Eerang Park,
Sangkyun Kim,
Ian Yeoman
Springer Nature Singapore
e druk, 2019
9789811336232
Food Tourism in Asia
Specificaties
Gebonden, blz.
|
Engels
Springer Nature Singapore |
e druk, 2019
ISBN13: 9789811336232
Rubricering
Onderdeel van serie
Perspectives on Asian Tourism
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
This book draws together empirical research across a range of contemporary examples of food tourism phenomenon in Asia to provide a holistic picture of their role and influence. It encompasses case studies from around the pan-Asian region, including China, Japan, South Korea, Thailand, Singapore, Vietnam, and India.
The book specifically focuses on and explicitly includes a variety of perspectives of non-Western and Asian research contexts of food tourism by bringing multidisciplinary approaches to food tourism research and wider evidence of food and tourism in Asia.
Specificaties
ISBN13:9789811336232
Taal:Engels
Bindwijze:gebonden
Uitgever:Springer Nature Singapore
Inhoudsopgave
PART 1. INTRODUCTION. 1. Eating in Asia: Understanding Food Tourism and Its Perspectives in Asia,- PART 2. FOOD AND TOURISM: SOCIO-CULTURAL ASPECTS OF FOOD TOURISM IN ASIA. 2. Kin kao laew reu young (‘Have You Eaten Rice Yet’)?: A New Perspective on Food and Tourism in Thailand.- 3. Consuming Food in Pre-industrial Korean Travel: Approaching from Veblen´s Conspicuous Consumption.- 4. Street Food and Tourism: A Southeast Asian Perspective.- 5. Cooking with Locals: A Food Tourism Trend in Asia?.- PART 3. FOOD TOURISM DESTINATION DEVELOPMENT, POLICY, AND MANAGEMENT. 6. From Third World to First World: Tourism, Food Safety and the Making of Modern Singapore.- 7. Festivalisation of Edible [Food] Heritage and Community Participation: From a Multi-stakeholder Perspective.- 8. Ekiben, the Travelling Japanese Lunchbox: Promoting Regional Development and Local Identity through Food Tourism.- 9. Food Tourism, Policy and Sustainability: Behind the Popularity of Thai Food.- 10. Cultural Manifestation of Food in Branding Destination: A Case of Khasi Food of Meghalaya, India.- PART 4. FOOD TOURISTS AND TOURIST BEHAVIOUR. 11. What Matters Japanese Udon Noodle Tourists? A Phenomenological Approach.- 12. Watching A Bite of China: The Impact of a Food and Culture Documentary on Pre-visit Perceptions and Expectations.- PART 5. CONCLUSION. 13. Emerging Research Themes of Food Tourism in Asia: A Cognitive Mapping Perspective.