-R. and Kim K.-H. (2014) ‘Successful managerial behaviour for farm-based
tourism: a functional approach’, Tourism Management, 45: 201–210.
Philip, S. , Hunter, C. and Blackstock, K. (2010) ‘A typology of for defining agritourism’, Tourism
Management, 31: 754–758.
Porcaro, P. (2010) ‘The Italian agritourism model – 3Ps – policy, product and promotion:
recommendations for developing agritourism in Australia’, in CAUTHE Conference 2010:
Tourism and Hospitality: Challenge the Limits, School of Management, University of Tasmania,
Hobart, Tasmania.
Prideaux, B. (2009) Resort Destinations: Evolution, Management and Development, Oxford:
Butterworth Heinemann.
Renting, H. , Rossing, W. , Groot, J. , Van der Ploeg, J. , Laurent, C. , Perraud, D. , Stobbelaar,
D.J. and Van Ittersum, M. (2009) ‘Exploring multifunctional agriculture. A review of conceptual
approaches and prospects for an integrative transitional framework’, Journal of Environmental
Management, 90(2): S112–S123.
Schmitt, M. (2010) ‘Agritourism – From additional income to livelihood strategy and rural
development’, The Open Social Science Journal, 3: 41–50.
Sharpley, R. and Telfer, D.J. (eds) (2002) Tourism and Development: Concepts and Issues,
Clevedon: Channel View Publications.
Sidali, K.L. , Schulze, H. and Spiller, A. (2007) ‘Success factors in the development of farm
vacation tourism’, Poster session presented at the 105th EAAE Seminar: International
Marketing and International Trade of Quality Food Products, Bologna, Italy, 8–10 March.
Available online: <http://ageconsearch.umn.edu/bitstream/7887/1/pp07si01.pdf> (accessed 5
June 2011 ).
Sonnino, R. (2004) ‘For a piece of bread? Interpreting sustainable development through
agritourism in Southern Tuscany’, Sociologia Ruralis, 4(3): 285–300.
Sznajder, M. , Przezbórska, L. and Scrimgeour, F. (2009) Agritourism, Oxfordshire: CABI.
Telfer, D.J. and Wall, G. (2000) ‘Strengthening backward economic linkages: local food
purchasing by three Indonesian hotels’, Tourism Geographies, 2(4): 421–427.
Tew, C. and Barbieri, C. (2012) ‘The perceived benefits of agritourism: the provider’s
perspective’, Tourism Management, 33(1): 215–224.
Thompson, M. (2013) ‘Drivers of agri-tourism development: the case of Margaret River’, in the
19th Asia Pacific Tourism Association (APTA) Conference: Integrated Tourism and Hospitality
Management: Innovative Development for Asia and Pacific, Bangkok.
Thompson, M. and Prideaux, B. (2014) ‘The significance of cultural heritage in food and wine
regions: stories from the Barossa, Australia’, in Charting the New Path: Innovations in Tourism
and Hospitality – Innovations, Research and Education, The Global Tourism and Hospitality
Conference and 11th Asia Tourism Forum, Hong Kong.
Torres, R. (2003) ‘Linkages between tourism and agriculture in Mexico’, A nnals of Tourism
Research, 30(3): 546–566.
Torres, R. and Momsen, J. (eds) (2011) Tourism and Agriculture: New Geographies of
Consumption, Production and Rural Restructuring, Abingdon: Routledge.
Veal, A.J. (2005) Business Research Methods: A Managerial Approach, 2nd edn, Frenchs
Forest: Pearson Education Australia.
Weaver, D.B. and Fennell D.A. (1997) ‘The vacation farm sector in Saskatchewan: a profile of
operations’, Tourism Management, 18(6): 357–365.
Yin, R.K. (2009) Case Study Research: Design and Methods, 4th edn, California: Sage.

The role of regional foods and food events in rural destination

development
Adeyinka-Ojo, S.F. and Khoo-Lattimore, C. (2013) ‘Slow Food events as a high yield strategy
for rural tourism destinations – the case of Bario, Sarawak’, Worldwide Hospitality and Tourism
Themes, 5(4): 353–364.
Borowska, A. (2010) ‘The role of traditional and regional food products in rural development in
Poland’, Socialiniai Tyrimai/Social Research, 18(1): 50–52.
Braun, V. and Clarke, V. (2006) ‘Using thematic analysis in psychology’, Qualitative Research in
Psychology, 3: 77–101.
Brunori, G. and Rossi, A. (2000) ‘Synergy and coherence through collective action: some
insights from wine routes in Tuscany’, Sociologia Ruralis, 40(4): 409–423.
Bulan, S. and Bulan-Dorai, L. (2004) The Bario Revival, Kuala Lumpur: Home Matters Network.
Cambourne, B. and Macionis, N. (2003) ‘Linking food, wine and tourism: the case of the
Australian Capital Region’, in C.M. Hall , L. Sharples , B. Cambourne , N. Macionis , and R.
Mitchell (eds) Food Tourism around the World: Development, Management and Markets,
Oxford: Butterworth-Heinemann, pp. 268–284.
Chiffoleau, Y. (2009) ‘From politics to co-operation: the dynamics of embeddedness in
alternative food supply chains’, Sociologia Ruralis, 49(3): 218–235.
Cohen, E. and Avieli, N. (2004) ‘Food in tourism: attraction and impediment’, Annals of Tourism
Research, 31(4): 755–778.
Dickinson, J. and Lumsdon, L. (2010) Slow Travel and Tourism, London: Earthscan.
Everett, S. and Aitchison, C. (2008) ‘The role of food tourism in sustaining regional identity: a
case study of Cornwall, South West England’, Journal of Sustainable Tourism, 16(2): 150–167.
Fereday, J. and Muir-Cochrane, E. (2006) ‘Demonstrating rigor using thematic analysis: a
hybrid approach of inductive and deductive coding and theme development’, International
Journal of Qualitative Methods, 5(1): 1–11.
Fox, R. (2007) ‘Reinventing the gastronomic identity of Croatian tourist destinations’,
International Journal of Hospitality Management, 26(3): 546–559.
Fullagar, S. , Markwell, K. and Wilson, E. (eds) (2012) Slow Tourism: Experiences and
Mobilities, Bristol: Channel View.
Hall, C.M. (2004) ‘Small firms and wine and food tourism in New Zealand: issues of
collaboration, clusters and lifestyles’, in R. Thomas (ed.) Small Firms in Tourism: International
Perspectives, Oxford: Elsevier, pp. 167–181.
Hall, C.M. (2005) ‘Rural wine and food tourism cluster and network development’, in D. Hall , I.
Kirkpatrick , and M. Mitchell (eds) Rural Tourism and Sustainable Business, Clevedon: Channel
View, pp. 149–164.
Hall, C.M. (2012) ‘The contradictions and paradoxes of Slow Food: environmental change,
sustainability and the conservation of taste’, in S. Fullagar , K. Markwell , and E. Wilson (eds)
Slow Tourism: Experiences and Mobilities, Bristol: Channel View, pp. 53–68.
Hall, C.M. , Johnson, G. and Mitchell, R. (2000) ‘Wine tourism and regional development’, in
C.M. Hall , L. Sharples , N. Macionis , and B. Cambourne (eds) Wine Tourism around the
World, Oxford: Butterworth Heinemann, pp. 196–225.
Hall, C.M. and Mitchell, R. (2001) ‘Wine and food tourism’, in N. Douglas and R. Derrett (eds)
Special Interest Tourism, Brisbane: Wiley, pp. 307–329.
Hall, C.M. and Mitchell, R. (2005) ‘Gastronomic tourism – comparing food wine experiences’, in
B. Novelli (ed.) Niche Tourism: Contemporary Issues, Trends and Cases, Oxford: Butterworth
Heinemann, pp. 73–88.
Harmaakorpi, V. , Kari, K. and Parjanen, S. (2008) ‘City design management as a local
competitiveness factor’, Place Branding and Public Diplomacy, 4: 169–181.
Haven-Tang, C. and Jones, E. (2005) ‘Using local food and drink to differentiate tourism
destinations through a sense of place: a story from Wales-Dinning at Monmouthshire’s Great
Table’, Journal of Culinary Science and Technology, 4(4): 69–85.
Haven-Tang, C. and Sedgley, D. (2014) ‘Partnership working in enhancing the destination
brand of rural areas: a case study of made in Monmouthshire, Wales, UK’, Journal of
Destination Marketing and Management, 3: 59–67.
Henderson, J.C. (2004) ‘Food as a tourism resource: a view from Singapore’, Tourism
Recreation Research, 29(3): 69–74.
Jennings, G. (2010) Tourism Research, 2nd edn, Milton: Wiley.
Jiwan, M. , Alan, R. and Lepun, P. (2007) Agro-eco-tourism Potential and Benefits for
Sustaining Kelabit Community in Bario, Department of Agriculture Sciences, Faculty of
Agriculture and Food Sciences, Universiti Putra Malaysia Bintulu Campus, Sarawak.
Jones, A. and Jenkins, I. (2002) ‘A Taste of Wales – Blas ArGymur: institutional malaise in
promoting Welsh food tourism products’, in A.-M. Hjalager and G. Richards (eds) Tourism and
Gastronomy, London: Routledge, pp. 115–131.
Kalkstein-Silkes, C.A. (2007) ‘Food and food related festivals in rural destination branding’, PhD
thesis, Purdue University, Indiana.
Kaplanidou, K. and Vogt, C. (2003) Destination Branding: Concept and Measurement,
Department of Park, Recreation and Tourism Resources, Michigan State University.
Kneafsey, M. (2000) ‘Tourism, place identities and social relations in the European rural
periphery’, European Urban and Regional Studies, 25(1): 157–176.
Lee, I. and Arcodia, C. (2011) ‘The role of regional food festivals for destination branding’,
International Journal of Tourism Research, 13(4): 355–367.
Lin, Y.-C. , Pearson, T.E. and Cai, L.A. (2009) ‘Food as a form of destination identity: a tourism
destination brand perspective’, Tourism and Hospitality Research, 11(1): 30–48.
Malaysian Government (2011) Population and Housing Census of Malaysia: Preliminary Count
Report 2010, Malaysia.
Montanari, A. and Staniscia, B. (2009) ‘Culinary tourism as a tool for regional re-equilibrium’,
European Planning Studies, 17(10): 1463–1483.
Mykletun, R. , and Gyimothy, S. (2010) ‘Beyond the renaissance of the traditional Voss sheep’s-
head meal: tradition, culinary art, scariness and entrepreneurship’, Tourism Management, 31(3):
434–446.
Nilsson, J.H. , Svard, A.C. , Widarsson, A. and Wirell, T. (2011) ‘Cittaslow’ eco-gastronomic
heritage as a tool for destination development’, Current Issues in Tourism, 14(4): 373–386.
Nummendal, M. and Hall, C.M. (2006) ‘Local food in tourism: an investigation of the New
Zealand South Island’s bed and breakfast sector’s use and perception of local food’, Tourism
Review International, 9(4): 365–378.
OECD (1995) Niche Markets as a Rural Development Strategy, Paris: OECD.
Pacciani, A. , Belletti, G. , Marescotti, A. and Scaramizzi, S. (2001) ‘The role of typical products
in fostering rural development and the effects of regulation (EEC) 2081/92’, Paper presented at
Policy Experiences with Rural Development in Diversified Europe, 73rd EAAE Seminar,
Ancona, Italy, 28–30 June 2001.
Pietrykowski, B. (2004) ‘You are what you eat: the social economy of the Slow Food
movement’, Review of Social Economy, 62(3): 307–321.
Prayag, G. and Ryan, C. (2011) ‘The relationship between the “push” and “pull” factors of a
tourist destination: the role of nationality – an analytical qualitative research approach’, Current
Issues in Tourism, 14(2): 121–143.
Reisinger, Y. and Turner, L.W. (2002) ‘Cultural differences between Asian tourist markets and
Australian Hosts, Part 1’, Journal of Tourism Research, 40(3): 295–315.
Reynolds, P.C. (1993) ‘Food and tourism: towards an understanding of sustainable culture’,
Journal of Sustainable Tourism, 1(1): 18–54.
Sharpley, R. (2002) ‘The challenges of economic diversification through tourism: the case of
Abu Dhabi’, International Journal of Tourism Research, 4: 221–235.
Sharpley, R. (2007) ‘Flagship attractions and sustainable rural tourism development: the case of
the Alnwick Garden, England’, Journal of Sustainable Tourism, 5(6): 527–537.
Sims, R. (2009) ‘Food, place and authenticity: local food and the sustainable tourism
experience’, Journal of Sustainable Tourism, 17(3): 321–336.
Stille, A. (2001) ‘Slow Food- an Italian answer to globalisation’, The Nation, 9 August. Available
online: <www.thenation.com> (accessed 20 June 2015 ).
Tam, D. (2008) ‘Slow journeys: what does it mean to go slow?’ Food Culture and Society, 11(2):
207–218.
Terluin, I. (2003) ‘Differences in economic development in rural regions of advanced countries:
an overview and critical analysis of theories’, Journal of Rural Studies, 19: 327–344.
Tregear, A. , Kuznesof, S. and Moxey, A. (1998) ‘Policy initiatives for regional foods: some
insights from consumer research’, Food Policy, 23(5): 383–394.
Yoon, Y. and Uysal, M. (2005) ‘An examination of the effects of motivation and satisfaction on
destination loyalty: a structural model’, Tourism Management, 26(1): 45–56.
Yuksel, A. and Yuksel, F. (2002) ‘Measurement of tourist satisfaction with restaurant service: a
segment-based approach’, Journal of Vacation Marketing, 9(1): 52–68.
Local foods, rural networks and tourism development
Bagi, F.S. and Reeder, R. (2012) Farm Activities Associated with Rural Development Initiatives,
ERR-134, U.S. Department of Agriculture, Economic Research Service.
Black, R.J. and Nickerson, N.P. (1997) The Business of Agritourism-Recreation in Montana,
Missoula, MT: Institute for Tourism and Recreation Research, School of Forestry, the University
of Montana.
Bryden, J. and Bollman, R. (2000) ‘Rural employment in industrialised countries’, Agricultural
Economics, 22: 185–197.
Carter, S. and Rosa, P. (1998) ‘Indigenous rural firms: farm enterprises in the UK’, International
Small Business Journal, 16(4): 15–27.
Centner, T.J. (2010) ‘New state liability exceptions for agritourism activities and the use of
liability releases’, Agriculture and Human Values, 27: 189–198.
Che, D. , Veeck, A. and Veeck, G. (2005) ‘Sustaining production and strengthening the
agritourism product: linkages among Michigan agritourism destinations’, Agriculture and Human
Values, 22(2): 225–234.
Darnhofer, I. (2005) ‘Organic farming and rural development: some evidence from Austria’,
Sociologia Ruralis, 45(4): 308–323.
Daugstad, K. , Rønningen, K. and Skar, B. (2006) ‘Agriculture as an upholder of cultural
heritage? Conceptualizations and value judgements – A Norwegian perspective in international
context’, Journal of Rural Studies, 22: 67–81.
Department of Agriculture, Food and Rural Development (1994) Operational Programme for the
Implementation of the EU LEADER II Initiative in Ireland 1994–1999, Dublin: Stationary Office.
Department of Agriculture and Rural Development for Northern Ireland (2000) LEADER II in
Northern Ireland – A Measure of Success: Rural Development Programme in Northern Ireland,
Belfast: DARD.
European Commission (2003) Green Paper Entrepreneurship in Europe COM (2003) 27 Final,
Brussels: European Commission.
Faber, B. (1976) The Social Structure of Eastern Europe: Transition and Process in
Czechoslovakia, Hungary, Poland, Romania and Yugoslavia, New York: Praeger Publishers.
Fitzpatrick Associates Economic Consultants (2000) Operational Programme for Tourism
Report No. 23: The Tourism and Environment Initiative, Final Evaluation Report, Dublin:
Fitzpatrick Associates Economic Consultants.
Gosnell, H. and Abrams, J. (2011) ‘Amenity migration: diverse conceptualizations of drivers,
socioeconomic dimensions, and emerging challenges’, GeoJournal, 76(4), 303–322.
Government Information Services (1999) An Action Programme for the Millennium. The Fíanna
Faíl — Progressive Democrats Partnership Government. Progress Report at the End of Year
Two, Dublin: Stationary Office.
Hegarty, C. and McDonagh, P. (2003) ‘Journeying towards becoming a destination’, Tourism,
50(3): 301–317.
Hennessy, T. , Moran, B. , Kinsella, A. and Quinlan, G. (2011) National Farm Survey 2010,
Dublin: Teagasc.
Holmlund, M. and Fulton, M. (1999) Networking for Success: Strategic Alliances in the New
Agriculture, Saskatoon, SK: Centre for the Study of Co-operatives, University of Saskatchewan.
Hurst, J.L. and Niehm, L.S. (2012) ‘Tourism shopping in rural markets: a case study in rural
Iowa’, International Journal of Culture, Tourism and Hospitality Research, 6(3): 194–208.
Hurst, J.L. , Niehm, L.S. and Littrell, M.A. (2009) ‘Retail service dynamics in a rural tourism
community’, Managing Service Quality, 19(5): 511–540.
Hynes, S. , Morrissey, K. and O'Donoghue, C. (2005) Building a Static Farm Level Spatial
Microsimulation Model: Statistically Matching the Irish National Farm Survey to the Irish Census
of Agriculture, The Rural Economy Research Centre Working Paper Series Working Paper 05-
WP-RE-06, Dublin: Teagasc.
Irish Times (2010) ‘Isolation and suicide, serious problems in farming report’, Women and
Agriculture Conference, Kilkenny, 9 October 2010.
Jackson, V.P. and Stoel, L. (2011) ‘A qualitative examination of decoupling, recoupling and
organizational survival of rural retailers’, Qualitative Market Research, 14(4): 410–428.
Keeble, D. and Tyler, P. (1995) ‘Enterprising behaviour and the urban-rural shift’, Urban
Studies, 32(6): 975–997.
Knowd, I. (2006) ‘Tourism as a mechanism for farm survival’, Journal of Sustainable Tourism,
14(1): 24–42.
McCarthy, B.L. (2014) ‘Sustainable food systems in northern Queensland’, Journal of Economic
and Social Policy, 16(1): 1–18.
McFerson, J. (2014) ‘The climate of weather and politics’, American/Western Fruit Grower,
134(4): 60–61.
Meyer, Z. (2011) Homegrown Groceries Get a Boost; Snyder Looking to Build Agribusiness.
Available online:
<http://www.freep.com/article/20110124/BUSINESS06/101240334/1322/Homegrown-groceries-
get-a-boost> (accessed 24 January 2011 ).
Nelson, P. , Oberg, A. and Nelson, L. (2010) ‘Rural gentrification and linked migration in the
United States’, Journal of Rural Studies, 26: 343–352.
Ó Cinnéide, M. and Walsh, J. (1990) ‘Tourism and regional development in Ireland’,
Geographical Viewpoint, 19: 47.
Parker, R. (2009) Springtime for small family farms; Michigan agriculture blooms with lifestyle
farming, specialization, 1 March. Available online:
<http://www.mlive.com/news/kzgazette/index.ssf?/base/news-
32/1235884831195890.xml&coll=7> (accessed 4 March 2009 ).
Selfa, T. and Qazi, J. (2005) ‘Place, taste, or face-to-face? Understanding producer-consumer
networks in “local” food systems in Washington State’, Agriculture and Human Values, 22(4):
451–464.
Stockdale, A. (2006) ‘Migration: pre-requisite for rural economic regeneration?’ Journal of Rural
Studies, 22: 354–366.
Storey, D. , Keasey, K. , Watson, R. and Wynarczyk, A. (1987) The Performance of Small
Firms, London: Croom-Helm.
Stræte, E.P. (2008) ‘Modes of qualities in development of specialty food’, British Food Journal,
110(1): 62–75.
Teagasc (2001) Presentation to Tyrone Quality Livestock Group by Gerry Scully, Teagasc, at
Silverbirch Hotel, 12 February 2001, Dublin: Teagasc.
The Economist (2011) ‘The adoption of genetically modified crops’, The Economist. Available
online:
<http://www.economist.com/blogs/dailychart/2011/02/adoption_genetically_modified_crops>
(accessed 27 October 2011 ).
The Fruit Growers News (2004) ‘Group: census data supports farmland preservation’, The Fruit
Growers News, 43(3): 14.
The University of California Small Farm Program (2011) What Is Agritourism?. Available online:
<http://sfp.ucdavis.edu/agritourism> (accessed 20 January 2015 ).
US Department of Agriculture (2012) 2012 Census of Agriculture: Michigan – Historical
Highlights: 2012 and Earlier Census Year. Available online:
<http://www.agcensus.usda.gov/Publications/2012/Full_Report/Volume_1,_Chapter_1_State_L
evel/Michigan/st26_1_001_001.pdf> (accessed 30 June 2015 ).
Weaver, D. and Fennell, D. (1997) ‘The vacation farm sector in Saskatchewan: a profile of
operations’, Tourism Management, 18(6): 357–365.
Youssef, J. (2009) Small Farms Thrive on Diversity; Local Operations Increase Business by
Focusing on Retail, Crop Variety. Available online:
<http://www.detnews.com/article/20090623/BIZ/906230324/1001/Small-farms-thrive-on-
diversity> (accessed 23 June 2009 ).

Regional development and Japanese obsession with noodles

Agriculture and Agri-Food Canada (2010) Consumer Trends: Noodles in Japan, Ottawa:
Agriculture and Agri-Food Canada.
Avieli, N. (2012) Rice Talks: Food and Community in a Vietnamese Town, Bloomington: Indiana
University Press.
Bertella, G. (2011) ‘Knowledge in food tourism: the case of Lofoten and Maremma Toscana’,
Current Issues in Tourism, 14(4): 355–371.
Bessière, J. (2013) ‘“Heritagisation”, a challenge for tourism promotion and regional
development: an example of food heritage’, Journal of Heritage Tourism, 8(2–3): 1–18.
Boniface, P. (2003) Tasting Tourism: Travelling for Food and Drink, Aldershot: Ashgate.
Bureau of Tourism, Gunma Prefectural Government (2012) “Mizusawa udon”, Gunma
Prefectural Government. Available online:
<http://www.visitgunma.jp/en/sightseeing/detail.php?sightseeing_id=63> (accessed 3
November 2012 ).
Cheung, S.C.H. (2013) ‘From foodways to intangible heritage: a case study of Chinese culinary
resource, retail and recipe in Hong Kong’, International Journal of Heritage Studies, 19(4):
353–364.
Correia, A. , Moital, M. , Ferreira Da Costa, C. and Peres, R. (2008) ‘The determinants of
gastronomic tourists’ satisfaction: a second-order factor analysis’, Journal of Foodservice, 19(3):
164–176.
Daugstad, K. and Kirchengast, C. (2013) ‘Authenticity and the pseudo-backstage of agri-
tourism’, Annals of Tourism Research, 43: 170–191.
Edson, G. (2004) ‘Heritage: pride or passion, product or service?’ International Journal of
Heritage Studies, 10(4): 333–348.
Everett, S. (2009) ‘Beyond the visual gaze? The pursuit of an embodied experience through
food tourism’, Tourist Studies, 8(3): 337–358.
Everett, S. (2012) ‘Production places or consumption spaces? The place-making agency of food
tourism in Ireland and Scotland’, Tourism Geographies, 14(4): 535–554.
Everett, S. and Aitchison, C. (2008) ‘The role of food tourism in sustaining regional identity: a
case study of Cornwall, South West England’, Journal of Sustainable Tourism, 16(2): 150–167.
Getz, D. and Robinson, R.N.S. (2014) ‘Foodies and their travel preferences’, Tourism Analysis,
19(6): 659–672.
Gunma Prefecture (2012) ‘Gunma agrinet, heisei 24nenndo Gunma no nogyo’, Gunma
Prefectural Government. Available online:
<http://www.aic.pref.gunma.jp/agricultural/policy/statistics/agriculture> (accessed 17 January
2013 ).
Gyimóthy, S. and Mykletun J. (2009) ‘Scary food: commodifying culinary heritage as meal
adventures in tourism’, Journal of Vacation Marketing, 15(3): 259–273.
Hall, C.M. (2013) ‘Why forage when you don’t have to? Personal and cultural meaning in
recreational foraging: a New Zealand study’, Journal of Heritage Tourism, 8(2/3): 224–233.
Hall, C.M. and Mitchell, R. (2000) ‘We are what we eat: food, tourism and globalisation’,
Tourism Culture and Communication, 2: 29–37.
Hall, C.M. , Sharples, L. , Mitchell, R. , Macionis, N. and Cambourne, B. (eds) (2003) Food
Tourism around the World: Development, Management and Markets, Oxford: Butterworth
Heinemann.
Hjalager, A. and Corigliano, A. (2000) ‘Food for tourists: determinants of an image’, International
Journal of Tourism Research, 2: 281–293.
Hjalager, A. and Richards, G. (eds) (2002) Tourism and Gastronomy, London: Routledge.
Horng, J. and Tsai, C. (2012a) ‘Constructing indicators of culinary tourism strategy: an
application of resource-based theory’, Journal of Travel & Tourism Marketing, 29(8): 796–816.
Horng, J. and Tsai, C. (2012b) ‘Exploring marketing strategies for culinary tourism in Hong Kong
and Singapore’, Asia Pacific Journal of Tourism Research, 17(3): 277–299.
Jones, T. (2011) ‘The udon economy: food and tourism in Kagawa Prefecture’, International
Christian University (ICU) Comparative Culture, 43: 29–72.
Kagawa Prefecture (2012) ‘Heisei 23-nen Kagawa-ken kankokyaku dotai chosa hokoku gaiyo’,
Kagawa Prefectural Government. Available online:
<http://www.pref.kagawa.lg.jp/kgwpub/pub/cms/upfiles> (accessed 14 November 2012 ).
Karim, S. and Chi, C. (2010) ‘Culinary tourism as a destination attraction: an empirical
examination of destinations’ food image’, Journal of Hospitality Marketing and Management,
19(6): 531–555.
Kawashima, R. (2011) Soba Udon, Tokyo: Shibatashoten.
Kim, S. and Ellis, A. (2015) ‘Noodle production and consumption: from agriculture to food
tourism in Japan’, Tourism Geographies, 17(1): 151–167.
Kim, Y.G. , Suh, B.W. and Eves, A. (2010) ‘The relationships between food-related personality
traits, satisfaction, and loyalty among visitors attending food events and festivals’, International
Journal of Hospitality Management, 29(2): 216–226.
Kivela, J. and Crotts, J. (2009) ‘Understanding travelers’ experiences of gastronomy through
etymology and narration’, Journal of Hospitality & Tourism Research, 33(2): 161–192.
Ma, L. and Lew, A.A. (2012) ‘Historical and geographical context in festival tourism
development’, Journal of Heritage Tourism, 7(1): 13–31.
Mak, A. , Lumbers, M. and Eves, A. (2012) ‘Globalisation and food consumption in tourism’,
Annals of Tourism Research, 39(1): 171–196.
Matsushita, H. (2011) ‘Anketonimiru Kennai Udon Soba Ten no Genjo to Kongo (The present
and future of udon and soba restaurants in Japanese prefectures: from the questionnaire)’,
Gunma Economy, 336: 16–25.
McKercher, B. , Okumus, F. and Okumus, B. (2008) ‘Food tourism as a viable market segment:
it’s all how you cook the numbers’, Journal of Travel and Tourism Marketing, 25(2): 137–148.
Mitchell, R. and Hall, C.M. (2003) ‘Consuming tourists: food tourism consumer behaviour’, in
C.M. Hall , L. Sharples , R. Mitchell , N. Macionis , and B. Cambourne (eds) Food Tourism
around the World: Development, Management and Markets, Oxford: Butterworth-Heinemann,
pp. 60–80.
Quan, S. and Wang, N. (2004) ‘Towards a structural model of the tourist experience: an illusion
from food experiences in tourism’, Tourism Management, 25(3): 297–305.
Richards, G. (2002) ‘Gastronomy: an essential ingredient in tourism production and
consumption?’ in A.M. Hjalager and G. Richards (eds) Tourism and Gastronomy, London:
Routledge, pp. 2–20.
Robinson, R. and Clifford, C. (2007) ‘Prime, secondi, salata: augmenting authenticity at special
events via foodservice experiences’, International Journal of Event Management Research,
3(2): 1–11.
Shamsuddin, S. and Ujang, N. (2008) ‘Making places: the role of attachment in creating the
sense of place for traditional streets in Malaysia’, Habitat International, 32: 399–409.
Staiff, R. and Bushell, R. (2013) ‘The rhetoric of Lao/French fusion: beyond the representation
of the Western tourist experience of cuisine in the world heritage city of Luang Prabang, Laos’,
Journal of Heritage Tourism, 8(2–3): 133–144.
Timothy, D.J. and Ron, A.S. (2013) ‘Understanding heritage cuisines and tourism: identity,
image, authenticity, and change’, Journal of Heritage Tourism, 8(2–3): 99–104.
Tussyadiah, I.P. (2005) ‘A gourmet trip: one direction of domestic tourism in Japan’, Tourism
Review International, 9(3): 281–292.

“Modernology”, food heritage and neighbourhood tourism

Cheung, S.C.H. (2009) ‘Gastronomy and tourism: a case study of gourmet country-style cuisine
in Hong Kong’, in T. Winter , P. Teo , and T.C. Chang (eds) Asia on Tour: Exploring the Rise of
Asian Tourism, London and New York: Routledge.
Cheung, S.C.H. and Luo, J. (2013) ‘“Modernology”, cultural heritage and neighbourhood
tourism: the example of Sheung Wan, Hong Kong’, SPC Traditional Marine Resource
Management and Knowledge Information Bulletin, 31: 12–20.
Cohen, E. and Avieli, N. (2004) ‘Food in tourism: attraction and impediment’, Annals of Tourism
Research, 31(4): 755–778.
Hall, C.M. , Cambourne, B. , Sharples, L. , Macionis, N. and Mitchell, R. (2003) Food Tourism
around the World: Development, Management, and Markets, Oxford: Butterworth-Heinemann.
Hjalager, A.-M. (2002) ‘A typology of gastronomy tourism’, in A. Hjalager and G. Richards (eds)
Tourism and Gastronomy, London: Routledge, pp. 21–36.
Hjalager, A.-M. and Richards, G. (eds) (2002) Tourism and Gastronomy, London: Routledge.
Kon, W. (2013) Kon Wajiro and Modernology, Tokyo: Kawade Shobo Shinsha Press.
Messer, E. (1984) ‘Anthropological perspectives on diet’, Annual Review of Anthropology, 13:
205–249.
Mintz, S. and Du Bois, C. (2002) ‘The anthropology of food and eating’, Annual Review of
Anthropology, 30: 99–119.
Noguchi, P. (1994) ‘Savor slowly: Ekiben: the fast food of the high-speed Japan’, Ethnology,
33(4): 317–340.
Richards, G. (2002) ‘Gastronomy: an essential ingredient in tourism production and
consumption’, in A. Hjalager and G. Richards (eds) Tourism and Gastronomy, London:
Routledge, pp. 2–20.

Regional economic development through food tourism

Belanger, J.D. (2001) ‘Slow Food – a celebration of life’, Countryside and Small Stock Journal,
85(2): 54–57.
Chadwick, B. (2002) ‘Easy does it: the Slow Food movement takes on the fast food culture’, E:
The Environmental Magazine, 13(5): 42–43.
de Graaf, C. and Kok, F.J. (2010) ‘Slow Food, fast food and the control of food intake’, Nature
Reviews Endocrinology, 6(5): 290–293.
Dickinson, J. and Lumsdon, L. (2010) Slow Travel and Tourism, London: Earthscan.
Fonte, M. (2006) ‘Slow Food’s presidia: what do small producers do with big retailers?’
Research in Rural Sociology and Development, 12: 203–240.
Fullagar, S. , Markwell, K. and Wilson, E. (eds) (2012) Slow Tourism: Experiences and
Mobilities, Bristol: Channel View.
Gaytán, M.S. (2004) ‘Globalizing resistance: Slow food and new local imaginaries’, Food,
Culture and Society, 7(2): 97–116.
Gössling, S. and Hall, C.M. (2013) ‘Sustainable culinary systems: an introduction’, in C.M. Hall
and S. Gössling (eds) Sustainable Culinary Systems: Local Foods, Innovation, Tourism and
Hospitality, Abingdon: Routledge, pp. 3–44.
Ha, J. and Jang, S. (2010) ‘Perceived values, satisfaction, and behavioral intentions: the role of
familiarity in Korean restaurants’, International Journal of Hospitality Management, 29: 2–13.
Hall, C.M. (2006) ‘Introduction: culinary tourism and regional development: from Slow Food to
slow tourism?’ Tourism Review International, 9(4): 303–305.
Hall, C.M. (2012) ‘The contradictions and paradoxes of Slow Food: environmental change,
sustainability and the conservation of taste’, in S. Fullagar , K. Markwell , and E. Wilson (eds)
Slow Tourism: Experiences and Mobilities, Bristol: Channel View, pp. 53–68.
Heinzelmann, U. (2005) ‘Salone del Gusto and Terra Madre 2004’, Gastronomica, 5: 1–2.
Jang, S. , Ha, A. and Silkes, C. (2009) ‘Perceived attributes of Asian foods: from the perspective
of the American customer’, International Journal of Hospitality Management, 28(1): 63–70.
Labelle, J. (2004) ‘A Recipe for connectedness bridging production and consumption with Slow
Food’, Food, Culture and Society, 7(2): 81–96.
Laudan, R. (2004) ‘Slow Food: the French terroir strategy, and culinary modernism an essay
review’, Food, Culture and Society, 7(2): 133–144.
Lee, S.M. and Chung, H.Y. (2009) ‘A study on revisiting, satisfaction and Korean restaurant
selection of foreigners living in the Korea’, Journal of Foodservice Management Society of
Korea, 12(1): 293–313.
Leitch, A. (2003) ‘Slow Food and the politics of pork fat: Italian food and European identity’,
Ethnos, 68(4): 437–462.
Lotti, A. (2010) ‘The commoditization of products and taste: Slow Food and the conservation of
agrobiodiversity’, Agriculture and Human Values, 27(1): 71–83.
McIlvaine-Newsad, H. , Merrett, C. , Maakestad, W. and McLaughlin, P. (2008) ‘Slow Food
lessons in the fast food midwest’, Southern Rural Sociology, 23(1): 72–93.
Miele, M. and Murdoch, J. (2002) ‘The practical aesthetics of traditional cuisines: Slow Food in
Tuscany’, Sociologia Ruralis, 42(4): 312–328.
Min, K.H. (2009) ‘A study on cultivating Korean chefs for the globalization of Korean food’,
Korean Journal of Food Cookery, 25(4): 506–512.
Na, J.K. (2008) ‘A study on the localization models development for the Korean restaurant’,
Journal of Foodservice Management Society of Korea, 11(1): 307–336.
Naess, A. and Rothenberg, D. (1989) Ecology, Community and Lifestyle: Outline of an
Ecosophy, Cambridge: Cambridge University Press.
Parkins, W. and Craig, G. (2006) Slow Living, Sydney: University of New South Wales Press.
Paxson, H. (2005) ‘Slow Food in a fat society: satisfying ethical appetites’, Gastronomica, 5(1):
14–18.
Peace, A. (2006) ‘Barossa slow: the representation and rhetoric of Slow Food’s regional
cooking’, Gastronomica, 6(1): 51–59.
Peace, A. (2008) ‘Terra Madre 2006: political theater and ritual rhetoric in the Slow Food
Movement’, Gastronomica, 8(2): 31–39.
Petrini, C. (2007) Slow Food Nation: Why Our Food Should Be Good, Clean and Fair, New
York: Rizzoli Ex Libris.
Pietrykowski, B. (2004) ‘You are what you eat: the social economy of the Slow Food
movement’, Review of Social Economy, 62(3): 307–321.
Pollan, M. (2003) ‘Cruising on the ark of taste’, Mother Jones, 28(3): 74–77.
Pratt, J. (2007) ‘Food values’, The Local and the Authentic, 27(3): 285–300.
Schneider, S. (2008) ‘Good, clean, fair: the rhetoric of the Slow Food movement’, College
English, 70(4): 384–402.
Tam, D. (2008) ‘Slow journeys: what does it mean to go slow? (Slow Food movement)’, Food,
Culture and Society, 11(2): 207–212.

Consuming the rural and regional

Anonymous (1859) Murray’s Handbook for Devon and Cornwall, London: John Murray.
Anonymous (1878) Eyre’s Guide to the Seaside and Visiting Resorts of Devon and Cornwall,
London: Eyre Bros’.
Beeching, C.L.T. (1931) Law’s Grocer’s Manual, 3rd edn, London: William Clowes and Sons.
Berg, P.O. and Sevon, G. (2014) ‘Food-branding places – a sensory perspective’, Place
Branding and Public Diplomacy, 10: 289–304.
Bessiere, J. (1998) ‘Local development and heritage: traditional food and cuisine as tourist
attractions in rural areas’, Sociologica Ruralis, 38: 21–34.
Betjeman, J. (1936) Devon: A Shell Guide, London: The Architectural Press.
Burnett, J. (2004) England Eats Out: 1830-Present, London: Pearson/Longman.
Chope, R.P. (1967) Early Tours in Devon and Cornwall, Newton Abbot: David and Charles.
Cleave, P. (2013) ‘Sugar in tourism: “Wrapped in Devonshire sunshine”’, in L. Jollife (ed.) Sugar
Heritage and Tourism in Transition, Bristol: Channel View, pp. 159–174.
Clinton-Baddeley, V.C. (1928) Devon, London: A&C Black Ltd.
Clunie-Harvey, W. and Hill, H. (1937) Milk products, London: H.R. Lewis & Co. Ltd.
Coombs, S. and Halliday, N. (2011) The Russell Cycle. An Update and Review of Trends in
Zooplankton and Fish Larvae Off Plymouth 1924–2009, Occasional Publication. Marine
Biological Association of the United Kingdom, 24, p. 27.
Crawford, W. (1938) The People’s Food, London: William Heinemann.
Croce, E. and Perri, G. (2009) Food and Wine Tourism, Wallingford: CABI.
Defoe, D. (1962) Tour Through the Whole Island of Great Britain (1724–1727), London: Dent.
Everett, S. and Aitchison, C. (2008) ‘The role of food tourism in sustaining regional identity: a
case study of Cornwall, South West England’, Journal of Sustainable Tourism, 16(2): 150–167.
Everett, W. (1884) Devonshire Scenery, Exeter: Pollard.
Fanshawe, A. (1829) Memoirs of Lady Fanshawe, London: Henry Colburn.
Feltham, J. (1815) A Guide to the Watering and Sea Bathing Places for 1813, London:
Longman, Hurst, Rees, Orme and Brown.
Fiennes, C. (1984) The Illustrated Journeys of Celia Fiennes, 1685–1712, Exeter: Webb and
Bower.
Fine, B. , Heasman, M. and Wright, J. (1996) Consumption in the Age of Affluence: The World
of Food, London: Routledge.
Fonte, M. (2008) ‘Knowledge, food and place. A way of producing, a way of knowing’,
Sociologica Ruralis, 38(3): 200–222.
Gee, M. (2004) Mazzards: The Revival of the Curious North Devon Cherry, Exeter: The Mint
Press.
Gössling, S. and Hall, C.M. (2013) ‘Sustainable culinary systems: an introduction’, in C.M. Hall
and S. Gössling (eds) Sustainable Culinary Systems: Local Foods, Innovation, Tourism and
Hospitality, Abingdon: Routledge, pp. 3–44.
Hall, C.M. , Johnson, G. and Mitchell, R. (2000) ‘Wine tourism and regional development’, in
C.M. Hall , L. Sharples , N. Macionis , and B. Cambourne (eds) Wine Tourism around the
World, Oxford: Butterworth Heinemann, pp. 196–225.
Hall, C.M. and Sharples, E. (eds) (2008) Food and Wine Festivals and Events around the
World: Development, Management and Markets, Oxford: Butterworth Heinemann.
Hall, C.M. , Sharples, L. , Mitchell, R. , Macionis, N. and Cambourne, B. (eds) (2003) Food
Tourism around the World, Oxford: Butterworth-Heinemann.
Harris, J.H. (1907) My Devonshire Book: In the Land of Junket and Cream, Plymouth: Western
Morning News.
Hartley, D. (1954) Food in England, London: Macdonald and Jane’s.
Herring Industry Board (1938a) In Search of Silver Treasure, London: Herring Industry Board.
Herring Industry Board (1938b) Lecture Notes on the Herring, London: Herring Industry Board.
Herring Industry Board (1972) The Story of the Herring, Edinburgh: Herring Industry Board.
Hoppe, E.O. (1926) Picturesque Great Britain, the Architecture and the Landscape, Berlin: Ernst
Wasmuth A.G.
Hoskins, W.G. (1954) Devon, London: Collins.
Ilberry, B. and Kneafsey, M. (2000) ‘Producer constructions of quality in regional speciality food
production: case study from South West England’, Journal of Rural Studies, 16: 217–230.
Jaine, T. (1998) 1998 Guide to Good Food in the West Country, Tiverton: Halsgrove.
Knight, F.A. and Dutton, L.M. (1910) Cambridge County Geographies, Devonshire, Cambridge:
Cambridge University Press.
Kris-Etherton, P.M. , Harris, W.S. and Appel, L.J. (2003) ‘Omega-3 fatty acids and
cardiovascular disease: new recommendations from the American Heart Association’,
Arteriosclerosis, Thrombosis and Vascular Biology, 23: 151–152.
Lloyd, M.W. , Richards, L. and Cock, R.F.E. (ca 1938) Devonshire, for Holidays, Industry and
Sport: An Illustrated Review of the Holiday, Industrial and Sporting Amenities in the County,
Cheltenham: Burrow and Co.
Mabey, D. (1980) In Search of Food: The Traditional Eating and Drinking of Britain, London:
Macdonald and James.
Mason, L. and Brown, C. (1999) Traditional Foods of Britain: An Inventory, Totnes: Prospect
Books.
Mckercher, B. , Mei, W.S. and Tse, T.S.M. (2006) ‘Are short duration cultural festivals tourist
attractions?’ Journal of Sustainable Tourism, 14(1): 55–66.
Mennell, S. (1985) All Manners of Food, Oxford: Blackwell.
Mikkelsen, B.E. (2011) ‘Images of foodscapes: introduction to foodscape studies and their
application in the study of healthy eating out-of-home environments’, Perspectives in Public
Health, 131(5): 209–216.
Minchinton, W. (1969) Exeter and its Region, F. Barlow (ed.), Exeter: Exeter University Press.
Morgan, N. and Pritchard A. (2005) ‘On souvenirs and metonymy, narratives of memory,
metaphor and materiality’, Tourist Studies, 5: 29–53.
Morris, H. (1938) Portrait of a Chef: The Life of Alexis Soyer, Cambridge: University Press.
Morton, H.V. (1927) In Search of England, London: Methuen.
Oliver, B.W. (1938) The Book of Devon, Plymouth: Executive Committee of the Plymouth
Division of the British Medical Association.
Quan, S. and Wang, N. (2004) ‘Towards a structural model of tourist experience: an illustration
from food experiences in tourism’, Tourism Management, 25: 297–305.
Rutheven, A. (1938) Clovelly and its Story, Bideford: Gazette Printing Service.
Seymour, J. (1974) The Companion Guide to the Coast of South West England, London:
Collins.
Shaw, S. (1789) A Tour to the West of England in 1788, London: Robson and Clarke & J.
Walker.
Sims, R. (2009) ‘Food, place and authenticity: local food and the sustainable tourism
experience’, Journal of Sustainable Tourism, 17(3): 321–336.
Skinner, J. (1985) West Country Tour: Diary of an Excursion through Somerset, Devon and
Cornwall in 1797, R. Jones (ed.), Bradford-on-Avon: Ex Libris Press.
Southward, A.J. , Boalch, G.T. and Maddock, L. (1988) ‘Fluctuations in the herring and pilchard
fisheries of Devon and Cornwall linked to change in climate since the 16th century’, Journal of
Marine Biological Association of the UK, 68(3): 423–445.
South West Food & Drink (2004) A Strategy for the Food and Drink Industry in the South West
of England, 2005–2015, Exeter: South West Food & Drink.
Spencer, C. (2002) British Food: An Extraordinary thousand Years of History, London: Grub
Street with Fortnum and Mason.
Stone, J.H. (1923) England’s Riviera: A Topographical and Archaeological Description of Land’s
End Cornwall and Adjacent Spots of Beauty and Interest, London: Kegan Paul, Trench, Trubner
& Co.
Trewin, C. (2010) The Devon Food Book: Linking the Landscape to the Food on Your Plate,
Chard: Flagon Press.
White, F. (1932) Good Things in England, London: Jonathon Cape.
White, F. (1935) The EFCA Good Food Register, or the New Travellers’ Guide, London: English
Folk Cookery Association.
White, W. (1850) History, Gazetteer and Directory of Devonshire, Sheffield: Leader.
Winbolt, S.E. (1929) Devon, London: G. Bell & Sons.

Food tourism and place identity in the development of Jamaica's rural

culture economy
Bilby, K.M. (2005) True-Born Maroons, Gainesville: University of Florida.
Caribbean Tourism Organization (2013) Food Tourism in the Caribbean: Unlocking the
Potential, CWA Agrotourism Seminar, Guyana, 10 October 2013.
Commonwealth Secretariat (2002) Master Plan for Sustainable Tourism Development, London:
Special Advisory Services Division, Commonwealth Secretariat.
Cummins, K. (2013) ‘CTO: tourism must not fail’, Barbados Today, 21 March.
Daye, M. , Chambers, D. and Roberts, S. (eds) (2008) New Perspectives in Caribbean Tourism,
New York: Routledge.
Dunn, H.S. and Dunn, L.L. (2002) People and Tourism: Issues and Attitudes in the Jamaican
Hospitality Industry, Kingston: Arawak Publications.
Eitzinger, A. , Laderach, P. , Benedikter, A. , Gordon, J. , Quiroga, A. , Pantoja, A. and Bunn, C.
(2011) Impact of Climate Change on Jamaican Hotel Industry Supply Chains and on Farmer’s
Livelihoods, Cali, Colombia: International Centre for Tropical Agriculture (CIAT) – Oxfam.
Everett, S. (2009) ‘Beyond the visual gaze? The pursuit of an embodied experience through
food tourism’, Tourist Studies, 8(3): 337–358.
Food and Agriculture Organization of the United Nations (FAO) (2013) Climate Change and
Agriculture in Jamaica: Agriculture Sector Support Analysis, Environment and natural resources
management series (FAO) [climate change] no. 21, Rome: FAO.
Gibson, C. and Connell, J. (2003) ‘“Bongo Fury”: tourism, music and cultural economy at Byron
Bay, Australia’, Tijdschrift voor economische en sociale geografie, 94(2): 164–187.
Giovannucci, D. , Barham, E. and Pirog, R. (2009) ‘Defining and marketing “local” foods:
geographical indications for US products’, The Journal of World Intellectual Property, 13(2):
94–120.
Gössling, S. and Hall, C.M. (2013) ‘Sustainable culinary systems: an introduction’, in C.M. Hall
and S. Gössling (eds) Sustainable Culinary Systems: Local Foods, Innovation, Tourism and
Hospitality, Abingdon: Routledge, pp. 3–44.
Government of Jamaica (2009) The Jamaica Survey of Living Conditions for the Years 2008
and 2009, Kingston: Government of Jamaica.
Hall, C.M. (2007) ‘Response to Yeoman et al: the fakery of “the authentic tourist”’, Tourism
Management, 28(2007): 1139–1140.
Hall, D.R. , Kirkpatrick, I. and Mitchell, M. (eds) (2005) Rural Tourism and Sustainable
Business, Clevedon: Channel View Publications.
Harvey, E. (2012) Agro and Culinary Tourism Getting to the Next Level, San José, Costa Rica:
Inter-American Institute for Cooperation on Agriculture.
Henderson, J.C. (2009) ‘Food tourism reviewed’, British Food Journal, 111(4): 317–326.
Hill, D.L. (2006) ‘Sense of belonging as connectedness, American Indian worldview, and mental
health’, Archives of Psychiatric Nursing, 20(5): 210–216.
Inter-American Institute for Cooperation on Agriculture (IICA) (2010) The Contribution of
Agriculture to Sustainable Development in Jamaica, San José, Costa Rica: IICA.
Jamaica Gleaner (2011) ‘Sugar imports to offset shortage – Montague’, Jamaica Gleaner, 21
July.
Jamaica Observer (2015a) ‘Cuba-US détente is a great opportunity for Jamaica – Mahood’,
Jamaica Observer, 5 June.
Jamaica Observer (2015b) ‘Plan to benefit from tourism boom, McNeill urges farmers’, Jamaica
Observer, 8 July.
Jamaica Social Investment Fund (2009) Rural Enterprise Development Initiative – Tourism
Sector, Kingston: Jamaica Social Investment Fund.
Jenkins, T.N. (2000) ‘Putting postmodernity into practice: endogenous development and the role
of traditional cultures in the rural development of marginal regions’, Ecological Economics,
34(2000): 301–314.
Kneafsey, M. (2001) ‘Rural cultural economy: tourism and social relations’, Annals of Tourism
Research, 28(3): 762–783.
Lin, Y. , Pearson, T.E. and Cai, L.A. (2011) ‘Food as a form of destination identity: a tourism
destination brand perspective’, Tourism and Hospitality Research, 11(1): 30–48.
Luton, D. (2010) ‘Poverty crisis In Jamaica’, The Jamaica Gleaner, 14 October.
McFadden, D. (2012) ‘Caribbean maroons hope tourism can save culture’, Associated Press, 9
July.
Meyer, D. (2006) Caribbean Tourism, Local Sourcing and Enterprise Development: Review of
the Literature, Pro-poor tourism partnership, Working Paper No. 18, London: The Travel
Foundation and Pro-Poor Tourism Partnership.
Mlachila, M. , Cashin, P. and Haines, C. (2010) Caribbean Bananas: The Macroeconomic
Impact of Trade Preference Erosion WP/10/59, Washington, DC: International Monetary Fund.
Organisation for Economic Co-operation and Development (2009) The Impact of Culture on
Tourism, Paris: OECD.
Oxford Economics (2012) Travel and Tourism as a Driver of Economic Development in
Jamaica, Oxford: Oxford Economics.
Policy Institute of Jamaica (2009) Vision 2030 Jamaica: National Development Plan, Kingston:
Policy Institute of Jamaica.
Ray, C. (1999) ‘Endogenous development in the era of reflexive modernity’, Journal of Rural
Studies, 15(3): 257–267.
Ray, C. (2001) Culture Economies: A Perspective on Local Rural Development in Europe,
Newcastle: Newcastle University.
Rhiney, K. (2009) ‘(Re) defining the link? Globalisation, tourism and the Jamaican food supply
network’, in D. McGregor , D. Dodman , and D. Barker (eds) Global Change and Caribbean
Vulnerability: Environment, Economy and Society at Risk, Kingston: University of the West
Indies, pp. 237–258.
Social Development Commission (SDC) (2010a) Community Profile of Westmoreland: Seaford
Town, Kingston: SDC, Government of Jamaica.
SDC (2010b) Community Profile of Charles Town, Kingston: SDC, Government of Jamaica.
The Guardian (2015) ‘US travel to Cuba surges 36% following thaw in diplomatic relations’, The
Guardian, 26 May.
Thiele, M. and Marsden, S. (2002) ‘P(ART)icipation and social change’, Paper presented at
Cultural Sites, Cultural Theory, Cultural Policy: The Second International Conference on
Cultural Policy Research, 23–26 January 2002, Wellington, New Zealand.
United Nations Educational, Scientific and Cultural Organization (2013) The Power of Culture
for Development, Paris: UNESCO.
Weis, T. (2004) ‘Restructuring and redundancy: the impacts and illogic of neoliberal agricultural
reforms in Jamaica’, Journal of Agrarian Change, 4(4): 461–491.
World Travel and Tourism Council (2014) Travel and Tourism Impact 2014: Jamaica, London:
WTTC.
Gastronomy does not recognise political borders
Anonymous (1872) How to Keep a Husband, or, Culinary Tactics, San Francisco: Cubery & Co.,
Book and Ornamental Job Printers.
Arellano, G. (2012) Taco, USA: How Mexican Food Conquered America, New York: Simon &
Schuster.
Beard, M. , North, J. and Price S. (1998) Religions of Rome, Volume 2 – A Sourcebook,
Cambridge: Cambridge University Press.
Cho, S. (2006) ‘Food and nationalism: Kimchi and Korean national identity’, The Korean Journal
of International Relations, 46(5): 207–229.
Cordón, F. (2009) Cocinar hizo al hombre, 7th edn, Madrid: Tusquets Editores.
Danforth, R. , Feierabend, P. , Chassman, G. and Ullmann, H.F. (1999) Estados Unidos. Un
descubrimiento culinario, Colonia: Könemann.
Fairfax, S.K. , Guthey, G.T. , Dyble, L.N. , Gwin, L. , Moore, M. and Sokolove, J. (2012)
California Cuisine and Just Food, Cambridge, MA: MIT Press.
Flax, L. and Rosenfield, R. (1999) California Pizza Kitchen: Pasta, Salad, Soups, and Sides,
New York: William Morrow Cookbooks.
Fox, A.L. (1931) ‘Taste-blindness’, Science, 73(14): b1.
Hall, C.M. (2013) ‘Framing behavioural approaches to understanding and governing sustainable
tourism consumption: beyond neoliberalism, “nudging” and “green growth?”’ Journal of
Sustainable Tourism, 21(7): 1091–1109.
Hall, C.M. , Johnson, G. and Mitchell, R. (2000) ‘Wine tourism and regional development’, in
C.M. Hall , L. Sharples , N. Macionis , and B. Cambourne (eds) Wine Tourism around the
World, Oxford: Butterworth Heinemann, pp. 196–225.
Levenstein, H. (1985) ‘The American response to Italian food, 1880–1930’, Food and
Foodways, 1(1–2): 1–23.
Lytton, T.D. (2014) ‘Jewish foodways and religious self-governance in America: the failure of
communal kashrut regulation and the rise of private kosher certification’, Jewish Quarterly
Review, 104(1): 38–45.
McWilliams, M. and Heller, H. (2003) Food around the World: A Cultural Perspective,
Englewood Cliffs: Prentice Hall.
Nabhan, G.P. (2006) Por qué a algunos les gusta el picante. Alimentos, genes y diversidad
cultural, México: Fondo de Cultura Económica.
Nguyen, A. , Cohen, N. , Gao, H. , Fishbein, D. , Keir, J. , Ocana, J. , Senini, C. , Flores, A. and
Waterman, S. (2014) ‘Knowledge, attitudes, and practices among border crossers during
temporary enforcement of a formal entry requirement for Mexican-style soft cheeses, 2009’,
Journal of Food Protection, 77(9): 1571–1578.
Niewiadomska-Flis, U. (2013) ‘Ethnic diaspora through the kitchen: foodways in the postcolonial
feminist discourse of Gurinder Chadha’s What’s Cooking?’ Moravian Journal of Literature &
Film, 4(2): 35–53.
Pilcher, J.M. (2001) ‘Tex-Mex, Cal-Mex, New Mex, or whose Mex? Notes on the historical
geography of southwestern cuisine’, Journal of the Southwest, 43: 659–679.
Pilcher, J.M. (2012) Planet Taco: A Global History of Mexican Food, Oxford: Oxford University
Press.
Pilcher, J.M. (2014) ‘“Old stock” tamales and migrant tacos: taste, authenticity, and the
naturalization of Mexican food’, Social Research: An International Quarterly, 81(2): 441–462.
Pollan, M. (2006) The Omnivore’s Dilemma: A Natural History of Four Meals, New York:
Penguin.
Sánchez-Cañizares, S.M. and López-Guzmán, T. (2012) ‘Gastronomy as a tourism resource:
profile of the culinary tourist’, Current Issues in Tourism, 15(3): 229–245.
Shortridge, B. and Shortridge, J. (1995) ‘Cultural geography of American foodways: an
annotated bibliography’, Journal of Cultural Geography, 15(2): 79–108.
Shortridge, B. and Shortridge, J. (eds) (1999) The Taste of American Place: A Reader on
Regional and Ethnic Foods, Lanham: Rowan & Littlefield.
Taber, G. (2006) Judgment of Paris: California vs France and the Historic 1976 Paris Tasting
that Revolutionized Wine, New York: Simon and Schuster.
Thompson, M. (2012) Vintage California Cuisine: 300 Recipes from the First Cookbooks
Published in the Golden State, Philadelphia: Seasonal Chef Press.
Urry, J. (1990) The Tourist Gaze: Leisure and Travel in Contemporary Societies, London: Sage.
Valderrama Martínez, J.A. , Trejo, J.C.F. , Arredondo, C.I. and Contreras, S.G.S. (2012)
‘Desarrollo turístico en el Valle de Guadalupe, Baja California, México. Ruralidad, producción
de vinos y hoteles’, Global Conference on Business & Finance Proceedings, 7(2): 1424–1428.
Walker, M.A. (2013) ‘Border food and food on the border: meaning and practice in Mexican
haute cuisine’, Social & Cultural Geography, 14(6): 649–667.
Wine Institute of California (2013) California Wine Industry Statistical Highlights. Available
online: <http://www.wineinstitute.org/resources/statistics> (accessed 31 May 2015 ).
Yelvington, K.A. , Simms, J.L. and Murray, E. (2012) ‘Wine tourism in the Temecula Valley:
neoliberal development policies and their contradictions’, Anthropology in Action, 19(3): 49–65.

Understanding disparities in wine tourism development

Baird, T. and Hall, C.M. (2014) ‘Between the vines: wine tourism in New Zealand’, in P.
Howland (ed.) Social, Cultural and Economic Impacts of Wine in New Zealand, Abingdon:
Routledge, pp. 191–207.
Beverland, M. and Lockshin, L. (2000) ‘Organisational life cycles in small NZ wineries’,
Australian & New Zealand Wine Industry Journal, 15(4): 50–58.
Bruwer, J. (2003) ‘South African wine routes: some perspectives on the wine tourism industry’s
structural dimensions and wine tourism product’, Tourism Management, 24(4): 423–435.
Butler, R.W. (1980) ‘The concept of a tourist area cycle of evolution: implications for
management of resources’, The Canadian Geographer/Le Géographe canadien, 24(1): 5–12.
Butler, R.W. (ed.) (2006) The Tourism Life Cycle, 2 vols, Clevedon: Channelview.
Caccomo, J.-L. and Solandrasana, B. (2006) L’innovation dans l’industrie touristique. Enjeux et
stratégies, Paris: L’harmattan.
Carlsen, J. and Charters, S. (2006) Global Wine Tourism: Research, Management and
Marketing, Wallingford: CAB International.
Carmichael, B.A. and Senese, D. (2012) ‘Competitiveness and sustainability in wine tourism
regions: the application of a stage model of destination development to two Canadian wine
regions’, in P.H. Dougherty (ed.) The Geography of Wine, Dortrecht: Springer, pp. 159–178.
Charters, S. (2009) ‘New world and Mediterranean wine tourism a comparative analysis’,
Tourism, 57(4): 369–379.
Charters, S. and Mitchell R. (2014) ‘Food and wine events in Europe and the new world: a
comparison’, in A. Cavicchi and C. Santini (eds) Food and Wine Events in Europe: A
Stakeholder Approach, New York: Routledge, pp. 15–27.
Conti, E. (2011) L’agriturismo in cifre: Punto di forza per lo sviluppo regionale, IRPET.
Croce, E. and Perri, G. (2010) Food and Wine Tourism, London: CABI.
Dawson, D.B. (2013) ‘Winery entrepreneurs rooted in “Their Place”: how lifestyle decisions,
business motivations and perceptions of place influence business practices and regional
initiatives in the wine and tourism industries’, Unpublished PhD thesis, Lincoln University, New
Zealand.
Debos, F. (2008) ‘Le partenariat “viticulteurs-institutionnels du tourisme”: Clé de voÛte d’un
oenotourisme performant’, Marketing et Communication, 1(2): 62–73.
Deery, M. , O'Mahony, G. and Moors, R. (2012) ‘Employing a lifecycle typology to generate a
unified and strategic approach to regional wine tourism development’, Tourism Planning &
Development, 9(3): 291–307.
Delaplace, M. , Gatelier, E. and Pichery, M.-C. (2012) ‘Patrimonialisation de la vitiviniculture et
développement du tourisme dans les régions viticoles : une comparaison
Bourgogne/Champagne’, in 49ème colloque de l’ASRDLF, Industrie, villes et régions dans une
économie mondialisée, Belfort.
Dodd, T.H. and Beverland, M. (2001) ‘Winery tourism life-cycle development: a proposed
model’, Tourism Recreation Research, 26(2): 11–21.
Dumont, M. and Lespinasse-Taraba, C. (2010) Tourisme et Vin. Les clientèles françaises et
internationales, les concurrents de la France. Comment rester compétitif? Paris: ATOUT
France.
Garcia-Parpet, M.F. (2009) Le marché de l’excellence. Les grands crus à l’épreuve de la
mondialisation, Paris: Seuil.
Gatelier, E. , Delaplace, M. and Barrére, C. (2012) L’oenotourisme en Champagne: Entre
valorisation d’un produit de luxe et développement territorial de la Champagne in Colloque
AsTRES 2012, Nice.
Getz, D. and Brown, G. (2006) ‘Benchmarking wine tourism development: the case of the
Okanagan Valley, British Columbia, Canada’, International Journal of Wine Marketing, 18(2):
78–97.
Great Wine Capitals Global Network (GWCGN) (2013) Etude de Marché Great Wine Capitals
2013 – Les piliers de la performance oenotourisme. Available online:
<http://greatwinecapitals.com/resources/reports/1694> (Accessed 1 April 2015 ).
Hall, C.M. (2004) ‘Small firms and wine and food tourism in New Zealand: issues of
collaboration, clusters and lifestyles’, in R. Thomas (ed.) Small Firms in Tourism: International
Perspectives, Oxford: Elsevier, pp. 167–181.
Hall, C.M. and Baird, T. (2014) ‘Innovation in New Zealand wine tourism businesses’, in G.A.
Alsos , D. Eide , and E.L. Madsen (eds) Handbook of Research on Innovation in Tourism
Industries, Cheltenham: Edward Elgar, pp. 249–274.
Hall, C.M. , Cambourne, B. , Macionis, N. and Johnson G. (1998) ‘Wine tourism and network
development in Australia and New Zealand: review, establishment and prospects’, International
Journal of Wine Marketing, 9(2): 5–31.
Hall, C.M. , Johnson, G. and Mitchell, R. (2000) ‘Wine tourism and regional development’, in
C.M. Hall , L. Sharples , B. Cambourne , and N. Macionis (eds) Wine Tourism around the
World: Development, Management, and Markets, Oxford: Elsevier, pp. 196–225.
Hall, C.M. and Michael, E.J. (2007) ‘Issues in regional development’, in E. Michael (ed.) Micro-
Clusters and Networks: The Growth of Tourism, Amsterdam: Elsevier, pp. 7–20.
Hall, C.M. , Sharples, L. , Cambourne, B. and Macionis, N. (2000) ‘Wine tourism: an
introduction’, in C.M. Hall , L. Sharples , B. Cambourne , and N. Macionis (eds) Wine Tourism
around the World: Development, Management, and Markets, Oxford: Elsevier.
Harvey, M. , White, L. and Frost, W. (eds) (2014) Wine and Identity. Branding, Heritage, Terroir,
New York: Routledge.
Hojman, D.E. and Hunter-Jones, P. (2012) ‘Wine tourism: Chilean wine regions and routes’,
Journal of Business Research, 65(1): 13–21.
Istituto de Servizi Per Il Mercato Agricolo Alimentare (ISMEA) (2008) Aspetti strutturali e di
mercato nel comparto dei vini DOC-DOCG, Rome: ISMEA.
Jones, M.F. , Singh, N. and Hsiung, Y. (2013) ‘Determining the critical success factors of the
wine tourism region of Napa from a supply perspective’, International Journal of Tourism
Research, 17(3): 261–271.
Kirkman, A. , Strydom, J.W. and van Zyl, C. (2013) ‘Stellenbosch wine route wineries:
management’s perspective on the advantages and key success factors of wine tourism’,
Southern African Business Review, 17(2): 93–112.
Kreilkamp, E. and Quack, H.-D. (2012) Inventaire et évaluation de l’offre oenotouristique dans
les régions européennes viticoles, Europäisches Tourismus Institut pour l’Association des
Régions Européennes Viticoles.
Lignon-Darmaillac, S. (2009) L’oenotourisme en France. Nouvelle valorisation des vignobles.
Analyse et Bilan, Bordeaux: Féret.
Mitchell, R. , Charters, S. and Albrecht, J. (2012) ‘Cultural systems and the wine tourism
product’, Annals of Tourism Research, 39(1): 311–335.
Mitchell, R. and Hall, C.M. (2006) ‘Wine tourism research: the state of play’, Tourism Review
International, 9(4): 307–332.
Mollard, A. and Pecqueur, B. (2007) ‘De l’hypothèse au modèle du panier de biens et de
services’, Économie rurale, 300: 110–114.
Oliveira-Brochado, A. , Silva, R. and Paulino, C. (2014) ‘The world of great wines: the Douro
Valley experience’, International Journal of Social, Human Science and Engineering, 8(4):
1016–1023.
Randelli, F. , Romei, P. and Tortora, M. (2014) ‘An evolutionary approach to the study of rural
tourism: the case of Tuscany’, Land Use Policy, 38: 276–281.
Regione Toscana (2012) La vite et il vino in Toscana. Campagna vendemmiale 2011/2012,
Regione Toscana.
Suchet, A. (2014) ‘Pour en finir avec Butler (1980) et son modèle d’évolution des destinations
touristiques. Le cycle de vie comme concept inadapté à l’étude d’une aire géographique’, Loisir
et Société/Society and Leisure, 38(1): 7–19.
Telfer, D.J. (2001) ‘Strategic alliances along the Niagara wine route’, Tourism Management, 22:
21–30.
Vandecandelaere, E. and Touzard, J.-M. (2005) ‘Création de ressources territoriales et
construction de la qualité. Les routes des vins’, in Proximités et changements socio-
économiques dans les mondes ruraux. Paris: INRA Editions, pp. 59–72.

Does regionality matter?

Andrews, C. (2007) ‘Ireland from farm to fork’, Saveur, USA, 12 March. Available online:
<http://www.saveur.com/article/Travels/Ireland-from-Farm-to-Fork> (accessed 7 December
2015 ).
Askegaard, S. and Kjeldgaard, D. (2007) ‘Here, there, and everywhere: place branding and
gastronomical globalization in a macromarketing perspective’, Journal of Macromarketing, 27:
138–147.
Bell, D. and Valentine, G. (1997) Consuming Geographies: We Are Where We Eat, London:
Routledge.
Campbell, G. (2010) Ireland for Food Lovers: Everything the Food Lover in Ireland Needs to
Know, Dublin: Georgina Campbell Guides.
Corr, F. (2011) Is food tourism ‘for real’? Hospitalityenews, 14 March. Available online:
<http://hospitalityenews.ie/index.php/tourism/5338-is-food-tourism-for-real-> (accessed 7 April
2015 ).
Department of Transport Tourism and Sport (2012) Statement of Strategy 2011–2014, Dublin:
Irish Government.
Doorley, T. (2009) ‘Tom Doorley’s selection: restaurant list 2009’, The Irish Times, 26
September.
du Rand, G.E. and Heath, E. (2006) ‘Towards a framework for food tourism as an element of
destination marketing’, Current Issues in Tourism, 9: 206–234.
European Union (EU) (2015) Ireland, Brussels: EU. Available online: <http://europa.eu/about-
eu/countries/member-countries/ireland/index_en.htm> (accessed 8 April 2015 ).
Everett, S. and Aitchison, C. (2008) ‘The role of food tourism in sustaining regional identity: a
case study of Cornwall, South West England’, Journal of Sustainable Tourism, 16: 150–167.
Fáilte Ireland (2009) Strategy Statement 2010–2012, Dublin: Fáilte Ireland.
Fáilte Ireland (2010) National Food Tourism Implementation Framework 2011–2013, Dublin:
Fáilte Ireland.
Fáilte Ireland (2014) Enhancing Irish Food Experiences – The Way Forward. Food Tourism
Activity Plan 2014–2016, Dublin: Fáilte Ireland.
Fáilte Ireland (2015a) Food Champions, Dublin: Fáilte Ireland. Available online:
<http://www.failteireland.ie/Supports/Food-Tourism-in-Ireland/Food-Champions.aspx>
(accessed 10 July 2015 ).
Fáilte Ireland (2015b) Our History, Dublin: Fáilte Ireland. Available online:
<http://www.failteireland.ie/Footer/What-We-Do/Our-History.aspx> (accessed 15 June 2015 ).
Fáilte Ireland (2015c) Tourism Facts 2014: Preliminary, Dublin: Fáilte Ireland.
Goldstein, D. and Merkle, K. (eds) (2005) Culinary Cultures of Europe: Identity, Diversity and
Dialogue, Strasbourg: Council of Europe Publishing.
Hadjimichalis, C. and Hudson, R. (2013) ‘Contemporary crisis across Europe and the crisis of
regional development theories’, Regional Studies, 48: 208–218.
Henchion, M. and McIntyre, B. (2000) ‘Regional imagery and quality products: the Irish
experience’, British Food Journal, 102: 630–644.
Laudan, R. (2012) ‘Afterword’, in B.N. Lawrance and C.T. de la Peña (eds) Local Foods Meet
Global Foodways: Tasting History, London: Routledge, pp. 203–210.
Lewis, M. (2011) ‘When Irish eyes are crying’, Vanity Fair, March.
Montanari, M. (2012) Let the Meatballs Rest, and Other Stories about Food and Culture, New
York: Columbia University Press.
Mossberg, L. , Mulcahy, J. , Shah, N.M. and Svensson, I. (2014) ‘Best practices in destination
food tourism branding’, in E. Wolf , J. Bussell , C. Campbell , K. McAree , and W. Lange-Faria
(eds) Have Fork Will Travel: A Practical Handbook for Food and Drink Tourism Professionals,
Portland, Oregon: World Food Travel Association, pp. 337–352.
Mulcahy, J.D. (2014) ‘Transforming Ireland through gastronomic nationalism promoted and
practiced by government, business, and civil society’, in M. Mac Con Iomaire and E. Maher
(eds) Tickling the Palate: Gastronomy in Irish Literature and Culture, Oxford: Peter Lang, pp.
159–173.
Mulcahy, J.D. (2015) ‘Future consumption: gastronomy and public policy’, in I. Yeoman , U.
Mcmahon-Beattie , K. Fields , J. Albrecht , and K. Meethan (eds) The Future of Food Tourism:
Foodies, Experiences, Exclusivity, Visions and Political Capital, Bristol: Channel View
Publications, pp. 75–86.
Negra, D. (2001) ‘Consuming Ireland: lucky charms cereal, Irish spring soap and 1-800-
Shamrock’, Cultural Studies, 15: 76–97.
Ontario Culinary Tourism Alliance (2015) ‘The rise of food tourism’, Skift Trends Reports.
Available online: <http://products.skift.com/trend/free-report-the-rise-of-food-tourism/>
(accessed 6 April 2015 ).
Organization for Economic Cooperation and Development (OECD) (2004) National Tourism
Policy Review of Ireland, Paris: OECD.
OECD (2009a) Policy Brief: How Regions Grow, Paris: OECD.
OECD (2009b) Regions Matter: Economic Recovery, Innovation and Sustainable Growth, Paris:
OECD.
OECD (2012) Food and the Tourism Experience: The OECD-Korea Workshop, OECD Studies
on Tourism, Paris: OECD.
Parrott, N. , Wilson, N. and Murdoch, J. (2002) ‘Spatializing quality: regional protection and the
alternative geography of food’, European Urban and Regional Studies, 9: 241–261.
Pike, A. , Rodríguez-Pose, A. and Tomaney, J. (2007) ‘What kind of local and regional
development and for whom?’ Regional Studies, 41: 1253–1269.
Richards, G. (2002) ‘Gastronomy: an essential ingredient in tourism production and
consumption?’ in A.-M. Hjalager and G. Richards (eds) Tourism and Gastronomy, London:
Routledge, pp. 2–20.
Sage, C. (2003) ‘Social embeddedness and relations of regard: alternative “good food”
networks in south-west Ireland’, Journal of Rural Studies, 19: 47–60.
Sims, R. (2009) ‘Food, place and authenticity: local food and the sustainable tourism
experience’, Journal of Sustainable Tourism, 17: 321–336.
Tomaney, J. (2010) Place-Based Approaches to Regional Development: Global Trends and
Australian Implications, Sydney: Australian Business Foundation.
Tourism Recovery Taskforce (TRT) (2012) GB Path to Growth, Dublin: Fáilte Ireland, North
Ireland Tourist Board and Tourism Ireland.
Warde, A. (1997) Consumption Food and Taste, London: Sage.
White, T. (ed.) (2008) 100 Best Restaurants 2009, Dublin: Dubliner Media.
White, T. and Wynne Jones, S. (2008) ‘Food fight; the gloves are off. Why Dublin’s restaurant
heavyweights are suddenly in a fight to the death’, The Dubliner, Dublin: Dublin Media.
Wikipedia (2015) Tourism Region. Available online:
<https://en.wikipedia.org/wiki/Tourism_region> (accessed 7 December 2015 ).

Craft beer, tourism and local development in South Africa

Alonso, A.D. (2011) ‘Opportunities and challenges in the development of micro-brewing and
beer tourism: a preliminary study from Alabama’, Tourism Planning and Development, 8(4):
415–431.
Baginski, J. and Bell, T.L. (2011) ‘Under-tapped? An analysis of craft brewing in the Southern
United States’, Southeastern Geographer, 51(1): 165–185.
Bell, D. and Valentine, G. (1997) Consuming Geographies: We Are Where We Eat, London:
Routledge.
Bruwer, J. (2003) ‘South African wine routes: some perspectives on the wine tourism industry’s
structural dimensions and wine tourism product’, Tourism Management, 24: 423–435.
Bujdoso, Z. and Szucs, C. (2012a) ‘Beer tourism from theory to practice’, Academica Turistica,
5(1): 103–111.
Bujdoso, Z. and Szucs, C. (2012b) ‘A new way of gastronomic tourism: beer tourism’, Acta
Turistica Nova, 6(1): 5–20.
Cardon, M.S. , Wincent, J. , Singh, J. and Drnovsek, M. (2009) ‘The nature and experience of
entrepreneurial passion’, Academy of Management Review, 34(3): 511–532.
Carroll, G.R. , Dobrev, S.D. and Swaminathan, A. (2002) ‘Organizational processes of resource
partitioning’, Research in Organizational Behaviour, 24: 1–40.
Carroll, G.R. and Swaminathan, A. (2000) ‘Why the microbrewery movement? Organizational
dynamics of resource partitioning in the U.S. brewing industry’, American Journal of Sociology,
106(3): 715–762.
Collins, K.J.E. (2013) ‘South Africa’s craft beer industry. In search of neo-localism?’
Unpublished BA Hons Research Report, Department of Geography, Environmental
Management & Energy Studies, University of Johannesburg, South Africa.
Corne, L. (2010) ‘Along the ale trail’, TNT Magazine, 26 April–2 May, Issue 1391.
Corne, L. and Reyneke, R. (2013) African Brew: Exploring the Craft of South African Beer,
Cape Town: Struik.
Correia, L. , Ascencao, M.J.P. and Charters, S. (2004) ‘Wine routes in Portugal: a case study of
the Bairrada wine route’, Journal of Wine Research, 15(1): 15–25.
Dighe, R.S. (2015) ‘A taste for temperance: how American beer got to be so bland’, Business
History, doi:10.1080/00076791.2015.1027691
Dillivan, M.K. (2012) ‘Finding community at the bottom of a pint glass: an assessment of
microbreweries’ impacts on local communities’, Unpublished Masters thesis, Urban and
Regional Planning, Ball State University, Muncie, Indiana.
Dunn, A.M. and Kregor, G.M. (2014) ‘Making love in a canoe no longer? Tourism and the
emergence of the craft beer movement in California’, in CAUTHE, Proceedings Tourism and
Hospitality in the Contemporary World: Trends, Changes and Complexity, Brisbane, 10–13
February, pp. 190–198.
Eberts, D. (2014) ‘Neolocalism and the branding and marketing of place by Canadian
microbreweries’, in M. Patterson and N. Hoalst-Pullen (eds) The Geography of Beer, Dordrecht:
Springer, pp. 189–199.
Everett, S. and Aitchison, C. (2008) ‘The role of food tourism in sustaining regional identity: a
case study of Cornwall, South-West England’, Journal of Sustainable Tourism, 16(2): 150–167.
Everett, S. and Slocum, S.L. (2014) ‘Collaboration in food tourism: developing cross-industry
partnerships’, in C.M. Hall and S. Gossling (eds) Sustainable Culinary Systems: Local Foods,
Innovation, Tourism and Hospitality, London: Routledge, pp. 205–222.
Ferreira, S.L.A. and Muller, R. (2013) ‘Innovating the wine tourism product: food-and-wine
pairing in Stellenbosch wine routes’, African Journal for Physical, Health Education, Recreation
and Dance, 19(Suppl. 2): 72–85.
Flack, W. (1997) ‘American microbreweries and neolocalism: “Ale-ing” for a sense of place’,
Journal of Cultural Geography, 16(2): 37–53.
Foley, A. (2009) The Contribution of the Drinks Industry to Irish Tourism, Dublin: Dublin City
University Business School.
Francioni, J.L. (2012) ‘Beer tourism: a visitor and motivational profile for North Carolina
Breweries’, Unpublished MSc thesis, University of North Carolina, Greensboro.
Hall, C.M. and Gössling, S. (eds) (2013) Sustainable Culinary Systems: Local Foods,
Innovation, Tourism and Hospitality, London: Routledge.
Hall, C.M. and Sharples, L. (eds) (2008) Food and Wine Festivals and Events around the World,
Oxford: Butterworth-Heinemann.
Hall, C.M. , Sharples, L. , Cambourne, B. , Macionis, N. , Mitchell, R. and Johnson, G. (2000)
Wine Tourism around the World: Development, Management and Markets, Oxford: Butterworth-
Heinemann.
Hall, C.M. , Sharples, L. , Mitchell, R. , Macionis, N. and Cambourne, B. (2003) Food Tourism
around the World: Development, Management and Markets, Oxford: Butterworth-Heinemann.
Hede, A.-M. and Watne, T. (2013) ‘Leveraging the human side of the brand using a sense of
place: case studies of craft breweries’, Journal of Marketing Management, 29(1–2): 207–224.
Henderson, J. (2009) ‘Food tourism reviewed’, British Food Journal, 111(4): 317–326.
Hoogendoorn, G. and Visser, G. (2011) ‘Economic development through second home
development: evidence from South Africa’, Tijdschrift voor Economische en Sociale Geografie,
102(3): 275–289.
Howlett, S. (2013) ‘Bureaus and beer: promoting brewery tourism in Colorado’, Unpublished
Master of Science in Hotel Administration/Business Administration Management Dissertation,
University of Nevada, Las Vegas.
Jablonska, J. , Pobis, T. and Timcak, G.M. (2013) ‘Beer tourism in Slovakia’, in KGHM Cuprum
Ltd Research and Development Centre, Technical University of Kosice, University of Miskolc,
Geotour and Irse 2013 Conference Proceedings 25–27 September: Strategies of Building
Geotourist and Geoheritage Attractions, Wroclaw and Zloty Stok: KGHM Cuprum Ltd Research
and Development Centre, Technical University of Kosice, University of Miskolc.
Kleban, J. and Nickerson, I. (2011) ‘The U.S. craft brew industry’, in Proceedings International
Academy for Case Studies: Allied Academies International Conference Orlando, Florida, 5–9
April, Arden, NC: DreamCatchers Group.
Koziol, A. (2015) ‘Crafting beer, crafting community: an exploration into the portrayal of craft
beer’, Unpublished thesis, Swarthmore College, Swarthmore.
Kraftchick, J.F. , Byrd, E.T. , Canziani, B. and Gladwell, N.J. (2014) ‘Understanding beer tourist
motivation’, Tourism Management Perspectives, 21: 41–47.
Lopez-Guzman, T. , Canizares, S.M.S. and Garcia, R. (2010) ‘Wine routes in Spain: a case
study’, Tourism: An Interdisciplinary Journal, 57(4): 421–434.
Mager, A.K. (2008) ‘Apartheid and business: competition, monopoly and the growth of the
malted beer industry in South Africa’, Business History, 50(3): 272–290.
Mager, A.K. (2010) Beer, Sociability and Masculinity in South Africa, Cape Town: University of
Cape Town Press.
Maye, D. (2012) ‘Real ale microbrewing and relations of trust: a commodity chain perspective’,
Tijdschrift voor Economische en Sociale Geografie, 103: 473–486.
McLaughlin, R.B. , Reid, N. and Moore, M.S. (2014) ‘The ubiquity of good taste: a spatial
analysis of the craft brewing industry in the United States’, in M. Patterson and N. Hoalst-Pullen
(eds) The Geography of Beer, Dordrecht: Springer, pp. 131–154.
Minihan, C. (2014) ‘Exploring the culinary tourism experience: an investigation of the supply
sector for brewery and restaurant owners’, Unpublished PhD dissertation, Colorado State
University, Fort Collins, Colorado.
Munar, A.M. (2012) Revealing the Attractiveness of Outrageous Beer Tourism, Copenhagen:
Copenhagen Business School Centre for Leisure and Culture Services Working Paper.
Murray, A. and Kline, C. (2015) ‘Rural tourism and the craft beer experience: factors influencing
brand loyalty in rural North Carolina, USA’, Journal of Sustainable Tourism, 23(8–9):
1198–1216.
Murray, D.W. and O'Neill, M.A. (2012) ‘Craft beer: penetrating a niche market’, British Food
Journal, 114(7): 899–909.
National University System Institute for Policy Research (2013) The Economic Impact of Craft
Breweries in San Diego, San Diego: NUSIPR.
Nel, E. and Rogerson, C.M. (2007) ‘Evolving local economic development policy and practice in
South Africa with specific reference to smaller urban centres’, Urban Forum, 18(2): 1–11.
Niester, J.G.A. (2008) ‘Beer, tourism and regional identity: relationships between beer and
tourism in Yorkshire, England’, Unpublished Masters of Applied Environmental Sciences thesis,
University of Waterloo, Canada.
Nowers, R. , de Villiers E. and Myburgh, A. (2002) ‘Agricultural theme routes as a diversification
strategy: the Western Cape wine routes case study’, Agrekon, 41: 195–209.
Patterson, M.W. and Hoalst-Pullen, N. (2014) ‘Geographies of beer’, in M. Patterson and N.
Hoalst-Pullen (eds) The Geography of Beer, Dordrecht: Springer, pp. 1–5.
Pechlaner, H. , Raich, F. and Fischer, E. (2009) ‘The role of tourism organizations in location
management: the case of beer tourism in Bavaria’, Tourism Review, 64(2): 28–40.
Pendleton, J.L. (2015) ‘Craft beer: manufacturing muscle meets local tastes’, Unpublished
Honours thesis, University of Tennessee Thesis Project, Knoxville.
Plummer, R. , Telfer, D. and Hashimoto, A. (2006) ‘The rise and fall of the Waterloo-Wellington
ale trail: a study of collaboration within the tourism industry’, Current Issues in Tourism, 9(3):
191–205.
Plummer, R. , Telfer, D. , Hashimoto, A. and Summers, R. (2005) ‘Beer tourism in Canada
along the Waterloo-Wellington ale trail’, Tourism Management, 26(3): 447–458.
Preston-Whyte, R. (2000) ‘Wine routes in South Africa’, in C.M. Hall , L. Sharples , B.
Cambourne , and N. Macionis (eds) Wine Tourism around the World: Development,
Management and Markets, Oxford: Butterworth Heinemann, pp. 102–114.
Reid, N. , McLaughlin, R.B. and Moore, M.S. (2014) ‘From yellow fizz to big biz: American craft
beer comes of age’, Focus on Geography, 57(3): 114–125.
Rogerson, C.M. (2002) ‘Tourism-led local economic development: the South African
experience’, Urban Forum, 13: 95–119.
Rogerson, C.M. (2013) ‘Urban tourism, economic regeneration and inclusion: evidence from
South Africa’, Local Economy, 28(2): 186–200.
Rogerson, C.M. (2014) ‘Reframing place-based economic development in South Africa: the
example of local economic development’, Bulletin of Geography: Socio-Economic Series, 24:
203–218.
Rogerson, C.M. (2015) ‘Tourism and regional development: the case of South Africa’s
“distressed areas”’, Development Southern Africa, 32: 277–291.
Rogerson, C.M. and Collins, K.J.E. (2015) ‘Developing beer tourism in South Africa:
international perspectives’, African Journal of Hospitality, Tourism and Leisure, 4(1): 1–15.
Rogerson C.M. and Rogerson, J.M. (2014a) ‘Agritourism and local economic development in
South Africa’, Bulletin of Geography: Socio-Economic Series, 26: 93–106.
Rogerson C.M. and Rogerson, J.M. (2014b) ‘Urban tourism destinations in South Africa:
divergent trajectories 2001–2012’, Urbani izziv, 25(Suppl.): S189–S203.
Rogerson, C.M. and Visser, G. (eds) (2007) Urban Tourism in the Developing World: The South
African Experience, New Brunswick, NJ and London: Transaction Press.
Savastano, S. (2011) ‘Microbrewing – a renaissance in Italian beer production?’ Paper
presented at symposium ‘ Beeronomics: The Economics of Beer and Brewing’, Davis,
California, 3 November.
Schnell, S.M. and Reese, J.F. (2003) ‘Microbreweries as tools of local identity’, Journal of
Cultural Geography, 21(1): 45–69.
Schnell, S.M. and Reese, J.F. (2014) ‘Microbreweries, place and identity in the United States’,
in M. Patterson and N. Hoalst-Pullen (eds) The Geography of Beer, Dordrecht: Springer, pp.
167–187.
Shears, A. (2014) ‘Local to national and back again: beer, Wisconsin and scale’, in M. Patterson
and N. Hoalst-Pullen (eds) The Geography of Beer, Dordrecht: Springer, pp. 45–56.
Shortridge, J.R. (1996) ‘Keeping tabs on Kansas: reflections on regionally based field study’,
Journal of Cultural Geography, 16: 5–16.
Spracklen, K. , Laurencic, J. and Kenyon, A. (2013) ‘Mine’s a pint of bitter: performativity,
gender, class and representations of authenticity in real ale tourism’, Tourist Studies, 13(3):
304–321.
Standard Bank (2015) SA Craft Beer Market Set for Fabulous Growth Trajectory. Available
online: <www.drinkstuff-sa.co.za/sa-drinks-stuff/683> (accessed 27 July 2015 ).
Strydom, N.T. (2014) ‘The origins and development of the South African and Dutch craft beer
industries’, Unpublished paper, University of Johannesburg, South Africa.
Vermeulen, I. and Bruggeman, J. (2001) ‘The logic of organizational markets: thinking through
resource partitioning’, Computational and Mathematical Organizational Theory, 7(2): 87–111.
Watne, T. and Hakala, H. (2013) ‘Inventor, founder or developer? An enquiry into the passion
that drives craft breweries in Victoria, Australia’, Journal of Marketing Development and
Competitiveness, 7(3): 54–67.
Watne, T. , Kautonen, T. and Hakala, H. (2012) ‘Business from passion? An enquiry into the
business models of craft breweries in Victoria, Australia’, in Proceedings International Council
for Small Business World conference (ICSB), Wellington, New Zealand, 10–13 June.
Cheese tourism
Barrera, E. (1999) ‘Las rutas gastronómicas: Una estrategia de desarrollo rural integrado’, IV
Seminario Internacional de Turismo Rural del Cono Sur, Santiago de Chile, 1–3 September
1999.
Berno, T. , Laurin, U. and Maltezakis, G. (2014) ‘The special role of agriculture in food tourism’,
in E. Wolf and W. Lange-Faria (eds) Have Fork Will Travel: Handbook for Food Tourism,
Portland: World Food Travel Association, pp. 105–114.
Bessière, J. (1998) ‘Local development and heritage: traditional food and cuisine as tourist
attractions in rural areas’, Sociologia Ruralis, 38(1): 21–34.
Bigné, E. (2011) ‘Las respuestas del turista ante la imagen del lugar de origen del producto’, in
C. Flavian and C. Fandos (coords.) Turismo gastronómico: Estrategias de marketing y
experiencias de éxito, Saragossa: Prensas Universitarias.
Blanco, M. and Gómez C. (2010) ‘La ruta agroturística del queso Turrialba’, in H. Hernando
Riveros, A. Lucio-Paredes, and M. Blanco (eds) Una mirada a experiencias exitosas de
agroturismo en América Latina, San José (Costa Rica): Instituto Interamericano de
Cooperación para la Agricultura.
Blanco, M. and Riveros, H. (2004) ‘Las rutas alimentarias, una herramienta para valorizar
productos de las agroindustrias rurales. El caso de la ruta del queso Turrialba (Costa Rica)’,
Congreso Agroindustria Rural y Territorio – ARTE, Toluca, Mexico, 1–4 December 2004.
Boukris, L. (2013) ‘Du produit touristique à la figure territoriale patrimonialisée: La route du
fromage Turrialba, Costa Rica’, Food Geography, 2: 31–41.
Cantarelli, F. (2001) ‘Formaggi tipici e turismo’, Economia Agro-alimentare, 2001/1: 44–71.
Cebrián, F. (2010) ‘Turismo rural, elementos definidores, estrategias públicas de apoyo y
problemas estructuras. La perspectiva de Castilla-la-Mancha’, Revista de Análisis Turístico, 9:
63–73.
Coren, C. and Clamp, C. (2014) ‘The experience of Wisconsin’s wine distribution co-operatives’,
Journal of Co-operative Organization and Management, 2: 6–13.
Daugstad, K. and Kirchengast, C. (2013) ‘Authenticity and the pseudo-backstage of agri-
tourism’, Annals of Tourism Research, 43: 170–191.
De Myttenaere, B. (2011) ‘Tourisme rural et valorisation des ressources alimentaires locales: Le
cas de l’AOP fromage de Herve’, Bulletin-Société géographique de Liège, 57: 37–51.
Díez, D. (2012) ‘Los turismos de interior: Un enfoque desde la dimensión de las modalidades
turístico-recreativas’, Documents d’Anàlisi Geogràfica, 58(3): 373–396.
Dumas, L. , Menvielle, W. , Perreault, D. and Pettigrew, D. (2006) ‘Terroirs, agrotourisme et
marketing: Le cas des fromages québécois’, Téoros, 25(1): 34–41.
França, O.E. (2012) O caso Queijo do Serro como Sistema Agroalimentar Local – SIAL:
Complementaridade entre produção agroalimentar e turismo. Brasília: Programa de Pós
Graduação em Agronegócios, FAV, Universidade de Brasília.
Fusté Forné, F. (2014) ‘L’autenticitat en el patrimoni gastronòmic: La Vall de Boí com a
destinació turística gastronòmica’, 3rd International Congress UNITWIN Network UNESCO
Chair “Culture, Tourism, Development” on “Tourism and Gastronomy Heritage – Foodscapes,
Gastroregions and Gastronomy Tourism”, Barcelona, 16–20 June 2014.
Fusté Forné, F. (2015a) ‘El turisme gastronòmic: Autenticitat i desenvolupament local en zones
rurals’, Documents d’Anàlisi Geogràfica, 61(2): 289–304.
Fusté Forné, F. (2015b) ‘Cheese tourism: exploratory comparison between local cheese
producers in Vall de Boí (Catalonia, Spain) and Banks Peninsula (Canterbury, New Zealand)’,
13th Asia Pacific Council on Hotel, Restaurant, and Institutional Education (APacCHRIE)
Conference, Hospitality and Tourism in a Greening World: Challenges and Opportunities,
Auckland, New Zealand, 10–12 June 2015.
Fusté Forné, F. (2015c) ‘Cheese tourism in a World Heritage site: Vall de Boí (Catalan
Pyrenees)’, European Journal of Tourism Research, 11: 87–101.
Fusté Forné, F. (2015d) ‘Las queserías en los espacios naturales: una comparativa de
patrimonio y paisaje’, International Congress on Cultural Tourist Routes in a Creative and
Innovative Society, Jaca, Spain, 26–29 November 2015.
Gössling, S. and Hall, C.M. (2013) ‘Sustainable culinary systems: an introduction’, in C.M. Hall
and S. Gössling (eds) Sustainable Culinary Systems: Local Foods, Innovation, Tourism and
Hospitality, Abingdon: Routledge, pp. 3–44.
Hall, C.M. (2004) ‘Small firms and wine and food tourism in New Zealand: issues of
collaboration, clusters and lifestyles’, in R. Thomas (ed.) Small Firms in Tourism: International
Perspectives, Amsterdam: Elsevier, pp. 167–182.
Hall, C.M. (2016) ‘Heirloom products in heritage places: farmers markets, local food, and food
diversity’, in D. Timothy (ed.) Heritage Cuisines: Traditions, Identities and Tourism, Abingdon:
Routledge, pp. 88–103.
Hall, C.M. , Johnson, G. and Mitchell, R. (2000) ‘Wine tourism and regional development’, in
C.M. Hall , L. Sharples , B. Cambourne , and N. Macionis (eds) Wine Tourism around the
World: Development, Management, and Markets, Oxford: Elsevier, pp. 196–225.
Hall, C.M. and Rusher, K. (2004) ‘Risky lifestyles? Entrepreneurial characteristics of the New
Zealand bed and breakfast sector’, in R. Thomas (ed.) Small Firms in Tourism: International
Perspectives, Amsterdam: Elsevier, pp. 83–97.
Hall, C.M. and Sharples, L. (eds) (2008) Food and Wine Festivals and Events around the World:
Development, Management and Markets, Oxford: Butterworth-Heinemann.
Hall, C.M. , Sharples, L. , Mitchell, R. , Macionis, N. and Cambourne, B. (eds) (2003) Food
Tourism around the World: Development, Management, and Markets, Oxford: Elsevier.
Hashimoto, A. and Telfer, D.J. (2008) ‘From sake to sea urchin: Food and drink festivals and
regional identity in Japan’, in C.M. Hall and L. Sharples (eds) Food and Wine Festivals and
Events around the World: Development, Management and Markets, Oxford: Butterworth-
Heinemann, pp. 249–278.
Henderson, J.C. (2009) ‘Food tourism reviewed’, Bristish Food Journal, 111(4): 317–326.
Hjalager, A. and Richards, G. (2002) Tourism and Gastronomy, New York: Routledge.
Hughes, G. (1995) ‘Authenticity in tourism’, Annals of Tourism Research, 22(4): 781–803.
Kim, S. and Ellis, A. (2015) ‘Noodle production and consumption: from agriculture to food
tourism in Japan’, Tourism Geographies, 17(1): 151–167.
Lizet, B. (1998) ‘Le génie des alpages. Paysage, vache, fromage en Abondance’, Revue de
Géographie Alpine, 86(4): 35–50.
López-Guzmán, T. , Di-Clemente, E. and Hernández-Mogollón, J.M. (2014) ‘Culinary tourists in
the Spanish region of Extremadura, Spain’, Wine Economics and Policy, 3(1): 10–18.
MacDonald, K.I. (2013) ‘The morality of cheese: a paradox of defensive localism in a
transnational cultural economy’, Geoforum, 44: 93–102.
Millán, G. , Morales, E. and Pérez, L.M. (2014) ‘Turismo gastronómico, denominaciones de
origen y desarrollo rural en Andalucía: Situación actual’, Boletín de la Asociación de Geógrafos
Españoles, 65: 113–137.
Ministerio de Agricultura, Alimentación y Medio Ambiente (2015) Turismo agroalimentario.
Calidad diferenciada. Available online:
<http://www.alimentacion.es/es/turismo_agroalimetario/mapas_de_alimentos_con_calidad_difer
enciada> (accessed 18 August 2015 ).
Ortiz, C. (2003) ‘Gastronomy, tourism and the revitalization of festivals in Spain’, in C. Sánchez-
Carretero and J. Santino (eds) Holidays, Ritual, Festival, Celebration, and Public Display, Alcalá
de Henares: Universidad de Alcalá, pp. 67–89.
Richards, G. (2002) ‘Gastronomy: an essential ingredient in tourism production and
consumption?’ in A.M. Hjalager and G. Richards (eds) Tourism and Gastronomy, London:
Routledge, pp. 3–20.
Sidali, K.L. , Kastenholz, E. and Bianchi, R. (2015) ‘Food tourism, niche markets and products
in rural tourism: Combining the intimacy model and the experience economy as a rural
development strategy’, Journal of Sustainable Tourism, 23: 1179–1197.
Sims, R. (2009) ‘Food, place and authenticity: local food and the sustainable tourism
experience’, Journal of Sustainable Tourism, 17(3): 321–336.
Telfer, D.J. (2000) ‘Tastes of Niagara: building strategic alliances between tourism and
agriculture’, International Journal of Hospitality & Tourism Administration, 1(1): 71–88.
Telfer, D.J. and Wall, G. (1996) ‘Linkages between tourism and food production’, Annals of
Tourism Research, 23(3): 635–653.
Telfer, D.J. and Wall, G. (2000) ‘Strengthening backward economic linkages: local food
purchasing by three Indonesian hotels’, Tourism Geographies, 2(4): 421–447.
Thomé, H. , Vizcarra, I. and Espinoza, A. (2015) ‘Performancia y fractalización como
herramientas de metabolización de los espacios rurales. El caso de la Ruta del Queso y el Vino
de Querétaro’, Spanish Journal of Rural Development, 6(1): 29–44.
Timothy, D. (ed.) (2016) Heritage Cuisines: Traditions, Identities and Tourism, Abingdon:
Routledge.
Torres, R. (2002) ‘Toward a better understanding of tourism and agriculture linkages in the
Yucatan: tourist food consumption and preferences’, Tourism Geographies, 4(3): 282–306.
Tresserras, J. and Medina, F.X. (2008) Patrimonio gastronómico y turismo cultural en el
Mediterráneo, Barcelona: Ibertur.
Valdés, L. , Menéndez, J.M. and Torres, E. (2010) ‘El turismo gastronómico en Asturias:
Análisis del gasto en alimentación según el tipo de turista’, Revista de Análisis Turístico, 9:
55–62.
Xunta de Galicia, Consellería do Medio Rural e do Mar (2015a) O Medio Rural. Alimentación.
Productos de Calidad. Quesos. Available online:
<http://www.medioruralemar.xunta.es/es/areas/alimentacion/productos_de_calidad/quesos/>
(accessed 15 August 2015 ).
Xunta de Galicia, Consellería do Medio Rural e do Mar (2015b) C.R.D.O.P. Arzúa-Ulloa.
Available online:
<http://www.medioruralemar.xunta.es/es/areas/alimentacion/produtos_de_calidade/queixos/arz
ua_ulloa/> (accessed 10 August 2015 ).
Xunta de Galicia, Consellería do Medio Rural e do Mar (2015c) C.R.D.O.P. Cebreiro. Available
online:
<http://www.medioruralemar.xunta.es/es/areas/alimentacion/produtos_de_calidade/queixos/ceb
reiro/> (accessed 10 August 2015 ).
Xunta de Galicia, Consellería do Medio Rural e do Mar (2015d) C.R.D.O.P. Queixo Tetilla.
Available online:
<http://www.medioruralemar.xunta.es/es/areas/alimentacion/produtos_de_calidade/queixos/que
ixo_tetilla/> (accessed 18 August 2015 ).
Xunta de Galicia, Consellería do Medio Rural e do Mar (2015e) C.R.D.O.P. San Simón da
Costa. Available online:
<http://www.medioruralemar.xunta.es/es/areas/alimentacion/produtos_de_calidade/queixos/san
_simon_da_costa/> (accessed 18 August 2015 ).
Yonzon, P.B. and Hunter Jr, M.L. (1991) ‘Cheese, tourists, and red pandas in the Nepal
Himalayas’, Conservation Biology, 5(2): 196–202.

Barriers and constraints in the

use of local foods in the hospitality sector
Askegaard, S. and Madsen, T.K. (1998) ‘The local and the global: exploring traits of
homogeneity and heterogeneity in European food cultures’, International Business Review, 7(6):
549–568.
Bachmann, J. (2004) Selling to Restaurants: Business and marketing, Fayetteville, AR: ATTRA
Publication #IP255, August. ATTRA (Appropriate Technology Transfer for Rural Areas) –
National Sustainable Agriculture Information Service, National Center for Appropriate
Technology (NCAT). Available online: <https://attra.ncat.org/attra-
pub/summaries/summary.php?pub=266> (accessed 20 May 2015 ).
Blouin, C. , Chopra, M. and van der Hoeven, R. (2009) ‘Trade and social determinants of
health’, The Lancet, 373(9662): 502–507.
Brown, C. and Miller, S. (2008) ‘The impacts of local markets: a review of research on farmers
markets and community supported agriculture (CSA)’, American Journal of Agricultural
Economics, 90(5): 1298–1302.
Brown, E.A. (2008) ‘Dimension of transformational leadership and relationship with employee
performance in hotel front desk staff’, Unpublished PhD thesis, Iowa State University, Ames.
Canadian Restaurant and Food Service Association (CRFA) (2012) CRFA’s 2012 Canadian
Chef Survey: Hot Trends. Available online: <https://www.restaurantscanada.org/Portals/0/Non-
Member/2013/Research_ChefSurvey_2012.pdf> (accessed 20 May 2015 ).
Casselman, A.L. (2010) ‘Local foods movement in the Iowa catering industry’, Unpublished
Master thesis, Iowa State University, Ames.
Central Oregon Intergovernmental Council (2012) Central Oregon Food Hub Feasibility Study.
Available online: <http://www.ngfn.org/resources/ngfn-database/knowledge/central-oregon-
food-hub-feasibility-study2.pdf> (accessed 20 May 2015 ).
Conner, D.S. Montri, A. , Montri, D. and Hamm, M. (2009) ‘Consumers demand for local
produce at extended season farmers’ markets: guiding farmers marketing strategies’,
Renewable Agriculture and Food Systems, 24(4): 251–259.
CRFA (2013) CRFA’s 2013 Canadian Chef Survey: Hot Trends. Available online:
<https://www.restaurantscanada.org/Portals/0/Non-
Member/2014/chefsurvey_2013_english.pdf> (accessed 20 May 2015 ).
Curtis, K.R. and Cowee, M.W. (2009) ‘Direct marketing local food to chefs: chef preferences
and perceived obstacles’, Journal of Food Distribution Research, 40(2): 26–36.
Dodds, R. , Holmes, M. , Arunsopha, V. , Chin, N. , Le, T. , Maung, S. and Shum, M. (2014)
‘Consumer choice and farmers’ markets’, Journal of Agricultural and Environmental Ethics,
27(3): 397–416.
Dougherty, M.L. , Brown, L. and Green, G. (2013) ‘The social architecture of local food tourism:
challenges and opportunities for community economic development’, Journal of Rural Social
Sciences, 28(2): 1–27.
Dunne, J. , Chambers, K. , Giombolini, K. and Schlegel, S. (2011) ‘What does “local” mean in
the grocery store? Multiplicity in food retailers’ perspectives on sourcing and marketing local
foods’, Renewable Agriculture and Food Systems, 26(1): 46–59.
Duram, L. and Cawley, M. (2012) ‘Irish chefs and restaurants in the geography of “local” food
value chains’, The Open Geography Journal, 5: 16–25.
Farmers Markets Canada (2009) Economic Impact Study 2009. Available online:
<http://www.farmersmarketscanada.ca/Documents/FMC%20FINAL%20Brochure%202009-
ENG.pdf> (accessed 20 May 2015 ).
Feagan, R. and Morris, D. (2009) ‘Consumer quest for embeddedness: a case study of the
Brantford Farmers’ Market’, International Journal of Consumer Studies, 33(3): 235–243.
Feagan, R. , Morris, D. and Krug, K. (2004) ‘Niagara region farmers’ markets: local food
systems and sustainability considerations’, Local Environment, 9(3): 235–254.
Feenstra, G.W. , Lewis, C.C. , Hinrichs, C.C. , Gillespie, G.W. and Hilchey, D. (2003)
‘Entrepreneurial outcomes and enterprise size in US retail farmers’ markets’, American Journal
of Alternative Agriculture, 18(1): 46–55.
Food Processing Centre (2003) Approaching Foodservice Establishments with Locally Grown
Products, Lincoln, NE: University of Nebraska, Institute of Agriculture and Natural Resources.
Available online:
<http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1000&context=fpcreports>
(accessed 20 May 2015 ).
Gössling, S. and Hall, C.M. (2013) ‘Sustainable culinary systems: an introduction’, in C.M. Hall
and S. Gössling (eds) Sustainable Culinary Systems: Local Foods, Innovation, Tourism and
Hospitality, Abingdon: Routledge, pp. 3–44.
Green, G.P. and Dougherty, M.L. (2008) ‘Localizing linkages for food and tourism: culinary
tourism as a community development strategy’, Community Development, 39(3): 148–158.
Hall, C.M. (2013) ‘The local in farmers markets in New Zealand’, in C.M. Hall and S. Gössling
(eds) Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality,
Abingdon: Routledge, pp. 99–122.
Hall, C.M. (2016) ‘Heirloom products in heritage places: farmers markets, local food, and food
diversity’, in D. Timothy (ed.) Heritage Cuisines: Traditions, Identities and Tourism, Abingdon:
Routledge, pp. 88–103.
Hall, C.M. and Gössling, S. (eds) (2013a) Sustainable Culinary Systems: Local Foods,
Innovation, Tourism and Hospitality, Abingdon: Routledge.
Hall, C.M. and Gössling, S. (2013b) ‘Reimagining sustainable culinary systems’, in C.M. Hall
and S. Gossling (eds) Sustainable Culinary Systems: Local Foods, Innovation, Tourism and
Hospitality, London: Routledge, pp. 293–304.
Hall, C.M. and Sharples, L. (eds) (2008) Food and Wine Festivals and Events around the World:
Development, Management and Markets, Oxford: Butterworth-Heinemann.
Hinrichs, C.C. (2000) ‘Embeddedness and local food systems: notes on two types of direct
agricultural market’, Journal of Rural Studies, 16(3): 295–303.
Inwood, S.M. , Sharp, J.S. , Moore, R.H. and Stinner, D.H. (2009) ‘Restaurants, chefs and local
foods: insights drawn from application of a diffusion of innovation framework’, Agriculture and
Human Values, 26(3): 177–191.
Jarosz, L. (2008) ‘The city in the country: growing alternative food networks in metropolitan
areas’, Journal of Rural Studies, 24(3): 231–244.
Jensen, J. (2010) Local and Regional Food Systems for Rural Futures. RUPRI Rural Futures
Lab Foundation Paper no. 1. Available online: <http://www.rupri.org/Forms/RUPRI_Rural-
Futures-Lab_2010_Food_Systems_for_Rural_Futures.pdf> (accessed 20 May 2015 ).
Kang, S. and Rajagopal, L. (2014) ‘Perceptions of benefits and challenges of purchasing local
foods among hotel industry decision makers’, Journal of Foodservice Business Research, 17(4):
301–322.
Martinez, S. , Hand, M. , Da Pra, M. , Pollack, S. , Ralston, K. , Smith, T. , Vogel, S. , Tauer, L. ,
Lohr, L. , Low, S. and Newman, C. (2010) Local Food Systems: Concepts, Impacts, and Issues,
Washington, DC: Department of Agriculture.
Mendes, W. (2008) ‘Implementing social and environmental policies in cities: the case of food
policy in Vancouver, Canada’, International Journal of Urban and Regional Research, 32(4):
942–967.
Mount, P. (2012) ‘Growing local food: scale and local food systems governance’, Agriculture
and Human Values, 29(1): 107–121.
Murphy, A.J. (2011) ‘Farmers’ markets as retail spaces’, International Journal of Retail &
Distribution Management, 39(8): 582–597.
National Restaurant Association (NRA) (2009) ‘Food and healthy living: Strategy for winning
stomach share’, in Every Move Matters: Strengthening Your Game in 2009, Washington, DC.
Available online:
<http://actionsystems.com/downloads/09presentations/NRA_Industry_Forecast_2009.pdf>
(accessed 20 May 2015 ).
NRA (2013) ‘Local sourcing and healthful kids’ meals top national restaurant association’s
“what’s hot in 2013”’, Culinary Forecast. Available online:
<http://www.restaurant.org/Pressroom/Press-Releases/Whats-Hot-in-2013-Culinary-Forecast>
(accessed 20 May 2015 ).
NRA (2015) ‘What’s hot in 2013’, Culinary Forecast. Available online:
<http://www.restaurant.org/Downloads/PDFs/News-Research/WhatsHot2015-Results.pdf>
(accessed 20 May 2015 ).
Nummedal, M. and Hall, C.M. (2006) ‘Local food in tourism: an investigation of the New Zealand
South Island’s bed and breakfast sector’s use and perception of local food’, Tourism Review
International, 9(4): 365–378.
Onozaka, Y. , Nurse, G. and McFadden, D.T. (2010) ‘Local food consumers: how motivations
and perceptions translate to buying behavior’, Choices, 25(1): 1–6.
Pearson, D. , Henryks, J. , Trott, A. , Jones, P. , Parker, G. , Dumaresq, D. and Dyball, R.
(2011) ‘Local food: understanding consumer motivations in innovative retail formats’, British
Food Journal, 113(7): 886–899.
Renting, H. , Marsden, T.K. and Banks, J. (2003) ‘Understanding alternative food networks:
exploring the role of short food supply chains in rural development’, Environment and Planning
A, 35(3): 393–412.
Reynolds-Allie, K. and Fields, D. (2012) ‘A comparative analysis of Alabama restaurants: local
vs non-local food purchase’, Journal of Food Distribution Research, 43(1): 65–74.
Schmit, T.M. and Hadcock, S.E. (2012) ‘Assessing barriers to expansion of farm-to-chef sales:
a case study from upstate New York’, Journal of Food Research, 1(1): 117–125.
Selfa, T. and Qazi, J. (2005) ‘Place, taste, or face-to-face? Understanding producer–consumer
networks in “local” food systems in Washington State’, Agriculture and Human Values, 22(4):
451–464.
Seyfang, G. (2008) ‘Avoiding Asda? Exploring consumer motivations in local organic food
networks’, Local Environment, 13(3): 187–201.
Sharma, A. , Gregoire, M.B. and Strohbehn, C. (2009) ‘Assessing costs of using local foods in
independent restaurants’, Journal of Foodservice Business Research, 12(1): 55–71.
Sharma, A. , Moon, J. and Strohbehn, C. (2014) ‘Restaurant’s decision to purchase local foods:
influence of value chain activities’, International Journal of Hospitality Management, 39:
130–143.
Smith, A. and Hall, C.M. (2003) ‘Restaurants and local food in New Zealand’, in C.M. Hall , L.
Sharples , R. Mitchell , N. Macionis , and B. Cambourne (eds) Food Tourism around the World:
Development, Management, and Markets, Oxford: Elsevier, pp. 249–267.
Sonnino, R. and Marsden, T. (2006) ‘Beyond the divide: rethinking relationships between
alternative and conventional food networks in Europe’, Journal of Economic Geography, 6(2):
181–199.
Strohbehn, C.H. and Gregoire, M.B. (2003) ‘Case studies of local food purchasing by central
Iowa restaurants and institutions’, Foodservice Research International, 14(1): 53–64.
Thilmany, D. and Watson, P. (2004) ‘The increasing role of direct marketing and farmers’
markets for western US producers’, Western Economics Forum, 3(2): 19–25.
Thorsen, E.O. and Hall, C.M. (2001) ‘What’s on the wine list? Wine policies in the New Zealand
restaurant industry’, International Journal of Wine Marketing, 13(3): 94–102.
Trivette, S.A. (2015) ‘How local is local? Determining the boundaries of local food in practice’,
Agriculture and Human Values, 32(3): 475–490.
Vecchio, R. (2010) ‘Local food at Italian farmers’ markets: three case studies’, International
Journal of Sociology of Agriculture and Food, 17(2): 122–139.
Wolf, M.M. , Spittler, A. and Ahern, J. (2005) ‘A profile of farmers’ market consumers and the
perceived advantages of produce sold at farmers’ markets’, Journal of Food Distribution
Research, 36(1): 192–201.
Wormsbecker, C. (2007) ‘Moving towards the local: the barriers and opportunities for localizing
food systems in Canada’, Unpublished Master thesis, University of Waterloo, Ontario.
Zepeda, L. and Deal, D. (2009) ‘Organic and local food consumer behaviour: alphabet theory’,
International Journal of Consumer Studies, 33(6): 697–705.
Zepeda, L. and Li, J. (2007) ‘Characteristics of organic food shoppers’, Journal of Agricultural
and Applied Economics, 39: 17–28.

Culinary collisions
Alonso, A.D. and O'Neill, M. (2010) ‘Small hospitality enterprises and local produce: a case
study’, British Food Journal, 112(11): 1175–1189.
Alvesson, M. and Sköldberg, K. (2008) Tolkning och reflektion. Vetenskapsfilosofi och kvalitativ
metod [Interpretation and reflection. Philosophy of science and qualitative method], Lund:
Studentlitteratur.
Baum, T. and Lundtorp, S. (2001) ‘Seasonality in tourism: an introduction’, in T. Baum and S.
Lundtorp (eds) Seasonality in Tourism, London: Routledge, pp. 1–4.
Bessière, J. (1998) ‘Local development and heritage: traditional food and cuisine as tourist
attractions in rural areas’, Sociologia Ruralis, 38(1): 21–34.
Brouder, P. and Eriksson, R.H. (2013) ‘Staying in power: what influences micro-firm survival in
tourism?’ Tourism Geographies, 15(1): 125–144.
Curtis, K. and Cowee, M. (2009) ‘Direct marketing local food to chefs: chef preferences and
perceived obstacles’, Journal of Food Distribution Research, 40(2): 27–36.
Duram, L. and Cawley, M. (2012) ‘Irish chefs and restaurants in the geography of “local” food
value chains’, The Open Geography Journal, 5: 16–25. doi:10.2174/1874923201205010016
Ehn, B. (2011) ‘Doing-it yourself. Auto-ethnography of manual work’, Irregular Ethnographies,
Etnologia Europaea, Journal of European Ethnology, 41(1): 53–63.
Fine, G.A. (2008) Kitchens: The Culture of Restaurant Work, Berkeley, CA: University of
California Press.
Getz, D. and Petersen, T. (2005) ‘Growth and profit-oriented entrepreneurship among family
business owners in the tourism and hospitality industry’, International Journal of Hospitality
Management, 24(2): 219–242.
Getz, D. , Robinson R.N. , Andersson, T.D. and Vujicic, S. (2014) Foodies and Food Tourism,
Oxford: Goodfellow Publishers.
Graneheim, U.H. and Lundman, B. (2004) ‘Qualitative content analysis in nursing research:
concepts, procedures and measures to achieve trustworthiness’, Nurse Education Today, 24(2):
105–112.
Gustafsson, I.B. , Östrom, Å. , Johansson, J. and Mossberg, L. (2006) ‘The five aspects meal
model: a tool for developing meal services in restaurants’, Journal of Food Service, 17: 84–93.
Hall, C.M. and Gössling, S. (eds) (2013) Sustainable Culinary Systems, Abingdon: Routledge.
Hall, C.M. and Mitchell, R. (2002) ‘The changing nature of the relationship between cuisine and
tourism in Australia and New Zealand: from fusion cuisine to food networks’, in A.-M. Hjalager
and G. Richards (eds) Tourism and Gastronomy, London: Routledge, pp. 186–206.
Hall, C.M. and Rusher, K. (2004) ‘Risky lifestyles? Entrepreneurial characteristics of the New
Zealand bed and breakfast sector’, in R. Thomas (ed.) Small Firms in Tourism: International
Perspectives, Amsterdam: Elsevier, pp. 83–97.
Hayes, D. and Miller, A. (2011) Revenue Management for the Hospitality Industry, Hoboken,
NJ: Wiley.
Heldt-Cassel, S. (2003) ‘Att tillaga region – Den regionala matens representationer och praktik –
exemplet Skärgårdssmak [To cook a region – the representation and practice of regional food –
the example Archipelago taste]’, Unpublished doctoral dissertation in Social and Economy
Geography, Uppsala University, Uppsala.
Hultman, H. (2013) Liv och arbete i pizzabranschen [Life and Work in the pizza-industry], Lund:
Arkiv Förlag & Tidskrift.
Inwood, S.M. , Sharp, J. , Moore, R. and Stinner, D. (2009) ‘Restaurants, chefs and local foods:
insights drawn from application of a diffusion of innovation framework’, Agriculture and Human
Values, 26(3): 177–191.
Ioannides, D. and Petersen, T. (2003) ‘Tourism “non-entrepreneurship” in peripheral
destinations: a case study of small and medium tourism enterprises on Bornholm, Denmark’,
Tourism Geographies, 5(4): 408–435.
Jönsson, H. (2012) Den gastronomiska revolutionen [The gastronomic revolution], Stockholm:
Carlssons.
Kompula, R. (2013) ‘The role of individual entrepreneurs in the development of competitiveness
for a rural tourism destination – a case study’, Tourism Management, 40: 361–371.
Lundtorp, S. , Rassing, C.R. and Wanhill, S. (1999) ‘The off-season is “no season”: the case of
the Danish Island of Bornholm’, Tourism Economics, 5(1): 49–68.
Markowska, M. (2011) ‘Entrepreneurial competence development – Triggers, processes &
consequences’, Unpublished JIBS dissertation, Jönköping University, Sweden.
Markowska, M. , Saemundsson, R.J. and Wiklund, J. (2011) ‘Contextualizing business model
development in Nordic rural gourmet restaurants’, in G.A. Alsos , S. Carter , E. Ljunggren , and
F. Welter (eds) The Handbook of Research on Entrepreneurship in Agriculture and Rural
Development, Cheltenham: Edward Elgar, pp. 162–179.
Nummedal, M. and Hall, C.M. (2006) ‘Local food in tourism: an investigation of the New Zealand
South Island’s bed and breakfast sector’s use and perception of local food’, Tourism Review
International, 9(4), 365–378.
Parsa, H.G. , Self, J.T. , Njite, D. and King, T. (2005) ‘Why restaurants fail’, Cornell Hotel and
Restaurant Administration Quarterly, 46(3): 304–322.
Sims, R. (2010) ‘Putting place on the menu: the negotiation of locality in UK food tourism, from
production to consumption’, Journal of Rural Studies, 26(2): 105–115.
Skalpe, O. (2003) ‘Hotels and restaurants – are the risks rewarded? Evidence from Norway’,
Tourism Management, 24(6): 623–634.
Starr, A. , Card, A. , Benepe, C. , Auld, G. , Lamm, D. , Smith, K. and Wilken, K. (2003)
‘Sustaining local agriculture: barriers and opportunities to direct marketing between farms and
restaurants in Colorado’, Agriculture and Human Values, 20: 301–321.
Wellton, L. (2015) ‘Improved meal offerings in tourist destinations provided by professional
practitioners’, Unpublished Licentiate thesis, Department of Restaurant and Culinary Arts,
Örebro University, Sweden.
Conclusions
Belasco, W.J. (2014) Appetite for Change: How the Counterculture Took on the Food Industry,
Ithaca: Cornell University Press.
Borras Jr, S.M. , Franco, J.C. , Gómez, S. , Kay, C. and Spoor, M. (2012) ‘Land grabbing in
Latin America and the Caribbean’, Journal of Peasant Studies, 39(3–4): 845–872.
Canetti, L. , Bachar, E. and Berry, E. (2002) ’Food and emotion’, Behavioural Processes, 60(2):
157–164.
Desmet, P.M. and Schifferstein, H. (2008) ‘Sources of positive and negative emotions in food
experience’, Appetite, 50(2): 290–301.
Everett, S. and Slocum, S.L. (2013) ‘Food and tourism: an effective partnership? A UK-based
review’, Journal of Sustainable Tourism, 21(6): 789–809.
Getz, D. , Robinson, R. , Andersson, T. and Vujicic, S. (2014) Foodies and Food Tourism,
Oxford: Goodfellow Publishers.
Gössling, S. , Cohen, S. and Hibbert, J. (2016) ‘Tourism as connectedness’, Current Issues in
Tourism, accepted.
Gössling, S. , Garrod, B. , Aall, C. , Hille, J. and Peeters, P. (2011) ‘Food management in
tourism. Reducing tourism’s carbon “foodprint”’, Tourism Management, 32: 534–543.
Gössling, S. , Hall, C.M. and Scott, D. (2015) Tourism and Water, Bristol: Channel View
Publications.
Hall, C.M. and Gössling, S. (eds) (2013) Sustainable Culinary Systems: Local Foods,
Innovation, Tourism and Hospitality, Abingdon: Routledge.
Hall, C.M. and Mitchell, R. (2001) ‘Wine and food tourism’, in N. Douglas , N. Douglas , and R.
Derrett (eds) Special Interest Tourism: Context and Cases, Brisbane, Australia: Wiley, pp.
307–329.
Hall, C.M. and Sharples, L. (eds) (2008) Food and Wine Festivals and Events around the World:
Development, Management and Markets, Oxford: Butterworth-Heinemann.
Hall, C.M. , Sharples, L. , Mitchell, R. , Macionis, N. and Cambourne, B. (eds) (2003) Food
Tourism around the World, Oxford: Butterworth-Heinemann.
Hjalager, A.-M. and Richards, G. (eds) (2002) Tourism and Gastronomy, London: Routledge.
Johnston, J. , Fanzo, J. and Cogill, B. (2014) ‘Understanding sustainable diets: a descriptive
analysis of the determinants and processes that influence diets and their impact on health, food
security, and environmental sustainability’, Advances in Nutrition, 5(4): 418–429.
Malm, K. , Gössling, S. and Hall, C.M. (2013) ‘Regulatory and institutional barriers to new
business development: the case of Swedish wine tourism’, in C.M. Hall and S. Gössling (eds)
Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality, Abingdon:
Routledge, pp. 241–255.
Marsden, T. , Murdoch, J. and Morgan, K. (1999) ‘Sustainable agriculture, food supply chains
and regional development: editorial introduction’, International Planning Studies, 4(3): 295–301.
Martinez, S. , Hand, M. , Da Pra, M. , Pollack, S. , Ralston, K. , Smith, T. , Vogel, S. , Tauer, L. ,
Lohr, L. , Low, S. and Newman, C. (2010) Local Food Systems: Concepts, Impacts, and Issues,
Washington, DC: Department of Agriculture.
Norton, G.W. , Alwang, J. and Masters, W. (2014) Economics of Agricultural Development:
World Food Systems and Resource Use, London: Routledge.
Quan, S. and Wang, N. (2004) ‘Towards a structural model of the tourist experience: an
illustration from food experiences in tourism’, Tourism Management, 25(3): 297–305.
Tjärnemo, H. and Södahl, L. (2015) ‘Swedish food retailers promoting climate smarter food
choices – trapped between visions and reality?’, Journal of Retailing and Consumer Services,
24: 130–139.
Urry, J. (2002) The Tourist Gaze: Leisure and Travel in Contemporary Societies, 2nd edn,
London: Sage.
von Braun, J. and Meinzen-Dick, R.S. (2009) “Land Grabbing” by Foreign Investors in
Developing Countries: Risks and Opportunities, Washington, DC: International Food Policy
Research Institute.
Yeoman, I. , McMahon-Beattie, U. , Fields, K. , Albrecht, J. and Meethan, K. (eds) (2015) The
Future of Food Tourism: Foodies, Experiences, Exclusivity, Visions and Political Capital, Bristol:
Channel View Publications.