Gastronomic sustainability solutions for community and tourism resilience:
"In the rapidly changing landscape of global tourism and community dynamics, a pressing challenge emerges - the delicate balance between gastronomy tourism, community development, and social impact. As communities grapple with the consequences of unchecked tourism, the need for a sustainable ap...
Gespeichert in:
| Weitere Verfasser: | , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) :
IGI Global,
c2024
|
| Schriftenreihe: | Advances in hospitality, tourism, and the services industry book series.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "In the rapidly changing landscape of global tourism and community dynamics, a pressing challenge emerges - the delicate balance between gastronomy tourism, community development, and social impact. As communities grapple with the consequences of unchecked tourism, the need for a sustainable approach becomes vital. Gastronomic Sustainability Solutions for Community and Tourism Resilience is a groundbreaking exploration illuminating the intricate interplay between food, culture, and socio-economic aspects. This comprehensive work identifies the challenges and presents innovative solutions that transcend traditional paradigms, ensuring the long-term well-being of both host communities and the ever-evolving world of travel.Gastronomic Sustainability Solutions for Community and Tourism Resilience is a transformative narrative revealing sustainable gastronomy practices' power. As communities seek avenues for economic growth and cultural preservation, this book charts a course toward genuine, mutually beneficial travel experiences. Through compelling case studies and theoretical insights, readers are guided through a journey showcasing how gastronomy tourism's convergence can revitalize local economies, celebrate cultural heritage, and foster cross-cultural understanding. The book proposes a paradigm shift in how we approach travel and provides tangible strategies for community leaders, businesses, and individuals to embrace a more sustainable and responsible future."-- |
| Beschreibung: | 22 PDFs (xviii, 315 pages) Also available in print. |
| Format: | Mode of access: World Wide Web. |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9798369341360 |
| Zugangseinschränkungen: | Restricted to subscribers or individual electronic text purchasers. |
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| 245 | 0 | 0 | |a Gastronomic sustainability solutions for community and tourism resilience |c Shivam Bhartiya, Vaibhav Bhatt, Andrea Edurne Jimenez Ruiz, editors. |
| 264 | 1 | |a Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) : |b IGI Global, |c c2024 | |
| 300 | |a 22 PDFs (xviii, 315 pages) | ||
| 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 book series | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Preface -- Chapter 1. The Driving Force of Local Governments in the Sustainability of Gastronomy: BAKAP Case Study Turkey -- Chapter 2. Sustainable Gastronomy Tourism and Slow Food Movement: A Case of Germiyan Villiage -- Chapter 3. Climate Change Mitigation Through AI Solutions -- Chapter 4. Culinary Heritage as a Sustainable Tourism Product: A Review -- Chapter 5. Economic, Social, and Environmental Impact of Sustainable Gastronomy Tourism: A Special Reference to West Bengal -- Chapter 6. Exploring the Multifaceted Dimensions of South Indian Gastronomy Tourism Thorugh the Eyes of International Tourists -- Chapter 7. Exploring the Role and Contribution of Gastronomy Tourism in Community Development and Destination Promotion -- Chapter 8. Farm Food and Beverage: An Attractive Element of Gastronomy in Agritourism -- Chapter 9. Gastronomy Tourism: Understanding the Concept, Segmentation, and Development -- Chapter 10. Local Development and Tourism Competitiveness: Analyzing the Economic Impact of Heritage Tourism Initiatives -- Chapter 11. Optimizing Food Safety and Quality Assurance in the Hotel Industry: A Comprehensive Study of Best Practices -- Chapter 12. Preserving Flavor, Empowering Communities: A Deep Dive Into Sustainable Gastronomy Tourism -- Chapter 13. Reinvestigating the Relationships Between the Elements of Restaurants' Servicescape and In-House Dining Behavior in the Light of COVID-19 -- Chapter 14. Sustainable Gastronomy of Street Food in Kolkata: A Netnographic Approach -- Chapter 15. A Case Study of Culinary Experience at Selected Rural Festivals of India -- Compilation of References -- About the Contributors -- Index. | |
| 506 | |a Restricted to subscribers or individual electronic text purchasers. | ||
| 520 | 3 | |a "In the rapidly changing landscape of global tourism and community dynamics, a pressing challenge emerges - the delicate balance between gastronomy tourism, community development, and social impact. As communities grapple with the consequences of unchecked tourism, the need for a sustainable approach becomes vital. Gastronomic Sustainability Solutions for Community and Tourism Resilience is a groundbreaking exploration illuminating the intricate interplay between food, culture, and socio-economic aspects. This comprehensive work identifies the challenges and presents innovative solutions that transcend traditional paradigms, ensuring the long-term well-being of both host communities and the ever-evolving world of travel.Gastronomic Sustainability Solutions for Community and Tourism Resilience is a transformative narrative revealing sustainable gastronomy practices' power. As communities seek avenues for economic growth and cultural preservation, this book charts a course toward genuine, mutually beneficial travel experiences. Through compelling case studies and theoretical insights, readers are guided through a journey showcasing how gastronomy tourism's convergence can revitalize local economies, celebrate cultural heritage, and foster cross-cultural understanding. The book proposes a paradigm shift in how we approach travel and provides tangible strategies for community leaders, businesses, and individuals to embrace a more sustainable and responsible future."-- |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 04/30/2024). | ||
| 650 | 0 | |a Food tourism. | |
| 650 | 0 | |a Gastronomy. | |
| 650 | 0 | |a Sustainable tourism. | |
| 653 | |a Collaborations between Chefs and Local Producers. | ||
| 653 | |a Community-Based Culinary Tourism Initiatives. | ||
| 653 | |a Culinary Diplomacy and Cultural Exchange. | ||
| 653 | |a Empowerment of Women in Culinary Tourism. | ||
| 653 | |a Ethical Considerations in Culinary Tourism. | ||
| 653 | |a Farm-to-Table Movements and Local Economies. | ||
| 653 | |a Food Education and Awareness in Tourism. | ||
| 653 | |a Food Festivals as Catalysts for Community Development. | ||
| 653 | |a Food Waste Reduction Strategies in Hospitality. | ||
| 653 | |a Gastronomy Tourism's Role in Post-Disaster Recovery. | ||
| 653 | |a Indigenous Cuisine and Preservation of Heritage. | ||
| 653 | |a Measuring Social Impact in Culinary Tourism. | ||
| 653 | |a Social Media's Role in Gastronomy Tourism. | ||
| 653 | |a Street Food Culture and Social Interactions. | ||
| 653 | |a Sustainability Challenges in Food Tourism. | ||
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Bhartiya, Shivam, |e editor. | |
| 700 | 1 | |a Bhatt, Vaibhav |d 1985- |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 9798369341353 |
| 830 | 0 | |a Advances in hospitality, tourism, and the services industry book series. | |
| 856 | 4 | 0 | |l FWS01 |p ZDB-98-IGB |q FWS_PDA_IGB |u http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/979-8-3693-4135-3 |3 Volltext |
| 912 | |a ZDB-98-IGB | ||
| 049 | |a DE-863 | ||
Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-98-IGB-00338315 |
|---|---|
| _version_ | 1816797088167493632 |
| adam_text | |
| any_adam_object | |
| author2 | Bhartiya, Shivam Bhatt, Vaibhav 1985- 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 1985- Ruiz, Andrea Edurne Jimenez |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | G - Geography, Anthropology, Recreation |
| callnumber-label | G156 |
| callnumber-raw | G156.5.S87 G388 2024e |
| callnumber-search | G156.5.S87 G388 2024e |
| callnumber-sort | G 3156.5 S87 G388 42024E |
| callnumber-subject | G - General Geography |
| collection | ZDB-98-IGB |
| contents | Preface -- Chapter 1. The Driving Force of Local Governments in the Sustainability of Gastronomy: BAKAP Case Study Turkey -- Chapter 2. Sustainable Gastronomy Tourism and Slow Food Movement: A Case of Germiyan Villiage -- Chapter 3. Climate Change Mitigation Through AI Solutions -- Chapter 4. Culinary Heritage as a Sustainable Tourism Product: A Review -- Chapter 5. Economic, Social, and Environmental Impact of Sustainable Gastronomy Tourism: A Special Reference to West Bengal -- Chapter 6. Exploring the Multifaceted Dimensions of South Indian Gastronomy Tourism Thorugh the Eyes of International Tourists -- Chapter 7. Exploring the Role and Contribution of Gastronomy Tourism in Community Development and Destination Promotion -- Chapter 8. Farm Food and Beverage: An Attractive Element of Gastronomy in Agritourism -- Chapter 9. Gastronomy Tourism: Understanding the Concept, Segmentation, and Development -- Chapter 10. Local Development and Tourism Competitiveness: Analyzing the Economic Impact of Heritage Tourism Initiatives -- Chapter 11. Optimizing Food Safety and Quality Assurance in the Hotel Industry: A Comprehensive Study of Best Practices -- Chapter 12. Preserving Flavor, Empowering Communities: A Deep Dive Into Sustainable Gastronomy Tourism -- Chapter 13. Reinvestigating the Relationships Between the Elements of Restaurants' Servicescape and In-House Dining Behavior in the Light of COVID-19 -- Chapter 14. Sustainable Gastronomy of Street Food in Kolkata: A Netnographic Approach -- Chapter 15. A Case Study of Culinary Experience at Selected Rural Festivals of India -- Compilation of References -- About the Contributors -- Index. |
| ctrlnum | (CaBNVSL)slc00005839 (OCoLC)1424802887 |
| 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-00338315 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-26T14:52:00Z |
| institution | BVB |
| isbn | 9798369341360 |
| language | English |
| oclc_num | 1424802887 |
| open_access_boolean | |
| owner | DE-863 DE-BY-FWS |
| owner_facet | DE-863 DE-BY-FWS |
| physical | 22 PDFs (xviii, 315 pages) Also available in print. |
| psigel | ZDB-98-IGB |
| publishDate | 2024 |
| publishDateSearch | 2024 |
| publishDateSort | 2024 |
| publisher | IGI Global, |
| record_format | marc |
| series | Advances in hospitality, tourism, and the services industry book series. |
| series2 | Advances in hospitality, tourism, and the services industry book series |
| spelling | Gastronomic sustainability solutions for community and tourism resilience Shivam Bhartiya, Vaibhav Bhatt, Andrea Edurne Jimenez Ruiz, editors. Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) : IGI Global, c2024 22 PDFs (xviii, 315 pages) text rdacontent electronic isbdmedia online resource rdacarrier Advances in hospitality, tourism, and the services industry book series Includes bibliographical references and index. Preface -- Chapter 1. The Driving Force of Local Governments in the Sustainability of Gastronomy: BAKAP Case Study Turkey -- Chapter 2. Sustainable Gastronomy Tourism and Slow Food Movement: A Case of Germiyan Villiage -- Chapter 3. Climate Change Mitigation Through AI Solutions -- Chapter 4. Culinary Heritage as a Sustainable Tourism Product: A Review -- Chapter 5. Economic, Social, and Environmental Impact of Sustainable Gastronomy Tourism: A Special Reference to West Bengal -- Chapter 6. Exploring the Multifaceted Dimensions of South Indian Gastronomy Tourism Thorugh the Eyes of International Tourists -- Chapter 7. Exploring the Role and Contribution of Gastronomy Tourism in Community Development and Destination Promotion -- Chapter 8. Farm Food and Beverage: An Attractive Element of Gastronomy in Agritourism -- Chapter 9. Gastronomy Tourism: Understanding the Concept, Segmentation, and Development -- Chapter 10. Local Development and Tourism Competitiveness: Analyzing the Economic Impact of Heritage Tourism Initiatives -- Chapter 11. Optimizing Food Safety and Quality Assurance in the Hotel Industry: A Comprehensive Study of Best Practices -- Chapter 12. Preserving Flavor, Empowering Communities: A Deep Dive Into Sustainable Gastronomy Tourism -- Chapter 13. Reinvestigating the Relationships Between the Elements of Restaurants' Servicescape and In-House Dining Behavior in the Light of COVID-19 -- Chapter 14. Sustainable Gastronomy of Street Food in Kolkata: A Netnographic Approach -- Chapter 15. A Case Study of Culinary Experience at Selected Rural Festivals of India -- Compilation of References -- About the Contributors -- Index. Restricted to subscribers or individual electronic text purchasers. "In the rapidly changing landscape of global tourism and community dynamics, a pressing challenge emerges - the delicate balance between gastronomy tourism, community development, and social impact. As communities grapple with the consequences of unchecked tourism, the need for a sustainable approach becomes vital. Gastronomic Sustainability Solutions for Community and Tourism Resilience is a groundbreaking exploration illuminating the intricate interplay between food, culture, and socio-economic aspects. This comprehensive work identifies the challenges and presents innovative solutions that transcend traditional paradigms, ensuring the long-term well-being of both host communities and the ever-evolving world of travel.Gastronomic Sustainability Solutions for Community and Tourism Resilience is a transformative narrative revealing sustainable gastronomy practices' power. As communities seek avenues for economic growth and cultural preservation, this book charts a course toward genuine, mutually beneficial travel experiences. Through compelling case studies and theoretical insights, readers are guided through a journey showcasing how gastronomy tourism's convergence can revitalize local economies, celebrate cultural heritage, and foster cross-cultural understanding. The book proposes a paradigm shift in how we approach travel and provides tangible strategies for community leaders, businesses, and individuals to embrace a more sustainable and responsible future."-- Provided by publisher. Also available in print. Mode of access: World Wide Web. Description based on title screen (IGI Global, viewed 04/30/2024). Food tourism. Gastronomy. Sustainable tourism. Collaborations between Chefs and Local Producers. Community-Based Culinary Tourism Initiatives. Culinary Diplomacy and Cultural Exchange. Empowerment of Women in Culinary Tourism. Ethical Considerations in Culinary Tourism. Farm-to-Table Movements and Local Economies. Food Education and Awareness in Tourism. Food Festivals as Catalysts for Community Development. Food Waste Reduction Strategies in Hospitality. Gastronomy Tourism's Role in Post-Disaster Recovery. Indigenous Cuisine and Preservation of Heritage. Measuring Social Impact in Culinary Tourism. Social Media's Role in Gastronomy Tourism. Street Food Culture and Social Interactions. Sustainability Challenges in Food Tourism. Electronic books. Bhartiya, Shivam, editor. Bhatt, Vaibhav 1985- editor. Ruiz, Andrea Edurne Jimenez, editor. IGI Global, publisher. Print version: 9798369341353 Advances in hospitality, tourism, and the services industry book series. FWS01 ZDB-98-IGB FWS_PDA_IGB http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/979-8-3693-4135-3 Volltext |
| spellingShingle | Gastronomic sustainability solutions for community and tourism resilience Advances in hospitality, tourism, and the services industry book series. Preface -- Chapter 1. The Driving Force of Local Governments in the Sustainability of Gastronomy: BAKAP Case Study Turkey -- Chapter 2. Sustainable Gastronomy Tourism and Slow Food Movement: A Case of Germiyan Villiage -- Chapter 3. Climate Change Mitigation Through AI Solutions -- Chapter 4. Culinary Heritage as a Sustainable Tourism Product: A Review -- Chapter 5. Economic, Social, and Environmental Impact of Sustainable Gastronomy Tourism: A Special Reference to West Bengal -- Chapter 6. Exploring the Multifaceted Dimensions of South Indian Gastronomy Tourism Thorugh the Eyes of International Tourists -- Chapter 7. Exploring the Role and Contribution of Gastronomy Tourism in Community Development and Destination Promotion -- Chapter 8. Farm Food and Beverage: An Attractive Element of Gastronomy in Agritourism -- Chapter 9. Gastronomy Tourism: Understanding the Concept, Segmentation, and Development -- Chapter 10. Local Development and Tourism Competitiveness: Analyzing the Economic Impact of Heritage Tourism Initiatives -- Chapter 11. Optimizing Food Safety and Quality Assurance in the Hotel Industry: A Comprehensive Study of Best Practices -- Chapter 12. Preserving Flavor, Empowering Communities: A Deep Dive Into Sustainable Gastronomy Tourism -- Chapter 13. Reinvestigating the Relationships Between the Elements of Restaurants' Servicescape and In-House Dining Behavior in the Light of COVID-19 -- Chapter 14. Sustainable Gastronomy of Street Food in Kolkata: A Netnographic Approach -- Chapter 15. A Case Study of Culinary Experience at Selected Rural Festivals of India -- Compilation of References -- About the Contributors -- Index. Food tourism. Gastronomy. Sustainable tourism. |
| title | Gastronomic sustainability solutions for community and tourism resilience |
| title_auth | Gastronomic sustainability solutions for community and tourism resilience |
| title_exact_search | Gastronomic sustainability solutions for community and tourism resilience |
| title_full | Gastronomic sustainability solutions for community and tourism resilience Shivam Bhartiya, Vaibhav Bhatt, Andrea Edurne Jimenez Ruiz, editors. |
| title_fullStr | Gastronomic sustainability solutions for community and tourism resilience Shivam Bhartiya, Vaibhav Bhatt, Andrea Edurne Jimenez Ruiz, editors. |
| title_full_unstemmed | Gastronomic sustainability solutions for community and tourism resilience Shivam Bhartiya, Vaibhav Bhatt, Andrea Edurne Jimenez Ruiz, editors. |
| title_short | Gastronomic sustainability solutions for community and tourism resilience |
| title_sort | gastronomic sustainability solutions for community and tourism resilience |
| topic | Food tourism. Gastronomy. Sustainable tourism. |
| topic_facet | Food tourism. Gastronomy. Sustainable tourism. Electronic books. |
| url | http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/979-8-3693-4135-3 |
| work_keys_str_mv | AT bhartiyashivam gastronomicsustainabilitysolutionsforcommunityandtourismresilience AT bhattvaibhav gastronomicsustainabilitysolutionsforcommunityandtourismresilience AT ruizandreaedurnejimenez gastronomicsustainabilitysolutionsforcommunityandtourismresilience AT igiglobal gastronomicsustainabilitysolutionsforcommunityandtourismresilience |