Food tourism in Asia
著者
書誌事項
Food tourism in Asia
（Perspectives on Asian tourism / series editors, Catheryn Khoo-Lattimore, Paolo Mura）
Springer, c2019
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
This book draws together empirical research across a range of contemporary examples of food tourism phenomenon in Asia to provide a holistic picture of their role and influence. It encompasses case studies from around the pan-Asian region, including China, Japan, South Korea, Thailand, Singapore, Vietnam, and India.
The book specifically focuses on and explicitly includes a variety of perspectives of non-Western and Asian research contexts of food tourism by bringing multidisciplinary approaches to food tourism research and wider evidence of food and tourism in Asia.
目次
PART 1. INTRODUCTION1. Eating in Asia: Understanding Food Tourism and Its Perspectives in AsiaEerang Park, Sangkyun Kim, Ian Yeoman
PART 2. FOOD AND TOURISM: SOCIO-CULTURAL ASPECTS OF FOOD TOURISM IN ASIA2. Kin kao laew reu young ('Have You Eaten Rice Yet')?: A New Perspective on Food and Tourism in ThailandTracy Berno, Glenn Dentice, Jutamas Jan Wisansing
3. Consuming Food in Pre-industrial Korean Travel: Approaching from Veblens Conspicuous Consumption Young-Sook Lee
4. Street Food and Tourism: A Southeast Asian PerspectiveJoan C. Henderson
5. Cooking with Locals: A Food Tourism Trend in Asia?Lee Jolliffe
PART 3. FOOD TOURISM DESTINATION DEVELOPMENT, POLICY, AND MANAGEMENT6. From Third World to First World: Tourism, Food Safety and the Making of Modern SingaporeCan-Seng Ooi, Nicole Tarulevicz
7. Festivalisation of Edible [Food] Heritage and Community Participation: From a Multi-stakeholder PerspectiveBokyung Kang, Eerang Park, Sangkyun Kim
8. Ekiben, the Travelling Japanese Lunchbox: Promoting Regional Development and Local Identity through Food TourismAtsuko Hashimoto, David J. Telfer
9. Food Tourism, Policy and Sustainability: Behind the Popularity of Thai FoodKaewta Muangasame, Eerang Park
10. Cultural Manifestation of Food in Branding Destination: A Case of Khasi Food of Meghalaya, IndiaSaurabh Kumar Dixit, Hakamelamphylla Mawroh
PART 4. FOOD TOURISTS AND TOURIST BEHAVIOUR11. What Matters Japanese Udon Noodle Tourists? A Phenomenological ApproachSangkyun Kim, Eerang Park
12. Watching A Bite of China: The Impact of a Food and Culture Documentary on Pre-visit Perceptions and ExpectationsMin Xu, Sangkyun Kim
PART 5. CONCLUSION13. Emerging Research Themes of Food Tourism in Asia: A Cognitive Mapping PerspectiveIan Yeoman, Sangkyun Kim, Eerang Park
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