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Culinary tourism /
Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argu...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Lexington :
University Press of Kentucky,
©2004.
|
| Colección: | Material worlds.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Culinary tourism / |c edited Lucy M. Long. |
| 260 | |a Lexington : |b University Press of Kentucky, |c ©2004. | ||
| 300 | |a 1 online resource (xiv, 306 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 347 | |a data file | ||
| 490 | 1 | |a Material worlds | |
| 500 | |a Paperback edition 2010. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a pt. 1. Culinary tourism in public and commercial contexts -- pt. 2. Culinary tourism in private and domestic contexts -- pt. 3. Culinary tourism in constructed and emerging contexts. | |
| 520 | |a Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication. Editor Lucy explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also show how tourism combines personal experiences with cultural and so. | ||
| 590 | |a JSTOR |b Books at JSTOR Evidence Based Acquisitions | ||
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| 650 | 0 | |a Food. | |
| 650 | 0 | |a Tourism. | |
| 650 | 2 | |a Food | |
| 650 | 6 | |a Aliments. | |
| 650 | 7 | |a food. |2 aat | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a SOCIAL SCIENCE |x Agriculture & Food. |2 bisacsh | |
| 650 | 7 | |a Food. |2 fast |0 (OCoLC)fst00930458 | |
| 650 | 7 | |a Tourism. |2 fast |0 (OCoLC)fst01153142 | |
| 650 | 7 | |a Ess- und Trinksitte |2 gnd | |
| 650 | 7 | |a Tourismus |2 gnd | |
| 650 | 1 | 7 | |a Toerisme. |2 gtt |
| 650 | 1 | 7 | |a Levensmiddelen. |2 gtt |
| 650 | 1 | 7 | |a Kookkunst. |2 gtt |
| 650 | 7 | |a Tourisme. |2 ram | |
| 650 | 7 | |a Gastronomie |x Aspect économique. |2 ram | |
| 650 | 7 | |a Gastronomie. |2 ram | |
| 650 | 7 | |a Alimentation. |2 ram | |
| 650 | 1 | 7 | |a Tourisme gastronomique. |2 rasuqam |
| 700 | 1 | |a Long, Lucy M., |d 1956- |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Culinary tourism. |d Lexington : University Press of Kentucky, ©2004 |z 0813122929 |w (DLC) 2003008804 |w (OCoLC)52109244 |
| 830 | 0 | |a Material worlds. | |
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