This volume contains papers and contributions presented at the first "European Culinary Tourism Conference", which took place in Vienna, March 2011, as a joint event organized by the FHWien - University of Applied Sciences, Vienna, and the College of Polytechnics Jihlava, Czech Republic. The conference contributions comprise multidisciplinary approaches from resarch in innovation systems, food culture, innovative food concepts, product development, hospitality research, tourist perception and behaviour and many others. A special focus is on culinary tourism in border regions. In addition, the volume presents the outcomes of workhops of culinary tourism providers and experts, who discussed and developed further theoretical and practical topics. This volume will appeal to all those who are interested in culinary tourism in general and professionals, researchers and students interested in different aspects in particular.