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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...
| Otros Autores: | |
|---|---|
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Lexington :
University Press of Kentucky,
2004.
|
| Colección: | Book collections on Project MUSE.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
| 001 | musev2_21834 | ||
| 003 | MdBmJHUP | ||
| 005 | 20230905042327.0 | ||
| 006 | m o d | ||
| 007 | cr||||||||nn|n | ||
| 008 | 030416s2004 kyu o 00 0 eng d | ||
| 020 | |a 9780813143774 | ||
| 020 | |z 9780813143781 | ||
| 020 | |z 9780813122922 | ||
| 020 | |z 9780813126395 | ||
| 020 | |z 9780813129853 | ||
| 035 | |a (OCoLC)834612198 | ||
| 040 | |a MdBmJHUP |c MdBmJHUP | ||
| 245 | 0 | 0 | |a Culinary Tourism / |c edited Lucy M. Long. |
| 264 | 1 | |a Lexington : |b University Press of Kentucky, |c 2004. | |
| 264 | 3 | |a Baltimore, Md. : |b Project MUSE, |c 2014 | |
| 264 | 4 | |c ©2004. | |
| 300 | |a 1 online resource (320 pages): |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 0 | |a Material worlds | |
| 500 | |a Paperback edition 2010. | ||
| 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. | ||
| 588 | |a Description based on print version record. | ||
| 650 | 1 | 7 | |a Tourisme gastronomique. |2 rasuqam |
| 650 | 7 | |a Alimentation. |2 ram | |
| 650 | 7 | |a Gastronomie. |2 ram | |
| 650 | 7 | |a Gastronomie |x Aspect economique. |2 ram | |
| 650 | 7 | |a Tourisme. |2 ram | |
| 650 | 1 | 7 | |a Kookkunst. |2 gtt |
| 650 | 1 | 7 | |a Levensmiddelen. |2 gtt |
| 650 | 1 | 7 | |a Toerisme. |2 gtt |
| 650 | 7 | |a Tourismus |2 gnd | |
| 650 | 7 | |a Ess- und Trinksitte |2 gnd | |
| 650 | 7 | |a Tourism. |2 fast |0 (OCoLC)fst01153142 | |
| 650 | 7 | |a Food. |2 fast |0 (OCoLC)fst00930458 | |
| 650 | 7 | |a SOCIAL SCIENCE |x Agriculture & Food. |2 bisacsh | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a food. |2 aat | |
| 650 | 6 | |a Aliments. | |
| 650 | 2 | |a Food | |
| 650 | 0 | |a Tourism. | |
| 650 | 0 | |a Food. | |
| 655 | 7 | |a Electronic books. |2 local | |
| 700 | 1 | |a Long, Lucy M., |d 1956- |e editor. | |
| 710 | 2 | |a Project Muse. |e distributor | |
| 830 | 0 | |a Book collections on Project MUSE. | |
| 856 | 4 | 0 | |z Texto completo |u https://projectmuse.uam.elogim.com/book/21834/ |
| 945 | |a Project MUSE - Custom Collection | ||
| 945 | |a Project MUSE - Archive Complete Supplement II | ||
| 945 | |a Project MUSE - Archive Global Cultural Studies Supplement II | ||