Food Tourism and Regional Development
Networks, products and trajectories
Food tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value from tourism through local agricultural systems and supply chains and the local food system.From a regional development perspective this book goes beyond culinary tourism to also look at some of the ways in which the interrelationships between food and tourism contribute to the economic, environmental and social wellbeing of destinations, communities…
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Produktdetails
Weitere Autoren: Gössling, Stefan (Hrsg.)
- ISBN: 978-1-317-43088-9
- EAN: 9781317430889
- Produktnummer: 20180347
- Verlag: Taylor & Francis Ltd.
- Sprache: Englisch
- Erscheinungsjahr: 2016
- Seitenangabe: 314 S.
- Plattform: EPUB
- Masse: 3'511 KB
- Abbildungen: 18 schwarz-weiße Abbildungen, 18 schwarz-weiße Zeichnungen, 17 schwarz-weiße Tabellen
Über den Autor
C. Michael Hall is a Professor at the University of Canterbury, New Zealand; Docent, University of Oulu, Finland; and Visiting Professor, Linnaeus University, Kalmar, Sweden. Co-editor of Current Issues in Tourism, he has wide-ranging research interests in tourism, policy, food and environmental history.Stefan Gössling is a Professor at the Department of Service Management, Lund University, and the School of Business and Economics, Linnaeus University, Kalmar, Sweden, and research coordinator at the Western Norway Research Institute's Research Centre for Sustainable Tourism. His research interests include tourism and climate change, tourism and development, mobility studies, renewable energy and low-carbon tourism, as well as climate policy and carbon trading.
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