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This book examines and analyses the connections between gastronomy,
tourism and the media. It argues that in the modern world,
gastronomy is increasingly a major component and driver of tourism
and that destinations are using their cuisines and food cultures in
marketing to increase their competitive advantage. It proposes that
these processes are interconnected with film, television, print and
social media. The book emphasises the notion of gastronomy as a
dynamic concept, in particular how it has recently become more
widely used and understood throughout the world. The volume
introduces core concepts and delves more deeply into current trends
in gastronomy, the forces which shape them and their implications
for tourism. The book is multidisciplinary and will appeal to
researchers in the fields of gastronomy, hospitality, tourism and
media studies.
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