東華大學圖書館 |

Promoting sustainable gastronomy tourism and community development

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Promoting sustainable gastronomy tourism and community development/ Andrea Edurne Jimenez Ruiz, Shivam Bhartiya, Vaibhav Bhatt, editors.
其他作者:	Bhatt, Vaibhav,
出版者:	Hershey, Pennsylvania :IGI Global, : 2024.,
面頁冊數:	1 online resource (287 p.)
內容註:	Chapter 1. Challenges and future directions for promoting sustainable gastronomy tourism -- Chapter 2. Cultivating transformational leadership for sustainable business: a case study of Anand Raj's transformative journey towards zero-waste success -- Chapter 3. Culinaryspectra: exploring flavor dimensions with AI -- Chapter 4. Confraternities and confreres promoting gastronomic identity and local products: the Bucho Raiano confraternity in promoting the gastronomic heritage of inland Portugal -- Chapter 5. Culinary narratives and community revitalization: the role of media in promoting sustainable gastronomy tourism -- Chapter 6. Bibliometric analysis of publications on gastronomy tourism -- Chapter 7. Approaches to conservation of gastronomic heritage in the process of industry 4.0 and climate change -- Chapter 8. Sacred gastronomy trails: exploring the divine fusion of religion, food, and tourism -- Chapter 9. An analysis of myths and anecdotes related to the cuisines of the temples in the state of Kerala: with a focus on temple cuisine as a crucial element -- Chapter 10. Regional development in the Brazilian northeastern semi-arid: wine tourism in the São Francisco Valley -- Chapter 11. Food security and tourism: reflecting on food waste in the hospitality industry -- Chapter 12. A comprehensive analysis of literature and strategy for eliminating food waste in food service industry -- Chapter 13. Harvesting solutions: an inquiry into food waste management for a sustainable future -- Chapter 14. Sustainable food waste utilization in the context of the Indian hospitality industry.
標題:	Gastronomy. -
電子資源:	http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/979-8-3693-1814-0
ISBN:	9798369318157

Promoting sustainable gastronomy tourism and community development
Promoting sustainable gastronomy tourism and community development[electronic resource] /Andrea Edurne Jimenez Ruiz, Shivam Bhartiya, Vaibhav Bhatt, editors. - Hershey, Pennsylvania :IGI Global,2024. - 1 online resource (287 p.)

Includes bibliographical references and index.

Chapter 1. Challenges and future directions for promoting sustainable gastronomy tourism -- Chapter 2. Cultivating transformational leadership for sustainable business: a case study of Anand Raj's transformative journey towards zero-waste success -- Chapter 3. Culinaryspectra: exploring flavor dimensions with AI -- Chapter 4. Confraternities and confreres promoting gastronomic identity and local products: the Bucho Raiano confraternity in promoting the gastronomic heritage of inland Portugal -- Chapter 5. Culinary narratives and community revitalization: the role of media in promoting sustainable gastronomy tourism -- Chapter 6. Bibliometric analysis of publications on gastronomy tourism -- Chapter 7. Approaches to conservation of gastronomic heritage in the process of industry 4.0 and climate change -- Chapter 8. Sacred gastronomy trails: exploring the divine fusion of religion, food, and tourism -- Chapter 9. An analysis of myths and anecdotes related to the cuisines of the temples in the state of Kerala: with a focus on temple cuisine as a crucial element -- Chapter 10. Regional development in the Brazilian northeastern semi-arid: wine tourism in the São Francisco Valley -- Chapter 11. Food security and tourism: reflecting on food waste in the hospitality industry -- Chapter 12. A comprehensive analysis of literature and strategy for eliminating food waste in food service industry -- Chapter 13. Harvesting solutions: an inquiry into food waste management for a sustainable future -- Chapter 14. Sustainable food waste utilization in the context of the Indian hospitality industry.

"Against the backdrop of a world increasingly concerned with the health of the planet, the promotion of sustainable culinary tourism takes on heightened importance. It provides a unique opportunity to engage tourists and locals in acollaborative effort to preserve and celebrate the diverse gastronomic heritage of the world. Food has transcended its role as mere sustenance to become a universal language, effortlessly bridging national divides, linguistic complexities,and cultural distinctions.Promoting Sustainable Gastronomy Tourism and Community Development is an exploration of the dynamic relationship between gastronomy, tourism, and community growth. In a world where cultural intersections are increasingly common, this book unveils the pivotal role of regional culinary traditions in shaping sustainable tourism and fostering local development. The book delves into cuisine, tourism, and community development. Beyond being a palate-pleasing indulgence, gastronomy tourism emerges as a formidable force for positive change. By embracing regional cuisines, individuals contribute to local economies, safeguard cultural legacies, and advance environmental sustainability, all while relishing delectable dishes."--

ISBN: 9798369318157Subjects--Topical Terms:

552357
Gastronomy.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: G156.5.S87 / P76 2024e

Dewey Class. No.: 910.684

Promoting sustainable gastronomy tourism and community development
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245 0 0 $a Promoting sustainable gastronomy tourism and community development $h [electronic resource] / $c Andrea Edurne Jimenez Ruiz, Shivam Bhartiya, Vaibhav Bhatt, editors.
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300 $a 1 online resource (287 p.)
504 $a Includes bibliographical references and index.
505 0 $a Chapter 1. Challenges and future directions for promoting sustainable gastronomy tourism -- Chapter 2. Cultivating transformational leadership for sustainable business: a case study of Anand Raj's transformative journey towards zero-waste success -- Chapter 3. Culinaryspectra: exploring flavor dimensions with AI -- Chapter 4. Confraternities and confreres promoting gastronomic identity and local products: the Bucho Raiano confraternity in promoting the gastronomic heritage of inland Portugal -- Chapter 5. Culinary narratives and community revitalization: the role of media in promoting sustainable gastronomy tourism -- Chapter 6. Bibliometric analysis of publications on gastronomy tourism -- Chapter 7. Approaches to conservation of gastronomic heritage in the process of industry 4.0 and climate change -- Chapter 8. Sacred gastronomy trails: exploring the divine fusion of religion, food, and tourism -- Chapter 9. An analysis of myths and anecdotes related to the cuisines of the temples in the state of Kerala: with a focus on temple cuisine as a crucial element -- Chapter 10. Regional development in the Brazilian northeastern semi-arid: wine tourism in the São Francisco Valley -- Chapter 11. Food security and tourism: reflecting on food waste in the hospitality industry -- Chapter 12. A comprehensive analysis of literature and strategy for eliminating food waste in food service industry -- Chapter 13. Harvesting solutions: an inquiry into food waste management for a sustainable future -- Chapter 14. Sustainable food waste utilization in the context of the Indian hospitality industry.
520 3 $a "Against the backdrop of a world increasingly concerned with the health of the planet, the promotion of sustainable culinary tourism takes on heightened importance. It provides a unique opportunity to engage tourists and locals in acollaborative effort to preserve and celebrate the diverse gastronomic heritage of the world. Food has transcended its role as mere sustenance to become a universal language, effortlessly bridging national divides, linguistic complexities,and cultural distinctions.Promoting Sustainable Gastronomy Tourism and Community Development is an exploration of the dynamic relationship between gastronomy, tourism, and community growth. In a world where cultural intersections are increasingly common, this book unveils the pivotal role of regional culinary traditions in shaping sustainable tourism and fostering local development. The book delves into cuisine, tourism, and community development. Beyond being a palate-pleasing indulgence, gastronomy tourism emerges as a formidable force for positive change. By embracing regional cuisines, individuals contribute to local economies, safeguard cultural legacies, and advance environmental sustainability, all while relishing delectable dishes."-- $c Provided by publisher.
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650 0 $a Sustainable tourism. $3 1284050
650 0 $a Sustainable development. $3 528388
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700 1 $a Bhatt, Vaibhav, $d 1985- $3 3730015
700 1 $a Bhartiya, Shivam. $3 3730016
700 1 $a Ruiz, Andrea Edurne Jimenez. $3 3730017
710 2 $a IGI Global. $3 1361470
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