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Our world is creaking under the pressure of human greed, including our insatiable appetite for eating meat. A sustainable future must include significant changes to our attitude and behaviour. This book is about how we can live a kinder and simpler life, and the central role that fruit must play in that.Destination Eden presents the nitty gritty of what fruitarianism is really about. The author argues that not only does it mean living a fruit-based diet which avoids deliberate injury or damage to any lifeform, but it also encompasses faith, ethics and a proper stewardship of our planet. This is a gentle, insightful book about developing empathy, understanding the effects our choices have on others, and making appropriate changes to our complex lives.
As tourists we demand the same standards of service wherever we go, yet we always want the destination to be distinctive. Based on fieldwork in Tanzania & Indonesia, this book explores how tourism fantasies are rewarded in an increasingly homogenised world.
This book is about ethics and compassion. It embraces the concepts of veganism, raw veganism and fruitarianism from the point of view of healing the planet and manifesting an earthly Eden. Its aim is to shatter the current world view of wanton consumerism to be replaced instead by a world that truly cares.
Destination branding and marketing form the backbone of tourism industry growth, but it is increasingly important that the strategies employed consider and promote sustainable solutions. This book provides a comprehensive set of tools and techniques for branding and marketing for sustainable tourism development. It blends tourism and marketing strategies with practical, innovative information technology solutions and a psychological perspective, providing illustrative case studies and examples to aid understanding. Addressing opportunities and challenges across the field, it also reviews how different types of tourism such as community based, accessible, film, agricultural and cultural-heritage tourism entail unique issues for development.
Marketing and Managing Tourism Destinations is a comprehensive and integrated introductory textbook covering destination management and marketing in one volume. It focuses on how destination management is planned, implemented, and evaluated as well as the management and operations of destination management organizations (DMOs), how they conduct business, major opportunities, and challenges and issues they face to compete for the global leisure and business travel markets. Much has changed since the publication of the second edition of this book in 2018. The COVID-19 pandemic was unpredictable at the time and has caused havoc for destinations and DMOs. The third edition includes many materials about the COVID-19 impacts and recovery from the pandemic. This third edition has been updated to include: four new chapters (Chapter 2—“Destination Sustainability and Social Responsibility”; Chapter 3—“Quality of Life and Well-Being of Destination Residents”; Chapter 11—“Destination Crisis Management”; and Chapter 20—“Destination Management Performance Measurement and Management”) new and updated international case examples to show the practical realities and approaches to managing different destinations around the world coverage of contemporary topics including, for example, COVID-19, social responsibility, metaverse, mixed reality, virtual meetings, teleworking, digital nomads, viral marketing, blended travel, regenerative tourism, meaningful travel, and several others a significantly improved illustration program keyword lists It is illustrated in full color and packed with features to encourage reflection on main themes, spur critical thinking, and show theory in practice. Written by an author with many years of industry practice, university teaching, and professional training experience, this book is the essential guide to the subject for tourism, hospitality, and events students and industry practitioners alike.
NEW Updated Edition Winner of the Art of Eating Prize 2020 Winner of the Guild of Food Writers' Best Food Book Award 2019 Winner of the Edward Stanford Travel Food and Drink Book Award 2019 Winner of the John Avery Award at the André Simon Food and Drink Book Awards for 2018 Shortlisted for the James Beard International Cookbook Award ‘The next best thing to actually travelling with Caroline Eden – a warm, erudite and greedy guide – is to read her. This is my kind of book.’ – Diana Henry ‘Eden’s blazing talent and unabashedly greedy curiosity will have you strapped in beside her’ - Christine Muhlke, The New York Times 'The food in Black Sea is wonderful, but it’s Eden’s prose that really elevates this book to the extraordinary... I can’t remember any cookbook that’s drawn me in quite like this.’ – Helen Rosner, Art of Eating judge This is the tale of a journey between three great cities – Odesa, Ukraine’s celebrated port city, through Istanbul, the fulcrum balancing Europe and Asia and on to tough, stoic, lyrical Trabzon. With a nose for a good recipe and an ear for an extraordinary story, Caroline Eden travels from Odesa to Bessarabia, Romania, Bulgaria and Turkey’s Black Sea region, exploring interconnecting culinary cultures. From the Jewish table of Odesa, to meeting the last fisherwoman of Bulgaria and charting the legacies of the White Russian émigrés in Istanbul, Caroline gives readers a unique insight into a part of the world that is both shaded by darkness and illuminated by light. In this updated edition of the book, Caroline reflects on the events of the full-scale Russian invasion of Ukraine and the subsequent impact of the war on the people of the wider region. How Odesa, defiant against shelling and blackouts, has gained UNESCO protection while in Istanbul, over lunch with a Bosphorus ship-spotter, she finds out about the role of the Black Sea in the war and how Russians are smuggling stolen grain from Ukraine. Meticulously researched and documenting unprecedented meetings with remarkable individuals, Black Sea is like no other piece of travel writing. Packed with rich photography and sumptuous food, this biography of a region, its people and its recipes truly breaks new ground.