Spices and Tourism: Destinations, Attractions and Cuisines - Couverture rigide

Couverture rigide

ISBN 10 : 1845414438 ISBN 13 : 9781845414436

Editeur : Channel View Publications, 2014

A propos du livre

Revue de presse :

This is a fascinating journey through the spice destinations of the world, demonstrating the role of spices in tourism development and diversification, the projection of attractive destination images and in supporting identities. This will be a valuable resource for all scholars of tourism and gastronomy, helping to broaden our understanding of foodways and their role in culture and tourism. --Greg Richards, Tilburg University, Netherlands

Lee Jolliffe has successfully assembled an erudite, global collection of essays that advance contemporary thinking about the crossover between vernacular heritage and tourism. This welcome assemblage is brimming with conceptual and empirical jewels that will inspire readers to consider the deeper implications of the 'ordinary' - herbs and spices, agriculture, cuisines, foodways, and intangible patrimony (e.g. fragrances, tastes, and traditions)- as a decisive element of the world's cultural heritage. --Dallen J. Timothy, Arizona State University, USA

Through the pages of this volume the reader journeys through the myriad of medicinal and gastronomic uses of spices, becoming acquainted with countries near and far where spices are grown, consumed and experienced. At the end of it all, the reader is left wanting to not only experiment with spices in the kitchen, but to visit some of the exotic destinations where spices are grown like the spice island of the Caribbean, Grenada. --Hon. Alexandra Otway-Noel MP, Minister for Tourism & Civil Aviation, Government of Grenada

Présentation de l'éditeur :

This is the first book to explore the relationship between tourism and spices. It examines the various layers of connection between spices and tourism in terms of destinations, attractions and cuisines. The book reveals how spice-producing destinations are employing spices in destination branding and encouraging spice farms to move towards tourism, while destinations not producing spices are employing spices and herbs in distinctive local cuisines. Both tangible and intangible spice heritages are highlighted as tools for developing destinations, creating attractions, creating new forms of livelihoods and distinguishing local, regional and national cuisines. This volume will be useful for researchers and students in cultural tourism, culinary tourism, anthropology of food and food history.

À propos de cette édition

• Éditeur: Channel View Publications
• Date d'édition: 2014
• ISBN 10: 1845414438
• ISBN 13: 9781845414436
• Reliure: Relié
• Nombre de pages: 224
• Éditeur: Jolliffe Lee