Ulteriori informazioni
This book examines the sugar and tourism relationship in the context of globalization by identifying destination transitions from sugar to tourism. It profiles the role of sugar in colonization, enslavement, decolonization and postcolonial tourism, offering examples of sugar heritage in tourism from Europe, South America, Asia and North America.
Sommario
Acknowledgments Contributors Part 1: Introduction 1 Connecting Sugar Heritage and Tourism - Lee Jolliffe Part 2: Perspectives from Sugar Producing Countries 2 Tourism Potential at the Origins of Sugar Production - Linda Joyce Forristal 3 Sugar-Related Tourism In Australia: An Historical Perspective - Peter D. Griggs 4 Brazil's Sugar Heritage and Tourism - From Engenhos to Cachaca - Angela Cabral Fletcha and Linda Joyce Forristal Part 3: Perspectives from Countries Transitioning from Sugar to Tourism 5 The Industrial Heritage of Sugar at World Heritage Sites in the Caribbean - Tara A. Inniss and Lee Jolliffe 6 Incorporating Sugar Heritage Resources into Tourism in St. Kitts - Rachel Dodds and Lee Jolliffe 7 The Contested Heritage of Sugar and Slavery at Tourism Attractions in Barbados and St. Lucia - Mechelle N. Best and Winston Phulgence 8 Transforming Taiwan's Sugar Refineries for Leisure and Tourism - Abby Liu Part 4: Consuming Sugar and its Heritage 9 Sugar in Tourism: 'Wrapped in Devonshire sunshine' - Paul Cleave 10 Sugar Cane and the Sugar Train: Linking Tradition, Trade and Tourism in Tropical North Queensland - Leanne White 11 From Sugar as Industry to Sugar as Heritage: Changing Perceptions of the Chelsea Sugar Works - Jane Legget 12 Exhibiting and Interpreting Sugar Heritage in the World's Museums - Lee Jolliffe Part 5: Conclusion 13 Directions in Sugar Heritage Tourism - Lee Jolliffe
Info autore
Lee Jolliffe is a Professor of Hospitality and Tourism, University of New Brunswick, Canada. With a museum studies and tourism background, her research interests include studying how culinary heritage and tourism intersect. Recent publications include the edited volume Sugar Heritage and Tourism in Transition (Channel View Publications, 2013) and the co-authored volume (Hilary du Cros and Lee Jolliffe) The Arts and Events (Routledge, 2014).
Riassunto
This book examines the sugar and tourism relationship in the context of globalization by identifying destination transitions from sugar to tourism. It profiles the role of sugar in colonization, enslavement, decolonization and postcolonial tourism, offering examples of sugar heritage in tourism from Europe, South America, Asia and North America.
