Food and the tourism experience [Elektronisk resurs] the OECD-Korea Workshop

• Foreword; Acknowledgements; Table of contents; Executive summary; Chapter 1 An overview of food and tourism trends and policies; Introduction; Development of tourism experiences; Culinary tourism experiences; Linking food experiences to tourist needs; Product development and innovation; Regional and country branding; Implications for policy; Suggestions for further research; References; Part I Innovation in the food tourism sector and the experience economy; Chapter 2 Boosting food and tourism-related regional economic development; Cuisine, food and tourism. 
• Consumer perspectives in food tourismBeneficiaries of food tourism; Intangible assets for regional economic competitiveness; Strategies for regional economic development; References; Chapter 3 Linking local food resources to high-quality restaurants in the Nordic Region; Rural high-quality restaurants and innovation; Nordic food, tourism and experience industries; Local food in high-quality restaurants; Managerial challenges and the experience value chain; Policy implications for the experience industry and tourism; References. 
• Chapter 4 Educating tourists in the art of gastronomy and culture in ItalyA cultural approach to food; Hospitality networks promoting local products; Knowledge systems in gastronomy tourism; Culinary models in gastronomy; Interpreting gastronomy; Eating behaviour; Food laboratories; The key to gastronomy success; References; Chapter 5 Promoting regional cuisine as intangible cultural heritage in Latin America; Local traditions as intangible heritage; Latin American culinary heritage; Culinary practices and cultural tourism in Latin America; Sustainable development and local culinary heritage. 
• Traditional dishes: Authenticity or adaption?References; Chapter 6 Developing policy strategies for Korean cuisine to become a tourist attraction; Foodscape; National case studies of food tourism; City case studies of food tourism; Korean strategies for food promotion; Financial and legal support for Korean food promotion; The development of foodscapes; References; Part II Food, a key factor in tourism and country branding: Case studies; Chapter 7 Gastronomy as a key factor in branding Spain; Gastronomy as a soft-power; A product and tourism portfolio; Creation of new gastronomic products. 
• BenchmarkingChallenges and new trends; References; Chapter 8 Globalising Korean food and stimulating inbound tourism; Hansik globalisation; Globalisation of the food service industry; History of the food service industry in Korea; Hansik and national competitiveness; Measures to connect Hansik globalisation and tourism; References; Chapter 9 The culinary experience: A major pillar of Austrian tourism; Delivering a strong brand; New-experience zones; The culinary experience in Austria; Innovative cuisine and culinary developments; Responsible food producers. 
• Culinary experience as a pillar of tourism. 

• Tourism is a major part of the contemporary experience economy, in which food plays an important role. Food is a key part of all cultures, a major element of global intangible heritage and an increasingly important attraction for tourists. The linkages between food and tourism also provide a platform for local economic development, which can be strengthened by the use of food experiences for branding and marketing destinations. One of the major challenges in the experience economy is dealing with the shift towards intangible culture and heritage. The focus of many tourists has changed from th 

Ämnesord

Turism  (sao)

Ekonomisk utveckling  (sao)

Mat  -- ekonomiska aspekter (sao)

Gastronomi  -- ekonomiska aspekter (sao)

Economic development -- Congresses. 

Food -- Congresses. 

Food -- Economic aspects -- Congresses. 

Tourism -- Congresses. 

Tourism and gastronomy -- Congresses. 

Economic development  (LCSH)

Tourism  (LCSH)

Klassifikation

338.4791 (DDC)

Qm (kssb/8 (machine generated))