Contents: Foreword
1. Introduction: The endless journey through our imagined curiosities, our tasteful stories / Eerang Park and Sangkyun Kim
Part I. (re)thinking and (re)evaluating food tourism
2. Festivals as culinary tourism destinations and attractions / Lucy M. Long
3. Building an imagined sense of place and resurrecting memories with food tourism / Sally Everett
4. Characteristics of place for food destinations: A foodscape perspective / Andy Widyanta and Eerang Park
5. Zorba's kitchen: Consuming greekness in tourist-oriented restaurants in greece / Michal Rozanis and Nir Avieli
6. Food for thought: Tourism, eating and the consequences of everyday decisions / Tracy Berno
7. There's no place like food: Instant noodles, instant elsew(here) / Desmond Wee
Part II. Food tourism development and stakeholders
8. The notion of local in rural food tourism: Insights from the Swedish context / Josefine Östrup Backe
9. Regenerative practices and the local turn: Food tourism in rural regional context / Maree Gerke, Can-Seng Ooi and Heidi Dahles
10. Cultural innovation of chefs and food tourism development: The case of South Africa / Hennie Fisher and Gerrie du Rand
11. Rethinking the importance of food tourism to destination sustainability: A supply-side discussion of noodle experiences in suzhou / Denian Cheng, Joanna Fountain, Christopher Rosin and Xiaomeng Lucock
Part III. Trends, innovations, and new food tourism attractions
12. The homeland of sanuki udon: Unconsolidated placemaking processes in a food tourism destination / Kyungjae Jang, Sangkyun Kim and Timo Thelen
13. From a newspaper page to a must-visit food tourism attraction / Francesc Fusté-Forné
14. Novelty experiences as food tourism attractions in Japan / David J. Telfer and Atsuko Hashimoto
15. From watching to eating: Food tourism perspectives on Japan's ama divers and their catches / Timo Thelen
16. Learning to eat and eating to learn: Unpacking co-created tourism experiences at a wild food festival / Ingrid Kajzer Mitchell and Will Low
17. Evaluating the value creation of memorable or extraordinary gastronomic tourism experiences: A case study approach / Paul Strickland and Kim M. Williams
Part IV. Prospects and outlooks for next generation of food tourism
18. Food taste experiences and gastrophysics: Gender matters? / Sangkyun Kim, Min Xu and Eerang Park
19. Adapting the luxury gastronomic experience to the new post-crisis scenario from a resilience approach / Rocío González-Sánchez, Sara Alonso-Muñoz, María Torrejón-Ramos, Fernando E. García-Muiña and María-Sonia Medina-Salgado
20. What we know of food tourism: Systematic review of the literature using informetric analysis and directions for future research / Eerang Park, Sangkyun Kim and Anton Klarin
Index.