Culinary tourism /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Long, Lucy M., 1956- (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Lexington : University Press of Kentucky, ©2004.
Colección:Material worlds.
Temas:
Food.
Tourism.
Food
Aliments.
food.
COOKING > General.
TECHNOLOGY & ENGINEERING > Food Science.
SOCIAL SCIENCE > Agriculture & Food.
Ess- und Trinksitte
Tourismus
Toerisme.
Levensmiddelen.
Kookkunst.
Tourisme.
Gastronomie > Aspect économique.
Gastronomie.
Alimentation.
Tourisme gastronomique.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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