Culinary Tourism and Wine Tourism

This book presents the proceedings of the 6th Culinary and Wine Tourism Conference and offers a comprehensive exploration of the dynamic interplay between tradition, culture, and innovation in the fields of culinary and wine tourism. 
Key topics include the preservation of gastronomic heritage, the influence of celebrity chefs, and the role of festivals in tourism development. The chapters delve into sustainable practices in food production, the impact of wine terroir on regional economies, and the use of digital marketing strategies to enhance visitor experiences. Readers will also discover insights into consumer behaviour, the importance of local food systems, and the challenges of food safety in tourism.
This volume is essential for researchers, industry professionals, and policymakers seeking to understand and enhance the evolving landscape of culinary and wine tourism. It provides key understandings of how cultural heritage, sustainability, and innovative practices can shape and enrich the tourism experience. 

The editors
Prof. (FH) Dr. Albert F. Stöckl, IMC University of Applied Sciences Krems, Austria
Prof. (FH) Dr. Markus W. Eitle, IMC University of Applied Sciences Krems, Austria
Mag. Stephanie Tischler, IMC University of Applied Sciences Krems, Austria
Mag. (FH) Daniela Wagner, Vienna University of Applied Sciences for Management and Communication, Austria
Prof. Dr. Axel Dreyer, Harz University of Applied Sciences, Germany
Prof. Dr. Knut Scherhag, Worms University of Applied Sciences, Germany