Sugar Heritage and Tourism in Transition

Erscheinungsjahr 2012
ISBN: 978-1-84541-386-6
Verlag: Channel View Publications

Buch, Englisch, 248 Seiten, Format (B × H): 148 mm x 210 mm, Gewicht: 324 g

Sugar as a global commodity has shaped our world, impacting cultures and influencing cuisine. The heritage of sugar is investigated in the context of globalization and tourism development. Facets of the sugar story include colonization, enslavement, decolonization and postcolonial tourism while cultural practices traced to sugar include carnival and confectionery as souvenirs. However, what happens where sugar is still produced, where production is in decline, or where the country has exited from producing? How is sugar engrained in national identities and how does this influence tourism? From the perspectives of contributing authors, destination examples include Brazil, India, Taiwan, New Zealand, Australia, Barbados, Cuba, Dominican Republic, St. Lucia, and St. Kitts. This is the first work examining sugar heritage in relation to tourism from a global perspective, identifying related tourism directions.

Autoren/Hrsg.

Jolliffe, Lee

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Weltgeschichte
• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften

Inhaltsverzeichnis

Acknowledgments

Contributors

Part 1: Introduction

1 Connecting Sugar Heritage and Tourism - Lee Jolliffe

Part 2: Perspectives from Sugar Producing Countries

2 Tourism Potential at the Origins of Sugar Production - Linda Joyce Forristal

3 Sugar-Related Tourism In Australia: An Historical Perspective - Peter D. Griggs

4 Brazil’s Sugar Heritage and Tourism – From Engenhos to Cachaça - Angela Cabral Flecha and Linda Joyce Forristal

Part 3: Perspectives from Countries Transitioning from Sugar to Tourism

5 The Industrial Heritage of Sugar at World Heritage Sites in the Caribbean - Tara A. Inniss and Lee Jolliffe

6 Incorporating Sugar Heritage Resources into Tourism in St. Kitts - Rachel Dodds and Lee Jolliffe

7 The Contested Heritage of Sugar and Slavery at Tourism Attractions in Barbados and St. Lucia - Mechelle N. Best and Winston Phulgence

8 Transforming Taiwan’s Sugar Refineries for Leisure and Tourism - Abby Liu

Part 4: Consuming Sugar and its Heritage

9 Sugar in Tourism: ‘Wrapped in Devonshire sunshine’ - Paul Cleave

10 Sugar Cane and the Sugar Train: Linking Tradition, Trade and Tourism in Tropical North Queensland - Leanne White

11 From Sugar as Industry to Sugar as Heritage: Changing Perceptions of the Chelsea Sugar Works - Jane Legget

12 Exhibiting and Interpreting Sugar Heritage in the World’s Museums - Lee Jolliffe

Part 5: Conclusion

13 Directions in Sugar Heritage Tourism - Lee Jolliffe

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).