Spices and Tourism Destinations, Attractions and Cuisines / edited by Lee Jolliffe.

Contributor(s):

Jolliffe, Lee

Material type: Text

text

Media type:

computer

Carrier type:

online resource

ISBN:

9781845414443
9781306902335

Subject(s):

Genre/Form:

Electronic Books.

LOC classification:

GT2870 .S653 2014

Online resources:

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Available additional physical forms:

Subject: This is the first book to explore the relationship between tourism and spices. It examines the various layers of connection between spices and tourism in terms of destinations, attractions and cuisines. The book reveals how spice-producing destinations are employing spices in destination branding and encouraging spice farms to move towards tourism, while destinations not producing spices are employing spices and herbs in distinctive local cuisines. Both tangible and intangible spice heritages are highlighted as tools for developing destinations, creating attractions, inventing new forms of liv

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Holdings
Item type	Current library	Collection	Call number	URL	Status	Date due	Barcode
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD)	G. Allen Fleece Library ONLINE	Non-fiction	GT2870 (Browse shelf(Opens below))	Link to resource	Available		ocn882610725

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Previous	GT2853.9 From gluttony to enlightenment : the world of taste in early modern Europe /	GT2860 Diet for a changing climate : food for thought /	GT2868.5 Meat makes people powerful : a global history of the modern era /	GT2870 Spices and Tourism Destinations, Attractions and Cuisines /	GT2890 Craft obsession : the social rhetorics of beer /	GT2907.6 Puer tea : ancient caravans and urban chic /	GT2910 The book of tea : beauty, simplicity and the Zen aesthetic /	Next

Includes bibliographies and index.

This is the first book to explore the relationship between tourism and spices. It examines the various layers of connection between spices and tourism in terms of destinations, attractions and cuisines. The book reveals how spice-producing destinations are employing spices in destination branding and encouraging spice farms to move towards tourism, while destinations not producing spices are employing spices and herbs in distinctive local cuisines. Both tangible and intangible spice heritages are highlighted as tools for developing destinations, creating attractions, inventing new forms of liv

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