Food and Society: Overview

Touring, Trekking, and Traveling Green explores the many careers open to people in the fast-growing field of ecotourism. From being an ecotour leader or naturalist to managing a wildlife eco-lodge, working as a travel agent certified in ecotourism, or teaching on-the-ground tour guides and college students interested in making a living helping others enjoy nature, the opportunities for people seeking work in ecotourism are many--and growing fast.

The purpose of the project is to enhance a common understanding and commitment about Sustainable Tourism, and to demonstrate how it is a vehicle to foster economic and social growth, through the achievement of the development imperatives, while minimizing negative social, cultural and environmental impacts.

Geography of Tourism: Image, Impacts and Issues is the first text that provides both an awareness of the spatial nature of tourism by means of a geographical perspective, and that also offers significant critical analysis of major contemporary geographical themes and issues that relate to tourism. It discusses and critically analyses major global issues relevant to tourism - including climate change, global development, protected environments and sustainability. Aimed particularly at undergraduate modular courses, it is constructed in a sequence that starts with a largely factual consideration and moves on to a more analytical and critical approach. It begins, by demonstrating the geographical resources for tourism, and the motivations for involvement in the activity. Following this is an investigation of the impacts of tourism, then an analysis of the major geographical issues affecting tourism and a critical review of tourism's planning and management. Finally there is a concluding section, which considers the future of tourism from a geographical perspective. Packed with international case studies for illustration and contextualisation of learning, it is a student friendly, interactive text that contains focused activities linked closely to the text and the case studies, with accompanying website material for tutors. * A stimulating introduction to major geographical concepts in tourism at undergraduate level. * Combines factual material with more critical analysis of topical tourism/geography issues. * Global coverage, reinforcing the importance of a geographical perspective to the understanding of tourism. * Includes case studies from the UK, continental Europe, North America, Australia, New Zealand, the Arctic, Antarctica and selected developing countries/regions, including India, China, Indonesia, Nepal and Southern Africa. * Discusses and critically analyses major global issues relevant to tourism - climate change, global development, protected environments and sustainability. Peter Mason is Visiting Professor of Tourism, London South Bank University and has a fractional position as Lecturer, London Metropolitan University.

Case studies are an indispensable learning tool, not only in the classroom but also in academic research, consultancy and practical business management contexts. Case studies present real situations, allowing a balance of theory and practice. They have the power to transform the learning the abstract and uninspiring to one that is targeted and vibrant.International Cases in Sustainable Travel & Tourism provides an international range of outstanding new cases focused on sustainable tourism management and development, including award winners and finalists from the WTTC Tourism for Tourism Awards they are written by local scholars who are experts in sustainable tourism. They all have a range of features ensuring their quality and applicability:* Based on a joint initiative of the World Travel and Tourism Council (WTTC) and the BEST Education Network (BEST EN), organisations that are at the the forefront of both sustainable tourism practice and teaching;* Each case is rigorously and carefully structured for maximum teaching and learning impact- this includes a clear synopsis, appropriate theoretical frameworks, and a clear summary and future outlook;* Every case is fully supported by features to increase deep understanding of the principles and practice it contains- clear learning outcomes, full references and directed reading and challenging study questions;* In addition to each case the authors provide educators and trainers with detailed background teaching notes, indicative answers, a recommended teaching approach and teaching slides in PowerPoint;* All the cases are also available online for individual purchase at www.goodfellowpublishers.com and for library and site purchase through all major online suppliersThe book, and the individual cases will be an essential teaching and learning resource for both undergraduate and graduate students in Tourism. It will also be of interest to academic researchers and planners, managers and developers of tourist destinations. It will be ideal for the increasing number of sustainability subjects in tourism degrees worldwide.

An illuminating account of how history shapes our diets-now revised and updated Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Second Edition presents an engaging, informative, and witty narrative of the interactions among history, culture, and food. From prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture, Second Edition presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Fully revised and updated, this Second Edition offers new and expanded features and coverage, including: New Crossing Cultures sections providing brief sketches of foods and food customs moving between cultures More holiday histories, food fables, and food chronologies Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empires Greater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debate Speculation on the future of food And much more! Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture, Second Edition is the essential survey history for students of food history.

Food and Drink: the cultural context is the first text to provide a comprehensive and academically rigorous introduction to a range of key themes in the field of food, drink and culture.This edited text explores the complex relationships between food and drink, and individuals and society. It provides analysis of social conditions that shape these relationships and examine their consequences on areas such as health, the environment, the distinctiveness of cultures, and the cohesiveness of communities. By focusing on specific aspects of social conditioning, including social class, politics, ethics, cultural homogenisation, urban development, migration, literature, and travel, it explains the emergence of dominant patterns of food and drink production, supply and consumption. It also explores representations of food and drink in the arts, to assess what this reveals about aspects of our food and drink cultures.With international contributions (UK, France, USA) from the well known and respected academics and practitioners, it provides a combination of theoretical enquiry and practical insight to explore aspects of consumer behaviour, with specific reference to trends in taste, products that are environmentally and culturally sustainable, food and wine tourism, the growth in reliance on standardised and processed products, and the use of restaurants and bars as theatres for conspicuous consumption and the display of adopted lifestyles.It contains a wealth of high quality contributions including:* The Commodification Of Taste by George Ritzer & Anya Galli, University of Maryland* Food and Drink Ethics by Rebecca Hawkins, Oxford Brookes University* Food, Drink and the Diaspora by Jessica Harris, City University of New York* Artistic representations of food and drink: opera by Fred Plotkin, opera and food writer* Embedding Food and Drink Cultures by Benoit Lecat, Burgundy School of Business Essential reading for post graduates, academics, professionals and all those interested in gastronomy, food and cultural studies, wine business management, hospitality management and all related areas of study.