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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 the context of destinations, attractions and cuisines. This volume will be useful for researchers and students in cultural tourism, culinary tourism, anthropology of food and food history.
作者簡介
Lee Jolliffe is a Professor of Hospitality and Tourism, University of New Brunswick, Canada. She has a museum studies and tourism background and her research interests include studying how culinary heritage and tourism intersect. Her recent publications include the edited volume Sugar Heritage and Tourism in Transition (Channel View Publications, 2013) and the co-authored volume (Hilary du Cros and Lee Jolliffe) The Arts and Events (Routledge, 2014).
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