Promoting sustainable gastronomy tourism and community development:
"Against the backdrop of a world increasingly concerned with the health of the planet, the promotion of sustainable culinary tourism takes on heightened importance. It provides a unique opportunity to engage tourists and locals in a collaborative effort to preserve and celebrate the diverse gas...
Gespeichert in:
| Weitere Verfasser: | , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) :
IGI Global,
2024.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "Against the backdrop of a world increasingly concerned with the health of the planet, the promotion of sustainable culinary tourism takes on heightened importance. It provides a unique opportunity to engage tourists and locals in a collaborative effort to preserve and celebrate the diverse gastronomic heritage of the world. Food has transcended its role as mere sustenance to become a universal language, effortlessly bridging national divides, linguistic complexities, and cultural distinctions.Promoting Sustainable Gastronomy Tourism and Community Development is an exploration of the dynamic relationship between gastronomy, tourism, and community growth. In a world where cultural intersections are increasingly common, this book unveils the pivotal role of regional culinary traditions in shaping sustainable tourism and fostering local development. The book delves into cuisine, tourism, and community development. Beyond being a palate-pleasing indulgence, gastronomy tourism emerges as a formidable force for positive change. By embracing regional cuisines, individuals contribute to local economies, safeguard cultural legacies, and advance environmental sustainability, all while relishing delectable dishes."-- |
| Beschreibung: | 21 PDFs (287 pages) Also available in print. |
| Format: | Mode of access: World Wide Web. |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9798369318157 |
| Zugangseinschränkungen: | Restricted to subscribers or individual electronic text purchasers. |
Internformat
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| 245 | 0 | 0 | |a Promoting sustainable gastronomy tourism and community development |c Andrea Edurne Jimenez Ruiz, Shivam Bhartiya, Vaibhav Bhatt, editors. |
| 264 | 1 | |a Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) : |b IGI Global, |c 2024. | |
| 300 | |a 21 PDFs (287 pages) | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a electronic |2 isbdmedia | ||
| 338 | |a online resource |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Chapter 1. Challenges and future directions for promoting sustainable gastronomy tourism -- Chapter 2. Cultivating transformational leadership for sustainable business: a case study of Anand Raj's transformative journey towards zero-waste success -- Chapter 3. Culinaryspectra: exploring flavor dimensions with AI -- Chapter 4. Confraternities and confreres promoting gastronomic identity and local products: the Bucho Raiano confraternity in promoting the gastronomic heritage of inland Portugal -- Chapter 5. Culinary narratives and community revitalization: the role of media in promoting sustainable gastronomy tourism -- Chapter 6. Bibliometric analysis of publications on gastronomy tourism -- Chapter 7. Approaches to conservation of gastronomic heritage in the process of industry 4.0 and climate change -- Chapter 8. Sacred gastronomy trails: exploring the divine fusion of religion, food, and tourism -- Chapter 9. An analysis of myths and anecdotes related to the cuisines of the temples in the state of Kerala: with a focus on temple cuisine as a crucial element -- Chapter 10. Regional development in the Brazilian northeastern semi-arid: wine tourism in the São Francisco Valley -- Chapter 11. Food security and tourism: reflecting on food waste in the hospitality industry -- Chapter 12. A comprehensive analysis of literature and strategy for eliminating food waste in food service industry -- Chapter 13. Harvesting solutions: an inquiry into food waste management for a sustainable future -- Chapter 14. Sustainable food waste utilization in the context of the Indian hospitality industry. | |
| 506 | |a Restricted to subscribers or individual electronic text purchasers. | ||
| 520 | 3 | |a "Against the backdrop of a world increasingly concerned with the health of the planet, the promotion of sustainable culinary tourism takes on heightened importance. It provides a unique opportunity to engage tourists and locals in a collaborative effort to preserve and celebrate the diverse gastronomic heritage of the world. Food has transcended its role as mere sustenance to become a universal language, effortlessly bridging national divides, linguistic complexities, and cultural distinctions.Promoting Sustainable Gastronomy Tourism and Community Development is an exploration of the dynamic relationship between gastronomy, tourism, and community growth. In a world where cultural intersections are increasingly common, this book unveils the pivotal role of regional culinary traditions in shaping sustainable tourism and fostering local development. The book delves into cuisine, tourism, and community development. Beyond being a palate-pleasing indulgence, gastronomy tourism emerges as a formidable force for positive change. By embracing regional cuisines, individuals contribute to local economies, safeguard cultural legacies, and advance environmental sustainability, all while relishing delectable dishes."-- |c Provided by publisher. | |
| 530 | |a Also available in print. | ||
| 538 | |a Mode of access: World Wide Web. | ||
| 588 | |a Description based on title screen (IGI Global, viewed 03/22/2024). | ||
| 650 | 0 | |a Gastronomy. | |
| 650 | 0 | |a Sustainable development. | |
| 650 | 0 | |a Sustainable tourism. | |
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Bhartiya, Shivam, |e editor. | |
| 700 | 1 | |a Bhatt, Vaibhav, |e editor. | |
| 700 | 1 | |a Ruiz, Andrea Edurne Jimenez, |e editor. | |
| 710 | 2 | |a IGI Global, |e publisher. | |
| 776 | 0 | 8 | |i Print version: |z 9798369318140 |
| 856 | 4 | 0 | |l FWS01 |p ZDB-98-IGB |q FWS_PDA_IGB |u http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/979-8-3693-1814-0 |3 Volltext |
| 912 | |a ZDB-98-IGB | ||
| 049 | |a DE-863 | ||
Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-98-IGB-00330154 |
|---|---|
| _version_ | 1816797087890669568 |
| adam_text | |
| any_adam_object | |
| author2 | Bhartiya, Shivam Bhatt, Vaibhav Ruiz, Andrea Edurne Jimenez |
| author2_role | edt edt edt |
| author2_variant | s b sb v b vb a e j r aej aejr |
| author_facet | Bhartiya, Shivam Bhatt, Vaibhav Ruiz, Andrea Edurne Jimenez |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | G - Geography, Anthropology, Recreation |
| callnumber-label | G156 |
| callnumber-raw | G156.5.S87 P76 2024e |
| callnumber-search | G156.5.S87 P76 2024e |
| callnumber-sort | G 3156.5 S87 P76 42024E |
| callnumber-subject | G - General Geography |
| collection | ZDB-98-IGB |
| contents | Chapter 1. Challenges and future directions for promoting sustainable gastronomy tourism -- Chapter 2. Cultivating transformational leadership for sustainable business: a case study of Anand Raj's transformative journey towards zero-waste success -- Chapter 3. Culinaryspectra: exploring flavor dimensions with AI -- Chapter 4. Confraternities and confreres promoting gastronomic identity and local products: the Bucho Raiano confraternity in promoting the gastronomic heritage of inland Portugal -- Chapter 5. Culinary narratives and community revitalization: the role of media in promoting sustainable gastronomy tourism -- Chapter 6. Bibliometric analysis of publications on gastronomy tourism -- Chapter 7. Approaches to conservation of gastronomic heritage in the process of industry 4.0 and climate change -- Chapter 8. Sacred gastronomy trails: exploring the divine fusion of religion, food, and tourism -- Chapter 9. An analysis of myths and anecdotes related to the cuisines of the temples in the state of Kerala: with a focus on temple cuisine as a crucial element -- Chapter 10. Regional development in the Brazilian northeastern semi-arid: wine tourism in the São Francisco Valley -- Chapter 11. Food security and tourism: reflecting on food waste in the hospitality industry -- Chapter 12. A comprehensive analysis of literature and strategy for eliminating food waste in food service industry -- Chapter 13. Harvesting solutions: an inquiry into food waste management for a sustainable future -- Chapter 14. Sustainable food waste utilization in the context of the Indian hospitality industry. |
| ctrlnum | (CaBNVSL)slc00005704 (OCoLC)1427691678 |
| dewey-full | 910.684 |
| dewey-hundreds | 900 - History & geography |
| dewey-ones | 910 - Geography and travel |
| dewey-raw | 910.684 |
| dewey-search | 910.684 |
| dewey-sort | 3910.684 |
| dewey-tens | 910 - Geography and travel |
| discipline | Geographie |
| format | Electronic eBook |
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| genre | Electronic books. |
| genre_facet | Electronic books. |
| id | ZDB-98-IGB-00330154 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-26T14:52:00Z |
| institution | BVB |
| isbn | 9798369318157 |
| language | English |
| oclc_num | 1427691678 |
| open_access_boolean | |
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| owner_facet | DE-863 DE-BY-FWS |
| physical | 21 PDFs (287 pages) Also available in print. |
| psigel | ZDB-98-IGB |
| publishDate | 2024 |
| publishDateSearch | 2024 |
| publishDateSort | 2024 |
| publisher | IGI Global, |
| record_format | marc |
| spelling | Promoting sustainable gastronomy tourism and community development Andrea Edurne Jimenez Ruiz, Shivam Bhartiya, Vaibhav Bhatt, editors. Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) : IGI Global, 2024. 21 PDFs (287 pages) text rdacontent electronic isbdmedia online resource rdacarrier Includes bibliographical references and index. Chapter 1. Challenges and future directions for promoting sustainable gastronomy tourism -- Chapter 2. Cultivating transformational leadership for sustainable business: a case study of Anand Raj's transformative journey towards zero-waste success -- Chapter 3. Culinaryspectra: exploring flavor dimensions with AI -- Chapter 4. Confraternities and confreres promoting gastronomic identity and local products: the Bucho Raiano confraternity in promoting the gastronomic heritage of inland Portugal -- Chapter 5. Culinary narratives and community revitalization: the role of media in promoting sustainable gastronomy tourism -- Chapter 6. Bibliometric analysis of publications on gastronomy tourism -- Chapter 7. Approaches to conservation of gastronomic heritage in the process of industry 4.0 and climate change -- Chapter 8. Sacred gastronomy trails: exploring the divine fusion of religion, food, and tourism -- Chapter 9. An analysis of myths and anecdotes related to the cuisines of the temples in the state of Kerala: with a focus on temple cuisine as a crucial element -- Chapter 10. Regional development in the Brazilian northeastern semi-arid: wine tourism in the São Francisco Valley -- Chapter 11. Food security and tourism: reflecting on food waste in the hospitality industry -- Chapter 12. A comprehensive analysis of literature and strategy for eliminating food waste in food service industry -- Chapter 13. Harvesting solutions: an inquiry into food waste management for a sustainable future -- Chapter 14. Sustainable food waste utilization in the context of the Indian hospitality industry. Restricted to subscribers or individual electronic text purchasers. "Against the backdrop of a world increasingly concerned with the health of the planet, the promotion of sustainable culinary tourism takes on heightened importance. It provides a unique opportunity to engage tourists and locals in a collaborative effort to preserve and celebrate the diverse gastronomic heritage of the world. Food has transcended its role as mere sustenance to become a universal language, effortlessly bridging national divides, linguistic complexities, and cultural distinctions.Promoting Sustainable Gastronomy Tourism and Community Development is an exploration of the dynamic relationship between gastronomy, tourism, and community growth. In a world where cultural intersections are increasingly common, this book unveils the pivotal role of regional culinary traditions in shaping sustainable tourism and fostering local development. The book delves into cuisine, tourism, and community development. Beyond being a palate-pleasing indulgence, gastronomy tourism emerges as a formidable force for positive change. By embracing regional cuisines, individuals contribute to local economies, safeguard cultural legacies, and advance environmental sustainability, all while relishing delectable dishes."-- Provided by publisher. Also available in print. Mode of access: World Wide Web. Description based on title screen (IGI Global, viewed 03/22/2024). Gastronomy. Sustainable development. Sustainable tourism. Electronic books. Bhartiya, Shivam, editor. Bhatt, Vaibhav, editor. Ruiz, Andrea Edurne Jimenez, editor. IGI Global, publisher. Print version: 9798369318140 FWS01 ZDB-98-IGB FWS_PDA_IGB http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/979-8-3693-1814-0 Volltext |
| spellingShingle | Promoting sustainable gastronomy tourism and community development Chapter 1. Challenges and future directions for promoting sustainable gastronomy tourism -- Chapter 2. Cultivating transformational leadership for sustainable business: a case study of Anand Raj's transformative journey towards zero-waste success -- Chapter 3. Culinaryspectra: exploring flavor dimensions with AI -- Chapter 4. Confraternities and confreres promoting gastronomic identity and local products: the Bucho Raiano confraternity in promoting the gastronomic heritage of inland Portugal -- Chapter 5. Culinary narratives and community revitalization: the role of media in promoting sustainable gastronomy tourism -- Chapter 6. Bibliometric analysis of publications on gastronomy tourism -- Chapter 7. Approaches to conservation of gastronomic heritage in the process of industry 4.0 and climate change -- Chapter 8. Sacred gastronomy trails: exploring the divine fusion of religion, food, and tourism -- Chapter 9. An analysis of myths and anecdotes related to the cuisines of the temples in the state of Kerala: with a focus on temple cuisine as a crucial element -- Chapter 10. Regional development in the Brazilian northeastern semi-arid: wine tourism in the São Francisco Valley -- Chapter 11. Food security and tourism: reflecting on food waste in the hospitality industry -- Chapter 12. A comprehensive analysis of literature and strategy for eliminating food waste in food service industry -- Chapter 13. Harvesting solutions: an inquiry into food waste management for a sustainable future -- Chapter 14. Sustainable food waste utilization in the context of the Indian hospitality industry. Gastronomy. Sustainable development. Sustainable tourism. |
| title | Promoting sustainable gastronomy tourism and community development |
| title_auth | Promoting sustainable gastronomy tourism and community development |
| title_exact_search | Promoting sustainable gastronomy tourism and community development |
| title_full | Promoting sustainable gastronomy tourism and community development Andrea Edurne Jimenez Ruiz, Shivam Bhartiya, Vaibhav Bhatt, editors. |
| title_fullStr | Promoting sustainable gastronomy tourism and community development Andrea Edurne Jimenez Ruiz, Shivam Bhartiya, Vaibhav Bhatt, editors. |
| title_full_unstemmed | Promoting sustainable gastronomy tourism and community development Andrea Edurne Jimenez Ruiz, Shivam Bhartiya, Vaibhav Bhatt, editors. |
| title_short | Promoting sustainable gastronomy tourism and community development |
| title_sort | promoting sustainable gastronomy tourism and community development |
| topic | Gastronomy. Sustainable development. Sustainable tourism. |
| topic_facet | Gastronomy. Sustainable development. Sustainable tourism. Electronic books. |
| url | http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/979-8-3693-1814-0 |
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