Food Tourism In Asia

Jul 6, 2026

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Food Tourism in Asia explores how gastronomy shapes travel experiences and destination identities, emphasizing authenticity and multisensory engagement. The discussion highlights gastronomy tourism’s role in attracting visitors to less-visited places, strengthening local value chains, and supporting sustainable tourism by safeguarding cultural heritage. It outlines how successful destinations need clear gastronomy tourism strategies, improved demand understanding and forecasting, stakeholder networks, and effective product and marketing development.

LanguageEnglish

CategoryResearch & Report

FormatPDF

Pages225

Reading Time9 h 27 min

Food Tourism: Opportunities for Development

Authenticity and multisensory travel experiences

Social and economic value for destination communities

Destination branding and sustainable tourism outcomes

Strategy, demand forecasting, stakeholder networks, and marketing

Perspectives on Asian Tourism Series Editors: Catheryn Khoo-Lattimore · Paolo Mura Eerang Park Sangkyun Kim Ian Yeoman Editors Food Tourism in Asia Perspectives on Asian Tourism Series editors Catheryn Khoo-Lattimore Griffith University Nathan, Queensland, Australia Paolo Mura Taylor’s University Subang Jaya, Selangor, Malaysia While a conspicuous body of knowledge about tourism inAsia is emerging, Western academic ontologies and epistemologies still represent the dominant voice within tourism circles. This series provides a platform to support Asian scholarly production and reveals the different aspects of Asian tourism and its intricate economic and socio-cultural trends. The books in this series are aimed to pave the way for a more integrated and multifaceted body of knowledge about Asian tourism. By doing so, they contribute to the idea that tourism, as both phenomenon and field of studies, should be more inclusive and disentangled from dominant (mainly Western) ways of knowing. More specifically, the series will fill gaps in knowledge with regard to: • the ontological, epistemological, and methodological assumptions behind Asian tourism research; • specific segments of the Asian tourist population, such as Asian women, Asian backpackers, Asian young tourists, Asian gay tourists, etc; • specific types of tourism in Asia, such as film-induced tourism, adventure tourism, beauty tourism, religious tourism, etc; • Asian tourists’ experiences, patterns of behaviour, and constraints to travel; • Asian values that underpin operational, management, and marketing decisions in and/or on Asia (travel); • external factors that add to the complexities of Asian tourism studies. More information about this series at [http://www.springer.com/series/15382](http://www.springer.com/series/15382) Eerang Park • Sangkyun Kim • Ian Yeoman Editors Food Tourism in Asia Editors Eerang Park Victoria University of Wellington Wellington, New Zealand Edith Cowan University Joondalup, WA, Australia Ian Yeoman School of Management Victoria University of Wellington Wellington, New Zealand European Tourism Futures Institute NHL Stenden University of Applied Sciences Leeuwarden, The Netherlands Sangkyun Kim School of Business and Law Edith Cowan University Joondalup, WA, Australia ISSN 2509-4203 ISSN 2509-4211 (electronic) Perspectives on Asian Tourism ISBN 978-981-13-3623-2 ISBN 978-981-13-3624-9 (eBook) [https://doi.org/10.1007/978-981-13-3624-9](https://doi.org/10.1007/978-981-13-3624-9) Library of Congress Control Number: 2019900211 © Springer Nature Singapore Pte Ltd. 2019 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Singapore Pte Ltd.

FAQs

How does gastronomy influence tourists’ experiences in a destination?

Gastronomy becomes a key driver for tourists seeking authentic, memorable experiences, engaging all senses. Local food reflects the destination’s culture, history, and people, enabling visitors to immerse themselves and co-create the experience.

What benefits can gastronomy tourism bring to less-visited destinations?

Gastronomy tourism can attract tourists to destinations that receive fewer visitors, generating spending more equitably. It can empower local communities as ambassadors, creating jobs, reinforcing identity and belonging, and protecting place authenticity.

What must destinations do to realize gastronomy tourism’s potential?

Destinations need gastronomy tourism strategies, improved demand understanding and forecasting, and networks with local stakeholders. They also must develop appropriate products and marketing strategies to meet these objectives.

Jul 6, 2026

Upload by Aurora