Pforr / Phau Food, Wine and China

A Tourism Perspective
1. Auflage 2018
ISBN: 978-1-351-74272-6
Verlag: Taylor & Francis
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 314 Seiten

Many destinations around the world intend to capitalise on the opportunities created by China’s outbound tourism market. A common strategy appears to be the development of new products, services and also strategic partnerships, which necessitates major adaptations in supply and service structures within destinations. This book specifically focuses on a growing demand for food and wine tourism experiences by Chinese visitors, which has become an important constituent of destination competitiveness in recent years.

This topic is explored from a demand as well as a specific destination response perspective to provide a better understanding of preferences, motivations and perceptions which underlie food and wine consumption of Chinese tourists and how food and wine tourism experiences have been used in a range of international destinations to specifically attract visitors from China. Presenting case examples from the Asia-Pacific region and also Europe, the book 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.

Autoren/Hrsg.

Pforr, Christof

Phau, Ian

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Tourismus & Reise Reise & Urlaub: Führer, Landkarten, Pläne

Inhaltsverzeichnis

1. Food, Wine & China: A Tourism Perspective; 2. Food and wine tourism: Challenges, issues and opportunities; 3. Chinese "Second Wave" outbound Travellers becoming interested in food and wine; 4. Food and wine tourism Research within China; 5. Motivations Underlying Tourist Food Consumption: The Case of Mainland Chinese and Taiwanese Tourists; 6. Dining trajectories Of the Chinese tourists in Australia; 7. China outbound travel to Australian Wineries; 8. The potential of wine tourism to enhance the Chinese visitor experience In New Zealand: a visitor and stakeholders’ perspective; 9. Developing Australia’s Food and Wine tourism resources towards the Chinese visitor market; 10. Responses To Chinese wine tourists: An Italian perspective; 11. Are we China ready? Food For Thought; 12. Food Glorious Food: an examination of the potential of Food Events In attracting Chinese visitors to destinations; 13. The Winescape and Perspectives From New World Wine Economies: Australia, USA and Taiwan; 14. Food, Wine And China: A tourism perspective from Western Australia; 15. Building and Maintaining Regional Brands for Prestige Products: The Case of Prestige Wines from Margaret River; 16. At a crossroad: A Study of Nyonya Cuisine as Intangible Cultural Heritage; 17. Great Wall or Red Carpet? Challenges and Opportunities for Australian Wines in China; 18. Western Australia Wine Production and Exports: A Focus on China; 19. Conclusion

Über Autor(innen)

Christof Pforr is Course Coordinator for Tourism & Hospitality with the School of Marketing, Curtin Business School, Curtin University, Western Australia.

Ian Phau is the Chair for Research and Development for the School of Marketing at Curtin University.