The evolving relationship between food and tourism: A case study of Devon in the twentieth century

Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality

Volumn , Issue , 2013, Pages 156-168

  Cleave, Paul ^a  

^a UNIVERSITY OF EXETER   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84905927492     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.4324/9780203114070     Document Type: Chapter

References (43)

1. Ballengee-Morris, C. (2003) 'Tourist souvenirs', Visual Arts Research, 28(2): 102-8.
2. Barthes, R. (1997) 'Towards a psychosociology of contemporary food consumption', in C. Counihan and P. Van Esterik (eds) Food and Culture: A Reader, New York: Routledge.
3. Batchen, G. (1999) Burning with Desire: The Conception of Photography, Cambridge, Mass.: Massachusetts Institute of Technology.
4. Bessière, J. (1998) 'Local development and heritage: traditional food and cuisine as tourist attractions in rural areas', Sociologica Ruralis, 38(1): 21-34.
5. Boniface, P. (2003) Tasting Tourism: Travelling for Food and Drink, Aldershot: Ashgate.
6. British Medical Journal (1936) 'Woodhall Spa rehabilitated: visit of Health Resorts Association', British Medical Journal, 1(3932): 1010-12.
7. Brown, S. and Sherry Jr, J. (2003) Time Space and the Market: Retroscapes Rising, New York: M.E. Sharpe.
8. Cattell, R.B. (1937) Under Sail Through Red Devon-Being the log of the voyage of 'Sandpiper', London: Maclehose.
9. Cole, S. (2007) 'Beyond authenticity and commodification', Annals of Tourism Research, 34: 945-60.
10. Corky, C. and Bailey, A. (1994) 'Lobster is big in Boston: postcards place commodification in tourism', Geojournal, 34: 491-8.
11. Crawford, W. (1938) The People's Food, London: Heinemann.
12. Croce, E and Perri, G. (2010) Food and Wine Tourism, Wallingford: CABI.
13. Defoe, D. (1962) Tour Through the Whole of Great Britain (1724-1727), London: Dent.
14. Drummond, J.C. and Wilbraham, A. (1957) The Englishman's Food: Five Centuries of British Diet, London: Jonathan Cape.
15. Everett, S. (2008) 'Beyond the visual gaze? the pursuit of an embodied experience through food tourism', Tourist Studies, 8(3): 337-58.
16. Fortescue-Fox, R. (1938) British Health Resorts, Spa, Seaside and Inland, including the British Dominions and Colonies: Official Handbook, London: J. & A. Churchill.
17. Fraser, M. (1939) Holiday Haunts, 1939, Great Western Railway, Official Guide, London.
18. Graves, R. and Hodge, A. (1941) The Long Weekend. A Social History of Great Britain: 1918-39, London: Reader's Union and Faber and Faber.
19. Hall, C.M. and Sharples, L. (eds) (2008) Food and Wine Festivals and Events Around the World: Development, Management and Markets, Oxford: Butterworth-Heinemann.
20. Hall, C.M., Sharples, L., Mitchell, R., Cambourne, B. and Macionis, N. (eds) (2003) Food Tourism Around the World: Development, Management and Markets, Oxford: Butterworth-Heinemann.
21. Henderson, J.C. (2009) 'Food tourism reviewed', British Food Journal, 111(4): 317-26.
22. Hendry, P.M. (2007) 'The future of narrative', Qualitative Inquiry, 13(4): 487-98.
23. Hoskins, W.G. (1960) Two Thousand Years in Exeter, Exeter: James Townsend and Sons.
24. Kivela, J.J. and Crotts, J.C. (2009) 'Understanding travellers' experiences of gastronomy through etymology and narration', Journal of Hospitality and Tourism Research, 33(2): 161-92.
25. Kneafsey, M. (2000) 'Tourism and place identities and social relations in the European rural periphery', European Urban and Rural Studies, 1(7): 35-50.
26. Kodak Limited (1920) How to Make Good Pictures, London: Kodak Limited.
27. Lashley, C. (2007) 'Discovering hospitality: observations from recent research', International Journal of Culture, Tourism and Hospitality Research, 1(3): 214-26.
28. Mavor, W. (1798) The British Tourists' or Travellers' Pocket Companion through England, Wales, Scotland and Ireland, London: E. Newberry.
29. Mead, M. (1997) 'The changing significance of food', in C. Counihan and P. Van Esterik (eds) Food and Culture: A Reader, New York: Routledge.
30. Mintz, S. W, and Du Bois, C.M. (2002) 'The anthropology of food and eating', Annual Review of Anthropology, 31: 99-119.
31. Pimlot, J.A.R. (1976) The Englishman's Holiday, 2nd edn, Hassocks: Harvester Press.
32. Pine, B.J. and Gilmore, J.H. (1999) The Experience Economy: Work is Theatre and Every Business a Stage, Harvard, Mass.: Harvard Business School Publishing.
33. Prochaska, D. (2000) 'Exhibiting the museum', Journal of Historical Sociology, 13(4): 391-438.
34. Quan, S. and Wang, N. (2004) 'Towards a structural model of the tourist experience: an illustration from food experiences in tourism', Tourism Management, 25: 297-305.
35. Shaw, G., Curth, L.H. and Alexander, A. (2006) 'Creating new spaces of food consumption: the rise of mass catering and the activities of the Aerated Bread Company', in J. Benson and L. Ugolini (eds) Cultures of Selling: Perspectives on Consumption and Society since 1700, Aldershot: Ashgate.
36. Slattery, P. (2002) 'Finding the hospitality industry', Journal of Hospitality, Leisure, Sport & Tourism Education, 1(1): 19-28.
37. Stevens, J. (1995) Postcards in the Library, Invaluable Visual Resources, New York: Haworth Press.
38. Taylor, J. (2001) 'Authenticity and sincerity in tourism', Annals of Tourism Research, 28(1): 7-26.
39. Torquay Chamber of Commerce (1937) A Few Pictures of Torquay and Other Places in Glorious Devon, Torquay: Alan Austin.
40. Towner, J. (1995) 'What is tourism's history?', Tourism Management, 16(5): 339-43.
41. Veblen, T. (1961) The Theory of the Leisure Class. An Economic Study of Institutions, New York: Random House.
42. Vitterso, G. and Amilien, V. (2011) 'From tourist product to ordinary food?', Anthropology of Food, 8/2011. Online. Available: http://aof.revues.org/6833
43. Wing Sun Tung, V. and Ritchie, J.R. (2011) 'Investigating the memorable experiences of the senior travel market: an examination of the reminiscence bump', Journal of Travel and Tourism Marketing, 28: 331-43.