Description
Cheese tourism has emerged as a unique niche within the broader landscape of culinary tourism, inviting food enthusiasts to explore the diverse and rich traditions of cheese production around the world. Travelers are drawn to experiences that highlight local cheese-making practices, tastings, and cultural heritage. This global phenomenon celebrates the art of cheese while fostering an appreciation for regional agricultural practices, sustainability, and the stories behind each cheese variety. By examining global perspectives on cheese tourism, researchers may uncover ways in which this trend enriches cultural exchange, supports local economies, and enhances the travel experience through a deeper connection to food and place.
Global Perspectives on Cheese Tourism explores the concept of cheese tourism from different perspectives. It examines the global perspectives of those in the cheese industry, guiding special interest tourists who want to travel within the scope of cheese tourism routes. This book covers topics such as global business, hospitality and tourism, and food science, and is a useful resource for business owners, marketers, tourism professionals, academicians, researchers, and scientists.
Author's/Editor's Biography
Grant Taşkın (Ed.)
Grant Altay Taskin
is a research assistant at Aksaray University. Taskin also is a professional tour guide both in English and Turkish. His main research areas are Gastronomy and Culinary Arts and Tourism Guidance. He also serves on the organizing committee of Managing Tourism Across Continents (MTCON), one of the world's largest tourism congresses held every year. Grant Altay Taşkın has completed his master's degree and will receive his PhD in the following months.
Aysu Altaş (Ed.)
Aysu Altaş
is employed at Aksaray University Faculty of Tourism, Department of Tourism Guidance. She was the editor of several books on related contents such as Coffee Tourism, Tea Tourism, Beer Tourism, Wine Tourism, and Distilled Beverages which were published nationally.