TY  - BOOK
AU  - Aslam,M.S.M.
AU  - Firmino,Ana
AU  - Francois,Aaron
AU  - Haraldsdóttir,Laufey
AU  - Jolliffe,Lee
AU  - Jusztin,Márta
AU  - Kasim,Azilah
AU  - Kline,Carol
AU  - Mahenya,Obeid
AU  - Smith,Melanie
AU  - Thomas-Francois,Kimberly
AU  - Tomas,Stacy R.
AU  - White,Leanne
AU  - Þóra Gunnarsdóttir,Guðrún
TI  - Spices and Tourism: Destinations, Attractions and Cuisines 
T2  - Tourism and Cultural Change
SN  - 9781845414436
AV  - GT2870 .S75 2014
U1  - 394.1/2 
PY  - 2014///]
CY  - Bristol, UK, Blue Ridge Summit, PA : 
PB  - Channel View Publications, 
KW  - Culture and tourism
KW  - Case studies
KW  - Heritage tourism
KW  - Spice trade
KW  - History
KW  - Spices
KW  - Social aspects
KW  - Hospitality industry
KW  - Tourism industry
KW  - BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism
KW  - bisacsh
KW  - destination development
KW  - heritage
KW  - national cuisines
KW  - spice farms
KW  - spices
KW  - tourism attractions
KW  - tourism
N1  - Frontmatter --; Contents --; Contributors --; Acknowledgements --; Introduction --; 1. Spices, Cultural Change and Tourism --; Part 1: Spice Destination Studies --; 2. Spices and Agro-Tourism on Grenada, Isle of Spice in the Caribbean --; 3. Spice Destination Case Study: Resident Perceptions of Tourism in Carriacou --; 4. Paprika: The Spice of Life in Hungary --; 5. Agriculture and Ecotourism in India's Goa Province: A Taste of Spices --; Part 2: Spice Attraction Studies --; 6. Rediscovering Spice Farms as Tourism Attractions in Zanzibar, a Spice Archipelago --; 7. The Role of Spice and Herb Gardens in Sri Lanka Tourism --; 8. The Tropical Spice Garden in Penang, Malaysia --; Part 3: Spice Product Studies --; 9. Australian Native Spices: Building the 'Bush Tucker' Brand --; 10. Pure, Fresh and Simple: 'Spicing Up' the New Nordic Cuisine --; 11. Recognition of Spices and Cuisine as Intangible Heritage --; Conclusion --; 12. Lessons for Spice-related Tourism Destinations, Attractions and Cuisines --; Index; restricted access; Issued also in print
N2  - 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 terms of destinations, attractions and cuisines. The book reveals how spice-producing destinations are employing spices in destination branding and encouraging spice farms to move towards tourism, while destinations not producing spices are employing spices and herbs in distinctive local cuisines. Both tangible and intangible spice heritages are highlighted as tools for developing destinations, creating attractions, inventing new forms of livelihoods and distinguishing local, regional and national cuisines. This volume will be useful for researchers and students in cultural tourism, culinary tourism, anthropology of food and food history
UR  - https://doi.org/10.21832/9781845414443
UR  - https://www.degruyter.com/isbn/9781845414443
UR  - https://www.degruyter.com/cover/covers/9781845414443.jpg
ER  -