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100   $a20180706d2013      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aSustainable culinary systems $elocal foods, innovation, tourism and hospitality /$fedited by C. Michael Hall and Stefan Gossling
210  1$aAbingdon, Oxon :$cRoutledge,$d2013.
215   $a1 online resource (329 p.)
225 1 $aRoutledge Studies of Gastronomy, Food and Drink
300   $aDescription based upon print version of record.
311   $a0-415-53370-8 
320   $aIncludes bibliographical references and index.
327   $apt. I. Introductory context -- pt. II. Reinforcing the local in food and tourism -- pt. III. Slow and sustainable food and tourism -- pt. IV. Conclusion.
330   $aThere is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security, Slow Food, Fair Trade, and a desire to buy and 'eat locally'. Food related hospitality and tourism is integral to this process because of the way in which it simultaneously acts to globalise and localise food consumption and create new foodways and commodity chains. This book therefore aims to p
410  0$aRoutledge Studies of Gastronomy, Food and Drink
606   $aLocal foods
606   $aSustainable agriculture
606   $aFarmers' markets
606   $aAgritourism
606   $aSustainable tourism
606   $aHospitality industry
608   $aElectronic books.
615  0$aLocal foods.
615  0$aSustainable agriculture.
615  0$aFarmers' markets.
615  0$aAgritourism.
615  0$aSustainable tourism.
615  0$aHospitality industry.
676   $a338.1/9
701   $aGossling$b Stefan$0523476
701   $aHall$b Colin Michael$f1961-$0151476
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910462751603321
996   $aSustainable culinary systems$92044125
997   $aUNINA