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Have Fork Will Travel: A Practical Handbook for Food & Drink Tourism Professionals (Englisch) Taschenbuch – 22. Januar 2014

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Erik Wolf is recognized internationally as the founder of the world’s food tourism industry. His career has included time with leading travel industry brands like Walt Disney, Travelocity, Royal Caribbean, Marriott and American Express. He is a popular speaker in the USA and abroad, and is considered as the go-to food tourism resource for media world-wide, including CNN, the BBC, the Wall Street Journal, Newsweek, Forbes,, Ariang Korea, and many more. Erik also advises to UNESCO’s Creative Cities Network gastronomy program. Erik holds a B.A. in languages from the University of Virginia and an M.A. in Travel Marketing and International Communication from The American University in Washington, D.C. For Erik, food and drink are the best ways to communicate and connect with local people. A command of several languages has helped him navigate through dozens of countries. Erik has also lived in Australia, Denmark, New Zealand, Singapore and South Africa. The more Erik traveled, the more he realized that many destinations have wonderful but untold stories in the form of truly unique food and beverage experiences. Erik enjoys recommending unusual and remarkable food and beverages experiences from obscure lands. Don’t ever let him loose in a grocery store in another country – you won’t see him for hours.

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Die hilfreichsten Kundenrezensionen auf (beta) 3 Rezensionen
5 von 5 Kunden fanden die folgende Rezension hilfreich
Amazingly thorough - the food tourism industry Bible. 7. Februar 2014
Von Adam Sorenson - Veröffentlicht auf
Format: Taschenbuch
Picked this up at a great event in Portland this week. This book is incredible. I've never seen an industry book co-authored by so many experts. The book is truly well-rounded and authoritative. I've skipped around and read the most interesting chapters for me first, and I cannot wait to finish the rest. Food as Communication was fascinating, and also Evolution of Guidebooks and the Restaurants chapters were very informative as well. It could not have been easy to assemble such a wealth of knowledge. Thank you for bringing sage advice to my business! I will cherish this like a food tourism industry Bible.
1 von 1 Kunden fanden die folgende Rezension hilfreich
The whole enchilada… and where and why to serve them 28. Februar 2014
Von By Mark Braun - Veröffentlicht auf
Format: Taschenbuch
This massive guide is as essential to foodservice and food-related travel as breathing. Authoritatively edited by experts, FORK collects and instructs snippets about countries, tour companies, the way people eat and think, and is pretty much a textbook, literally, with end sections bearing questions for discussion (yeah, it's intended for instructional use, kinda, sorta).

Consider FORK as your guidebook through a worldwide maze of food stuff and ideas to spark business. If you'e running any sort of food concept and need some influence and why it will or won't work and how, this is a well-spent $70 bucks. On the "meh" side, it would serve better as an e-edition due to its hefty size.
Just what I have been looking for,, 2. März 2014
Von Corvalis - Veröffentlicht auf
Format: Taschenbuch
A thorough and informative book for every professional in the food and travel industries. Love the holistic approach of using many authors situated about the globe, love the content, love the ability to dip in and out without having to read chapter by chapter- though by the time I am done I am sure I will have read this from cover to cover and back again. So many hints, tip and practical case studies I am sure everyone will find this of use!
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