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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.
Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied. Food and Foodways in Asia is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts with social and political complexities in Asia’s diverse cultures. Prominent anthropologists examine how food is related to ethnic identity and boundary formation, consumerism and global food distribution, and the invention of local cuisine in the context of increasing cultural contact. With chapters ranging from the invention of 'local food' for tourism development, to Asia's contribution to ‘world cuisine,’ Food and Foodways in Asia will be a fascinating read for anyone interested in the anthropology of food and/or Asian studies.
As the tourism industry grows worldwide, researchers continue to seek solutions and practices that support increased tourism to specific regions. Special interest tourism is a method that looks at how psychological and sociological factors help a visitor choose which destination to visit. By applying this type of tourism in Southeast Asia, the role of emotions, experiences, and place attachment becomes a driving factor for tourists. Special Interest Tourism in Southeast Asia: Emerging Research and Opportunities critically discusses the challenges associated with special interest tourism and how it can be used to overcome unfavorable impacts of tourism for the local community, as well as preserve cultural heritage. The book covers emerging issues such as sustainability, technological advances within this type of tourism, and responses to over tourism and tourism-phobia. It is ideally designed for government officials, policymakers, managers, industry professionals, and university students seeking current research on the recent growth of the tourism industry.
“Well-researched and original” essays on the intersection between food and adventure (Publishers Weekly). Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book’s contributors examine the many intersections of food, culture, and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication—whether they’re trying out a new kind of ethnic restaurant in their own town or the native cuisine of a place far from home. Editor Lucy Long explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also shows how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances that allow for adventurous eating. “Contributors to the book are widely recognized food experts who encourage readers to venture outside the comforts of home and embark on new eating experiences.” —Lexington Herald-Leader
The roles and impacts of planned events within tourism are of increasing importance for destination competitiveness. Tourism Events in Asia is a unique contribution to the understanding of the impacts of events in the development planning, promotion and marketing of destinations in the rapidly growing tourism market of Asia. Balancing theory and practical examples, the book analyses the tools and techniques of branding, marketing and media involvement as well as visitor motivations for successful tourism events in Asia. It reviews a range of different event types from dark tourism festivals, film tourism festivals, cultural heritage tourism festivals, food tourism festivals, business events, sports events; and meeting, incentives, conferences and exhibitions (MICE) and much more. Written by an international team of authors, this book is essential reading for anyone interested in the Asian tourism events market and will be a valuable resource for students and researchers of events, tourism, marketing and branding.
Sushi, kimchi, baklava, and tofu once seemed exotic. These Asian foods have made their way around the world. But how representative are they of their home cuisines? Asian Cuisines: Food Culture from East Asia to Turkey and Afghanistan covers the food history, food culture, and food science of the world’s largest and most diverse continent, not only East, Southeast, and South Asia, but also Central and West Asia, including the countries that straddle Asia and the Middle East. Contributors to Asian Cuisines include renowned scholars E. N. Anderson, Paul D. Buell, and Darra Goldstein. A glossary provides a quick overview of culinary terms specific to the cuisines. Chapters discuss local ingredients and dishes, and look at the connection between food and social, political, economic, and cultural developments. Each article comes with an easy-to-make recipe to give readers a taste of more than a dozen tantalizing and varied cuisines. This compact volume will be valuable in food studies programs and fills a unique spot on the shelf of anyone who loves to explore the meanings and flavors of world cuisines.
""From Kosher Oreos to the gentrification of Mexican cusine, from the charismatic cook of Basque communities in Spain and the United States to the mainstreaming of southwestern foodways, Culinary Tourism maps a lively cultural and intellectual terrain.""—from the foreword by Barbara Kirshenblatt-GimblettCulinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication. Editor Lucy Long contends that although the interest in experiencing ""otherness"" is strong within American society, total immersion into the unfamiliar is not always welcome. Thus spicy flavors of Latin Aermcia and the exotic ingredients of Asia have been mainstreamed for everyday consumption. Culinary Tourism explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also show how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances for adventurous eating.
This collection brings together papers presented at two international conferences on the theme of sustainable tourism in Hong Kong, namely the “International Conference on Sustainable Tourism and Resilient Communities”, held on 6-8 May 2015, and the “International Conference on Sustainable Tourism and Global-Local Understanding”, held on 11-13 May 2016. Considering the rapid development of tourism in the Asia-Pacific region, there have been numerous vigorous discussions about sustainability and tourism. These conferences provided platforms for international scholars, researchers and students to share empirical studies and cases of sustainable tourism from different perspectives and on different themes. As such, this volume has a focus on Asian cases and examples, and, therefore, contributes to form a rich reference work for tourism researchers, tourism development leaders, policy-makers and practitioners.
It is an undisputed reality that the tourism industry in Asia is getting exposed to more innovative technologies than ever before. This proposed book provides the latest research in the application of innovative technology to the tourism industry, covering the perspectives, innovativeness, theories, issues, complexities, opportunities and challenges. This book, a blend of comprehensive and extensive effort by the contributors and editors, is designed to cover the application and practice of technology in tourism, including the relevant niches. This book focuses on the importance of technology in tourism. This also highlights, in a comprehensive manner, specific technologies that are impacting the tourism industry in Asia, as well as the constraints the industry is facing. The contents of this book deal with distinct topics, such as mobile computing, new product designs, innovative technology usages in tourism promotion, technology-driven sustainable tourism development, location-based apps, mobility, accessibility and so on. A good number of research studies have conducted outlining the contributions and importance of technologies in tourism, in general. However, the tourism industry of Asia so far has attracted very few researchers. Some contributions have been made but not sufficient. Considering the ongoing trend of technology application in the tourism industry in Asia, very few research attempts have been made aiming to explore diverse aspects. Tourism is expanding enormously across the world. which actually creates more demands for effective technologies. This book will be a reading companion, especially for tourism students in higher academic institutions. This book will also be read by the relevant policy planners and industry professionals. Apart from them, this book will be appreciated by expatriate researchers and researchers having keen interest in the Asian tourism industry.
Throwing new light on how colonisation and globalization have affected the food practices of different communities in Asia, the Routledge Handbook of Food in Asia explores the changes and variations in the region’s dishes, meals and ways of eating. By demonstrating the different methodologies and theoretical approaches employed by scholars, the contributions discuss everyday food practices in Asian cultures and provide a fascinating coverage of less common phenomenon, such as the practice of wood eating and the evolution of pufferfish eating in Japan. In doing so, the handbook not only covers a wide geographical area, including Japan, Indonesia, Vietnam, Singapore, India, China, South Korea and Malaysia, but also examines the Asian diasporic communities in Canada, the United States and Australia through five key themes: Food, Identity and Diasporic Communities Food Rites and Rituals Food and the Media Food and Health Food and State Matters. Interdisciplinary in nature, this handbook is a useful reference guide for students and scholars of anthropology, sociology and world history, in addition to food history, cultural studies and Asian studies in general.