Description
Book SynopsisThis 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.
Trade ReviewSpices and Tourism is a thoroughly delicious book representing the impacts of spices on tourism choices, development and identity. Complementing the depth of the text in the chapters is the use of photographs to develop the imagery of the ideas. This book should be of interest to students, academics, tourists and gastronomers alike... Spices and Tourism is successful in uncovering a diversity of perspectives of the emerging spice tourism market and is likely to leave the reader hungry for more.
-- Patrick J. Holladay, Troy University, USA * Tourism Recreation Research, 2016 *
This book presents case studies on the roles spices play in tourism development. It is well-written and easily understandable, which makes it an enjoyable reading for students, practitioners, and academics.
-- Sonja Sibila Lebe, University of Maribor, Slovenia * Annals of Tourism Research 54 (2015) 222–242 *
This is a fascinating journey through the spice destinations of the world, demonstrating the role of spices in tourism development and diversification, the projection of attractive destination images and in supporting identities. This will be a valuable resource for all scholars of tourism and gastronomy, helping to broaden our understanding of foodways and their role in culture and tourism.
* Greg Richards, Tilburg University, Netherlands *
Lee Jolliffe has successfully assembled an erudite, global collection of essays that advance contemporary thinking about the crossover between vernacular heritage and tourism. This welcome assemblage is brimming with conceptual and empirical jewels that will inspire readers to consider the deeper implications of the 'ordinary' – herbs and spices, agriculture, cuisines, foodways, and intangible patrimony (e.g. fragrances, tastes, and traditions) – as a decisive element of the world's cultural heritage.
* Dallen J. Timothy, Arizona State University, USA *
Through the pages of this volume the reader journeys through the myriad of medicinal and gastronomic uses of spices, becoming acquainted with countries near and far where spices are grown, consumed and experienced. At the end of it all, the reader is left wanting to not only experiment with spices in the kitchen, but to visit some of the exotic destinations where spices are grown like the spice island of the Caribbean, Grenada.
* Hon. Alexandra Otway-Noel MP, Minister for Tourism & Civil Aviation, Government of Grenada *
Table of Contents1. Lee Jolliffe: Spices, Cultural Change and Tourism
Part 1: Spice Destination Studies
2. Kimberly Thomas-Francois and Aaron Francois: Spices and Agro Tourism on Grenada, the Island of Spice
3. Stacy Tomas and Carol Kline: Spice Destination Case: Resident Perceptions of Tourism in Carriacou
4. Melanie Smith and Márta Jusztin: Paprika: The Spice of Life in Hungary
5. Ana Firmino: Agriculture and Ecotourism in India’s Goa Province: A Taste of Spices
Part 2: Spice Attraction Studies
6. Obeid Mahenya and MSM Aslam: Rediscovering Spice Farms as Tourism Attraction in Zanzibar, a Spice Archipelago
7. MSM Aslam: Spice Garden Attractions in Sri Lanka’s Tourism
8. Azilah Kasim: Tropical Spice Garden in Penang, Malaysia
Part 3: Spice Product Studies
9. Leanne White: Australian Native Spices: Building the ‘Bush Tucker’ Brand
10. Laufey Haraldsdóttir and Guðrún Þóra Gunnarsdóttir: Pure, Fresh and Simple “Spicing up” the New Nordic Cuisine
11. Lee Jolliffe: Recognition of Spices and Cuisine as Intangible Heritage
12. Lee Jolliffe: Lessons for Spice-Related Tourism Destinations, Attractions and Cuisines
