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Local Food & Tourism International Conference - Vol. I and Vol. II

Local Food & Tourism International Conference - Vol. I and Vol. II
Published
Pages 341
Price $33.40
Language English
ISBN 978-92-844-0627-2
All Languages Available
English

Abstract

This publication includes the updated papers presented to the International Conference on Local Food and Tourism held on 9-11 November 2000 in Larnaka, Cyprus. The reports of the conference, which had a multidisciplinary approach, focus on historical, social, agricultural, economic, environmental, medical and nutritional significance of food. Organized in four thematic sections, they concentrate on the interrelationship between Local Food on the one hand and culture, economy, health and tourism promotion on the other and always illustrate the importance of Local Food as a driving force towards the achievement of sustainable development.

Table of Contents

  • LOCAL FO0OD AND CULTURE
    • LOCAL FOOD AND CULTURE
    • CYPRIOT CUISINE AS AN INTERNATIONAL SYTLE DURING THE MIDDLE AGES
    • TASTE OF TRADITION: A CRITICAL EXAMINATION OF THE RELATIONSHIP BETWEEN HERITAGE, FOOD AND TOURISM PROMOTION IN SCOTLAND
    • CYPRUS MEZE: TRANSFORMATIONS OF A LOCAL CULINARY PRACTICE IN THE CONTEXT OF TOURISM
    • PROMOTING THE LINKS BETWEEN FOOD AND HERITAGE AS A RESOURCE FOR TOURISM: THE INTEGRATION OF FOOD AND HERITAGE THROUGH STORY TELLING
    • OLIVE OIL IN CYPRUS FROM THE BRONZE AGE TO INDUSTRIALIZATION
  • LOCAL FOOD AND ECONOMY
    • LOCAL FOOD PRODUCTION AND TOURISM: SCOTTISH ENTERPRISE AND THE FOOD AND DRINK CLUSTERS
    • PROMOTING LOCAL FOOD WORKS BUT YOU SHOULD TELL THE RESTAURANTS
    • IMPORT SUBSTITUTION POTENTIAL FOR THE FOOD SECTOR IN RURAL TOURISM: A CASE STUDY
    • WINE AND FOOD TOURISM PRESENTATION
  • LOCAL FOOD AND HEALTH
    • TRADITIONAL FOODS AND HEALTH
    • ESCHERICHIA COLI – A CAUSE OF INFECTIONS OFTEN AFFECTING TRAVELLERS AND WHICH IS OF CONCERN FOR THE TOURISM INDUSTRY
    • SAFE FOOD: EVERYONE’S RESPONSIBILITY
  • LOCAL FOOD AND TOURISM PROMOTION
    • REGIONAL CULINARY HERITAGE: A EUROPEAN NETWORK FOR REGIONAL FOODS
    • FOOD TRAILS IN FRANCE
    • LOCAL FOOD IN RELATION TO TRADITION AND CUSTOMS IN TOURIST PROMOTIONAL CAMPAIGNS – A CASE FOR CYPRUS
    • RETAILING HERITAGE THROUGH FOOD & BEVERAGE: AN EXPLORATORY STUDY ON THE ROLE OF F&B IN PROMOTING AND SUSTAINING HOTEL FOOD AS AN ATTRACTION
  • ANNEXES
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