Global sustainable practices in gastronomic tourism:
"Developing sustainable practices in gastronomic tourism is essential for creating a responsible and impactful travel experience. As travelers become conscious of their environmental and social impact, the culinary tourism sector prioritizes sustainability at every stage. This includes promotin...
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-863 |
| Summary: | "Developing sustainable practices in gastronomic tourism is essential for creating a responsible and impactful travel experience. As travelers become conscious of their environmental and social impact, the culinary tourism sector prioritizes sustainability at every stage. This includes promoting local ingredients, supporting small-scale producers, and minimizing food waste while also celebrating cultural heritage through authentic culinary experiences. Gastronomic tourism enhances the visitor experience while contributing to the preservation of local ecosystems and communities. Further research into gastronomic tourism is necessary to promote multi-stakeholder cooperation between local communities, companies, NGOs, and governments for improved sustainability of culinary tourism. Global Sustainable Practices in Gastronomic Tourism explores sustainability principles in relation to culinary tourism, including its effects on the environment, society, and economy. It examines how sustainable tourism practices incorporate gastronomic heritage, emphasizing the value of maintaining regional food systems and culinary customs. This book covers topics such as conservation and preservation, social media, and waste management, and is a useful resource for hospitality and tourism professionals, economists, environmental scientists, marketers, business owners, academicians, and researchers."-- |
| Physical Description: | 39 PDFs (642 Seiten) Also available in print. |
| Format: | Mode of access: World Wide Web. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9798369370988 |
| Access: | Restricted to subscribers or individual electronic text purchasers. |
Staff View
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| 245 | 0 | 0 | |a Global sustainable practices in gastronomic tourism |c Varinder Singh Rana, Ashish Raina, Gaurav Bathla, editors. |
| 264 | 1 | |a Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) |b IGI Global |c 2025. | |
| 300 | |a 39 PDFs (642 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. Gastronomic Tourism and Sustainability Strategies: Challenges and Future Directions -- Chapter 2. Ayurveda Gastronomy Practice: A Way to Wellness of Human Beings -- Chapter 3. Impact of Global Sustainable Practices on Gastronomic Tourism: Policies, Initiatives, and Consumer Perceptions -- Chapter 4. A Melting Pot of Taste and Heritage: Culinary Tourism in New Orleans, Lousiana -- Chapter 5. The Role and Impact of Sustainable Practices in Promoting Culinary Tourism -- Chapter 6. Culinary Adventures: A Journey Through Time and Space -- Chapter 7. Culinary Horizons: Exploring Space Food in the Era of Space Tourism -- Chapter 8. Culinary Heritage of Rajasthan: Exploring Tradition and Identity Through Food -- Chapter 9. Culinary Traditions of Northeast India: A Comparative Analysis With Neighboring Southeast Asian Cuisines -- Chapter 10. Towards Waste Minimization in Food Packaging: Exploring Sustainable Methods for Packaging and Disposal -- Chapter 11. Mapping the Food Tourism Literature in India and Greece Through Multimethod Analysis -- Chapter 12. An Exploration of the Cuisines and Culinary Habits of the People in the Indian State of Kerala: A Gastronomy Tourism Perspective -- Chapter 13. Changing Tastes: How Globalization Is Shaping Regional Cuisines - Culinary Innovation and Fusion Cuisine, Variety, and Availability of Ingredients -- Chapter 14. Delectable Bengali Sweets: A Cultural and Sustainable Food Tourism Experience -- Chapter 15. Economic Resilience Through Culinary Tourism Strategies for Local Enterprises in Reference to Khamti and Mising Community of Assam -- Chapter 16. Empowering Community Through Reviving the Traditional Indian Recipes -- Chapter 17. Ethical Dining Navigating Cultural Traditions and Modern Sustainability in Global Gastronomy -- Chapter 18. Examine the Influence of Social Media in Promoting Regional Cuisine: Empirical Evidence From Gadhkalewa, Chattisgarh -- Chapter 19. Exploring the Lord's Propitiatory Food Mahaprasad: A Catalyst for Gastronomy Tourism Development in Jagannath Temple Region Puri, Odisha, India -- Chapter 20. Gastronomy Tourism in Himachal Pradesh: A Sustainable Approach to Community Empowerment and Cultural Preservation -- Chapter 21. Jagannath Temple, Puri: An Epitome of Sustainable Practices in Religious Gastronomy Tourism -- Chapter 22. Mapping the Research Trends of Halal Tourism: A Bibliometric Approach -- Chapter 23. Preserving Traditional Cuisines and Methods in the Culinary World: Empowering the Community -- Chapter 24. Preserving Traditional Recipes and Methods in the Culinary World: Strategies, Challenges, and Success Stories -- Chapter 25. Preserving Traditional Recipes and Methods in the Culinary World -- Chapter 26. Religious and Regional Gastronomy of Varanasi: A Sustainable Tourism Product -- Chapter 27. Revolutionizing the Food and Beverage Industry Through Molecular Gastronomy -- Chapter 28. Slow Food Tourism: Exploring Consumer Motivational Dimensions -- Chapter 29. Strategies and Challenges for Food Waste Management: A Comprehensive Analysis -- Chapter 30. Sustainable Practices in Enogastronomic Tourism: The Case of Feudi di San Gregorio -- Chapter 31. Sustainable Practices in Gastronomic Tourism -- Chapter 32. Sustaining Gastronomic Tourism Exploring the Native Culinary Traditions of Haryana and Punjab -- Chapter 33. The Significance of Sustainable Practices in Tourism: A Study From the Consumer Law Perspective -- Chapter 34. Wazwan: A Significant Draw for Gastronomic Tourism in Kashmir -- About the Contributors -- Index. | |
| 506 | |a Restricted to subscribers or individual electronic text purchasers. | ||
| 520 | 3 | |a "Developing sustainable practices in gastronomic tourism is essential for creating a responsible and impactful travel experience. As travelers become conscious of their environmental and social impact, the culinary tourism sector prioritizes sustainability at every stage. This includes promoting local ingredients, supporting small-scale producers, and minimizing food waste while also celebrating cultural heritage through authentic culinary experiences. Gastronomic tourism enhances the visitor experience while contributing to the preservation of local ecosystems and communities. Further research into gastronomic tourism is necessary to promote multi-stakeholder cooperation between local communities, companies, NGOs, and governments for improved sustainability of culinary tourism. Global Sustainable Practices in Gastronomic Tourism explores sustainability principles in relation to culinary tourism, including its effects on the environment, society, and economy. It examines how sustainable tourism practices incorporate gastronomic heritage, emphasizing the value of maintaining regional food systems and culinary customs. This book covers topics such as conservation and preservation, social media, and waste management, and is a useful resource for hospitality and tourism professionals, economists, environmental scientists, marketers, business owners, academicians, and researchers."-- |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 Food tourism. | |
| 650 | 0 | |a Gastronomy. | |
| 650 | 0 | |a Local foods. | |
| 650 | 0 | |a Sustainable agriculture. | |
| 650 | 0 | |a Sustainable tourism. | |
| 653 | |a Conservation and Preservation. | ||
| 653 | |a Cultural Heritage. | ||
| 653 | |a Food Tourism. | ||
| 653 | |a Gastronomic Tourism. | ||
| 653 | |a Hospitality and Tourism. | ||
| 653 | |a Human Well-Being. | ||
| 653 | |a Religious Tourism. | ||
| 653 | |a Social Media. | ||
| 653 | |a Space Tourism. | ||
| 653 | |a Sustainability. | ||
| 653 | |a Sustainable Development. | ||
| 653 | |a Traditional Recipes. | ||
| 653 | |a Waste Management. | ||
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Bathla, Gaurav |e editor. | |
| 700 | 1 | |a Raina, Ashish |e editor. | |
| 700 | 1 | |a Rana, Varinder Singh |e editor. | |
| 710 | 2 | |a IGI Global, |e publisher. | |
| 776 | 0 | 8 | |i Print version: |z 9798369370964 |
| 830 | 0 | |a Advances in hospitality, tourism, and the services industry (AHTSI) book series. | |
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| 912 | |a ZDB-98-IGB | ||
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| _version_ | 1825936824428658688 |
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| author2 | Bathla, Gaurav Raina, Ashish Rana, Varinder Singh |
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| author_facet | Bathla, Gaurav Raina, Ashish Rana, Varinder Singh |
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| callnumber-first | T - Technology |
| callnumber-label | TX631 |
| callnumber-raw | TX631 .G56 2025e |
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| contents | Preface -- Chapter 1. Gastronomic Tourism and Sustainability Strategies: Challenges and Future Directions -- Chapter 2. Ayurveda Gastronomy Practice: A Way to Wellness of Human Beings -- Chapter 3. Impact of Global Sustainable Practices on Gastronomic Tourism: Policies, Initiatives, and Consumer Perceptions -- Chapter 4. A Melting Pot of Taste and Heritage: Culinary Tourism in New Orleans, Lousiana -- Chapter 5. The Role and Impact of Sustainable Practices in Promoting Culinary Tourism -- Chapter 6. Culinary Adventures: A Journey Through Time and Space -- Chapter 7. Culinary Horizons: Exploring Space Food in the Era of Space Tourism -- Chapter 8. Culinary Heritage of Rajasthan: Exploring Tradition and Identity Through Food -- Chapter 9. Culinary Traditions of Northeast India: A Comparative Analysis With Neighboring Southeast Asian Cuisines -- Chapter 10. Towards Waste Minimization in Food Packaging: Exploring Sustainable Methods for Packaging and Disposal -- Chapter 11. Mapping the Food Tourism Literature in India and Greece Through Multimethod Analysis -- Chapter 12. An Exploration of the Cuisines and Culinary Habits of the People in the Indian State of Kerala: A Gastronomy Tourism Perspective -- Chapter 13. Changing Tastes: How Globalization Is Shaping Regional Cuisines - Culinary Innovation and Fusion Cuisine, Variety, and Availability of Ingredients -- Chapter 14. Delectable Bengali Sweets: A Cultural and Sustainable Food Tourism Experience -- Chapter 15. Economic Resilience Through Culinary Tourism Strategies for Local Enterprises in Reference to Khamti and Mising Community of Assam -- Chapter 16. Empowering Community Through Reviving the Traditional Indian Recipes -- Chapter 17. Ethical Dining Navigating Cultural Traditions and Modern Sustainability in Global Gastronomy -- Chapter 18. Examine the Influence of Social Media in Promoting Regional Cuisine: Empirical Evidence From Gadhkalewa, Chattisgarh -- Chapter 19. Exploring the Lord's Propitiatory Food Mahaprasad: A Catalyst for Gastronomy Tourism Development in Jagannath Temple Region Puri, Odisha, India -- Chapter 20. Gastronomy Tourism in Himachal Pradesh: A Sustainable Approach to Community Empowerment and Cultural Preservation -- Chapter 21. Jagannath Temple, Puri: An Epitome of Sustainable Practices in Religious Gastronomy Tourism -- Chapter 22. Mapping the Research Trends of Halal Tourism: A Bibliometric Approach -- Chapter 23. Preserving Traditional Cuisines and Methods in the Culinary World: Empowering the Community -- Chapter 24. Preserving Traditional Recipes and Methods in the Culinary World: Strategies, Challenges, and Success Stories -- Chapter 25. Preserving Traditional Recipes and Methods in the Culinary World -- Chapter 26. Religious and Regional Gastronomy of Varanasi: A Sustainable Tourism Product -- Chapter 27. Revolutionizing the Food and Beverage Industry Through Molecular Gastronomy -- Chapter 28. Slow Food Tourism: Exploring Consumer Motivational Dimensions -- Chapter 29. Strategies and Challenges for Food Waste Management: A Comprehensive Analysis -- Chapter 30. Sustainable Practices in Enogastronomic Tourism: The Case of Feudi di San Gregorio -- Chapter 31. Sustainable Practices in Gastronomic Tourism -- Chapter 32. Sustaining Gastronomic Tourism Exploring the Native Culinary Traditions of Haryana and Punjab -- Chapter 33. The Significance of Sustainable Practices in Tourism: A Study From the Consumer Law Perspective -- Chapter 34. Wazwan: A Significant Draw for Gastronomic Tourism in Kashmir -- About the Contributors -- Index. |
| ctrlnum | (CaBNVSL)slc00007207 (OCoLC)1479494436 |
| dewey-full | 641.013 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.013 |
| dewey-search | 641.013 |
| dewey-sort | 3641.013 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| genre | Electronic books. |
| genre_facet | Electronic books. |
| id | ZDB-98-IGB-00346973 |
| illustrated | Not Illustrated |
| indexdate | 2025-03-07T12:04:12Z |
| institution | BVB |
| isbn | 9798369370988 |
| language | English |
| oclc_num | 1479494436 |
| open_access_boolean | |
| owner | DE-863 DE-BY-FWS |
| owner_facet | DE-863 DE-BY-FWS |
| physical | 39 PDFs (642 Seiten) Also available in print. |
| psigel | ZDB-98-IGB FWS_PDA_IGB ZDB-98-IGB |
| publishDate | 2025 |
| publishDateSearch | 2025 |
| publishDateSort | 2025 |
| publisher | IGI Global |
| record_format | marc |
| 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 sustainable practices in gastronomic tourism Varinder Singh Rana, Ashish Raina, Gaurav Bathla, editors. Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) IGI Global 2025. 39 PDFs (642 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. Gastronomic Tourism and Sustainability Strategies: Challenges and Future Directions -- Chapter 2. Ayurveda Gastronomy Practice: A Way to Wellness of Human Beings -- Chapter 3. Impact of Global Sustainable Practices on Gastronomic Tourism: Policies, Initiatives, and Consumer Perceptions -- Chapter 4. A Melting Pot of Taste and Heritage: Culinary Tourism in New Orleans, Lousiana -- Chapter 5. The Role and Impact of Sustainable Practices in Promoting Culinary Tourism -- Chapter 6. Culinary Adventures: A Journey Through Time and Space -- Chapter 7. Culinary Horizons: Exploring Space Food in the Era of Space Tourism -- Chapter 8. Culinary Heritage of Rajasthan: Exploring Tradition and Identity Through Food -- Chapter 9. Culinary Traditions of Northeast India: A Comparative Analysis With Neighboring Southeast Asian Cuisines -- Chapter 10. Towards Waste Minimization in Food Packaging: Exploring Sustainable Methods for Packaging and Disposal -- Chapter 11. Mapping the Food Tourism Literature in India and Greece Through Multimethod Analysis -- Chapter 12. An Exploration of the Cuisines and Culinary Habits of the People in the Indian State of Kerala: A Gastronomy Tourism Perspective -- Chapter 13. Changing Tastes: How Globalization Is Shaping Regional Cuisines - Culinary Innovation and Fusion Cuisine, Variety, and Availability of Ingredients -- Chapter 14. Delectable Bengali Sweets: A Cultural and Sustainable Food Tourism Experience -- Chapter 15. Economic Resilience Through Culinary Tourism Strategies for Local Enterprises in Reference to Khamti and Mising Community of Assam -- Chapter 16. Empowering Community Through Reviving the Traditional Indian Recipes -- Chapter 17. Ethical Dining Navigating Cultural Traditions and Modern Sustainability in Global Gastronomy -- Chapter 18. Examine the Influence of Social Media in Promoting Regional Cuisine: Empirical Evidence From Gadhkalewa, Chattisgarh -- Chapter 19. Exploring the Lord's Propitiatory Food Mahaprasad: A Catalyst for Gastronomy Tourism Development in Jagannath Temple Region Puri, Odisha, India -- Chapter 20. Gastronomy Tourism in Himachal Pradesh: A Sustainable Approach to Community Empowerment and Cultural Preservation -- Chapter 21. Jagannath Temple, Puri: An Epitome of Sustainable Practices in Religious Gastronomy Tourism -- Chapter 22. Mapping the Research Trends of Halal Tourism: A Bibliometric Approach -- Chapter 23. Preserving Traditional Cuisines and Methods in the Culinary World: Empowering the Community -- Chapter 24. Preserving Traditional Recipes and Methods in the Culinary World: Strategies, Challenges, and Success Stories -- Chapter 25. Preserving Traditional Recipes and Methods in the Culinary World -- Chapter 26. Religious and Regional Gastronomy of Varanasi: A Sustainable Tourism Product -- Chapter 27. Revolutionizing the Food and Beverage Industry Through Molecular Gastronomy -- Chapter 28. Slow Food Tourism: Exploring Consumer Motivational Dimensions -- Chapter 29. Strategies and Challenges for Food Waste Management: A Comprehensive Analysis -- Chapter 30. Sustainable Practices in Enogastronomic Tourism: The Case of Feudi di San Gregorio -- Chapter 31. Sustainable Practices in Gastronomic Tourism -- Chapter 32. Sustaining Gastronomic Tourism Exploring the Native Culinary Traditions of Haryana and Punjab -- Chapter 33. The Significance of Sustainable Practices in Tourism: A Study From the Consumer Law Perspective -- Chapter 34. Wazwan: A Significant Draw for Gastronomic Tourism in Kashmir -- About the Contributors -- Index. Restricted to subscribers or individual electronic text purchasers. "Developing sustainable practices in gastronomic tourism is essential for creating a responsible and impactful travel experience. As travelers become conscious of their environmental and social impact, the culinary tourism sector prioritizes sustainability at every stage. This includes promoting local ingredients, supporting small-scale producers, and minimizing food waste while also celebrating cultural heritage through authentic culinary experiences. Gastronomic tourism enhances the visitor experience while contributing to the preservation of local ecosystems and communities. Further research into gastronomic tourism is necessary to promote multi-stakeholder cooperation between local communities, companies, NGOs, and governments for improved sustainability of culinary tourism. Global Sustainable Practices in Gastronomic Tourism explores sustainability principles in relation to culinary tourism, including its effects on the environment, society, and economy. It examines how sustainable tourism practices incorporate gastronomic heritage, emphasizing the value of maintaining regional food systems and culinary customs. This book covers topics such as conservation and preservation, social media, and waste management, and is a useful resource for hospitality and tourism professionals, economists, environmental scientists, marketers, business owners, academicians, and researchers."-- Provided by publisher. Also available in print. Mode of access: World Wide Web. Description based on title screen (IGI Global, viewed 12/09/2024). Food tourism. Gastronomy. Local foods. Sustainable agriculture. Sustainable tourism. Conservation and Preservation. Cultural Heritage. Food Tourism. Gastronomic Tourism. Hospitality and Tourism. Human Well-Being. Religious Tourism. Social Media. Space Tourism. Sustainability. Sustainable Development. Traditional Recipes. Waste Management. Electronic books. Bathla, Gaurav editor. Raina, Ashish editor. Rana, Varinder Singh editor. IGI Global, publisher. Print version: 9798369370964 Advances in hospitality, tourism, and the services industry (AHTSI) book series. |
| spellingShingle | Global sustainable practices in gastronomic tourism Advances in hospitality, tourism, and the services industry (AHTSI) book series. Preface -- Chapter 1. Gastronomic Tourism and Sustainability Strategies: Challenges and Future Directions -- Chapter 2. Ayurveda Gastronomy Practice: A Way to Wellness of Human Beings -- Chapter 3. Impact of Global Sustainable Practices on Gastronomic Tourism: Policies, Initiatives, and Consumer Perceptions -- Chapter 4. A Melting Pot of Taste and Heritage: Culinary Tourism in New Orleans, Lousiana -- Chapter 5. The Role and Impact of Sustainable Practices in Promoting Culinary Tourism -- Chapter 6. Culinary Adventures: A Journey Through Time and Space -- Chapter 7. Culinary Horizons: Exploring Space Food in the Era of Space Tourism -- Chapter 8. Culinary Heritage of Rajasthan: Exploring Tradition and Identity Through Food -- Chapter 9. Culinary Traditions of Northeast India: A Comparative Analysis With Neighboring Southeast Asian Cuisines -- Chapter 10. Towards Waste Minimization in Food Packaging: Exploring Sustainable Methods for Packaging and Disposal -- Chapter 11. Mapping the Food Tourism Literature in India and Greece Through Multimethod Analysis -- Chapter 12. An Exploration of the Cuisines and Culinary Habits of the People in the Indian State of Kerala: A Gastronomy Tourism Perspective -- Chapter 13. Changing Tastes: How Globalization Is Shaping Regional Cuisines - Culinary Innovation and Fusion Cuisine, Variety, and Availability of Ingredients -- Chapter 14. Delectable Bengali Sweets: A Cultural and Sustainable Food Tourism Experience -- Chapter 15. Economic Resilience Through Culinary Tourism Strategies for Local Enterprises in Reference to Khamti and Mising Community of Assam -- Chapter 16. Empowering Community Through Reviving the Traditional Indian Recipes -- Chapter 17. Ethical Dining Navigating Cultural Traditions and Modern Sustainability in Global Gastronomy -- Chapter 18. Examine the Influence of Social Media in Promoting Regional Cuisine: Empirical Evidence From Gadhkalewa, Chattisgarh -- Chapter 19. Exploring the Lord's Propitiatory Food Mahaprasad: A Catalyst for Gastronomy Tourism Development in Jagannath Temple Region Puri, Odisha, India -- Chapter 20. Gastronomy Tourism in Himachal Pradesh: A Sustainable Approach to Community Empowerment and Cultural Preservation -- Chapter 21. Jagannath Temple, Puri: An Epitome of Sustainable Practices in Religious Gastronomy Tourism -- Chapter 22. Mapping the Research Trends of Halal Tourism: A Bibliometric Approach -- Chapter 23. Preserving Traditional Cuisines and Methods in the Culinary World: Empowering the Community -- Chapter 24. Preserving Traditional Recipes and Methods in the Culinary World: Strategies, Challenges, and Success Stories -- Chapter 25. Preserving Traditional Recipes and Methods in the Culinary World -- Chapter 26. Religious and Regional Gastronomy of Varanasi: A Sustainable Tourism Product -- Chapter 27. Revolutionizing the Food and Beverage Industry Through Molecular Gastronomy -- Chapter 28. Slow Food Tourism: Exploring Consumer Motivational Dimensions -- Chapter 29. Strategies and Challenges for Food Waste Management: A Comprehensive Analysis -- Chapter 30. Sustainable Practices in Enogastronomic Tourism: The Case of Feudi di San Gregorio -- Chapter 31. Sustainable Practices in Gastronomic Tourism -- Chapter 32. Sustaining Gastronomic Tourism Exploring the Native Culinary Traditions of Haryana and Punjab -- Chapter 33. The Significance of Sustainable Practices in Tourism: A Study From the Consumer Law Perspective -- Chapter 34. Wazwan: A Significant Draw for Gastronomic Tourism in Kashmir -- About the Contributors -- Index. Food tourism. Gastronomy. Local foods. Sustainable agriculture. Sustainable tourism. |
| title | Global sustainable practices in gastronomic tourism |
| title_auth | Global sustainable practices in gastronomic tourism |
| title_exact_search | Global sustainable practices in gastronomic tourism |
| title_full | Global sustainable practices in gastronomic tourism Varinder Singh Rana, Ashish Raina, Gaurav Bathla, editors. |
| title_fullStr | Global sustainable practices in gastronomic tourism Varinder Singh Rana, Ashish Raina, Gaurav Bathla, editors. |
| title_full_unstemmed | Global sustainable practices in gastronomic tourism Varinder Singh Rana, Ashish Raina, Gaurav Bathla, editors. |
| title_short | Global sustainable practices in gastronomic tourism |
| title_sort | global sustainable practices in gastronomic tourism |
| topic | Food tourism. Gastronomy. Local foods. Sustainable agriculture. Sustainable tourism. |
| topic_facet | Food tourism. Gastronomy. Local foods. Sustainable agriculture. Sustainable tourism. Electronic books. |
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