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...
Saved in:
| Other Authors: | , , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA)
IGI Global
c2024
|
| Series: | Advances in hospitality, tourism, and the services industry book series.
|
| Subjects: | |
| Online Access: | DE-862 DE-863 |
| Summary: | "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."-- |
| Physical Description: | 22 PDFs (xviii, 315 Seiten) Also available in print. |
| Format: | Mode of access: World Wide Web. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9798369341360 |
| Access: | Restricted to subscribers or individual electronic text purchasers. |
Staff View
MARC
| LEADER | 00000nam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | ZDB-98-IGB-00338315 | ||
| 003 | IGIG | ||
| 005 | 20240501190106.0 | ||
| 006 | m eo d | ||
| 007 | cr bn||||m|||a | ||
| 008 | 240430s2024 pau fob 001 0 eng d | ||
| 020 | |a 9798369341360 |q PDF | ||
| 020 | |z 9798369341353 |q print | ||
| 024 | 7 | |a 10.4018/979-8-3693-4135-3 |2 doi | |
| 035 | |a (CaBNVSL)slc00005839 | ||
| 035 | |a (OCoLC)1424802887 | ||
| 040 | |a CaBNVSL |b eng |e rda |c CaBNVSL |d CaBNVSL | ||
| 050 | 4 | |a G156.5.S87 |b G388 2024e | |
| 082 | 7 | |a 910.684 |2 23 | |
| 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 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 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. | |
| 966 | 4 | 0 | |l DE-862 |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 |
| 966 | 4 | 0 | |l DE-863 |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-862 | ||
| 049 | |a DE-863 | ||
Record in the Search Index
| DE-BY-FWS_katkey | ZDB-98-IGB-00338315 |
|---|---|
| _version_ | 1826942603459821568 |
| 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 |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>06045nam a2200673 i 4500</leader><controlfield tag="001">ZDB-98-IGB-00338315</controlfield><controlfield tag="003">IGIG</controlfield><controlfield tag="005">20240501190106.0</controlfield><controlfield tag="006">m eo d </controlfield><controlfield tag="007">cr bn||||m|||a</controlfield><controlfield tag="008">240430s2024 pau fob 001 0 eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9798369341360</subfield><subfield code="q">PDF</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">9798369341353</subfield><subfield code="q">print</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.4018/979-8-3693-4135-3</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(CaBNVSL)slc00005839</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)1424802887</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">CaBNVSL</subfield><subfield code="b">eng</subfield><subfield code="e">rda</subfield><subfield code="c">CaBNVSL</subfield><subfield code="d">CaBNVSL</subfield></datafield><datafield tag="050" ind1=" " ind2="4"><subfield code="a">G156.5.S87</subfield><subfield code="b">G388 2024e</subfield></datafield><datafield tag="082" ind1="7" ind2=" "><subfield code="a">910.684</subfield><subfield code="2">23</subfield></datafield><datafield tag="245" ind1="0" ind2="0"><subfield code="a">Gastronomic sustainability solutions for community and tourism resilience </subfield><subfield code="c">Shivam Bhartiya, Vaibhav Bhatt, Andrea Edurne Jimenez Ruiz, editors.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) </subfield><subfield code="b">IGI Global</subfield><subfield code="c">c2024</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">22 PDFs (xviii, 315 Seiten)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">electronic</subfield><subfield code="2">isbdmedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Advances in hospitality, tourism, and the services industry book series</subfield></datafield><datafield tag="504" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index.</subfield></datafield><datafield tag="505" ind1="0" ind2=" "><subfield code="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.</subfield></datafield><datafield tag="506" ind1=" " ind2=" "><subfield code="a">Restricted to subscribers or individual electronic text purchasers.</subfield></datafield><datafield tag="520" ind1="3" ind2=" "><subfield code="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."--</subfield><subfield code="c">Provided by publisher.</subfield></datafield><datafield tag="530" ind1=" " ind2=" "><subfield code="a">Also available in print.</subfield></datafield><datafield tag="538" ind1=" " ind2=" "><subfield code="a">Mode of access: World Wide Web.</subfield></datafield><datafield tag="588" ind1=" " ind2=" "><subfield code="a">Description based on title screen (IGI Global, viewed 04/30/2024).</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food tourism.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Gastronomy.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Sustainable tourism.</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">Collaborations between Chefs and Local Producers.</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">Community-Based Culinary Tourism Initiatives.</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">Culinary Diplomacy and Cultural Exchange.</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">Empowerment of Women in Culinary Tourism.</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">Ethical Considerations in Culinary Tourism.</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">Farm-to-Table Movements and Local Economies.</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">Food Education and Awareness in Tourism.</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">Food Festivals as Catalysts for Community Development.</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">Food Waste Reduction Strategies in Hospitality.</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">Gastronomy Tourism's Role in Post-Disaster Recovery.</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">Indigenous Cuisine and Preservation of Heritage.</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">Measuring Social Impact in Culinary Tourism.</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">Social Media's Role in Gastronomy Tourism.</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">Street Food Culture and Social Interactions.</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">Sustainability Challenges in Food Tourism.</subfield></datafield><datafield tag="655" ind1=" " ind2="4"><subfield code="a">Electronic books.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bhartiya, Shivam</subfield><subfield code="e">editor.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bhatt, Vaibhav</subfield><subfield code="d">1985-</subfield><subfield code="e">editor.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ruiz, Andrea Edurne Jimenez</subfield><subfield code="e">editor.</subfield></datafield><datafield tag="710" ind1="2" ind2=" "><subfield code="a">IGI Global,</subfield><subfield code="e">publisher.</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Print version:</subfield><subfield code="z">9798369341353</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Advances in hospitality, tourism, and the services industry book series.</subfield></datafield><datafield tag="966" ind1="4" ind2="0"><subfield code="l">DE-862</subfield><subfield code="p">ZDB-98-IGB</subfield><subfield code="q">FWS_PDA_IGB</subfield><subfield code="u">http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/979-8-3693-4135-3</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="4" ind2="0"><subfield code="l">DE-863</subfield><subfield code="p">ZDB-98-IGB</subfield><subfield code="q">FWS_PDA_IGB</subfield><subfield code="u">http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/979-8-3693-4135-3</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-98-IGB</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-862</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-863</subfield></datafield></record></collection> |
| genre | Electronic books. |
| genre_facet | Electronic books. |
| id | ZDB-98-IGB-00338315 |
| illustrated | Not Illustrated |
| indexdate | 2025-03-18T14:30:38Z |
| institution | BVB |
| isbn | 9798369341360 |
| language | English |
| oclc_num | 1424802887 |
| open_access_boolean | |
| owner | DE-862 DE-BY-FWS DE-863 DE-BY-FWS |
| owner_facet | DE-862 DE-BY-FWS DE-863 DE-BY-FWS |
| physical | 22 PDFs (xviii, 315 Seiten) Also available in print. |
| psigel | ZDB-98-IGB FWS_PDA_IGB 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 Seiten) 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. |
| 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. |
| work_keys_str_mv | AT bhartiyashivam gastronomicsustainabilitysolutionsforcommunityandtourismresilience AT bhattvaibhav gastronomicsustainabilitysolutionsforcommunityandtourismresilience AT ruizandreaedurnejimenez gastronomicsustainabilitysolutionsforcommunityandtourismresilience AT igiglobal gastronomicsustainabilitysolutionsforcommunityandtourismresilience |