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Sustainable culinary systems : local foods, innovation, tourism and hospitality / / edited by C. Michael Hall and Stefan Gossling



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Autore: Hall Colin Michael <1961-> Visualizza persona
Titolo: Sustainable culinary systems : local foods, innovation, tourism and hospitality / / edited by C. Michael Hall and Stefan Gossling Visualizza cluster
Pubblicazione: London, : Routledge, c2013
Abingdon, Oxon : , : Routledge, , 2013
Descrizione fisica: 1 online resource (329 p.)
Disciplina: 338.1/9
Soggetto topico: Local foods
Sustainable agriculture
Farmers' markets
Agritourism
Sustainable tourism
Hospitality industry
Altri autori: GosslingStefan  
HallColin Michael <1961->  
Note generali: Description based upon print version of record.
Nota di bibliografia: Includes bibliographical references and index.
Nota di contenuto: pt. I. Introductory context -- pt. II. Reinforcing the local in food and tourism -- pt. III. Slow and sustainable food and tourism -- pt. IV. Conclusion.
Sommario/riassunto: 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
Titolo autorizzato: Sustainable culinary systems  Visualizza cluster
ISBN: 1-283-94255-0
0-203-11407-8
1-136-28959-3
Formato: Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione: Inglese
Record Nr.: 9910786088303321
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Serie: Routledge Studies of Gastronomy, Food and Drink