Sustainable Culinary Systems
Local Foods, Innovation, Tourism and Hospitality
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 contemporar…
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Produktdetails
Weitere Autoren: Stefan, Gossling (Hrsg.)
- ISBN: 978-1-136-28959-0
- EAN: 9781136289590
- Produktnummer: 14835014
- Verlag: Taylor & Francis Ltd.
- Sprache: Englisch
- Erscheinungsjahr: 2013
- Seitenangabe: 328 S.
- Plattform: PDF
- Masse: 10'268 KB
- Abbildungen: 12 schwarz-weiße Abbildungen, 4 schwarz-weiße Fotos, 8 schwarz-weiße Zeichnungen, 54 schwarz-weiße Tabellen
Über den Autor
C. Michael Hall is a Professor in the Department of Management, University of Canterbury, New Zealand; Docent in the Department of Geography, University of Oulu and a Visiting Professor at the University of Eastern Finland and Linneaus University, Sweden. Stefan Gössling is a Professor at the Department of Service Management, Lund University and the School of Business and Economics, Linnaeus University, both in Sweden. He is also research coordinator at the Research Centre for Sustainable Tourism, Western Norway Research Institute.
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