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 the context of destinations, attractions and cuisines. This volume will be useful for researchers and students in cultural tourism, culinary tourism, anthropology of food and food history.

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).

Dettagli sul prodotto

• Con la collaborazione di: Lee Jolliffe (Editore)
• Editore: Channel View Publications
• Lingue: Inglese
• Formato: Tascabile
• Pubblicazione: 03.07.2014
• EAN: 9781845414429
• ISBN: 978-1-84541-442-9
• Pagine: 220
• Dimensioni: 148 mm x 210 mm x 12 mm
• Peso: 291 g
• Serie: Tourism and Cultural Change; Tourism and Cultural Change
• Categoria: Scienze sociali, diritto, economia > Economia > Altro