Sustainable culinary systems [electronic resource] : local foods, innovation, and tourism and hospitality / edited by C. Michael Hall and Stefan Gössling.
Sábháilte in:
| Foilsithe / Cruthaithe: |
Abingdon :
Routledge,
2013.
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|---|---|
| Rochtain ar líne: | |
| Rannpháirtithe: | |
| Sraith: | Routledge Studies of Gastronomy, Food and Drink
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| Ábhair: | |
| Formáid: | Leictreonach Ríomhleabhar |
Clár na nÁbhar:
- Cover; Sustainable Culinary Systems: Local foods, innovation, tourism and hospitality; Copyright; Contents; Illustrations; Contributors; Acknowledgements; Part I Introductory context; 1 Sustainable culinary systems: An introduction; Part II Reinforcing the local in food and tourism; 2 Culinary networks and rural tourism development
- constructing the local through everyday practices; 3 Real food in the US: Local food initiatives, government and tourism; 4 Rørosmat: The development and success of a local food brand in Norway; 5 The local in farmers' markets in New Zealand.
- 6 Is 'local' just a hot menu trend?: Exploring restaurant patrons' menu choices when encountering local food options7 The links between local brand farm products and tourism: Evidence from Japan; 8 The evolving relationship between food and tourism: A case study of Devon in the twentieth century; 9 Raising awareness of local food through tourism as sustainable development: Lessons from Japan and Canada; Part III Slow and sustainable food and tourism; 10 Nordic eco-gastronomy: The Slow Food concept in relation to Nordic gastronomy.
- 11 Collaboration in food tourism: Developing cross-industry partnerships12 Sustainable winegrowing in New Zealand; 13 Regulatory and institutional barriers to new business development: The case of Swedish wine tourism; 14 Sustaining halal certification at restaurants in Malaysia; 15 Heritage cuisines, regional identity and sustainable tourism; Part IV Conclusion; 16 Reimagining sustainable culinary systems: The future of culinary systems; Index.
