A Food Tourism Textbook Served in Four Courses

Abstract

First paragraphs:

I was packing my suitcase to fly to Italy for the 1^st World Congress on Agritourism when a large brown envelope showed up in my mailbox. I rip­ped open the package to find Susan L. Slocum and Kynda R. Curtis’s new textbook, Food and Agricul­tural Tourism: Theory and Best Practice. Perfect reading for my flight to Europe!

Flying over the Atlantic Ocean, I flipped through the book and was immediately drawn in by the colorful case studies of food tourism around the world. The study questions for students had me hooked: How would you define authentic food from your area? How does globalization lead to specialization in agricultural production? What does “rice for life” mean? How can the Rattlesnake Hills Wine Trail enhance the visitor experience? . . .