Food Tourism in Asia

PART 1. INTRODUCTION. 1. Eating in Asia: Understanding Food Tourism and Its Perspectives in Asia,- PART 2. FOOD AND TOURISM: SOCIO-CULTURAL ASPECTS OF FOOD TOURISM IN ASIA. 2. Kin kao laew reu young (‘Have You Eaten Rice Yet’)?: A New Perspective on Food and Tourism in Thailand.- 3. Consuming Food in Pre-industrial Korean Travel: Approaching from Veblen´s Conspicuous Consumption.- 4. Street Food and Tourism: A Southeast Asian Perspective.- 5. Cooking with Locals: A Food Tourism Trend in Asia?.- PART 3. FOOD TOURISM DESTINATION DEVELOPMENT, POLICY, AND MANAGEMENT. 6. From Third World to First World: Tourism, Food Safety and the Making of Modern Singapore.- 7. Festivalisation of Edible [Food] Heritage and Community Participation: From a Multi-stakeholder Perspective.- 8. Ekiben, the Travelling Japanese Lunchbox: Promoting Regional Development and Local Identity through Food Tourism.- 9. Food Tourism, Policy and Sustainability: Behind the Popularity of Thai Food.- 10. Cultural Manifestation of Food in Branding Destination: A Case of Khasi Food of Meghalaya, India.- PART 4. FOOD TOURISTS AND TOURIST BEHAVIOUR. 11. What Matters Japanese Udon Noodle Tourists? A Phenomenological Approach.- 12. Watching A Bite of China: The Impact of a Food and Culture Documentary on Pre-visit Perceptions and Expectations.- PART 5. CONCLUSION. 13. Emerging Research Themes of Food Tourism in Asia: A Cognitive Mapping Perspective.