This creative ethnography explores the surprising entanglements between tourism and reproduction on the Caribbean coast of Costa Rica.

This insightful book explores contemporary consumer behaviour and marketing practices.

This international case study book provides 27 expertly curated case studies on the topic of events management, each with detailed implementation instructions for the instructor.

This reference work covers the cuisine and foodways of India in all their diversity and complexity, including regions, personalities, street foods, communities and topics that have been often neglected. The book starts with an overview essay situating the Great Indian Table in relation to its geography, history and agriculture, followed by alphabetically organized entries. The entries, which are between 150 and 1,500 words long, combine facts with history, anecdotes, and legends. They are supplemented by longer entries on key topics such as regional cuisines, spice mixtures, food and medicine, rites of passages, cooking methods, rice, sweets, tea, drinks (alcoholic and soft) and the Indian diaspora. This comprehensive volume illuminates contemporary Indian cooking and cuisine in tradition and practice.

This comprehensive, multidisciplinary and expert-led book provides insight into the most current and insightful topics within food and beverage tourism practice and research, elaborated by leading researchers and practitioners in the field.

Cultural Heritage and Tourism in Africa examines the multiple and diverse manifestations of cultural heritage-based tourism in Africa from a regional, social science, and sustainability perspective.

The COVID-19 pandemic and resulting lockdowns has seen a boom in the occurrence of virtual events. Virtual Events Management is a unique text as it looks at events from both a live event, virtual event and hybrid perspective.

A delectable gastronomic expedition into the linked histories of global travel and global cuisine. From mangosteen fruit discovered in a colonial Indonesian marketplace to caviar served on the high seas in a cruise liner's luxurious dining saloon, The Food Adventurers narrates the history of eating on the most coveted of tourist journeys: the around-the-world adventure. The book looks at what tourists ate on these adventures, as well as what they avoided, and what kinds of meals they described in diaries, photographs, and postcards. Daniel E. Bender shows how circumglobal travel shaped popular fascination with world cuisines while leading readers on a culinary tour from Tahitian roast pig in the 1840s, to the dining saloon of the luxury Cunard steamer Franconia in the 1920s, to InterContinental and Hilton hotel restaurants in the 1960s and '70s.