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Sustainable culinary systems : local foods, innovation, tourism and hospitality / edited by C. Michael Hall and Stefan Gossling.
- Format:
- Book
- Author/Creator:
- Hall, Colin Michael, 1961- author.
- Series:
- Routledge Studies of Gastronomy, Food and Drink
- Language:
- English
- Subjects (All):
- Local foods.
- Sustainable agriculture.
- Farmers' markets.
- Agritourism.
- Sustainable tourism.
- Hospitality industry.
- Physical Description:
- 1 online resource (329 p.)
- Edition:
- 1st ed.
- Place of Publication:
- Abingdon, Oxon : Routledge, 2013.
- Language Note:
- English
- Summary:
- 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
- Contents:
- pt. I. Introductory context
- pt. II. Reinforcing the local in food and tourism
- pt. III. Slow and sustainable food and tourism
- pt. IV. Conclusion.
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- Description based on metadata supplied by the publisher and other sources.
- ISBN:
- 1-283-94255-0
- 0-203-11407-8
- 1-136-28959-3
- 9780203114070
- OCLC:
- 823719402
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