Culinary Tourism and Wine Tourism

This volume contains the papers presented at the 6th Culinary and Wine Tourism Conference. The conference took place in May 2024 in Krems an der Donau, Austria. Contributions from XY different countries on the following topics were included in this book: (exemplary) o Authenticity & tourism experiences; preservation of gastronomic heritage; branding/marketing strategies for destinations o Festivals/events as a driver of tourism development o Sustainable practices in food production and consumption; Local food systems (connections and opportunities); Local economy and community development o Food media (television, social media, etc.) o Influence of celebrity chefs on destination choice; interplay of food and culture for tourism experiences o Destination development: Opportunities and challenges o Wine terroir: concept and importance; impact on rural economy and regional development; sustainable practices for accommodation, transport and other related sectors o Consumer behaviour: Motivations and preferences of wine tourists o Festivals and events as a driver of wine tourism and the local economy; Preservation of cultural heritage: the role of historic vineyards and wineries o Digital marketing strategies: the use of technology for promotion o Experiential marketing: enhancing visitor experiences and loyalty o The role of wine education and training programmes; food trails and gastronomic routes: Mapping and promoting culinary tourism routes o Local community engagement: empowering local food producers and artisans; the role of food tourism networks and associations o Food festivals and events as catalysts for the development of food tourism o The impact of food safety and hygiene standards on visitor satisfaction; The overlap with cultural tourism: preserving food traditions and authenticity o The image of destinations: the role of local cuisine in shaping perceptions o The influence of social media and online platforms on destination choice o Sustainable food supply chains in tourism: challenges and best practices; food sourcing and localisation in tourism: promoting local food systems o Food safety and resilience in tourism destinations: Ensuring a reliable food supply; reducing and managing food waste in the tourism industry o Food safety regulations and standards in tourism: ensuring a high-quality food supply o Farm-to-table experiences in tourism: bringing visitors into contact with local food producers The papers in this conference proceedings are in English. The conference was organised by IMC Krems, Hochschule Geisenheim University in cooperation with FHWien der WKW, the Tourism Department of the German Society for Tourism Science (DGT) and FH WienWKW.

Provides a comprehensive examination of current aspects of culinary and wine tourism Covers a wide range of topics, from biodiversity to virtual wine cellar tours Creates a holistic understanding of the field

Autorentext

Prof. (FH) Dr. Albert F. Stöckl , IMC University of Applied Sciences Krems, Austria.
Prof. (FH) Dr. Markus W. Eitle , IMC University of Applied Sciences Krems, Austria.
Mag. Stephanie Tischler , IMC University of Applied Sciences Krems, Austria.
Mag. (FH) Daniela Wagner , Vienna University of Applied Sciences for Management and Communication, Austria.
Prof. Dr. Axel Dreyer , Harz University of Applied Sciences, Germany.
Prof. Dr. Knut Scherhag , Worms University of Applied Sciences, Germany.

Klappentext

This book presents the proceedings of the 6th Culinary and Wine Tourism Conference and offers a comprehensive exploration of the dynamic interplay between tradition, culture, and innovation in the fields of culinary and wine tourism.
Key topics include the preservation of gastronomic heritage, the influence of celebrity chefs, and the role of festivals in tourism development. The chapters delve into sustainable practices in food production, the impact of wine terroir on regional economies, and the use of digital marketing strategies to enhance visitor experiences. Readers will also discover insights into consumer behaviour, the importance of local food systems, and the challenges of food safety in tourism.
This volume is essential for researchers, industry professionals, and policymakers seeking to understand and enhance the evolving landscape of culinary and wine tourism. It provides key understandings of how cultural heritage, sustainability, and innovative practices can shape and enrich the tourism experience.

The editors
Prof. (FH) Dr. Albert F. Stöckl , IMC University of Applied Sciences Krems, Austria
Prof. (FH) Dr. Markus W. Eitle , IMC University of Applied Sciences Krems, Austria
Mag. Stephanie Tischler , IMC University of Applied Sciences Krems, Austria
Mag. (FH) Daniela Wagner , Vienna University of Applied Sciences for Management and Communication, Austria
Prof. Dr. Axel Dreyer , Harz University of Applied Sciences, Germany
Prof. Dr. Knut Scherhag , Worms University of Applied Sciences, Germany

Inhalt

Farm Products in Rural Tourism: Insights from Farm Holiday Providers in the Allgäu Region in Germany.- Designing Wine Tourism Experiences with Culture.- What Defines Viennese Cuisine? An Analysis Based on Harrington's Model of Gastronomic Identity.- Residents as Brand Ambassadors for Winegrowing Regions: The Case of Alto Adige.- Wine Tourism Destination Image in the Lahn Valley.- The Composition of Wine Lists in Germany's Three-Michelin-Starred Restaurants: A 2023 Analysis.- Quantifying and Communicating the Sustainability of the Culinary System: The Case Study of Locanda Radici.- Immersive Wine Pedagogy in the Metaverse: NFTs as Potential Rewards for Graduation.- Experience Staging with Gamification a Model, Illustrated Using the Example of Geocaching in Wine tourism.- Labour Shortage in the Austrian Hotel Industry.