目次

'Case 1. The Power of Collaboration: Basque Culinary Center and Gastronomic Ecosystem.  Case 2. Integration of Local Products into the Hospitality System: Opportunities and Challenges in Rural Hungary.  Case 3. Food Tourism through the Lens of the Tourism Planning Process: The Case of Slovenia.  Case 4. How to Facilitate Food Heritage-Based Networks for Developing Food Tourism Products.  Case 5. The Role of Destination Food Image in Shaping Tourist Perceptions and Enhancing Destination Branding.  Case 6. Public – Private Partnership as a Tool for the Design and Marketing of Food and Wine Tourism Experiences.  Case 7. Time to Rethink Sustainability in Food Tourism: Designing Waste-Free Experiences in Destinations.  Case 8. An Integrated Methodology for Food Tourism Strategies in Rural Areas.  Case 9. Effective Food-Related Destination Marketing: Signature Dish vs. Signature Ingredient.  Case 10. Place Identity and Food and Wine as Synergistic Tourist Attractions: A Case Study of Mount Etna, Italy.  Case 11. Rural Food Tourism in Rubielos De Mora: Exploring Wine and Truffle Tasting.  Case 12. Post-Covid Impact of Digital Influencers in West Bengal’s Food Tourism.  Case 13. Consumption Stages, and Memories through Journey Mapping in Food Tourism: Arqueogastronomía.  Case 14. Food-Related Value Creation through Heritage Buildings and Coffee Tourism.  Case 15. Historaunts and Culinary Heritage.  Case 16. Crafting Cider Experiences: Expanding a Business through Food Tourism.  Case 17. Monastery Produced Alcoholic Beverages and Culinary Products in Food Tourism.  Case 18. Plant-Based Food Movement and Eco-Friendly Temple Food in Tourism Development.  Case 19. Flourishing in Food Tourism: Designing Business Models that are Fit for the Future.  Case 20. Catstanbul: An Image Icon for a Destination Becomes a Concern for Restaurants.  Case 21. Sustainability Promotion in Fine-Dining Restaurants.  Case 22. Virtual Visits to Restaurants in Finland: Developing Sustainability Communication through Digital Information.  Case 23. Exploring the Food Tourism Experiences of Pop Culture Themed Restaurants.  Case 24. Customer Expectations of Authenticity in Ethnic Themed Restaurants. Case 25. Nanyang Coffee Brands in Singapore: Competitiveness and Market Position. Case 26. Food Neophobia: Eating Liuzhou River Snail Rice Noodles. Case 27. Exploring the Golden Liquid Myth of Olive Oil As A Tourism Resource. Case 28. Understanding Sensorial Properties of Olive Oil.