Call for Chapters: Emerging Trends and Practices in Gastronomy and Culinary Tourism

Editors

Andreia Moura, Polytechnic University of Coimbra, Portugal, Portugal
Maria do Rosário Mira, Polytechnic University of Coimbra, Portugal, Portugal
Mariana Carvalho, Polytechnic University of Coimbra, Portugal, Portugal
João Gomes, Polytechnic University of Coimbra, Portugal, Portugal

Call for Chapters

Proposals Submission Deadline: June 30, 2024
Full Chapters Due: September 22, 2024
Submission Date: September 22, 2024

Introduction

The gastronomy tourism field has been raising increasing interest within the scope of academic research over the past years. Gastronomy is part of a destinations’ identity and an authentic trait visitors are interested in when they travel. Exploring destinations through food is becoming an attractive experience that contributes to destinations’ competitiveness. Hence, promoting more comprehensive research contexts to better understand the specificities of gastronomy tourism to destinations is of particular importance. This publication invites researchers and culinary practitioners to in-depth explore global gastronomy tourism trends and practices, with a particular focus on the symbiotic relationship between gastronomy, territories and heritage within the real of tourism research. It examines the profound impact of gastronomic experiences on travel decisions, highlighting the rise of food-centric destinations and the evolving preferences of gastronomy tourists. Additionally, it delves into the pivotal role of gastronomy in destination branding and its potential as a driver of economic growth across diverse regions worldwide.

Objective

The aim of this book is to provide a comprehensive insight regarding gastronomy tourism, as it should be considered as an invaluable recourse for researchers seeking to in-depth understand the latest trends, consumer behaviour in the field and (new) industry practices. By spotlighting the intricate interplay between gastronomy and tourism on a global scale, it enriches the research communities’ comprehension of the multifaceted relationship among food, culture, and travel. Furthermore, by elucidating the intersection of gastronomy and tourism, this book fosters a holistic understanding of visitor experiences and destination competitiveness. It provides both theoretical frameworks and practical insights, catering to scholars and practitioners eager to elevate the gastronomic dimensions of destination offerings.

Target Audience

Researchers and academics in the fields of tourism studies, gastronomy, hospitality, and related disciplines; professionals in the gastronomy and tourism industry, policymakers, and stakeholders involved in destination marketing and development; scholars and practitioners in the tourism studies, cultural studies, gastronomy, economic development, and destination management; professionals in the tourism and hospitality sectors and culinary practitioners from the gastronomy field.

Recommended Topics

1. New trends in gastronomy tourism 2. The importance of gastronomy in the tourism sector 3. Culinary practices 4. Tourists’ preferences in gastronomy tourism 5. New technologies and gastronomy tourism development 6. Sustainability in gastronomy tourism 7. Food heritage in the tourist experience 8. Culinary practices and the local community 9. Experience design for culinary experiences 10. Destination branding and gastronomy 11. Economic impact of gastronomy tourism 12. Environmental and social impacts of gastronomy 13. Destinations strategies and gastronomy tourism

Submission Procedure

Researchers and practitioners are invited to submit on or before June 30, 2024, a chapter proposal of 1,000 to 2,000 words clearly explaining the mission and concerns of his or her proposed chapter. Authors will be notified by July 14, 2024 about the status of their proposals and sent chapter guidelines.Full chapters are expected to be submitted by September 22, 2024, and all interested authors must consult the guidelines for manuscript submissions at https://www.igi-global.com/publish/contributor-resources/before-you-write/ prior to submission. All submitted chapters will be reviewed on a double-anonymized review basis. Contributors may also be requested to serve as reviewers for this project.

Note: There are no submission or acceptance fees for manuscripts submitted to this book publication, Emerging Trends and Practices in Gastronomy and Culinary Tourism. All manuscripts are accepted based on a double-anonymized peer review editorial process.

All proposals should be submitted through the eEditorial Discovery® online submission manager.



Publisher

This book is scheduled to be published by IGI Global (formerly Idea Group Inc.), an international academic publisher of the "Information Science Reference" (formerly Idea Group Reference), "Medical Information Science Reference," "Business Science Reference," and "Engineering Science Reference" imprints. IGI Global specializes in publishing reference books, scholarly journals, and electronic databases featuring academic research on a variety of innovative topic areas including, but not limited to, education, social science, medicine and healthcare, business and management, information science and technology, engineering, public administration, library and information science, media and communication studies, and environmental science. For additional information regarding the publisher, please visit https://www.igi-global.com. This publication is anticipated to be released in 2025.



Important Dates

June 30, 2024: Proposal Submission Deadline
July 14, 2024: Notification of Acceptance
September 22, 2024: Full Chapter Submission
November 3, 2024: Review Results Returned
December 1, 2024: Final Acceptance Notification
December 8, 2024: Final Chapter Submission



Inquiries

Andreia Moura
Polytechnic University of Coimbra, Portugal
andreiamoura@esec.pt

Maria do Rosário Mira
Polytechnic University of Coimbra, Portugal
mrmira@esec.pt

Mariana Carvalho
Polytechnic University of Coimbra, Portugal
marianacabral@esec.pt

João Gomes
Polytechnic University of Coimbra, Portugal
joaogomes@esec.pt



Classifications


Social Sciences and Humanities
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