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.)

Details

Subject(s)
Related name
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.
  • Electronic reproduction. Santa Fe, Arg.: elibro, 2020. Available via World Wide Web. Access may be limited to eLibro affiliated libraries.
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.
ISBN
  • 1-283-94255-0
  • 0-203-11407-8
  • 1-136-28959-3
OCLC
  • 823719402
  • 828735318
  • 772112260
Doi
  • 10.4324/9780203114070
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