Sustainable culinary systems : local foods, innovation, tourism and hospitality /

Sustainable culinary systems : local foods, innovation, tourism and hospitality / / edited by C. Michael Hall and Stefan Gossling.

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ProQuest (Firm)
TeilnehmendeR:
Hall, Colin Michael, 1961-
Gossling, Stefan.
ProQuest (Firm)
Year of Publication:2013
Language:English
Online Access:
Physical Description:xiv, 312 p.
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050 4 |a HD9000.5  |b .H343 2013 
082 0 4 |a 338.1/9  |2 23 
245 0 0 |a Sustainable culinary systems  |h [electronic resource] :  |b local foods, innovation, tourism and hospitality /  |c edited by C. Michael Hall and Stefan Gossling. 
260 |a London :  |b Routledge,  |c c2013. 
300 |a xiv, 312 p. 
504 |a Includes bibliographical references and index. 
505 0 |a pt. I. Introductory context -- pt. II. Reinforcing the local in food and tourism -- pt. III. Slow and sustainable food and tourism -- pt. IV. Conclusion. 
533 |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. 
650 0 |a Local foods. 
650 0 |a Sustainable agriculture. 
650 0 |a Farmers' markets. 
650 0 |a Agritourism. 
650 0 |a Sustainable tourism. 
650 0 |a Hospitality industry. 
655 4 |a Electronic books. 
700 1 |a Hall, Colin Michael,  |d 1961- 
700 1 |a Gossling, Stefan. 
710 2 |a ProQuest (Firm) 
856 4 0 |u https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1108588  |z Click to View 

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