Sustainable culinary systems : local foods, innovation, tourism and hospitality / edited by C. Michael Hall and Stefan Gossling.
Material type:
TextSeries: Routledge studies of gastronomy, food and drinkPublisher: London : Routledge, 2013Description: 1 online resource (xiv, 312 pages) : illustrations (black and white)Content type: text | still image Media type: computer Carrier type: online resourceISBN: 9780203114070 (ebook)Subject(s): Local foods | Sustainable agriculture | Farmers' markets | Agritourism | Sustainable tourism | Hospitality industry | Farming and Country Life | Development economics & emerging economies | Hospitality & service industries | Travel & holiday | SustainabilityGenre/Form: Additional physical formats: Print version :: No titleOnline access: Click here to access online Summary: This title provides an integrated understanding of the contemporary interest in food and food tourism through the use of an international collection of illustrative case study chapters as well as the provision of a novel integrative framework. There is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security, Slow Food, Fair Trade, and a desire to buy and 'eat locally'. Food related hospitality and tourism is integral to this process because of the way in which it simultaneously acts to globalise and localise food consumption and create new foodways and commodity chains. This book therefore aims to provide an integrated understanding of the contemporary interest in food and food tourism through the use of an international collection of illustrative case study chapters as well as the provision of a novel integrative framework for the book, a sustainable culinary system.
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E-book
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Electronic publication | Electronic publication | Available |
Includes bibliographical references and index.
This title provides an integrated understanding of the contemporary interest in food and food tourism through the use of an international collection of illustrative case study chapters as well as the provision of a novel integrative framework. There is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security, Slow Food, Fair Trade, and a desire to buy and 'eat locally'. Food related hospitality and tourism is integral to this process because of the way in which it simultaneously acts to globalise and localise food consumption and create new foodways and commodity chains. This book therefore aims to provide an integrated understanding of the contemporary interest in food and food tourism through the use of an international collection of illustrative case study chapters as well as the provision of a novel integrative framework for the book, a sustainable culinary system.
Electronic reproduction. Askews and Holts. Mode of access: World Wide Web.
Description based on print version record.
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