Culinary tourism

著者

    • Long, Lucy M.

書誌事項

Culinary tourism

edited by Lucy M. Long

(Material worlds / Simon J. Bronner, series editor)

University Press Of Kentucky, 2010

  • : pbk

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注記

Includes bibliographical references and index

内容説明・目次

内容説明

Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication. Editor Lucy explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also show how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances for adventurous eating.

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関連文献: 1件中  1-1を表示

  • Material worlds

    Simon J. Bronner, series editor

    University Press of Kentucky

詳細情報

  • NII書誌ID(NCID)
    BB06970124
  • ISBN
    • 9780813129853
  • 出版国コード
    us
  • タイトル言語コード
    eng
  • 本文言語コード
    eng
  • 出版地
    Lexington
  • ページ数/冊数
    xiv, 306 p.
  • 大きさ
    23 cm
  • 親書誌ID
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