Food, Agri-Culture and Tourism [recurso electrónico] : Linking Local Gastronomy and Rural Tourism: Interdisciplinary Perspectives / edited by Katia Laura Sidali, Achim Spiller, Birgit Schulze.

Por: Sidali, Katia Laura [editor.]Colaborador(es): Spiller, Achim [editor.] | Schulze, Birgit [editor.] | SpringerLink (Online service)Tipo de material: TextoTextoEditor: Berlin, Heidelberg : Springer Berlin Heidelberg, 2011Descripción: XV, 197 p. online resourceTipo de contenido: text Tipo de medio: computer Tipo de portador: online resourceISBN: 9783642113611Tema(s): Economics | Chemistry | Environmental sciences | Farm economics | Marketing | Social sciences | Economics/Management Science | Agricultural Economics | Environment, general | Economics general | Marketing | Chemistry/Food Science, general | Social Sciences, generalFormatos físicos adicionales: Printed edition:: Sin títuloClasificación CDD: 338.1 Clasificación LoC:HD1401-2210.2Recursos en línea: Libro electrónicoTexto
Contenidos:
Introduction -- Preface -- Part 1: Farm and rural tourism -- Part 2: Food, wine and tourism.-  Part 3: New avenues of research: online marketing and sensory marketing.
En: Springer eBooksResumen: This book will be a valuable source of information for those concerned with rural and farm tourism, sustainable tourism and the marketing of local gastronomy. It presents cases with an international and interdisciplinary approach in order to provide ideas for strategic perspectives in tourism studies. Furthermore, for the first time the complex fields of rural and food tourism are examined from an international (Italy and Germany) viewpoint. This book explores ways in which gastronomical heritage (i.e., regional food, organic food) can be incorporated in rural tourism (above all farm tourism) and development policies as well as in new avenues of research (e.g., sensory marketing, online marketing) in order to enhance sustainable practices both in the tourism and in the agri-food sector. Overall, the book presents an overview of benchmark practices for professionals (associations of rural tourism, farmers, etc.), while offering scholars a well-founded source to refer to in order to gain up-to-date insights into the state of the art of studies on rural and food tourism.
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Tipo de ítem Biblioteca actual Colección Signatura Copia número Estado Fecha de vencimiento Código de barras
Libro Electrónico Biblioteca Electrónica
Colección de Libros Electrónicos HD1401 -2210.2 (Browse shelf(Abre debajo)) 1 No para préstamo 373997-2001

Introduction -- Preface -- Part 1: Farm and rural tourism -- Part 2: Food, wine and tourism.-  Part 3: New avenues of research: online marketing and sensory marketing.

This book will be a valuable source of information for those concerned with rural and farm tourism, sustainable tourism and the marketing of local gastronomy. It presents cases with an international and interdisciplinary approach in order to provide ideas for strategic perspectives in tourism studies. Furthermore, for the first time the complex fields of rural and food tourism are examined from an international (Italy and Germany) viewpoint. This book explores ways in which gastronomical heritage (i.e., regional food, organic food) can be incorporated in rural tourism (above all farm tourism) and development policies as well as in new avenues of research (e.g., sensory marketing, online marketing) in order to enhance sustainable practices both in the tourism and in the agri-food sector. Overall, the book presents an overview of benchmark practices for professionals (associations of rural tourism, farmers, etc.), while offering scholars a well-founded source to refer to in order to gain up-to-date insights into the state of the art of studies on rural and food tourism.

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