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Greg Richards, «Tourism and Gastronomy»

In recent years, a growing emphasis has been placed on tourism experiences and attractions related to food. In many caases eating while on holiday includes the "consumption" of local heritage, comparable to what is experienced when visiting historical sites and museums.

Despite the increasing attention, however, systematic research on the subject has been nearly absent. tourism and Gastronomy addresses this by drawing together a group of international experts in order to develop a better understanding of the role, development and future of gastronomy and culinary heritage in tourism.

Particular attention is paid to the relationship between the forces of globalisation, localisation and the use of gastronomy and to food as a source of regional and national identity, and a source of economic development.

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