| Vorliegende Sprache |
eng |
| Hinweise auf parallele Ausgaben |
1049711599 Erscheint auch als (Druck-Ausgabe): ‡Food tourism in Asia |
| ISBN |
978-981-13-3623-2 |
| 978-981-13-3625-6 |
| Name |
Park, Eerang ¬[HerausgeberIn]¬ |
| Kim, Sangkyun ¬[HerausgeberIn]¬ |
| Name ANZEIGE DER KETTE |
Kim, Sangkyun ¬[HerausgeberIn]¬ |
| Name |
Yeoman, Ian ¬[HerausgeberIn]¬ |
| T I T E L |
Food Tourism in Asia |
| Verlagsort |
Singapore |
| Verlag |
Springer Singapore |
| Erscheinungsjahr |
2019 |
| 2019 |
| Umfang |
Online-Ressource (XV, 219 p. 41 illus, online resource) |
| Reihe |
Perspectives on Asian Tourism |
| Titelhinweis |
Printed editionISBN: 978-981-13-3623-2 |
| Printed editionISBN: 978-981-13-3625-6 |
| Erscheint auch als (Druck-Ausgabe): ‡Food tourism in Asia |
| ISBN |
ISBN 978-981-13-3624-9 |
| Klassifikation |
KNS |
| KNS |
| BUS081000 |
| 338.4791 |
| G149-180 |
| Kurzbeschreibung |
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 |
| 2. Kurzbeschreibung |
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 |
| 1. Schlagwortkette |
Asien |
| Tourismus |
| Delikatesse |
| ANZEIGE DER KETTE |
Asien -- Tourismus -- Delikatesse |
| SWB-Titel-Idn |
51842779X |
| Signatur |
Springer E-Book |
| Bemerkungen |
Elektronischer Volltext - Campuslizenz |
| Elektronische Adresse |
$uhttps://doi.org/10.1007/978-981-13-3624-9 |
| Internetseite / Link |
Volltext |
| Siehe auch |
Volltext |
