Global perspectives on cheese tourism:
"Cheese tourism has emerged as a unique niche within the broader landscape of culinary tourism, inviting food enthusiasts to explore the diverse and rich traditions of cheese production around the world. Travelers are drawn to experiences that highlight local cheese-making practices, tastings,...
Saved in:
| Other Authors: | , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA)
IGI Global
2025.
|
| Series: | Advances in hospitality, tourism, and the services industry (AHTSI) book series.
|
| Subjects: | |
| Online Access: | DE-862 DE-863 |
| Summary: | "Cheese tourism has emerged as a unique niche within the broader landscape of culinary tourism, inviting food enthusiasts to explore the diverse and rich traditions of cheese production around the world. Travelers are drawn to experiences that highlight local cheese-making practices, tastings, and cultural heritage. This global phenomenon celebrates the art of cheese while fostering an appreciation for regional agricultural practices, sustainability, and the stories behind each cheese variety. By examining global perspectives on cheese tourism, researchers may uncover ways in which this trend enriches cultural exchange, supports local economies, and enhances the travel experience through a deeper connection to food and place. Global Perspectives on Cheese Tourism explores the concept of cheese tourism from different perspectives. It examines the global perspectives of those in the cheese industry, guiding special interest tourists who want to travel within the scope of cheese tourism routes. This book covers topics such as global business, hospitality and tourism, and food science, and is a useful resource for business owners, marketers, tourism professionals, academicians, researchers, and scientists."-- |
| Physical Description: | 32 PDFs (534 Seiten) Also available in print. |
| Format: | Mode of access: World Wide Web. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9798369334911 |
| Access: | Restricted to subscribers or individual electronic text purchasers. |
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| 264 | 1 | |a Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) |b IGI Global |c 2025. | |
| 300 | |a 32 PDFs (534 Seiten) | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a electronic |2 isbdmedia | ||
| 338 | |a online resource |2 rdacarrier | ||
| 490 | 1 | |a Advances in hospitality, tourism, and the services industry (AHTSI) book series | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Preface -- Chapter 1. History of Cheese and Cheese Making -- Chapter 2. The Concept of Cheese Tourism -- Chapter 3. Cheese Tourism Destinations and Routes -- Chapter 4. Cheese Tourist and Their Typologies -- Chapter 5. Cheese Tourism Museums and Experience -- Chapter 6. Cheesy Celebrations: Festivals and Events in the World of Cheese -- Chapter 7. Cheese Chronicles: A Global Odyssey Through History, Culture, and Time -- Chapter 8. Cheese Aesthetics in Tourism -- Chapter 9. The Health Benefits of the Cheese -- Chapter 10. Consumption of Cheese by Vegetarians and Vegans: Production, Ethics, and Market Trends -- Chapter 11. Cheese Tourism: A Pathway to Sustainable Rural Development -- Chapter 12. Taste of Tradition: Examining the Connection Between Gastronomic Heritage, Cheese, and Tourism -- Chapter 13. Preservation of Culinary Heritage and Cultural Tourism: Analysing the Global Impact of Geographical Indication Protection on Cheese Varieties -- Chapter 14. The Cheese Industry's Global Economic Landscape: An Essential Perspective -- Chapter 15. Most Popular Appetizer Recipes Using Cheese -- Chapter 16. Most Popular Main Course and Desert Recipes Using Cheese -- Chapter 17. The Place and Importance of Cheese in Türkiye -- Chapter 18. An Economic Analysis of Cheese Production in India: Challenges and Progress for Growth -- Chapter 19. Cheese Tourism in the Italian Dolomites: Learnings From the Gastronomic Landscape of Malga -- Chapter 20. Comparative Analysis of Selected Cheese Industries in India: An Evaluation Through Economic Aspects -- Chapter 21. Creating Cheese Tourism from Scratch: The Case of Diaseli Traditional Cheesery on Ios Island, Greece -- Chapter 22. Evaluation of Studies on Cheese Tourism in Turkey and International Literature With Bibliometric Analysis -- Chapter 23. Gastronomy, Cheese, and the Contributions of Maketing to Territorial Identity: A Proposal for an Exploratory Study on "Queijo da Serra" (Portugal) -- Chapter 24. Geographically Indicated Cheeses: From the Europe and Türkiye Perspectives -- Chapter 25. It's All About Cheese!: Gastronomic Routes Around Certified Cheese Products in Portugal -- Gastronomic routes have gained significant recognition as effective tools for promoting and showcasing local endogenous products As a result, they contribute to the economic development of local communities, enhance cultural heritage... -- It's All About Cheese!: Gastronomic Routes Around Certified Cheese Products in Portugal -- Chapter 26. Politics and Identity of Ukrainian Cheese: Crossroads of Authenticity and Identity -- Chapter 27. A Route Suggestion for Traditional Cheeses: Kandirif and Gorcola Cheeses -- About the Contributors -- Index. | |
| 506 | |a Restricted to subscribers or individual electronic text purchasers. | ||
| 520 | 3 | |a "Cheese tourism has emerged as a unique niche within the broader landscape of culinary tourism, inviting food enthusiasts to explore the diverse and rich traditions of cheese production around the world. Travelers are drawn to experiences that highlight local cheese-making practices, tastings, and cultural heritage. This global phenomenon celebrates the art of cheese while fostering an appreciation for regional agricultural practices, sustainability, and the stories behind each cheese variety. By examining global perspectives on cheese tourism, researchers may uncover ways in which this trend enriches cultural exchange, supports local economies, and enhances the travel experience through a deeper connection to food and place. Global Perspectives on Cheese Tourism explores the concept of cheese tourism from different perspectives. It examines the global perspectives of those in the cheese industry, guiding special interest tourists who want to travel within the scope of cheese tourism routes. This book covers topics such as global business, hospitality and tourism, and food science, and is a useful resource for business owners, marketers, tourism professionals, academicians, researchers, and scientists."-- |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 12/09/2024). | ||
| 650 | 0 | |a Cheese. | |
| 650 | 0 | |a Cheesemaking. | |
| 650 | 0 | |a Food tourism. | |
| 653 | |a Business Production. | ||
| 653 | |a Cheese Production. | ||
| 653 | |a Cheese Tourism. | ||
| 653 | |a Culture and Heritage. | ||
| 653 | |a Culture and Population Studies. | ||
| 653 | |a Destination Marketing. | ||
| 653 | |a Ethics and Law. | ||
| 653 | |a Experience Tourism. | ||
| 653 | |a Food Science. | ||
| 653 | |a Gastronomic Heritage. | ||
| 653 | |a Global Business. | ||
| 653 | |a Health and Wellness. | ||
| 653 | |a Hospitality and Tourism. | ||
| 653 | |a Museums. | ||
| 653 | |a Tourist Routes. | ||
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Altaş, Aysu |e editor. | |
| 700 | 1 | |a Taşkin, Grant Altay |e editor. | |
| 710 | 2 | |a IGI Global, |e publisher. | |
| 776 | 0 | 8 | |i Print version: |z 9798369334904 |
| 830 | 0 | |a Advances in hospitality, tourism, and the services industry (AHTSI) book series. | |
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| contents | Preface -- Chapter 1. History of Cheese and Cheese Making -- Chapter 2. The Concept of Cheese Tourism -- Chapter 3. Cheese Tourism Destinations and Routes -- Chapter 4. Cheese Tourist and Their Typologies -- Chapter 5. Cheese Tourism Museums and Experience -- Chapter 6. Cheesy Celebrations: Festivals and Events in the World of Cheese -- Chapter 7. Cheese Chronicles: A Global Odyssey Through History, Culture, and Time -- Chapter 8. Cheese Aesthetics in Tourism -- Chapter 9. The Health Benefits of the Cheese -- Chapter 10. Consumption of Cheese by Vegetarians and Vegans: Production, Ethics, and Market Trends -- Chapter 11. Cheese Tourism: A Pathway to Sustainable Rural Development -- Chapter 12. Taste of Tradition: Examining the Connection Between Gastronomic Heritage, Cheese, and Tourism -- Chapter 13. Preservation of Culinary Heritage and Cultural Tourism: Analysing the Global Impact of Geographical Indication Protection on Cheese Varieties -- Chapter 14. The Cheese Industry's Global Economic Landscape: An Essential Perspective -- Chapter 15. Most Popular Appetizer Recipes Using Cheese -- Chapter 16. Most Popular Main Course and Desert Recipes Using Cheese -- Chapter 17. The Place and Importance of Cheese in Türkiye -- Chapter 18. An Economic Analysis of Cheese Production in India: Challenges and Progress for Growth -- Chapter 19. Cheese Tourism in the Italian Dolomites: Learnings From the Gastronomic Landscape of Malga -- Chapter 20. Comparative Analysis of Selected Cheese Industries in India: An Evaluation Through Economic Aspects -- Chapter 21. Creating Cheese Tourism from Scratch: The Case of Diaseli Traditional Cheesery on Ios Island, Greece -- Chapter 22. Evaluation of Studies on Cheese Tourism in Turkey and International Literature With Bibliometric Analysis -- Chapter 23. Gastronomy, Cheese, and the Contributions of Maketing to Territorial Identity: A Proposal for an Exploratory Study on "Queijo da Serra" (Portugal) -- Chapter 24. Geographically Indicated Cheeses: From the Europe and Türkiye Perspectives -- Chapter 25. It's All About Cheese!: Gastronomic Routes Around Certified Cheese Products in Portugal -- Gastronomic routes have gained significant recognition as effective tools for promoting and showcasing local endogenous products As a result, they contribute to the economic development of local communities, enhance cultural heritage... -- It's All About Cheese!: Gastronomic Routes Around Certified Cheese Products in Portugal -- Chapter 26. Politics and Identity of Ukrainian Cheese: Crossroads of Authenticity and Identity -- Chapter 27. A Route Suggestion for Traditional Cheeses: Kandirif and Gorcola Cheeses -- About the Contributors -- Index. |
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The Cheese Industry's Global Economic Landscape: An Essential Perspective -- Chapter 15. Most Popular Appetizer Recipes Using Cheese -- Chapter 16. Most Popular Main Course and Desert Recipes Using Cheese -- Chapter 17. The Place and Importance of Cheese in Türkiye -- Chapter 18. An Economic Analysis of Cheese Production in India: Challenges and Progress for Growth -- Chapter 19. Cheese Tourism in the Italian Dolomites: Learnings From the Gastronomic Landscape of Malga -- Chapter 20. Comparative Analysis of Selected Cheese Industries in India: An Evaluation Through Economic Aspects -- Chapter 21. Creating Cheese Tourism from Scratch: The Case of Diaseli Traditional Cheesery on Ios Island, Greece -- Chapter 22. Evaluation of Studies on Cheese Tourism in Turkey and International Literature With Bibliometric Analysis -- Chapter 23. Gastronomy, Cheese, and the Contributions of Maketing to Territorial Identity: A Proposal for an Exploratory Study on "Queijo da Serra" (Portugal) -- Chapter 24. Geographically Indicated Cheeses: From the Europe and Türkiye Perspectives -- Chapter 25. It's All About Cheese!: Gastronomic Routes Around Certified Cheese Products in Portugal -- Gastronomic routes have gained significant recognition as effective tools for promoting and showcasing local endogenous products As a result, they contribute to the economic development of local communities, enhance cultural heritage... -- It's All About Cheese!: Gastronomic Routes Around Certified Cheese Products in Portugal -- Chapter 26. Politics and Identity of Ukrainian Cheese: Crossroads of Authenticity and Identity -- Chapter 27. 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| indexdate | 2025-03-18T14:30:38Z |
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| isbn | 9798369334911 |
| language | English |
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| physical | 32 PDFs (534 Seiten) Also available in print. |
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| series | Advances in hospitality, tourism, and the services industry (AHTSI) book series. |
| series2 | Advances in hospitality, tourism, and the services industry (AHTSI) book series |
| spelling | Global perspectives on cheese tourism Grant Altay Taşkin, Aysu Altaş, editors. Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) IGI Global 2025. 32 PDFs (534 Seiten) text rdacontent electronic isbdmedia online resource rdacarrier Advances in hospitality, tourism, and the services industry (AHTSI) book series Includes bibliographical references and index. Preface -- Chapter 1. History of Cheese and Cheese Making -- Chapter 2. The Concept of Cheese Tourism -- Chapter 3. Cheese Tourism Destinations and Routes -- Chapter 4. Cheese Tourist and Their Typologies -- Chapter 5. Cheese Tourism Museums and Experience -- Chapter 6. Cheesy Celebrations: Festivals and Events in the World of Cheese -- Chapter 7. Cheese Chronicles: A Global Odyssey Through History, Culture, and Time -- Chapter 8. Cheese Aesthetics in Tourism -- Chapter 9. The Health Benefits of the Cheese -- Chapter 10. Consumption of Cheese by Vegetarians and Vegans: Production, Ethics, and Market Trends -- Chapter 11. Cheese Tourism: A Pathway to Sustainable Rural Development -- Chapter 12. Taste of Tradition: Examining the Connection Between Gastronomic Heritage, Cheese, and Tourism -- Chapter 13. Preservation of Culinary Heritage and Cultural Tourism: Analysing the Global Impact of Geographical Indication Protection on Cheese Varieties -- Chapter 14. The Cheese Industry's Global Economic Landscape: An Essential Perspective -- Chapter 15. Most Popular Appetizer Recipes Using Cheese -- Chapter 16. Most Popular Main Course and Desert Recipes Using Cheese -- Chapter 17. The Place and Importance of Cheese in Türkiye -- Chapter 18. An Economic Analysis of Cheese Production in India: Challenges and Progress for Growth -- Chapter 19. Cheese Tourism in the Italian Dolomites: Learnings From the Gastronomic Landscape of Malga -- Chapter 20. Comparative Analysis of Selected Cheese Industries in India: An Evaluation Through Economic Aspects -- Chapter 21. Creating Cheese Tourism from Scratch: The Case of Diaseli Traditional Cheesery on Ios Island, Greece -- Chapter 22. Evaluation of Studies on Cheese Tourism in Turkey and International Literature With Bibliometric Analysis -- Chapter 23. Gastronomy, Cheese, and the Contributions of Maketing to Territorial Identity: A Proposal for an Exploratory Study on "Queijo da Serra" (Portugal) -- Chapter 24. Geographically Indicated Cheeses: From the Europe and Türkiye Perspectives -- Chapter 25. It's All About Cheese!: Gastronomic Routes Around Certified Cheese Products in Portugal -- Gastronomic routes have gained significant recognition as effective tools for promoting and showcasing local endogenous products As a result, they contribute to the economic development of local communities, enhance cultural heritage... -- It's All About Cheese!: Gastronomic Routes Around Certified Cheese Products in Portugal -- Chapter 26. Politics and Identity of Ukrainian Cheese: Crossroads of Authenticity and Identity -- Chapter 27. A Route Suggestion for Traditional Cheeses: Kandirif and Gorcola Cheeses -- About the Contributors -- Index. Restricted to subscribers or individual electronic text purchasers. "Cheese tourism has emerged as a unique niche within the broader landscape of culinary tourism, inviting food enthusiasts to explore the diverse and rich traditions of cheese production around the world. Travelers are drawn to experiences that highlight local cheese-making practices, tastings, and cultural heritage. This global phenomenon celebrates the art of cheese while fostering an appreciation for regional agricultural practices, sustainability, and the stories behind each cheese variety. By examining global perspectives on cheese tourism, researchers may uncover ways in which this trend enriches cultural exchange, supports local economies, and enhances the travel experience through a deeper connection to food and place. Global Perspectives on Cheese Tourism explores the concept of cheese tourism from different perspectives. It examines the global perspectives of those in the cheese industry, guiding special interest tourists who want to travel within the scope of cheese tourism routes. This book covers topics such as global business, hospitality and tourism, and food science, and is a useful resource for business owners, marketers, tourism professionals, academicians, researchers, and scientists."-- Provided by publisher. Also available in print. Mode of access: World Wide Web. Description based on title screen (IGI Global, viewed 12/09/2024). Cheese. Cheesemaking. Food tourism. Business Production. Cheese Production. Cheese Tourism. Culture and Heritage. Culture and Population Studies. Destination Marketing. Ethics and Law. Experience Tourism. Food Science. Gastronomic Heritage. Global Business. Health and Wellness. Hospitality and Tourism. Museums. Tourist Routes. Electronic books. Altaş, Aysu editor. Taşkin, Grant Altay editor. IGI Global, publisher. Print version: 9798369334904 Advances in hospitality, tourism, and the services industry (AHTSI) book series. |
| spellingShingle | Global perspectives on cheese tourism Advances in hospitality, tourism, and the services industry (AHTSI) book series. Preface -- Chapter 1. History of Cheese and Cheese Making -- Chapter 2. The Concept of Cheese Tourism -- Chapter 3. Cheese Tourism Destinations and Routes -- Chapter 4. Cheese Tourist and Their Typologies -- Chapter 5. Cheese Tourism Museums and Experience -- Chapter 6. Cheesy Celebrations: Festivals and Events in the World of Cheese -- Chapter 7. Cheese Chronicles: A Global Odyssey Through History, Culture, and Time -- Chapter 8. Cheese Aesthetics in Tourism -- Chapter 9. The Health Benefits of the Cheese -- Chapter 10. Consumption of Cheese by Vegetarians and Vegans: Production, Ethics, and Market Trends -- Chapter 11. Cheese Tourism: A Pathway to Sustainable Rural Development -- Chapter 12. Taste of Tradition: Examining the Connection Between Gastronomic Heritage, Cheese, and Tourism -- Chapter 13. Preservation of Culinary Heritage and Cultural Tourism: Analysing the Global Impact of Geographical Indication Protection on Cheese Varieties -- Chapter 14. The Cheese Industry's Global Economic Landscape: An Essential Perspective -- Chapter 15. Most Popular Appetizer Recipes Using Cheese -- Chapter 16. Most Popular Main Course and Desert Recipes Using Cheese -- Chapter 17. The Place and Importance of Cheese in Türkiye -- Chapter 18. An Economic Analysis of Cheese Production in India: Challenges and Progress for Growth -- Chapter 19. Cheese Tourism in the Italian Dolomites: Learnings From the Gastronomic Landscape of Malga -- Chapter 20. Comparative Analysis of Selected Cheese Industries in India: An Evaluation Through Economic Aspects -- Chapter 21. Creating Cheese Tourism from Scratch: The Case of Diaseli Traditional Cheesery on Ios Island, Greece -- Chapter 22. Evaluation of Studies on Cheese Tourism in Turkey and International Literature With Bibliometric Analysis -- Chapter 23. Gastronomy, Cheese, and the Contributions of Maketing to Territorial Identity: A Proposal for an Exploratory Study on "Queijo da Serra" (Portugal) -- Chapter 24. Geographically Indicated Cheeses: From the Europe and Türkiye Perspectives -- Chapter 25. It's All About Cheese!: Gastronomic Routes Around Certified Cheese Products in Portugal -- Gastronomic routes have gained significant recognition as effective tools for promoting and showcasing local endogenous products As a result, they contribute to the economic development of local communities, enhance cultural heritage... -- It's All About Cheese!: Gastronomic Routes Around Certified Cheese Products in Portugal -- Chapter 26. Politics and Identity of Ukrainian Cheese: Crossroads of Authenticity and Identity -- Chapter 27. A Route Suggestion for Traditional Cheeses: Kandirif and Gorcola Cheeses -- About the Contributors -- Index. Cheese. Cheesemaking. Food tourism. |
| title | Global perspectives on cheese tourism |
| title_auth | Global perspectives on cheese tourism |
| title_exact_search | Global perspectives on cheese tourism |
| title_full | Global perspectives on cheese tourism Grant Altay Taşkin, Aysu Altaş, editors. |
| title_fullStr | Global perspectives on cheese tourism Grant Altay Taşkin, Aysu Altaş, editors. |
| title_full_unstemmed | Global perspectives on cheese tourism Grant Altay Taşkin, Aysu Altaş, editors. |
| title_short | Global perspectives on cheese tourism |
| title_sort | global perspectives on cheese tourism |
| topic | Cheese. Cheesemaking. Food tourism. |
| topic_facet | Cheese. Cheesemaking. Food tourism. Electronic books. |
| work_keys_str_mv | AT altasaysu globalperspectivesoncheesetourism AT taskingrantaltay globalperspectivesoncheesetourism AT igiglobal globalperspectivesoncheesetourism |