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Gastronomic sustainability solutions for community and tourism resilience

Record Type:	Electronic resources : Monograph/item
Title/Author:	Gastronomic sustainability solutions for community and tourism resilience/ Shivam Bhartiya, Vaibhav Bhatt, Andrea Edurne Jimenez Ruiz, editors.
other author:	Ruiz, Andrea Edurne Jimenez.
Published:	Hershey, Pennsylvania :IGI Global, : 2024.,
Description:	1 online resource (xviii, 315 p.) :ill. (chiefly col.)
[NT 15003449]:	Preface -- Chapter 1. The Driving Force of Local Governments in the Sustainability of Gastronomy: BAKAP Case Study Turkey -- Chapter 2. Sustainable Gastronomy Tourism and Slow Food Movement: A Case of Germiyan Villiage -- Chapter 3.Climate Change Mitigation Through AI Solutions -- Chapter 4. Culinary Heritage as a Sustainable Tourism Product: A Review -- Chapter 5. Economic, Social, and Environmental Impact of Sustainable Gastronomy Tourism: A Special Reference to West Bengal -- Chapter 6. Exploring the Multifaceted Dimensions of South Indian Gastronomy Tourism Thorugh the Eyes of International Tourists -- Chapter 7. Exploring the Role and Contribution of Gastronomy Tourism in Community Development andDestination Promotion -- Chapter 8. Farm Food and Beverage: An Attractive Element of Gastronomy in Agritourism -- Chapter 9. Gastronomy Tourism: Understanding the Concept, Segmentation, and Development -- Chapter 10. Local Development and Tourism Competitiveness: Analyzing the Economic Impact of Heritage Tourism Initiatives -- Chapter 11. Optimizing Food Safety and Quality Assurance in the Hotel Industry: A Comprehensive Study of Best Practices -- Chapter 12. Preserving Flavor, Empowering Communities: A Deep Dive Into Sustainable Gastronomy Tourism -- Chapter 13. Reinvestigating the Relationships Between the Elements of Restaurants' Servicescape and In-House Dining Behavior in the Light of COVID-19 -- Chapter 14. Sustainable Gastronomy of Street Food in Kolkata: A Netnographic Approach -- Chapter 15. A Case Study of Culinary Experience at Selected Rural Festivals of India -- Compilation of References -- About the Contributors -- Index.
Subject:	Food tourism. -
Online resource:	https://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/979-8-3693-4135-3
ISBN:	9798369341360

Gastronomic sustainability solutions for community and tourism resilience
Gastronomic sustainability solutions for community and tourism resilience[electronic resource] /Shivam Bhartiya, Vaibhav Bhatt, Andrea Edurne Jimenez Ruiz, editors. - Hershey, Pennsylvania :IGI Global,2024. - 1 online resource (xviii, 315 p.) :ill. (chiefly col.) - Advances in hospitality, tourism, and the services industry book series. - Advances in hospitality, tourism, and the services industry book series..

Includes bibliographical references and index.

Preface -- Chapter 1. The Driving Force of Local Governments in the Sustainability of Gastronomy: BAKAP Case Study Turkey -- Chapter 2. Sustainable Gastronomy Tourism and Slow Food Movement: A Case of Germiyan Villiage -- Chapter 3.Climate Change Mitigation Through AI Solutions -- Chapter 4. Culinary Heritage as a Sustainable Tourism Product: A Review -- Chapter 5. Economic, Social, and Environmental Impact of Sustainable Gastronomy Tourism: A Special Reference to West Bengal -- Chapter 6. Exploring the Multifaceted Dimensions of South Indian Gastronomy Tourism Thorugh the Eyes of International Tourists -- Chapter 7. Exploring the Role and Contribution of Gastronomy Tourism in Community Development andDestination Promotion -- Chapter 8. Farm Food and Beverage: An Attractive Element of Gastronomy in Agritourism -- Chapter 9. Gastronomy Tourism: Understanding the Concept, Segmentation, and Development -- Chapter 10. Local Development and Tourism Competitiveness: Analyzing the Economic Impact of Heritage Tourism Initiatives -- Chapter 11. Optimizing Food Safety and Quality Assurance in the Hotel Industry: A Comprehensive Study of Best Practices -- Chapter 12. Preserving Flavor, Empowering Communities: A Deep Dive Into Sustainable Gastronomy Tourism -- Chapter 13. Reinvestigating the Relationships Between the Elements of Restaurants' Servicescape and In-House Dining Behavior in the Light of COVID-19 -- Chapter 14. Sustainable Gastronomy of Street Food in Kolkata: A Netnographic Approach -- Chapter 15. A Case Study of Culinary Experience at Selected Rural Festivals of India -- Compilation of References -- About the Contributors -- Index.

"In the rapidly changing landscape of global tourism and community dynamics, a pressing challenge emerges - the delicate balance between gastronomy tourism, community development, and social impact. As communities grapple with the consequences of unchecked tourism, the need for a sustainable approach becomes vital. Gastronomic Sustainability Solutions for Community and Tourism Resilience is a groundbreaking exploration illuminating the intricate interplay between food, culture, and socio-economic aspects. This comprehensive work identifies the challenges and presents innovative solutions that transcend traditional paradigms, ensuring the long-term well-being of both host communities and the ever-evolving world of travel.Gastronomic Sustainability Solutions for Community and Tourism Resilience is a transformative narrative revealing sustainable gastronomy practices' power. As communities seek avenues for economic growth and cultural preservation, this book charts a course toward genuine, mutually beneficial travel experiences. Through compelling case studies and theoretical insights, readers are guided through a journey showcasing how gastronomy tourism's convergence can revitalize local economies, celebrate cultural heritage, and foster cross-cultural understanding. The book proposes a paradigm shift in how we approach travel and provides tangible strategies for community leaders, businesses, and individuals to embrace a more sustainable and responsible future."--

Mode of access: World Wide Web.

ISBN: 9798369341360Subjects--Topical Terms:

2120559
Food tourism.
Subjects--Index Terms:

Collaborations between Chefs and Local Producers.Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: G156.5.S87 / G388 2024eb

Dewey Class. No.: 910.684

Gastronomic sustainability solutions for community and tourism resilience
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245 0 0 $a Gastronomic sustainability solutions for community and tourism resilience $h [electronic resource] / $c Shivam Bhartiya, Vaibhav Bhatt, Andrea Edurne Jimenez Ruiz, editors.
260 $a Hershey, Pennsylvania : $b IGI Global, $c 2024.
300 $a 1 online resource (xviii, 315 p.) : $b ill. (chiefly col.)
490 1 $a Advances in hospitality, tourism, and the services industry book series
504 $a Includes bibliographical references and index.
505 0 $a Preface -- Chapter 1. The Driving Force of Local Governments in the Sustainability of Gastronomy: BAKAP Case Study Turkey -- Chapter 2. Sustainable Gastronomy Tourism and Slow Food Movement: A Case of Germiyan Villiage -- Chapter 3.Climate Change Mitigation Through AI Solutions -- Chapter 4. Culinary Heritage as a Sustainable Tourism Product: A Review -- Chapter 5. Economic, Social, and Environmental Impact of Sustainable Gastronomy Tourism: A Special Reference to West Bengal -- Chapter 6. Exploring the Multifaceted Dimensions of South Indian Gastronomy Tourism Thorugh the Eyes of International Tourists -- Chapter 7. Exploring the Role and Contribution of Gastronomy Tourism in Community Development andDestination Promotion -- Chapter 8. Farm Food and Beverage: An Attractive Element of Gastronomy in Agritourism -- Chapter 9. Gastronomy Tourism: Understanding the Concept, Segmentation, and Development -- Chapter 10. Local Development and Tourism Competitiveness: Analyzing the Economic Impact of Heritage Tourism Initiatives -- Chapter 11. Optimizing Food Safety and Quality Assurance in the Hotel Industry: A Comprehensive Study of Best Practices -- Chapter 12. Preserving Flavor, Empowering Communities: A Deep Dive Into Sustainable Gastronomy Tourism -- Chapter 13. Reinvestigating the Relationships Between the Elements of Restaurants' Servicescape and In-House Dining Behavior in the Light of COVID-19 -- Chapter 14. Sustainable Gastronomy of Street Food in Kolkata: A Netnographic Approach -- Chapter 15. A Case Study of Culinary Experience at Selected Rural Festivals of India -- Compilation of References -- About the Contributors -- Index.
520 3 $a "In the rapidly changing landscape of global tourism and community dynamics, a pressing challenge emerges - the delicate balance between gastronomy tourism, community development, and social impact. As communities grapple with the consequences of unchecked tourism, the need for a sustainable approach becomes vital. Gastronomic Sustainability Solutions for Community and Tourism Resilience is a groundbreaking exploration illuminating the intricate interplay between food, culture, and socio-economic aspects. This comprehensive work identifies the challenges and presents innovative solutions that transcend traditional paradigms, ensuring the long-term well-being of both host communities and the ever-evolving world of travel.Gastronomic Sustainability Solutions for Community and Tourism Resilience is a transformative narrative revealing sustainable gastronomy practices' power. As communities seek avenues for economic growth and cultural preservation, this book charts a course toward genuine, mutually beneficial travel experiences. Through compelling case studies and theoretical insights, readers are guided through a journey showcasing how gastronomy tourism's convergence can revitalize local economies, celebrate cultural heritage, and foster cross-cultural understanding. The book proposes a paradigm shift in how we approach travel and provides tangible strategies for community leaders, businesses, and individuals to embrace a more sustainable and responsible future."-- $c Provided by publisher.
538 $a Mode of access: World Wide Web.
650 0 $a Food tourism. $3 2120559
650 0 $a Sustainable tourism. $3 1284050
650 0 $a Gastronomy. $3 552357
653 $a Collaborations between Chefs and Local Producers.
653 $a Community-Based Culinary Tourism Initiatives.
653 $a Culinary Diplomacy and Cultural Exchange.
653 $a Empowerment of Women in Culinary Tourism.
653 $a Ethical Considerations in Culinary Tourism.
653 $a Farm-to-Table Movements and Local Economies.
653 $a Food Education and Awareness in Tourism.
653 $a Food Festivals as Catalysts for Community Development.
653 $a Food Waste Reduction Strategies in Hospitality.
653 $a Gastronomy Tourism's Role in Post-Disaster Recovery.
653 $a Indigenous Cuisine and Preservation of Heritage.
653 $a Measuring Social Impact in Culinary Tourism.
653 $a Social Media's Role in Gastronomy Tourism.
653 $a Street Food Culture and Social Interactions.
653 $a Sustainability Challenges in Food Tourism.
655 4 $a Electronic books. $2 lcsh $3 542853
700 1 $a Ruiz, Andrea Edurne Jimenez. $3 3730017
700 1 $a Bhatt, Vaibhav, $d 1985- $3 3730015
700 1 $a Bhartiya, Shivam. $3 3730016
710 2 $a IGI Global. $3 1361470
776 0 8 $i Print version: $z 9798369341353
830 0 $a Advances in hospitality, tourism, and the services industry book series. $3 3793177
856 4 0 $u https://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/979-8-3693-4135-3