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" Food tourism in Asia / "
Eerang Park, Sangkyun Kim, Ian Yeoman, editors.
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BL
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| Record Number
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891295
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| Title & Author
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Food tourism in Asia /\ Eerang Park, Sangkyun Kim, Ian Yeoman, editors.
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| Publication Statement
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Singapore :: Springer,, [2019]
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| Series Statement
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Perspectives on Asian Tourism Ser.
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| Page. NO
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1 online resource (xv, 219 pages .)
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| ISBN
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9789811336249
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: 9811336245
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9789811336232
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9811336237
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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Intro; Food Tourism: Opportunities for Development; Contents; Contributors; About the Editors; About the Authors; Part I: Introduction; Chapter 1: Eating in Asia: Understanding Food Tourism and Its Perspectives in Asia; 1.1 Food and Tourism: Eating Otherness; 1.2 Heterogeneous Culture and History of Asia; 1.3 Getting Closer to Food Tourism in Asia; 1.3.1 An Avenue on the Journey of Eating in Asia; 1.3.2 Two Perspectives of Food Tourism in Asia; References; Part II: Food and Tourism: Socio-cultural Aspects of Food Tourism in Asia
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3.3 On 'Of no Intrinsic Use' in Conspicuous Consumption: Its Application in Marketing and Tourism Research3.4 Meaning of Consuming Food While Travelling in Pre-industrial Korea; 3.5 Consuming Food as Mundane Necessity; 3.6 Consuming Food for Cultural Signs; 3.6.1 Ability to Get Exquisite Ingredients; 3.6.2 Consuming Drinks as Cultural Appreciation; 3.7 Concluding Remarks; References; Chapter 4: Street Food and Tourism: A Southeast Asian Perspective; 4.1 Introduction; 4.2 Street Food; 4.3 Food and Tourism; 4.4 Street Food as a Tourist Attraction and Amenity in Southeast Asia; 4.4.1 Singapore
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4.4.2 Ho Chi Minh City4.4.3 Review; 4.5 Conclusion; References; Chapter 5: Cooking with Locals: A Food Tourism Trend in Asia?; 5.1 Introduction; 5.2 Literature Review; 5.2.1 Food as a Tourism Resource; 5.2.2 Food Tourism Product Development; 5.2.3 Food Tourism Experience; 5.3 Case Studies; 5.3.1 Traditional Hot Spring Cooking in Japan; 5.3.2 Cooking Schools in Thailand; 5.4 Discussion; 5.5 Conclusion; References; Part III: Food Tourism Destination Development, Policy, and Management; Chapter 6: From Third World to First World: Tourism, Food Safety and the Making of Modern Singapore
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6.1 Introduction6.2 Literature Review on Food Tourism and Food Safety; 6.2.1 Regulations and Tourist Anxiety; 6.2.2 Regulations and Authenticity; 6.2.3 Regulations and Doing Tourism; 6.3 From Third World to First World: History of Food Safety in Singapore; 6.4 Food Tourism in Singapore; 6.4.1 Food Safety and Tourist Anxiety -- Authenticity and Selective Colonialism; 6.4.2 Authenticity and a Critique of Food Safety; 6.4.3 Food Safety and the Civilizing Effect; 6.5 Conclusion; References
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Chapter 2: Kin kao laew reu young ('Have You Eaten Rice Yet')?: A New Perspective on Food and Tourism in Thailand2.1 Introduction; 2.2 Rice: The Essence of Thai Life; 2.3 Discovering Thainess Through Cuisine: But Where Is the Rice?; 2.4 Rice: Linking Land, Culture and Cuisine; 2.5 Amazing Thai Rice; 2.6 Conclusion; References; Chapter 3: Consuming Food in Pre-industrial Korean Travel: Approaching from Veblen's Conspicuous Consumption; 3.1 Introduction; 3.2 Studies on Food in Social Sciences
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| Abstract
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This book draws together empirical research across a range of contemporary examples of food tourism phenomenon in Asia to provide a holistic picture of their role and influence. It encompasses case studies from around the pan-Asian region, including China, Japan, South Korea, Thailand, Singapore, Vietnam, and India. The book specifically focuses on and explicitly includes a variety of perspectives of non-Western and Asian research contexts of food tourism by bringing multidisciplinary approaches to food tourism research and wider evidence of food and tourism in Asia.
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Cooking, Asian.
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Food habits-- Asia.
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Food tourism-- Asia.
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Cooking, Asian.
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Economic history.
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Ethnology.
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Food habits.
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Food tourism.
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Asia.
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| Dewey Classification
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641.30095
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| LC Classification
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TX631.F66 2019
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| Added Entry
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Kim, Sangkyun
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Park, Eerang
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Yeoman, Ian
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