03110oam 2200781I 450 991078608830332120230531235346.01-283-94255-00-203-11407-81-136-28959-310.4324/9780203114070(CKB)2670000000315531(EBL)1108588(OCoLC)823719402(SSID)ssj0000804202(PQKBManifestationID)11421836(PQKBTitleCode)TC0000804202(PQKBWorkID)10814106(PQKB)10827342(OCoLC)828735318(MiAaPQ)EBC1108588(Au-PeEL)EBL1108588(CaPaEBR)ebr10643474(CaONFJC)MIL425505(OCoLC)772112260(FINmELB)ELB143488(EXLCZ)99267000000031553120180706d2013 uy 0engur|n|---|||||txtccrSustainable culinary systems local foods, innovation, tourism and hospitality /edited by C. Michael Hall and Stefan GosslingLondon Routledgec2013Abingdon, Oxon :Routledge,2013.1 online resource (329 p.)Routledge Studies of Gastronomy, Food and DrinkDescription based upon print version of record.0-415-53370-8 Includes bibliographical references and index.pt. I. Introductory context -- pt. II. Reinforcing the local in food and tourism -- pt. III. Slow and sustainable food and tourism -- pt. IV. Conclusion.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 pO.C. 334723Routledge Studies of Gastronomy, Food and DrinkLocal foodsSustainable agricultureFarmers' marketsAgritourismSustainable tourismHospitality industryLocal foods.Sustainable agriculture.Farmers' markets.Agritourism.Sustainable tourism.Hospitality industry.338.1/9Hall Colin Michael1961-151476Gossling Stefan523476Hall Colin Michael1961-151476MiAaPQMiAaPQMiAaPQBOOK9910786088303321Sustainable culinary systems3721509UNINA