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Sustainable culinary systems : local foods, innovation, tourism and hospitality / edited by C. Michael Hall and Stefan Gossling.
Author
Hall, Colin Michael, 1961-
[Browse]
Format
Book
Language
English
Published/Created
London : Routledge, c2013.
Abingdon, Oxon : Routledge, 2013.
Description
1 online resource (329 p.)
Availability
Available Online
Ebook Central Perpetual, DDA and Subscription Titles
Details
Subject(s)
Local foods
[Browse]
Sustainable agriculture
[Browse]
Farmers' markets
[Browse]
Agritourism
[Browse]
Sustainable tourism
[Browse]
Hospitality industry
[Browse]
Related name
Gossling, Stefan
[Browse]
Hall, Colin Michael, 1961-
[Browse]
Series
Routledge Studies of Gastronomy, Food and Drink
[More in this series]
Summary note
There is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security, Slow Food, Fair Trade, and a desire to buy and 'eat locally'. Food related hospitality and tourism is integral to this process because of the way in which it simultaneously acts to globalise and localise food consumption and create new foodways and commodity chains. This book therefore aims to p
Notes
Description based upon print version of record.
Bibliographic references
Includes bibliographical references and index.
Source of description
Description based on metadata supplied by the publisher and other sources.
Language note
English
Contents
pt. I. Introductory context
pt. II. Reinforcing the local in food and tourism
pt. III. Slow and sustainable food and tourism
pt. IV. Conclusion.
Show 1 more Contents items
Source acquisition
O.C. 334723 Compra 18/05/2023 1
ISBN
1-283-94255-0
0-203-11407-8
1-136-28959-3
OCLC
823719402
828735318
772112260
Doi
10.4324/9780203114070
Statement on language in description
Princeton University Library aims to describe library materials in a manner that is respectful to the individuals and communities who create, use, and are represented in the collections we manage.
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Other versions
Sustainable culinary systems : local foods, innovation, and tourism and hospitality / edited by C. Michael Hall and Stefan Gössling.
id
SCSB-5668390