GASTRONOMIC TOURISM EXPERIENCES AND EXPERIENTIAL MARKETING / edited by Saurabh Kumar Dixit and Girish Prayag.

Includes bibliographical references and index.

Introduction / Saurabh Kumar Dixit and Girish Prayag -- Culinary destination consumer-based brand equity / Guljira Manimont, Steven Pike, Amanda Beatson, and Sven Tuzovic -- Exploring gastronomic tourism experiences through online platforms / Uraiporn Kattiyapornping, Morakat Ditta-Apichai and Chatchasorn Chuntamara -- The culinary creative process of Michelin Star chefs / Arlindo Madeira, T. Palră, A.S. Mendes and M.C. Ottenbacher -- Gastronomic experience (co) creation / Min-Pei Lin, Estela Marine-Roig and Nayra Llonch-Molina --Gastro-nostalgia / Santanu Mandal, Sangeetha Gunasekar, Saurabh Kumar Dixit and Payel Das -- From plate to place / Sheila Matson-Barkat, Philippe Robert-Demontrond and Cele Otnes -- Blending tradition and modernity / Sandra Cherro Osorio, Elspeth Frew, Clare Lade and Kim M. Williams -- Discovering gastronomic tourists' profiles through artificial neural networks / Salvador Moral-Cuadra, Miguel Á. Solano-Sánchez, Antonio Menor-Campos and Tomá López-Guzmán.

Gastronomic tourism is a growing niche in tourism, hospitality, marketing, regional development, and education. Gastronomy also features prominently as an enabler for tourist experiences through events and festivals. Gastronomic consumption is a significant motive for tourists' visitation and is also capable of providing diverse experiential attainments. The ultimate aim of this special issue was to bring together original work from different continents and countries on experiential marketing of gastronomic tourism to enhance the existing body of knowledge. --Taken from introduction