Viaggi enogastronomici e sostenibilità

[Machine translation] 2017 was the year of sustainable tourism and 2018 is the year dedicated to Italian food: starting from these requests, the eleven essays that make up the volume constitute an important opportunity to reflect scientifically on the link that links food and wine travel to sustainability; this is a combination that increasingly appears to be central, at national and global levels, in the construction of innovative tourism supply chains., The authors offer an articulated body of scientific data, theoretical and methodological reflections, analysis of good practices, also outlining suggestions and operational proposals, to try to give answers to some of the unsolved problems of our food and wine tourism., The volume relates tourism to the gastronomic dimension, describing a dynamic reality today in strong growth and development; alongside territorial excellence and best practices, there are, however, areas and contexts that, although rich in food and wine heritage, show greater difficulty in being valued, especially due to a lack of will and capacity to build networks and relationships above local. The book analyzes the lights and shadows of the food and wine journey, trying to offer an articulated and updated look at a multiplicity of aspects and situations that characterize tourism in our country: a series of reflections that the authors propose, as an active contribution to critical analysis and debate, to those who, in various capacities, scholars and operators in the sector in the first place, are interested in understanding what is really happening in the exciting and varied world of food and wine tourism., A book therefore that combines theory and practice, field investigation and critical reflection and that can become a useful tool for understanding the phenomenon.