Emphasizes on diversity of cultural cuisines discussing the relationships between gender, sustainable community building, and gastronomy. Covers cuisine, gender equality, and community development in tourism. Discusses the significance of conservation initiatives, and community participation for sustainable tourism.
By bringing together stories from around the world, this new volume explores the confluence
of tourism, cuisine, gender equality, and community development in tourism, presenting an
engrossing investigation in a world characterized by fast urbanization, growing globalization,
and the critical requirement for sustainable practices.
An inclusive and balanced approach to travel is highlighted, with tales of women in tourism
from around the world and how their participation encourages the tourism sector to contribute
to gender parity. An essential part of purpose-driven tourism is sustainable community
building, which also takes center stage in the volume. The book investigates the significance of
conservation initiatives, responsible tourism practices, and community participation that
highlight comprehensive strategies that can lead to the prosperity of host communities and the
protection of their natural resources while simultaneously benefiting tourists.
Emphasizing the diversity of cultural cuisines, the book delves into the complex relationships
between gender, sustainable community building, and gastronomy, offering engrossing studies
of gastronomy and cultural tourism, including beer and cultural heritage tourism in Germany,
the lure of coffee tourism in Colombia, how recreational fishing in Mexico leads to sustainable
development opportunities, the impact of gastronomy on social entrepreneurship, gastronomic
tourism in Peru, Indonesia, Mexico, and more.
Introduction
1. Exploring Value Creation Fields of Social
Entrepreneurship Through Gastronomy Tourism in Destinations
2. Recreational
Fishing and Sustainable Development Opportunities in Coastal Communities of
the Yucatan Peninsula of Mexico
3. Beer and Cultural Heritage: The Case of
Munich, Germany
4. Eco-Gastronomy and Sustainability
5. Peruvian Gastronomy,
Cultural Heritage, and Tourist Attraction of the Destination Peru
6. Tourism,
Gastronomy, and Gender: Contribution of Wild Edible Plants to the Beypazari
Female Community
7. Implications of Revitalizing Artisanal Foods from
Gastronomy: A Look from the Cotija Cheese Region of Origin
8. Socio-Spatial
Dynamics of Culinary Nostalgia in the Preservation of Cultural and Food
Identity: The Case of Mazahua Migrants
9. Integration of Gastronomic
Periphery into the Coffee Cultural Landscape of Colombia for Territorial
Tourism Development
10. Accessibility and Inclusiveness as Driving Forces for
Emerging Destinations
11. Men Tempeh: Women Empowerment in Gastronomic
Tourism in Jembrana, the Western Region of Bali
Andrea Edurne Jiménez Ruiz, PhD, is a Research Professor of Tourism and Gastronomy at UAEM Tenancingo University Centre, Mexico. She also develops research projects on rural tourism, sustainable tourism, and agroalimentary tourism. She has published articles nationally and internationally and is a speaker at national and international congresses related to rural and sustainable tourism. She is a member of the National System of Researchers of the National Council of Humanities and Technological Sciences, Mexico. She has worked as a manager and trainer at companies and associations related to tourism.
Shivam Bhartiya, PhD, is an Assistant Professor of Tourism in the Department of Commerce and Management at Jain University, India. His research focuses on data analysis, research and development, problem solving, administration, and teaching. He has published research papers in journals as well as several books. A sought-after speaker, he gives lectures at universities and organizations and participates in scientific committees throughout the world.
Lisainfo e-raamatute kohta