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dc.contributor.authorSidali KL
dc.contributor.authorde Obeso M
dc.contributor.editorClancy M
dc.date.accessioned2018-05-28T14:17:01Z
dc.date.available2018-05-28T14:17:01Z
dc.date.issued2017
dc.identifier.isbn978-1-138-92091-0
dc.identifier.urihttp://dx.doi.org/10.4324/9781315686714
dc.identifier.urihttp://hdl.handle.net/10863/4960
dc.description.abstractThis chapter presents a case study of food tourism by examining the production of Emmentaler cheese in the Algovian mountain region of Germany. The chapter proceeds by linking food tourism to slow food and tourism, discussing their links to sustainability and then examining the case at hand. Through utilizing in-depth interviews with key informants, it demonstrates that while food tourism contributes to all three areas of sustainability, beneficiaries tend to vary. The authors do confirm that this form of tourism contributes to two factors emphasized in the slow tourism literature: deceleration of time and attachment to place.en_US
dc.language.isoenen_US
dc.publisherRoutledgeen_US
dc.relation.ispartofseriesRoutledge Advances in Tourism;
dc.rights
dc.titleSuccessful integration of slow and sustainable tourism: A case study of food tourism in the alpine region of Algovia, Germanyen_US
dc.typeBook chapteren_US
dc.date.updated2018-05-15T12:59:43Z
dc.publication.titleSlow tourism, food and cities: Pace and the search for the "good life"
dc.language.isiEN-GB
dc.description.fulltextreserveden_US


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