This established textbook explores how regions present themselves to tourists experiencing the culture, history and ambience of a location through the food and wine it produces. It provides practical suggestions and guidelines for establishing a food-related tourism destination, and discusses the environment, understanding the food tourist, supply issues, marketing and best practice strategies. It also includes numerous case studies from around the world and plentiful pedagogical features to aid student learning.

The second edition:
- Contains updated chapters throughout, to form a complete and current overview of food and wine tourism
- Reviews new emerging destinations, and food and wine tourism from a business perspective
- Includes new global case studies discussing aspects such an Indian wine, Scottish whisky and Austrian chocolate tourism.

If food and wine tourism is well planned, managed and controlled, it can become a real economic resource. Suitable for students in tourism and leisure subjects, the practical application provided in this book also makes it an ideal resource for those operating in the food and wine sector.