Spices and Tourism

Destinations, Attractions and Cuisines
Erscheinungsjahr 2014
ISBN: 978-1-84541-442-9
Verlag: Channel View Publications

Buch, Englisch, 224 Seiten, Format (B × H): 148 mm x 210 mm, Gewicht: 291 g

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.

Autoren/Hrsg.

Jolliffe, Lee

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe

Inhaltsverzeichnis

1. Lee Jolliffe: Spices, Cultural Change and Tourism

Part 1: Spice Destination Studies

2. Kimberly Thomas-Francois and Aaron Francois: Spices and Agro Tourism on Grenada, the Island of Spice

3. Stacy Tomas and Carol Kline: Spice Destination Case: Resident Perceptions of Tourism in Carriacou

4. Melanie Smith and Márta Jusztin: Paprika: The Spice of Life in Hungary

5. Ana Firmino: Agriculture and Ecotourism in India’s Goa Province: A Taste of Spices

Part 2: Spice Attraction Studies

6. Obeid Mahenya and MSM Aslam: Rediscovering Spice Farms as Tourism Attraction in Zanzibar, a Spice Archipelago

7. MSM Aslam: Spice Garden Attractions in Sri Lanka’s Tourism

8. Azilah Kasim: Tropical Spice Garden in Penang, Malaysia

Part 3: Spice Product Studies

9. Leanne White: Australian Native Spices: Building the ‘Bush Tucker’ Brand

10. Laufey Haraldsdóttir and Guðrún Þóra Gunnarsdóttir: Pure, Fresh and Simple “Spicing up” the New Nordic Cuisine

11. Lee Jolliffe: Recognition of Spices and Cuisine as Intangible Heritage

12. Lee Jolliffe: Lessons for Spice-Related Tourism Destinations, Attractions and Cuisines

Über Autor(innen)

Jolliffe, Lee
Lee Jolliffe is Professor (Retired) at the University of New Brunswick, Saint John, Canada and a Visiting Professor at Asia Ritsumeikan University, Japan. She is the editor of Tea and Tourism: Tourists, Traditions and Transformations (2007) published with Channel View Publications and has investigated tea tourism in Japan, China, Thailand, Sri Lanka, Taiwan and South Korea.

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).