CiNii 図書 - Spices and tourism : destinations, attractions and cuisines

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, inventing 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.

1. Lee Jolliffe: Spices, Cultural Change and Tourism Part 1: Spice Destination Studies 2. Kimberly Thomas-Francois and Aaron Francois: Spices and Agro Tourism on Grenada, the Island of Spice 3. Stacy Tomas and Carol Kline: Spice Destination Case: Resident Perceptions of Tourism in Carriacou 4. Melanie Smith and Marta Jusztin: Paprika: The Spice of Life in Hungary 5. Ana Firmino: Agriculture and Ecotourism in India's Goa Province: A Taste of Spices Part 2: Spice Attraction Studies 6. Obeid Mahenya and MSM Aslam: Rediscovering Spice Farms as Tourism Attraction in Zanzibar, a Spice Archipelago 7. MSM Aslam: Spice Garden Attractions in Sri Lanka's Tourism 8. Azilah Kasim: Tropical Spice Garden in Penang, Malaysia Part 3: Spice Product Studies 9. Leanne White: Australian Native Spices: Building the 'Bush Tucker' Brand 10. Laufey Haraldsdottir and Gudrun THora Gunnarsdottir: Pure, Fresh and Simple "Spicing up" the New Nordic Cuisine 11. Lee Jolliffe: Recognition of Spices and Cuisine as Intangible Heritage 12. Lee Jolliffe: Lessons for Spice-Related Tourism Destinations, Attractions and Cuisines

巻冊次: : hbk ISBN 9781845414436

内容説明

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, inventing 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.

1. Lee Jolliffe: Spices, Cultural Change and Tourism Part 1: Spice Destination Studies 2. Kimberly Thomas-Francois and Aaron Francois: Spices and Agro Tourism on Grenada, the Island of Spice 3. Stacy Tomas and Carol Kline: Spice Destination Case: Resident Perceptions of Tourism in Carriacou 4. Melanie Smith and Márta Jusztin: Paprika: The Spice of Life in Hungary 5. Ana Firmino: Agriculture and Ecotourism in India’s Goa Province: A Taste of Spices Part 2: Spice Attraction Studies 6. Obeid Mahenya and MSM Aslam: Rediscovering Spice Farms as Tourism Attraction in Zanzibar, a Spice Archipelago 7. MSM Aslam: Spice Garden Attractions in Sri Lanka’s Tourism 8. Azilah Kasim: Tropical Spice Garden in Penang, Malaysia Part 3: Spice Product Studies 9. Leanne White: Australian Native Spices: Building the ‘Bush Tucker’ Brand 10. Laufey Haraldsdóttir and Guðrún Þóra Gunnarsdóttir: Pure, Fresh and Simple “Spicing up” the New Nordic Cuisine 11. Lee Jolliffe: Recognition of Spices and Cuisine as Intangible Heritage 12. Lee Jolliffe: Lessons for Spice-Related Tourism Destinations, Attractions and Cuisines

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Spices and tourism : destinations, attractions and cuisines

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