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- DescriptionThis 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 t 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.
- Author BiographyLee 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).
- PublisherChannel View Publications Ltd
- Date of Publication03/07/2014
- SubjectIndustrial Studies: General
- Series TitleTourism and Cultural Change
- Place of PublicationBristol
- Country of PublicationUnited Kingdom
- ImprintChannel View Publications
- Weight296 g
- Width148 mm
- Height210 mm
- Spine12 mm
- Edited byLee Jolliffe
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