Spices and tourism Jolliffe, Lee
2014., 2014, 2014-07-03, Letnik:
38
eBook
This is the first book to explore the relationship between tourism and spices. It examines the various layers of connection between spices and tourism in terms of destinations, attractions and ...cuisines. The book reveals how spice-producing destinations are employing spices in destination branding and encouraging spice farms to move towards tourism, while destinations not producing spices are employing spices and herbs in distinctive local cuisines. Both tangible and intangible spice heritages are highlighted as tools for developing destinations, creating attractions, inventing new forms of livelihoods and distinguishing local, regional and national cuisines. This volume will be useful for researchers and students in cultural tourism, culinary tourism, anthropology of food and food history.
Tourism and souvenirs Cave, Jenny; Jolliffe, Lee; Baum, Tom
2013., 2013, 2013-07-04, Letnik:
33
eBook
This book situates souvenirs as tangible and intangible cultural expressions and triggers of tourism experience that are 'glocally' developed on the margins. The authors gain new insights with this ...critique that situates souvenirs of place, people and experience as constructions of transnational lives, migration and global tourism.
This book examines the sugar and tourism relationship in the context of globalization by identifying destination transitions from sugar to tourism. It profiles the role of sugar in colonization, ...enslavement, decolonization and postcolonial tourism, offering examples of sugar heritage in tourism from Europe, South America, Asia and North America.
Tea and tourism Jolliffe, Lee
2007., 2007, 2007-01-23, Letnik:
11
eBook
The global production, marketing and consumption of tea present a resource for tea-related tourism. This book profiles tea cultures and examines the social, political and developmental contexts of ...using related traditions for touristic purposes. It views tourism related to tea from differing disciplinary perspectives.
Aspects of global coffee culture are explored as they relate to the settings where the beverage is produced, prepared and consumed as part of coffee related tourism. The book examines the potential ...of such tourism for developing tourism destinations, products and experiences as well as improving the livelihoods of coffee producers.
Tea forms a part of food and beverage services in hospitality settings and thus has potential for delivering culinary and gastronomic tourism experiences. In particular, tea presentations and ...services can play a role for tea tourism as a niche within food and beverage operations. Furthermore,
tea and food pairings as well as tea cocktails and tea cookies or tea-flavored sweets in hospitality settings while providing the visitor with tea experiences could be profitable for hospitality operations. These specialized tea products and services may serve to brand hotel offerings as different
from that of others. In addition, international hotel chains as well as family-owned hotels by embracing national and regional tea traditions can deliver on the authentic beverage services that visitors expect to receive at local destinations. Also, tea culture and traditions can affect the
design of hotel facilities and services. Special trainings as tea masters or sommeliers are offered by a few hotel-related tea companies in order to set quality standards and to allow tea sommeliers to rise to a similar recognition as wine sommeliers. Teatime services can be used a signature
food and beverage service in hotels, showing the variety of high-quality services and excellence of food and beverage knowledge. Hotels can take this offer as an embracing attraction to guide guests, making them familiar with cozy interior design and a light meal in order to present the abilities
of cuisines and gastronomy outlets, too. Creating tea experiences becomes an important instrument contributing to tea-related tourism highlighted by the case of teatime services in international hotels.
Tea forms a part of food and beverage services in hospitality settings and thus has potential for delivering culinary and gastronomic tourism experiences. In particular, tea presentations and ...services can play a role for tea tourism as a niche within food and beverage operations. Furthermore, tea and food pairings as well as tea cocktails, and tea cookies or tea flavored sweets in hospitality settings while providing the visitor with tea experiences could be profitable for hospitality operations. These specialized tea products and services may serve to brand hotel offerings as different from that of others. In addition, international hotel chains as well as family-owned hotels by embracing national and regional tea traditions can deliver on the authentic beverage services that visitors expect to receive at local destinations. Also, tea culture and traditions can affect the design of hotel facilities and services. Special trainings as tea masters or sommeliers are offered by a few hotel-related tea companies in order to set quality standards and to allow tea sommeliers to rise to a similar recognition as wine sommeliers. Teatime services can be used a signature food and beverage service in hotels, showing the variety of high-quality services and excellence of food and beverage knowledge. Hotels can take this offer as an embracing attraction to guide guests making them familiar with cozy interior design and a light meal in order to present the abilities of cuisines and gastronomy outlets, too. Creating tea experiences becomes an important instrument contributing to tea-related tourism highlighted by the case of teatime services in international hotels.
While previous research has focused on heritage visitor attractions few studies have examined visitation to and experience of ancient industrial sites as geographical tourist spaces. This article ...profiles visitation to
Dymarki Swietokrzyskie
, a heritage reenactment of past events and ancient industrial traditions of iron smelting held in the Polish town of Nowa Slupia. Visitor survey analysis showed visitors perceive the event is a significant tourist attraction. It attracts tourists, is an element of the local heritage industry and contributes to the development of tourism services as part of the heritage tourism sector. The event in Nowa Slupia forms a tourist attraction based on heritage used for creating a contemporary heritage event, evoking specific tourist behaviors and therefore bringing economic profits. Creating the heritage tourism experience here was possible due to the influence of the mix of the elements in a heritage tourism behavioral model consisting of: politics, conservation, authenticity, impact management and interpretation. Examination of the event confirmed the validity of this framework for the analysis of heritage site visitation as well as providing practical insights for both site managers and future researchers.
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