The study of gastronomy and its relevance to hospitality education and training

International Journal of Hospitality Management

Volumn 23, Issue 1, 2004, Pages 15-24

  Santich, Barbara ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Food and wine tourism; Gastronomy; Hospitality education; Tourism

Indexed keywords

EID: 1142303137     PISSN: 02784319     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-4319(03)00069-0     Document Type: Note

References (24)

1. Athenaeus, 1927. The Deipnosophists, Book, Vol. I. William Heinemann, London, pp. 18-19 (C.B. Gulick, English Trans.).
2. Baume, G.J.R., 1999. Tourism and hospitality management education in Australia: development of a conceptual framework and model for the 21st Century. Ph.D. Thesis, University of Adelaide.
3. Boston University Metropolitan College, 2002. Graduate Degree Programs. Available from: http://www.bu.edu/met/programs/graduate/ gastronomy/index.htm, accessed 18 June 2002.
4. Brillat-Savarin, J-A., 1994. La Physiologie du Goût. Penguin, London (Anne Drayton, Trans.; as the Physiology of Taste, first Publ. 1826).
5. Brotherton B. Toward a definitive view of the nature of hospitality and hospitality management International Journal of Contemporary Hospitality Management 1 1999 49-57
6. Brotherton, B., Wood, R.C., 2000. Hospitality and hospitality management. In: Conrad Lashley, Alison Morrison (Eds.), In Search of Hospitality: Theoretical Perspectives and Debates. Butterworth-Heinemann, Oxford.
7. Canadian Tourism Commission, 2002. Acquiring a Taste for Cuisine Tourism: A Product Development Strategy. Canadian Tourism Commission, Ottawa.
8. Ferguson P.P. Is Paris France? The French Review 73 6 2000 1052-1064
9. Gillespie C. European Gastronomy into the 21st Century 2002 Butterworth-Heinemann Oxford
10. Grimod de la Reynière, A.B.L., 1808. Manuel des Amphitryons. A.M. Métailié, Paris (first publ. 1808).
11. Napa Chamber of Commerce, 2002. Napa Valley Demographics & Information. 2002.
12. Reynolds P. Culinary heritage in the face of tourism Progress in Tourism Recreation and Hospitality Management 6 1994 189-194
13. Richards G. Gastronomy: an essential ingredient in tourism production and consumption In: Hjalager A.-M. Richards G. Eds Tourism and Gastronomy 2002 pp. 3-20 Routledge London, New York
14. Santich B. Looking for Flavour 1996 Wakefield Press Adelaide
15. Santich, B., 1996b. Sustaining Gastronomy. In: Proceedings of the Eighth Symposium on Australian Gastronomy: Sustaining Gastronomy, Adelaide, 28-30 September, 1994, pp. 1-2.
16. South Australian Tourism Commission, Research, Policy & Planning Section, 1998. Research on Food Tourism: A Background Research Report. South Australian Tourism Commission, Adelaide.
17. South Australian Tourism Commission, 2001. Wine Tourism in South Australia. South Australian Tourism Commission, Adelaide.
18. Stella, B., 2002. The Bologna master's. Slow, 114-115.
19. The Basque Brotherhood of Gastronomy, 2003. Available from: http://personal.redestb.es/euskalgastro/web/cof_eng.htm (accessed 27 August 2003).
20. The Gastronomy of Finland, 2003. Available from http://www.globalgourmet.com/destinations/finland/fingastro.html (accessed 27 August 2003).
21. The School for Good Living, 1814. H. Colburn, London.
22. Vaucluse Tourism Board, 1996. Discovering Provence: Theme-based Holidays for Groups. Vaucluse Tourism Board, Avignon.
23. Wilkins, J., Hill, S., 1994. The Life of Luxury, Prospect Books. Blackawton, Totnes.
24. Wolf, E., 2002. Culinary Tourism: A Tasty Economic Proposition. Available from http://www.culinarytourism.org/resources.htm (accessed 2 September 2002).