This established textbook explores how regions present themselves to tourists experiencing the culture, history, and ambience of a location through the food and wine it produces. It provides practical suggestions and guidelines for establishing a food-related tourism destination and discusses the environment, understanding the food tourist, supply issues, marketing, and best practice strategies. It includes numerous case studies from around the world and plentiful pedagogical features to aid student learning.

The second edition:
- Contains updated chapters throughout to form...