Download or read book Far Afield written by Shane Mitchell and published by . This book was released on 2016 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A ... culinary travel book featuring profiles of the stewards of the world's oldest foodways--traditional farming, hunting, fishing, and foraging methods--along with 40 recipes"--
Download or read book Handbook on Food Tourism written by Eerang Park and published by Edward Elgar Publishing. This book was released on 2024-03-14 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Handbook on Food Tourism provides an overview of the past, present and future of research traditions, perspectives, and concerns about the food tourism phenomenon. Taking a multidisciplinary approach, it contributes to the historical and anthropological understanding of the nexus between food, society and tourism that underpins the divergent business and marketing efforts in tourism today.
Download or read book The Routledge Handbook of Gastronomic Tourism written by Saurabh Kumar Dixit and published by Routledge. This book was released on 2019-02-01 with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Routledge Handbook of Gastronomic Tourism explores the rapid transformations that have affected the interrelated areas of gastronomy, tourism and society, shaping new forms of destination branding, visitor satisfaction, and induced purchase decisions. This edited text critically examines current debates, critical reflections of contemporary ideas, controversies and queries relating to the fast-growing niche market of gastronomic tourism. This comprehensive book is structured into six parts. Part I offers an introductory understanding of gastronomic tourism; Part II deals with the issues relating to gastronomic tourist behavior; Part III raises important issues of sustainability in gastronomic tourism; Part IV reveals how digital developments have influenced the changing expressions of gastronomic tourism; Part V highlights the contemporary forms of gastronomic tourism; and Part VI elaborates other emerging paradigms of gastronomic tourism. Combining the knowledge and expertise of over a hundred scholars from thirty-one countries around the world, the book aims to foster synergetic interaction between academia and industry. Its wealth of case studies and examples make it an essential resource for students, researchers and industry practitioners of hospitality, tourism, gastronomy, management, marketing, consumer behavior, business and cultural studies.
Download or read book Encounters Old and New in World History written by Alan Karras and published by University of Hawaii Press. This book was released on 2017-06-30 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: This collection of essays asserts the specific value of world history research and teaching, showing how the field contributes to the larger historical profession and offering concrete suggestions to develop more interaction between the academy and the public. The twelve contributors, each with their own academic areas of interest, are experienced scholars and classroom teachers. Uniting them together in this volume is their professional relationship with Jerry H. Bentley (1949–2012). This shared connection served as a catalyst to showcase Bentley’s enduring legacy: a commitment to investigating large-scale questions with detailed empirical evidence that explains the human condition—documenting both patterns of similarity and difference in ways that account for regional and temporal variations. The volume continues Bentley’s meticulous attention to world historical methods: focus on scale, cross-cultural encounter, comparison, periodization, critical geography, and interdisciplinarity. Encounters Old and New in World History responds to provocations that Jerry Bentley tendered in his scholarship and through his professional activities. Contributors interrogate the institutional settings, disciplinary proclivities, methodological choices, and diverse source bases of world history research and teaching. Several essays address the ways in which present-day concerns influence research on local and global scales. Other essays pay particular attention to the production and circulation of knowledge across regional, temporal, and class boundaries, as well as between the academy and the wider public. Claiming the centrality of globally informed and focused approaches to historical inquiry, researchers continue the conversations that Bentley carried on through his own scholarship, teaching, editing of the Journal of World History, participating in public forums, and contributing to public discussions about the place of history in understanding today’s global integration. The stakes involved in asking questions about the shared history of humankind continue to increase in the current era of intensified globalization. It is incumbent upon scholars with the skills to work across linguistic, geographic, temporal, and disciplinary boundaries to show the ways that cross-cultural encounters happened historically, and to point out how such interactions play out in the institutions, classrooms, and public debates where historical interpretations are created and shared.
Download or read book The Handbook of Food and Anthropology written by Jakob A. Klein and published by Bloomsbury Publishing. This book was released on 2016-08-25 with total page 503 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the CHOICE Outstanding Academic Title of the Year Award 2017. Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. 20 original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts – Food, Self and Others; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics – the book covers topics such as identity, commensality, locality, migration, ethical consumption, artisanal foods, and children's food. Each chapter features rich ethnography alongside wider analysis of the subject. Internationally renowned scholars offer insights into their core areas of specialty. Examples include Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity, and Melissa Caldwell on practicing food anthropology. The book also features exceptional geographic and cultural diversity, with chapters on South Asia, South Africa, the United States of America, post-socialist societies, Maoist China, and Muslim and Jewish foodways. Invaluable as a reference as well as for teaching, The Handbook of Food and Anthropology serves to define this increasingly important field. An essential resource for researchers and students in anthropology and food studies.
Download or read book A Taste of Progress written by Nelleke Teughels and published by Routledge. This book was released on 2016-03-09 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: World exhibitions have been widely acknowledged as important sources for understanding the development of the modern consumer and urbanized society, yet whilst the function and purpose of architecture at these major events has been well-studied, the place of food has received very little attention. Food played a crucial part in the lived experience of the exhibitions: for visitors, who could acquaint themselves with the latest food innovations, exotic cuisines and ’traditional’ dishes; for officials attending lavish banquets; for the manufacturers who displayed their new culinary products; and for scientists who met to discuss the latest technologies in food hygiene. Food stood as a powerful semiotic device for communicating and maintaining conceptions of identity, history, traditions and progress, of inclusion and exclusion, making it a valuable tool for researching the construction of national or corporate sentiments. Combining recent developments in food studies and the history of major international exhibitions, this volume provides a refreshing alternative view of these international and intercultural spectacles.
Download or read book Gastronomy and Local Development written by Nicola Bellini and published by Routledge. This book was released on 2018-10-09 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gastronomy, particularly gourmet tourism, is widely acknowledged as having a powerful impact on local development. Public policies have developed in response to research, highlighting gastronomy as key in a successful tourism economy. However, research thus far has not fully explored the underlying mechanisms of gastronomic tourism, in particular the marketing and perception of quality, on economic development. This book considers how the quality of products, places, and experiences contributes to the desirability and competitiveness of gourmet touristic destinations. The contributors present theoretical and empirical studies to create an original conceptual framework for regional development based on the quality of products, of places, and of touristic experience. It also examines the ways in which quality is linked to identity, diversity, innovation, and creativity. With an interdisciplinary approach, this book will be of interest to researchers in tourism and hospitality, regional studies, and human geography, as well as to tourism development professionals and policymakers in the areas of rural and local development.
Download or read book Gastrofascism and Empire written by Simone Cinotto and published by Bloomsbury Publishing. This book was released on 2024-08-08 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food stood at the centre of Mussolini's attempt to occupy Ethiopia and build an Italian Empire in East Africa. Seeking to redirect the surplus of Italian rural labor from migration overseas to its own Empire, the fascist regime envisioned transforming Ethiopia into Italy's granary to establish self-sufficiency, demographic expansion and strengthen Italy's international political position. While these plans failed, the extensive food exchanges and culinary hybridizations between Ethiopian and Italian food cultures thrived, and resulted in the creation of an Ethiopian-Italian cuisine, a taste of Empire at the margins. In studying food in short-lived Italian East Africa, Gastrofascism and Empire breaks significant new ground in our understanding of the workings of empire in the circulation of bodies, foodways, and global practices of dependence and colonialism, as well as the decolonizing practices of indigenous food and African anticolonial resistance. In East Africa, Fascist Italy brought older imperial models of global food to a hypermodern level in all its political, technoscientific, environmental, and nutritional aspects. This larger story of food sovereignty-entered in racist, mass settler colonialism-is dramatically different from the plantation and trade colonialisms of other empires and has never been comprehensively told. Using an original decolonizing food studies approach and an unprecedented variety of unexplored Ethiopian and Italian sources, Cinotto describes the different meanings of different foods for different people at different points of the imperial food chain. Exploring the subjectivities, agencies and emotions of Ethiopian and Italian men and women, it goes beyond simple colonizer/colonized binaries and offers a nuanced picture of lived, multisensorial experiences with food and empire.
Download or read book Farm to Fingers written by Kiranmayi Bhushi and published by Cambridge University Press. This book was released on 2018-03-09 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Enquires into the ways in which food and its production and consumption are enmeshed in aspects of human existence and society, taking India and its interaction with food as its focal point"--
Download or read book Why We Eat How We Eat written by Emma-Jayne Abbots and published by Routledge. This book was released on 2016-02-11 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: Why We Eat, How We Eat maps new terrains in thinking about relations between bodies and foods. With the central premise that food is both symbolic and material, the volume explores the intersections of current critical debates regarding how individuals eat and why they eat. Through a wide-ranging series of case studies it examines how foods and bodies both haphazardly encounter, and actively engage with, one another in ways that are simultaneously material, social, and political. The aim and uniqueness of this volume is therefore the creation of a multidisciplinary dialogue through which to produce new understandings of these encounters that may be invisible to more established paradigms. In so doing, Why We Eat, How We Eat concomitantly employs eating as a tool - a novel way of looking - while also drawing attention to the term 'eating' itself, and to the multiple ways in which it can be constituted. The volume asks what eating is - what it performs and silences, what it produces and destroys, and what it makes present and absent. It thereby traces the webs of relations and multiple scales in which eating bodies are entangled; in diverse and innovative ways, contributors demonstrate that eating draws into relationships people, places and objects that may never tangibly meet, and show how these relations are made and unmade with every mouthful. By illuminating these contemporary encounters, Why We Eat, How We Eat offers an empirically grounded richness that extends previous approaches to foods and bodies.
Download or read book Cultural Gastronomy and Adventure Tourism Development written by Castanho, Rui Alexandre and published by IGI Global. This book was released on 2024-07-16 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the industry of global tourism, a pressing issue surfacesthe need to comprehend the transformative convergence of cultural exploration, gastronomic wonders, and adventurous escapades. As the world undergoes a shift in how travelers engage with diverse destinations, scholars, practitioners, and enthusiasts are confronted with a profound challenge. It is in this pivotal moment that this book serves as a resource to explore the challenges and opportunities within Cultural, Gastronomy, and Adventure Tourism Development. The complexities of this issue beg scholarly investigation, urging us to unravel the intricacies that define the future of tourism. This book dissects the intricate connections between cultural heritage, culinary traditions, and the thrill of adventure within the tourism landscape. With the objective is to unravel the symbiotic relationships between these elements, it showcases how they harmonize to craft unforgettable and enriching travel experiences. Including the work of scholars, practitioners, and enthusiasts, which all contribute to the diverse insights included within its pages that delve into the dynamic interplay between cultural immersion, gastronomic exploration, and adventurous pursuits. Through rigorous examination, we aim to shed light on the profound impact these elements have on shaping tourism development globally.
Download or read book Taste Waste and the New Materiality of Food written by Bethaney Turner and published by Routledge. This book was released on 2018-11-16 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: Anthropocentric thinking produces fractured ecological perspectives that can perpetuate destructive, wasteful behaviours. Learning to recognise the entangled nature of our everyday relationships with food can encourage ethical ecological thinking and lay the foundations for more sustainable lifestyles. This book analyses ethnographic data gathered from participants in Alternative Food Networks from farmers’ markets to community gardens, agricultural shows and food redistribution services. Drawing on theoretical insights from political ecology, eco-feminism, ecological humanities, human geography and critical food studies, the author demonstrates the sticky and enduring nature of anthropocentric discourses. Chapters in this book experiment with alternative grammars to support and amplify ecologically attuned practices of human and more-than-human togetherness. In times of increasing climate variability, this book calls for alternative ontologies and world-making practices centred on food which encourage agility and adaptability and are shown to be enacted through playful tinkering guided by an ethic of convivial dignity. This innovative book offers a valuable insight into food networks and sustainability which will be useful core reading for courses focusing on critical food studies, food ecology and environmental studies.
Download or read book Latin s Presence in the Food Industry written by Meredith E. Abarca and published by University of Arkansas Press. This book was released on 2016-01-01 with total page 317 pages. Available in PDF, EPUB and Kindle. Book excerpt: The "A" in "Latinas'" in the title is represented by an at symbol.
Download or read book Rethinking Chicana o Literature through Food written by Nieves Pascual Soler and published by Springer. This book was released on 2013-12-18 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: As Food Studies has grown into a well-established field, literary scholars have not fully addressed the prevalent themes of food, eating, and consumption in Chicana/o literature. Here, contributors propose food consciousness as a paradigm to examine the literary discourses of Chicana/o authors as they shift from the nation to the postnation.
Download or read book Contemporary Advances in Food Tourism Management and Marketing written by Francesc Fusté-Forné and published by Taylor & Francis. This book was released on 2023-02-15 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive, multidisciplinary and expert-led book provides insight into the most current and insightful topics within food and beverage tourism practice and research, elaborated by leading researchers and practitioners in the field. The relationships between food and tourism have not only been at the core of recent tourism experiences, but they are expected to be crucial in the transformation of tourism futures. International in approach, this book analyzes the food tourism phenomenon from supply and demand perspectives, from health and politics to high-touch and high-tech, and brings together the relevant issues that inform these contemporary advances in food tourism research and practice. Providing a holistic approach to recent and future trends, the book is divided into 16 carefully selected and specially commissioned chapters that discuss the significance of food tourism research, the management and marketing of contemporary food and beverage experiences, the role of responsibility in the production and consumption of food tourism, and the anticipation of future trends in food and beverage tourism. This volume combines academic research with practitioner experience, allowing the authors to explore, debate and analyze our industry’s future challenges and solutions. This book is essential reading for students and researchers with an interest in food tourism, as well as practitioners.
Download or read book Congotay Congotay A Global History of Caribbean Food written by Candice Goucher and published by Routledge. This book was released on 2014-12-18 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions, performance arts, ritual, proverbs, folktales, and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book.
Download or read book Colonial Encounters in Southwest Canaan during the Late Bronze Age and the Early Iron Age written by Ido Koch and published by BRILL. This book was released on 2021-03-15 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Colonial Encounters in Southwest Canaan during the Late Bronze Age and the Early Iron Age Koch offers a detailed analysis of local responses to colonial rule, and to its collapse.
