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Food, Agri-Culture and Tourism

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Cover of 'Food, Agri-Culture and Tourism'

Table of Contents

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    Book Overview
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    Chapter 1 A sideways look at farm tourism in Germany and in Italy
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    Chapter 2 Perspectives of emotional food communication for farm operators
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    Chapter 3 Policy options for sustainability. a preliminary appraisal of rural tourism in Romania: the case of Maramureş
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    Chapter 4 From agricultural to rural: agritourism as a productive option
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    Chapter 5 Educational farms in the Emilia-Romagna region: their role in food habit education
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    Chapter 6 Food and tourism: the role of the “Slow Food” association
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    Chapter 7 Opportunities of cooperative marketing using the example of the wine region Saale-Unstrut
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    Chapter 8 Schätzel Vinery – Tradition 2.0
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    Chapter 9 Institutional isomorphism and adoption of e-marketing in the hospitality industry: a new perspective for research
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    Chapter 10 E-Business horizons in the tourism industry -Challenges for research and practice
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    Chapter 11 The Risk™ strategic game of rural tourism: how sensory analysis can help in achieving a sustainable competitive advantage
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    Chapter 12 Sensory marketing research - Identification of the ideal sensory product profile
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    Chapter 13 Conclusions
Attention for Chapter 8: Schätzel Vinery – Tradition 2.0
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Chapter title
Schätzel Vinery – Tradition 2.0
Chapter number 8
Book title
Food, Agri-Culture and Tourism
Published by
Springer Berlin Heidelberg, January 2011
DOI 10.1007/978-3-642-11361-1_8
Book ISBNs
978-3-64-211360-4, 978-3-64-211361-1
Authors

Kai Schätzel, Ludwig Arens, Jan Schätzel, Kai Schätzel, Ludwig Arens, Jan Schätzel

Editors

Katia Laura Sidali, Achim Spiller, Birgit Schulze

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