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Food Tourism in Asia / edited by Eerang Park, Sangkyun Kim, Ian Yeoman

Contributor(s): Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Series: Perspectives on Asian Tourism | Springer eBook Collection | SpringerLink BücherPublisher: Singapore : Springer Singapore, 2019Description: Online-Ressource (XV, 219 p. 41 illus, online resource)ISBN:
  • 9789811336249
Subject(s): Genre/Form: Additional physical formats: 9789811336232 | 9789811336256 | Printed edition: 9789811336232 | Printed edition: 9789811336256 | Erscheint auch als: Food tourism in Asia. Druck-Ausgabe. Singapore : Springer, 2019. xv, 219 SeitenDDC classification:
  • 338.4791
LOC classification:
  • G149-180
DOI: DOI: 10.1007/978-981-13-3624-9Online resources: Summary: 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 AsiaSummary: 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 PerspectivePPN: PPN: 1067365265Package identifier: Produktsigel: ZDB-2-BUM | ZDB-2-SEB | ZDB-2-SXBM
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