Table of Contents

Introduction: Purpose and overview of the book; Terminology; Ch 2 Perspectives on Foodies and Food Tourism; Understanding and creating knowledge about foodies and food tourism; Studying food tourism; Forces and trends; Ch 3 The Foodie - Identity, Involvement and Social Worlds: Who and what are foodies?; Identity and involvement; The social worlds of foodies; Infinite possibilities for involvement; Ch 4 Foodies and Tourism: Motivation and benefits sought; Past and projected travel; Experiences and benefits sought; Ch 5 Planning and Developing Tourism for Foodies: Planning and development: foodies at the core; Food-tourism clusters; Destination development concepts; Ch 6 The Destination: Introduction; New Nordic cuisine; Scotland; Ireland; Specific products and experiences; Ch 7 Food Events for Foodies: The critical importance of planned events in food tourism; Multi-country research findings; Designing food events for foodies; Ch 8 Experience Marketing: Introduction to experience marketing; Decision-making by foodies and food tourists; Image, reputation, positioning and branding; Segmentation of food tourists; Media; Trip planning and packaging; Ch 9 Summary and Conclusions: The phenomenon of food tourism; What it means to be a foodie; The study of foodies and food tourists; Implications for destinations, events, suppliers, and marketers; Research needs; Future perspectives; References; Appendix: Research methods and descriptions of the samples; Sweden