This international case study book provides 28 expertly curated case studies on the topic of food tourism, each with detailed implementation instructions for the instructor to maximise student participation and learning.

Embellished with questions, diagrams and data throughout, these case studies have been developed by academic and industry experts with the aim of creating a more interactive teaching experience focused on 'real world' scenarios within food tourism. Each case study is logically structured and includes an aim and objectives, expected learning outcomes, required background knowledge, steps of implementation in class or online, as well as suggestions for further reading resources. Topics covered range from locally oriented gastronomy identity to innovation and sustainability, with the aim of preparing future professionals and equipping them with the necessary skills and competencies to succeed within the industry.

Easy to use and international in scope, this volume is an ideal study resource for use in higher and vocational education, and its unique, teaching-led approach positions it as a vital study tool for instructors and students alike.