Food and Beverage Tourism on Islands
Published on 15. August 2025
Book
Hardback
232 pages
978-1-0353-3700-2 (ISBN)
Description
This insightful book analyses the relationship between food, culture and tourism, highlighting the importance of islands as microcosms for understanding global culinary trends. It discusses how the gastronomic heritage and traditions of island communities should be protected and promoted, considering local economies and cultural and environmental sustainability.
Francesc Fuste-Forne and Erik Wolf bring together leading experts who examine the cultural, historical and socioeconomic role of cuisine on islands, identifying key issues concerning agriculture, production and sustainability. They address a diverse range of examples from across the world, shedding light on the importance of marketing for creating positive food tourism experiences. The book delves into the evolution of island cuisines and the influence of local produce systems, proposing avenues for further research into tourism-based management.
Food and Beverage Tourism on Islands is an essential resource for students and researchers in tourism and hospitality management and marketing as well as island studies. Its practical insights into the protection and promotion of food on islands are also beneficial for entrepreneurs and hospitality specialists.
Francesc Fuste-Forne and Erik Wolf bring together leading experts who examine the cultural, historical and socioeconomic role of cuisine on islands, identifying key issues concerning agriculture, production and sustainability. They address a diverse range of examples from across the world, shedding light on the importance of marketing for creating positive food tourism experiences. The book delves into the evolution of island cuisines and the influence of local produce systems, proposing avenues for further research into tourism-based management.
Food and Beverage Tourism on Islands is an essential resource for students and researchers in tourism and hospitality management and marketing as well as island studies. Its practical insights into the protection and promotion of food on islands are also beneficial for entrepreneurs and hospitality specialists.
Reviews / Votes
'This enterprising and stimulating edited book plays an important role in bridging recent work on island studies, cuisine and culinary tourism. One of the volume's strengths is its global range of case studies, encompassing diverse locales in Mexico City and Singapore through to islands such as the Seychelles and Aruba. Exploring topics such as foodways, sustainability and decolonisation, the volume provides an invaluable resource and reference point for subsequent research.' -- Philip Hayward, University of British Columbia, Canada 'This comprehensive edited collection offers a stimulating exploration of the complex relationships between food, culture, and tourism on islands worldwide. From Fiji in the South Pacific to Crete in the Mediterranean, and from traditional cuisine to innovative food experiences, Food and Beverage Tourism on Islands provides a nuanced understanding of the complex dynamics shaping island food landscapes and cultural identities and how food tourism shapes and sustains island communities. A highly recommended resource for scholars, practitioners, and anyone passionate about island food and cultures.' -- Evangelia Papoutsaki, Small Island Cultures Research Initiative 'As chefs, we are happy to host people from overseas and give them the best culinary experience. When we look at the food we provide, we realise it is beneficial for us and our Islands on many levels. Food and Beverage Tourism on Islands explores this win-win relationship that empowers our food culture. Food becomes our common destination for a happy, healthy trip and planet.' -- Gabriel Levionnois, Pacific Food Lab, New Caledonia 'From Fiji to Arctic Norway, this volume explores how food is an essential part of experiences and identities relating to island tourism. With a diverse range of empirical studies and cases, the volume offers an original take on food tourism and new perspectives on local-global connections. It is highly relevant for students and researchers in tourism, cultural studies, geography, marketing, gastronomy and hospitality.' -- Jonatan Leer, OErebro University, SwedenMore details
Language
English
Place of publication
Cheltenham
United Kingdom
Target group
Professional and scholarly
Dimensions
Height: 234 mm
Width: 156 mm
ISBN-13
978-1-0353-3700-2 (9781035337002)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Edited by Francesc Fuste-Forne, Associate Professor, Department of Business, University of Girona, Spain and Erik Wolf, Executive Director and Founder, World Food Travel Association, USA
Content
Contents
Introduction 1
Francesc Fuste-Forne and Erik Wolf
PART I UNDERSTANDING THE ROLE OF ISLANDS IN
FOOD AND BEVERAGE TOURISM
1 Island delights: exploring the culinary tapestry of Fiji through
food and beverage tourism 4
Dawn Gibson
2 Food landscape as the core of Wallacea identity in Indonesia 15
Amanda Katili Niode
3 The islands and the city: peri-urban agriculture, food
production, and sustainability in the chinampas of
Xochimilco (Mexico City) 28
F. Xavier Medina, Jose A. Vazquez Medina and Marco Covarrubias
4 Decolonizing the creole food scene in the Seychelles tourism
industry 39
Theresia Penda Choppy and Cindy Georgette Moka
5 The creation of a 4.0 island cuisine in Aruba 54
Gerald Kock
PART II MANAGEMENT AND MARKETING OF ISLAND
FOOD TOURISM EXPERIENCES
6 Maltese food culture: tradition and modernity in a growing
tourism market 68
Luca Nguyen
7 Eating Singapore: the food scene of a multicultural island 83
Lionel Chee
8 Cod moves in mysterious ways: merroir, a sense of pace 92
Ellen-Johanne Kvalsvik
9 Agrifood businesses and digital narratives on the island of
Menorca (Balearic Islands, Spain) 105
Marta Carvajal-Aparicio, Nela Filimon and Francesc Fuste-Forne
10 The slow progress of food tourism in Timor-Leste 117
Mark Panayiotis Notaras
PART III LOOKING TOWARDS THE FUTURE
11 'Do you want fries with that?': Reflections on the relationship
between Pacific cuisine, tourism and sustainability 133
Tracy Berno
12 When remoteness becomes the attraction 147
Hjoertur Smarason
13 From farm to table and cable: the art of sharing hospitable
island foodways in Crete 157
Maria Hnaraki
14 Climate change and food tourism: insight from the Sicilian
context 173
Donatella Privitera
15 The future of biocultural traditions and new challenges: island
cuisine in Korea 188
Sun-Kee Hong
Conclusion 204
Francesc Fuste-Forne and Erik Wolf
Introduction 1
Francesc Fuste-Forne and Erik Wolf
PART I UNDERSTANDING THE ROLE OF ISLANDS IN
FOOD AND BEVERAGE TOURISM
1 Island delights: exploring the culinary tapestry of Fiji through
food and beverage tourism 4
Dawn Gibson
2 Food landscape as the core of Wallacea identity in Indonesia 15
Amanda Katili Niode
3 The islands and the city: peri-urban agriculture, food
production, and sustainability in the chinampas of
Xochimilco (Mexico City) 28
F. Xavier Medina, Jose A. Vazquez Medina and Marco Covarrubias
4 Decolonizing the creole food scene in the Seychelles tourism
industry 39
Theresia Penda Choppy and Cindy Georgette Moka
5 The creation of a 4.0 island cuisine in Aruba 54
Gerald Kock
PART II MANAGEMENT AND MARKETING OF ISLAND
FOOD TOURISM EXPERIENCES
6 Maltese food culture: tradition and modernity in a growing
tourism market 68
Luca Nguyen
7 Eating Singapore: the food scene of a multicultural island 83
Lionel Chee
8 Cod moves in mysterious ways: merroir, a sense of pace 92
Ellen-Johanne Kvalsvik
9 Agrifood businesses and digital narratives on the island of
Menorca (Balearic Islands, Spain) 105
Marta Carvajal-Aparicio, Nela Filimon and Francesc Fuste-Forne
10 The slow progress of food tourism in Timor-Leste 117
Mark Panayiotis Notaras
PART III LOOKING TOWARDS THE FUTURE
11 'Do you want fries with that?': Reflections on the relationship
between Pacific cuisine, tourism and sustainability 133
Tracy Berno
12 When remoteness becomes the attraction 147
Hjoertur Smarason
13 From farm to table and cable: the art of sharing hospitable
island foodways in Crete 157
Maria Hnaraki
14 Climate change and food tourism: insight from the Sicilian
context 173
Donatella Privitera
15 The future of biocultural traditions and new challenges: island
cuisine in Korea 188
Sun-Kee Hong
Conclusion 204
Francesc Fuste-Forne and Erik Wolf