In this cultural, thematic, integrated and sustainable form of tourism, the spirit of a place can be sampled on a plate and experienced directly through tours and visits to producers. If food and wine tourism is well planned, managed and controlled, it can become a real economic resource. This text explores how food producing regions present themselves to tourists experiencing the culture, history and ambience of a location through the food and wine it produces. The book takes a practical approach, discussing how to establish a food-related tourism destination, how to evolve from purely a food producer to a tourism operator. It also covers management practices such as producing marketing material, and considerations of sustainability and quality assessment. This book is adapted with an international focus from Croce, E. and Perri, G. (2008) "Il turismo enogastronomico. Progettare, gestire, vivere l'integrazione tra cibo, viaggio, territorio", FrancoAngeli s.r.l., Milano, Italy