All listings for this product
Best-selling in Other Non-Fiction
Save on Other Non-Fiction
- £24.44Trending at £26.15
- £23.12Trending at £34.99
- £10.01Trending at £10.71
- £24.23Trending at £25.36
- £17.16Trending at £22.75
- £21.65Trending at £24.17
- £4.99Trending at £6.17
About this product
- DescriptionThis is the first book to explore the relationship between tourism and spices. It examines the various layers of connection between spices and tourism in the context of destinations, attractions and cuisines. This volume will be useful for researchers and students in cultural tourism, culinary tourism, anthropology of food and food history.
- Author BiographyLee Jolliffe is a Professor of Hospitality and Tourism, University of New Brunswick, Canada. With a museum studies and tourism background, her research interests include studying how culinary heritage and tourism intersect. Recent publications include the edited volume Sugar Heritage and Tourism in Transition (Channel View Publications, 2013) and the co-authored volume (Hilary du Cros and Lee Jolliffe) The Arts and Events (Routledge, 2014).
- PublisherChannel View Publications Ltd
- Date of Publication03/07/2014
- GenreIndustrial Studies: General
- Series TitleTourism and Cultural Change
- Series Part/Volume Number38
- Place of PublicationBristol
- Country of PublicationUnited Kingdom
- ImprintChannel View Publications
- Content Noteblack & white illustrations, black & white line drawings, black & white tables, figures
- Weight295 g
- Width145 mm
- Height212 mm
- Spine11 mm
- Edited byLee Jolliffe
This item doesn't belong on this page.
Thanks, we'll look into this.