French
Online Bookshop Home
www.oecd.org
https://twitter.com/OECD_Pubs   http://www.facebook.com/OECDPublications   http://www.youtube.com/oecdilibrary   http://www.linkedin.com/groups/OECD-Publications-4645871  
Login  |   Your account  |   Bookshelf  |   View Shopping Basket Help
Search  for   in 
  Search Tips   •   Advanced Search
You are in > OECD Bookshop > Publication Page
Back

OECD Studies on Tourism
Food and the Tourism Experience
The OECD-Korea Workshop
OECD Publishing , Publication date:  13 Mar 2012
Pages: 176 , Language: English
Version: Print (Paperback) + PDF
ISBN: 9789264110595 , OECD Code: 852012021P1
Price:   €45 | $63 | £40 | ¥5800 | MXN810 , Standard shipping included!
Availability: Available
Add to basket Look inside Email-it    

Other languages:  Korean (Available)
Other Versions:  E-book - PDF Format

Related titles

Details

Description

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 the classic 'must see' physical sights such as museums and monuments towards a ‘must-experience’ imperative to consume intangible expressions of culture, such as atmosphere, creativity and lifestyle.  This provides new opportunities for tourism destinations as well as new challenges, particularly in the areas of experience development, marketing and branding.

This publication provides an understanding of the role of food tourism in local economic development and its potential for country branding. It also presents several innovative case studies in the food tourism sector and the experience industry.


Table of contents:

Chapter 1. An overview of food and tourism trends and policies
PART I. INNOVATION IN THE FOOD TOURISM SECTOR AND THE EXPERIENCE ECONOMY 
Chapter 2. Boosting food and tourism-related regional economic development
Chapter 3. Linking local food resources to high-quality restaurants in the Nordic Region
Chapter 4. Educating tourists in the art of gastronomy and culture in Italy
Chapter 5. Promoting regional cuisine as intangible cultural heritage in Latin America
Chapter 6. Developing policy strategies for Korean cuisine to become a tourist attraction
PART II. FOOD - A KEY FACTOR IN TOURISM AND COUNTRY BRANDING: CASE STUDIES
Chapter 7. Gastronomy as a key factor in branding Spain
Chapter 8. Globalising Korean food and stimulating inbound tourism
Chapter 9. The culinary experience: A major pillar of Austrian tourism
Chapter 10. Promoting Japanese food culture and products
Chapter 11. Promoting food and lifestyle: The French experience 
Chapter 12. Innovations in Korean culinary tourism
Back Back to top