Sustainable culinary systems : local foods, innovation, tourism and hospitality / / edited by C. Michael Hall and Stefan Gossling.
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| Year of Publication: | 2013 |
| Language: | English |
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| Physical Description: | xiv, 312 p. |
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Table of Contents:
- pt. I. Introductory context
- pt. II. Reinforcing the local in food and tourism
- pt. III. Slow and sustainable food and tourism
- pt. IV. Conclusion.