Sally is Professor of Business Education and Vice Dean (Education) at King's Business School, King's College London. Sally was previously a Deputy Dean at Anglia Ruskin University (ARU) and led their work on inclusive learning and teaching. She is a National Teaching Fellow and a Principal Fellow of the Higher Education Academy. Before her time at ARU, Sally was the Head of Department for tourism and marketing at the University of Bedfordshire, and previously worked for a large heritage visitor attraction in Bristol. Sally's research interests include cultural tourism and inclusive education. Publications include 'Food Tourism: Principles and Practices' with Sage Publications and numerous articles on tourism, community resistance and inclusive teaching.

Introduction (An Appetiser)
PART I: THE GROWTH AND DEVELOPMENT OF FOOD AND DRINK TOURISM
Chapter 1: What is food and drink tourism?
Chapter 2: A history of culinary exploration and food tourism
Chapter 3: Identity development and the cultural dimension of food and drink
Chapter 4: Niche tourism and the growth of food-inspired travel
Chapter 5: The globalisation and localisation of food and drink
Chapter 6: Food, tourism and agricultural policy
Chapter 7: Wine Tourism and the development of ¿winescapes¿
PART II: THE PROMOTION AND BRANDING OF FOOD AND DRINK TOURISM
Chapter 8: Marketing and branding food and drink tourism
Chapter 9: The role of media and social media in promoting food and drink tourism
Chapter 10: Managing food tourism: on-site marketing and interpretation
Chapter 11: Food assurance schemes, organisations and initiatives
PART III: FOOD AND DRINK ATTRACTIONS AND EVENTS
Chapter 12: The transformation of place through food and drink
Chapter 13: Food and drink festivals, events and markets
Chapter 14: Food- and drink-inspired events: the weird and wonderful
Chapter 15: Following food and drink: tours, trails and routes
Chapter 16: Food and drink visitor attractions
Chapter 17: Beverage tourism: drinking to experience people and place
Chapter 18: The role of food and drink tourism in sustainable development
Chapter 19: When consumers become producers
Chapter 20: The food and drink tourism supply chain
Chapter 21: Local food and drink in the hospitality industry
Conclusion
Chapter 22: The future of food and drink tourism