http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Global sustainable practices in gastronomic tourism
1 online resource ( xxx, 610 pages) : illustrations (chiefly color).
Preface -- Chapter 1. Gastronomic Tourism and Sustainability Strategies: Challenges and Future Directions -- Chapter 2. Ayurveda Gastronomy Practice: A Way to Wellness of Human Beings -- Chapter 3. Impact of Global Sustainable Practices on Gastronomic Tourism: Policies, Initiatives, and Consumer Perceptions -- Chapter 4. A Melting Pot of Taste and Heritage: Culinary Tourism in New Orleans, Lousiana -- Chapter 5. The Role and Impact of Sustainable Practices in Promoting Culinary Tourism -- Chapter 6. Culinary Adventures: A Journey Through Time and Space -- Chapter 7. Culinary Horizons: Exploring Space Food in the Era of Space Tourism -- Chapter 8. Culinary Heritage of Rajasthan: Exploring Tradition and Identity Through Food -- Chapter 9. Culinary Traditions of Northeast India: A Comparative Analysis With Neighboring Southeast Asian Cuisines -- Chapter 10. Towards Waste Minimization in Food Packaging: Exploring Sustainable Methods for Packaging and Disposal -- Chapter 11. Mapping the Food Tourism Literature in India and Greece Through Multimethod Analysis -- Chapter 12. An Exploration of the Cuisines and Culinary Habits of the People in the Indian State of Kerala: A Gastronomy Tourism Perspective -- Chapter 13. Changing Tastes: How Globalization Is Shaping Regional Cuisines -- Culinary Innovation and Fusion Cuisine, Variety, and Availability of Ingredients -- Chapter 14. Delectable Bengali Sweets: A Cultural and Sustainable Food Tourism Experience -- Chapter 15. Economic Resilience Through Culinary Tourism Strategies for Local Enterprises in Reference to Khamti and Mising Community of Assam -- Chapter 16. Empowering Community Through Reviving the Traditional Indian Recipes -- Chapter 17. Ethical Dining Navigating Cultural Traditions and Modern Sustainability in Global Gastronomy -- Chapter 18. Examine the Influence of Social Media in Promoting Regional Cuisine: Empirical Evidence From Gadhkalewa, Chattisgarh -- Chapter 19. Exploring the Lord's Propitiatory Food Mahaprasad: A Catalyst for Gastronomy Tourism Development in Jagannath Temple Region Puri, Odisha, India -- Chapter 20. Gastronomy Tourism in Himachal Pradesh: A Sustainable Approach to Community Empowerment and Cultural Preservation -- Chapter 21. Jagannath Temple, Puri: An Epitome of Sustainable Practices in Religious Gastronomy Tourism -- Chapter 22. Mapping the Research Trends of Halal Tourism: A Bibliometric Approach -- Chapter 23. Preserving Traditional Cuisines and Methods in the Culinary World: Empowering the Community -- Chapter 24. Preserving Traditional Recipes and Methods in the Culinary World: Strategies, Challenges, and Success Stories -- Chapter 25. Preserving Traditional Recipes and Methods in the Culinary World -- Chapter 26. Religious and Regional Gastronomy of Varanasi: A Sustainable Tourism Product -- Chapter 27. Revolutionizing the Food and Beverage Industry Through Molecular Gastronomy -- Chapter 28. Slow Food Tourism: Exploring Consumer Motivational Dimensions -- Chapter 29. Strategies and Challenges for Food Waste Management: A Comprehensive Analysis -- Chapter 30. Sustainable Practices in Enogastronomic Tourism: The Case of Feudi di San Gregorio -- Chapter 31. Sustainable Practices in Gastronomic Tourism -- Chapter 32. Sustaining Gastronomic Tourism Exploring the Native Culinary Traditions of Haryana and Punjab -- Chapter 33. The Significance of Sustainable Practices in Tourism: A Study From the Consumer Law Perspective -- Chapter 34. Wazwan: A Significant Draw for Gastronomic Tourism in Kashmir -- About the Contributors -- Index.
[edited by] Varinder Singh Rana, Ashish Raina, Gaurav Bathla.
Includes bibliographical references and index.
Advances in hospitality, tourism, and the services industry (AHTSI) book series