Abstract
Based on the case study analysis, students should be able to: develop an understanding of the concepts of food heritage and food heritage tourism, and the role of 'tangible' and 'intangible' elements; identify the role of multiple actors in the development of food heritage tourism products, and the role of 'network creation'; understand the role of fostering collaboration through networks in the development of food heritage tourism products; and discuss the essential elements and critical pathways in the development of food heritage tourism such as culinary triangle or food identity.