Book 2011

Food, Agri-Culture and Tourism

Linking Local Gastronomy and Rural Tourism: Interdisciplinary Perspectives


ISBN: 978-3-642-11360-4 (Print) 978-3-642-11361-1 (Online)

Table of contents (13 chapters)

  1. Front Matter

    Pages i-xv

  2. Farm and rural tourism

    1. Front Matter

      Pages 1-1

    2. Chapter

      Pages 2-24

      A sideways look at farm tourism in Germany and in Italy

    3. Chapter

      Pages 25-40

      Perspectives of emotional food communication for farm operators

    4. Chapter

      Pages 41-55

      Policy options for sustainability. a preliminary appraisal of rural tourism in Romania: the case of Maramureş

    5. Chapter

      Pages 56-71

      From agricultural to rural: agritourism as a productive option

  3. Food, wine and tourism

    1. Front Matter

      Pages 72-72

    2. Chapter

      Pages 73-91

      Educational farms in the Emilia-Romagna region: their role in food habit education

    3. Chapter

      Pages 92-101

      Food and tourism: the role of the “Slow Food” association

    4. Chapter

      Pages 102-118

      Opportunities of cooperative marketing using the example of the wine region Saale-Unstrut

    5. Chapter

      Pages 119-128

      Schätzel Vinery – Tradition 2.0

  4. New avenues of research: online marketing and sensory marketing

    1. Front Matter

      Pages 129-129

    2. Chapter

      Pages 130-139

      Institutional isomorphism and adoption of e-marketing in the hospitality industry: a new perspective for research

    3. Chapter

      Pages 140-160

      E-Business horizons in the tourism industry -Challenges for research and practice

    4. Chapter

      Pages 161-179

      The Risk™ strategic game of rural tourism: how sensory analysis can help in achieving a sustainable competitive advantage

    5. Chapter

      Pages 180-193

      Sensory marketing research - Identification of the ideal sensory product profile

    6. Chapter

      Pages 194-197