EVOLVING THE PERSPECTIVES ON THE VALUE OF GASTRONOMY FOR MEDITERRANEAN DESTINATION DEVELOPMENT
Chapter 1 The effects of meal experience on psychological factors: Life satisfaction and place attachment
Chapter 2 Gastronomic experience as a driver of destination loyalty: Evidence from the Mediterranean area
Chapter 3 A methodological framework for innovating gastronomic heritage
Chapter 4 Building awareness in community destination to preserve local gastronomic heritage
Chapter 5 The role of the Jordanian local food in fostering tourism development: An exploratory study
Chapter 6 Principles of Slow Food Movement as a driver of rural tourism areas development in Serbia
Chapter 7 A longitudinal study of the economic impact of gastronomic festivals on accommodation establishments and real estate market: A case study
Chapter 8 Revitalizing tourism through citrus routes. Exploring new practices and challenges
Chapter 9 A review of the concept of creative gastronomy tourism
The book series entitled “Tourism Studies on the Mediterranean Region”, launched in 2021 by the Institute for Studies on the Mediterranean (ISMed) of the Italian National Research Council (CNR), focuses on current research and practice in tourism in the Mediterranean area. It proposes an integrated analysis of how geopolitical, socio-economic and cultural variables are interrelated with tourism, providing a critical evaluation of policies and measures for industries and governments aimed at boosting tourism while promoting the structural transformation of the sector towards environmental, socio-economic and cultural sustainability. The third book in the series offers novel perspectives on the value of gastronomy for the development of tourism destinations within the Mediterranean region. The volume aims to enrich the discourse on gastronomy tourism by presenting interdisciplinary and multidisciplinary empirical research, both theoretically- and practice-driven. The chapters adopt a variety of qualitative and quantitative methodological approaches and discuss cutting-edge issues as the influence of gastronomic experiences on travellers' behaviours after their holidays; the role of gastronomic heritage as an effective driver for the tourism development of destinations; how creativity can lead to new and successful gastronomic proposals. The book is relevant both to academics, and destination managers and policymakers who can exploit reliable data and results to elaborate measures to enhance the value of gastronomy for the tourism development in the Mediterranean region. Finally, the book is also useful for students who follow undergraduate, masters and postgraduate courses.
Piera Buonincontri, PhD, Senior Researcher at the Institute for Studies on the Mediterranean (ISMed) of the National Research Council of Italy (CNR), Expert in Marketing and Tourism management.
Luisa Errichiello, PhD, Senior Researcher at the Institute for Studies on the Mediterranean (ISMed) of the National Research Council of Italy (CNR), Expert in Change and Innovation Management.
Roberto Micera, PhD, Assistant Professor at Università della Basilicata (Italy) - Senior Researcher at the Institute for Studies on the Mediterranean (ISMed) of the National Research Council of Italy (CNR), Expert in Tourism Management and Marketing.
Roberta Garibaldi, Professor of Tourism Industry at the University of Bergamo (Italy), President of the Italian Association on Gastronomy Tourism and Vice President of OECD (Organization for Economic Cooperation and Development) Tourism Committee.