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

• Superior document: Title is part of eBook package: De Gruyter CVP eBook-Package Backfile 2000-2013
• MitwirkendeR: Aslam, M. S. M.,; Firmino, Ana,; Francois, Aaron,; Haraldsdóttir, Laufey,; Jolliffe, Lee,; Jusztin, Márta,; Kasim, Azilah,; Kline, Carol,; Mahenya, Obeid,; Smith, Melanie,; Thomas-Francois, Kimberly,; Tomas, Stacy R.,; White, Leanne,; Þóra Gunnarsdóttir, Guðrún,
• HerausgeberIn: Jolliffe, Lee,
• Place / Publishing House: Bristol, UK;, Blue Ridge Summit, PA : : Channel View Publications, , [2014]; ©2014
• Year of Publication: 2014
• Language: English
• Series: Tourism and Cultural Change ; 38
• Physical Description: 1 online resource (224 p.)
• Other title: Frontmatter --; Contents --; Contributors --; Acknowledgements --; Introduction --; 1. Spices, Cultural Change and Tourism --; Part 1: Spice Destination Studies --; 2. Spices and Agro-Tourism on Grenada, Isle of Spice in the Caribbean --; 3. Spice Destination Case Study: Resident Perceptions of Tourism in Carriacou --; 4. Paprika: The Spice of Life in Hungary --; 5. Agriculture and Ecotourism in India's Goa Province: A Taste of Spices --; Part 2: Spice Attraction Studies --; 6. Rediscovering Spice Farms as Tourism Attractions in Zanzibar, a Spice Archipelago --; 7. The Role of Spice and Herb Gardens in Sri Lanka Tourism --; 8. The Tropical Spice Garden in Penang, Malaysia --; Part 3: Spice Product Studies --; 9. Australian Native Spices: Building the 'Bush Tucker' Brand --; 10. Pure, Fresh and Simple: 'Spicing Up' the New Nordic Cuisine --; 11. Recognition of Spices and Cuisine as Intangible Heritage --; Conclusion --; 12. Lessons for Spice-related Tourism Destinations, Attractions and Cuisines --; Index
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9781845414443; 9783110754377
• DOI: 10.21832/9781845414443
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: ed. by Lee Jolliffe.

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 livelihoods and distinguishing local, regional and national cuisines. This volume will be useful for researchers and students in cultural tourism, culinary tourism, anthropology of food and food history.