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Sustainable culinary systems : local foods, innovation, and 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,...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Abingdon :
Routledge,
2013.
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| Colección: | Routledge studies of gastronomy, food and drink.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 049 | |a UAMI | ||
| 100 | 1 | |a Hall, Colin Michael, |d 1961- |1 https://id.oclc.org/worldcat/entity/E39PBJxcVqgXWjDMMRjyY9XPQq | |
| 245 | 1 | 0 | |a Sustainable culinary systems : |b local foods, innovation, and tourism and hospitality / |c edited by C. Michael Hall and Stefan Gössling. |
| 260 | |a Abingdon : |b Routledge, |c 2013. | ||
| 300 | |a 1 online resource (xiv, 312 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 | 1 | |a Routledge Studies of Gastronomy, Food and Drink | |
| 505 | 0 | |a Cover; Sustainable Culinary Systems: Local foods, innovation, tourism and hospitality; Copyright; Contents; Illustrations; Contributors; Acknowledgements; Part I Introductory context; 1 Sustainable culinary systems: An introduction; Part II Reinforcing the local in food and tourism; 2 Culinary networks and rural tourism development -- constructing the local through everyday practices; 3 Real food in the US: Local food initiatives, government and tourism; 4 Rørosmat: The development and success of a local food brand in Norway; 5 The local in farmers' markets in New Zealand. | |
| 505 | 8 | |a 6 Is 'local' just a hot menu trend?: Exploring restaurant patrons' menu choices when encountering local food options7 The links between local brand farm products and tourism: Evidence from Japan; 8 The evolving relationship between food and tourism: A case study of Devon in the twentieth century; 9 Raising awareness of local food through tourism as sustainable development: Lessons from Japan and Canada; Part III Slow and sustainable food and tourism; 10 Nordic eco-gastronomy: The Slow Food concept in relation to Nordic gastronomy. | |
| 505 | 8 | |a 11 Collaboration in food tourism: Developing cross-industry partnerships12 Sustainable winegrowing in New Zealand; 13 Regulatory and institutional barriers to new business development: The case of Swedish wine tourism; 14 Sustaining halal certification at restaurants in Malaysia; 15 Heritage cuisines, regional identity and sustainable tourism; Part IV Conclusion; 16 Reimagining sustainable culinary systems: The future of culinary systems; Index. | |
| 520 | |a 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 p. | ||
| 588 | 0 | |a Print version record. | |
| 504 | |a Includes bibliographical references and index. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Local foods. | |
| 650 | 0 | |a Sustainable agriculture. | |
| 650 | 0 | |a Farmers' markets. | |
| 650 | 0 | |a Agritourism. | |
| 650 | 0 | |a Sustainable tourism. | |
| 650 | 0 | |a Hospitality industry. | |
| 650 | 0 | |a Farms |x Recreational use. | |
| 650 | 0 | |a Rural tourism. | |
| 650 | 6 | |a Produits du terroir. | |
| 650 | 6 | |a Agriculture durable. | |
| 650 | 6 | |a Marchés fermiers. | |
| 650 | 6 | |a Tourisme rural. | |
| 650 | 6 | |a Tourisme durable. | |
| 650 | 6 | |a Accueil (Tourisme) | |
| 650 | 7 | |a farmers' markets. |2 aat | |
| 650 | 7 | |a sustainable agriculture (discipline) |2 aat | |
| 650 | 7 | |a Rural tourism |2 fast | |
| 650 | 7 | |a Farms |x Recreational use |2 fast | |
| 650 | 7 | |a Agritourism |2 fast | |
| 650 | 7 | |a Farmers' markets |2 fast | |
| 650 | 7 | |a Hospitality industry |2 fast | |
| 650 | 7 | |a Local foods |2 fast | |
| 650 | 7 | |a Sustainable agriculture |2 fast | |
| 650 | 7 | |a Sustainable tourism |2 fast | |
| 700 | 1 | |a Gössling, Stefan. | |
| 758 | |i has work: |a Sustainable culinary systems (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGQMfp8fVmkrcYdrBwfmFq |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Hall, Colin Michael, 1961- |t Sustainable culinary systems. |d Abingdon, Oxon ; New York : Routledge, 2013 |z 9780415533706 |w (DLC) 2012024984 |w (OCoLC)772112260 |
| 830 | 0 | |a Routledge studies of gastronomy, food and drink. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1108588 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL1108588 | ||
| 938 | |a EBSCOhost |b EBSC |n 520183 | ||
| 938 | |a Taylor & Francis |b TAFR |n 9780203114070 | ||
| 938 | |a YBP Library Services |b YANK |n 9973311 | ||
| 938 | |a YBP Library Services |b YANK |n 9972172 | ||
| 994 | |a 92 |b IZTAP | ||