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Record Nr. |
UNINA9910786088303321 |
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Autore |
Hall Colin Michael <1961-> |
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Titolo |
Sustainable culinary systems : local foods, innovation, tourism and hospitality / / edited by C. Michael Hall and Stefan Gossling |
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Pubbl/distr/stampa |
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London, : Routledge, c2013 |
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Abingdon, Oxon : , : Routledge, , 2013 |
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ISBN |
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1-283-94255-0 |
0-203-11407-8 |
1-136-28959-3 |
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Descrizione fisica |
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1 online resource (329 p.) |
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Collana |
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Routledge Studies of Gastronomy, Food and Drink |
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Altri autori (Persone) |
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GosslingStefan |
HallColin Michael <1961-> |
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Disciplina |
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Soggetti |
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Local foods |
Sustainable agriculture |
Farmers' markets |
Agritourism |
Sustainable tourism |
Hospitality industry |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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pt. I. Introductory context -- pt. II. Reinforcing the local in food and tourism -- pt. III. Slow and sustainable food and tourism -- pt. IV. Conclusion. |
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Sommario/riassunto |
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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 |
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