Part 1: Introductory Context 1. Sustainable Culinary Systems: An Introduction Part 2: Reinforcing the Local in Food and Tourism 2. Culinary Networks and Rural Tourism Development: Constructing the Local through Everyday Practices 3. Real Food in the US: Local Food Initiatives, Government and Tourism 4. Rørosmat: The Development and Success of a Local Food Brand in Norway 5. The Local in Farmers Markets in New Zealand 6. Is "Local" Just a Hot Menu Trend? Exploring Restaurant Patrons' Menu Choices when Encountering Local Food Options 7. Accessing the Effects of Local Brand Farm Products on the Linkage with Tourism: Evidence from Japan 8. The Evolving Relationship Between Food and Tourism: A Case Study of Devon in the 20th Century 9. Raising Awareness of Local Food Through Tourism as Sustainable Development: Lessons from Japan and Canada Part 3: Slow and Sustainable Food and Tourism 10. Slow Baltic: The Slow Food Concept in Relation to Baltic Gastronomy 11. Collaboration in Food Tourism: Developing Cross-Industry Partnerships 12. Sustainable Winegrowing in New Zealand 13. Regulatory and Institutional Barriers to New Business Development: The Case of Swedish Wine Tourism 14. Sustaining Halal Certification at Restaurants in Malaysia 15. Heritage and Authenticity in Food Tourism Part 4: Conclusion 16. Conclusion: Re-imagining Sustainable Culinary Systems
C. Michael Hall is a Professor in the Department of Management, University of Canterbury, New Zealand; Docent in the Department of Geography, University of Oulu and a Visiting Professor at the University of Eastern Finland and Linneaus University, Sweden.
Stefan Gössling is a Professor at the Department of Service Management, Lund University and the School of Business and Economics, Linnaeus University, both in Sweden. He is also research coordinator at the Research Centre for Sustainable Tourism, Western Norway Research Institute.
"…there are many things to admire about this book, especially the
different case studies which allow the reader to understand the
frameworks that are used. The chapters are relevant, interesting
and useful. The reader may be surprised by the quality of
theoretical research and practical applications. I find this book
to be a useful and interesting book for university students,
researchers or just for culinary lovers. The value of the chapters
is exceptional." – Sara Sbai, School of Business, Mundiapolis
University in Casablanca, Morocco and CAEPEM, IAE, University of
Perpignan Via Domitia, France
"…there are many things to admire about this book, especially the
different case studies which allow the reader to understand the
frameworks that are used. The chapters are relevant, interesting
and useful. The reader may be surprised by the quality of
theoretical research and practical applications. I find this book
to be a useful and interesting book for university students,
researchers or just for culinary lovers. The value of the chapters
is exceptional." – Sara Sbai, School of Business, Mundiapolis
University in Casablanca, Morocco and CAEPEM, IAE, University of
Perpignan Via Domitia, France
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