Food, Wine and China

A Tourism Perspective
1. Auflage 2022
ISBN: 978-1-03-233911-5
Verlag: Taylor & Francis

Buch, Englisch, 316 Seiten, Format (B × H): 152 mm x 226 mm, Gewicht: 454 g

Reihe: Routledge Studies of Gastronomy, Food and Drink

The growth of the Chinese economy and the emergence of the Chinese middle class have fuelled the rapid expansion of China’s outbound tourism market, with many destinations around the world trying to capitalise on the opportunities created by the growing number of Chinese visitors. This book specifically focuses on the demand for food and wine tourism experiences by Chinese tourists, which in recent years has become an important constituent of destination competitiveness.

Looking at the different ways in which individual destinations have responded to this increasing demand, this book provides a better understanding of the preferences, motivations and perceptions that underlie food and wine consumption by Chinese tourists. It also illustrates how food and wine tourism experiences have been used in a range of international destinations to specifically attract visitors from China. Including a range of case examples from the Asia-Pacific region and Europe, this book ultimately investigates the strategic directions adopted to guide destination development and marketing initiatives. Such a perspective provides a novel contribution to the still limited body of knowledge on China outbound tourism and will be of interest to upper level students, researchers and academics in Tourism and Hospitality.

Zielgruppe

Postgraduate

Autoren/Hrsg.

Pforr, Christof

Phau, Ian

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Tourismus & Reise Reise & Urlaub: Führer, Landkarten, Pläne
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe

Inhaltsverzeichnis

1. Food, wine and China: opportunities and challenges for tourism 2. Food and wine tourism: challenges, issues and opportunities in the Chinese market 3. Food and wine tourism in China 4. Chinese outbound tourists: food and beverages 5. Motivations underlying tourist food consumption 6. Dining trajectories of Chinese tourists in Australia 7. Developing Australia’s food and wine tourism towards the Chinese visitor market 8. Food, wine and China: a tourism perspective from Western Australia 9. Are we China ready? A study of Western Australian hotels and Chinese tourists’ appetites 10. Building consumer cultural capital in the premium wine domain in China through tourism 11. China as an export market: The case of Western Australian wine 12. Great Wall or red carpet? Challenges and opportunities for Australian wines in China 13. Responses to Chinese tourists’ interest in wine and food: an Italian perspective 14. Wine tourists’ perspectives of ‘New World’ winescapes: Australia, USA and China 15. The potential of wine tourism to enhance Chinese holidaymakers’ experiences in New Zealand: Insights from Chinese ITOs 16. At a crossroad: a study of Nyonya cuisine as intangible cultural heritage 17. Moving forward: Think 'dine and wine' with the Chinese tourists

Über Autor(innen)

Christof Pforr is Discipline Leader (Tourism, Hospitality and Events), School of Marketing, Curtin University, Western Australia.

Ian Phau is the Head of School of the School of Marketing at Curtin University, Western Australia.