Sustainable gastronomy as a tourist product

Tourism and Gastronomy

Volumn , Issue , 2003, Pages 132-152

  Scarpato, Rosario ^a  

^a LA TROBE UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85138876266     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.4324/9780203218617-15     Document Type: Chapter

References (44)

1. Appadurai, A. (1990) ‘Disjunction and difference in the global cultural economy’, Theory, Culture & Society 7, nos. 2–3.
2. Berchoux, J. (1804) La gastronomie, ou l’homme des champs à table: Poème didactique en quatre chants, Paris: Giguet et Michaud.
3. Bonilli, S., Perrotta, G. and Barra, C. (2001) (eds) Ristoranti d’Italia 2001, Roma-Novara: Gambero Rosso Editore – De Agostini.
4. Borri, B., Burdese, B., Perona, F. and Petrini, C. (2000) (eds) Salone del Gusto, Catalogo Ufficiale, Bra: Slow Food Editore.
5. Bramwell, B., Henry, I., Jackson, G., Prat, A.G., Richards, G. and van der Straaten, J. (1996) (eds) Sustainable Tourism Management: Principles and Practice, Tilburg: Tilburg University Press.
6. Brillat-Savarin, J.-A. (1994) The Physiology of Taste, trans. A. Drayton, Harmondsworth: Penguin.
7. Britton, S. (1991) ‘Tourism, capital and place: towards a critical geography of tourism’, Environment & Planning D: Society & Space, 9(4): 451–478.
8. Coveney, J. and Santich, B. (1997) ‘A question of balance: nutrition, health and gastronomy’,Appetite, 28: 267–277.
9. Elies, L. E. (2000) ‘Slow Food fan dipping ladle in New Orleans’, in Times Picayune, 23 June 2000. Available on line: www.slowfood.com >Press office > International Press Review.
10. Errani, V. (2000) ‘Introduction’, in Scaffidi, C. and Kummer, C. Slow Food Award Bologna 2000 for the Defence of the Biodiversity, Bra: Slow Food Editore.
11. Fine, G.A. (1996) Kitchens: The culture of restaurant work, Berkeley: University of California Press.
12. Fishler, C. (1980) ‘Food habits, social change and the nature/culture dilemma’, Social Science Information, 19(6): 937–953.
13. France, L. (1997) (ed.) The Earthscan Reader in Sustainable Tourism, London: Earthscan Publications.
14. Guazzaloca, G. (2000) ‘Introduction’, in Scaffidi, C. and Kummer, C. (eds) Slow Food Award Bologna 2000 for the Defence of the Biodiversity, Bra: Slow Food Editore.
15. Jago, L. (2000) ‘Wine tourism in Victoria’, working paper for peak performance in tourism and hospitality research, CAUTHE Conference, La Trobe University, Mt Buller Campus, 2–5 February 2000 (unpublished).
16. Johnson, S. (2001) Interview with the author, unpublished.
17. Kellner, D. (1999) ‘The Frankfurt School and British Cultural Studies: the missed articulation’, in http://www.popcultures.com/theorists/kellner.html.
18. Knipp, P. (1998) ‘New Asia Cuisine: Revolution or Evolution’, New Asia Cuisine, March, also available on www.asiacuisine.com/
19. Laudan, R. (2001) ‘A plea for culinary modernism: why we should love new, fast, processed food’, Gastronomica Quarterly, 2–01: 36–45.
20. Liew, C. (1995) My Food, Sydney: Allen and Unwin.
21. MFWF (2001), Brief history of the Melbourne Food and Wine Festival, Melbourne: MFWF.
22. MFWF (2001a) Melbourne Food and Wine Festival Official Program, Melbourne: MFWF.
23. MFWF (2001b) Melbourne Food and Wine Festival Sponsorship proposal, Melbourne: MFWF.
24. Mosley, J. (1996) ‘New Asia Cuisine Singapore’, New Asia Cuisine, September, also available on www.asiacuisine.com/
25. Mosley, J. (1997) ‘World Gourmet Summit’, New Asia Cuisine, September, also available on www.asiacuisine.com/
26. Mowforth, M. and Munt, I. (1998) Tourism and Sustainability: New tourism in the Third World, London: Routledge.
27. Murphy, P. (1985) Tourism: A community approach, London: Methuen.
28. Patton, M.Q. (1980) Qualitative Evaluation Methods, Beverly Hills: Sage.
29. Poon, A. (1993) Tourism, Technology and Competitive Strategies, Oxford: CAB.
30. Salizzoni, G. (2000) The Deputy Mayor Welcoming Address to the Slow Food Award Jury, Bologna, 24 October 2000, unpublished.
31. Scaffidi, C. and Kummer, C. (2000) Slow Food Award Bologna 2000 for the Defence of the Biodiversity, Bra: Slow Food Editore.
32. Scarpato, R. (1999), ‘Food globalisation, New Global Cuisine and the quest for a definition’, in Dare, R. (forthcoming) (ed.) Cuisines: Regional, national or global?, Adelaide: Research Centre for the History of Food and Drink.
33. Scarpato, R. (2000) ‘New global cuisine: the perspective of postmodern gastronomy studies’, Master’s thesis, Melbourne: RMIT University (unpublished).
34. Scarpato, R. (2001a) ‘Gastronomy as a tourist product: the perspective of gastronomy studies’, paper for the Atlas Expert Meeting on Tourism and Gastronomy, Esposende 22–25 March 2001, unpublished.
35. Scarpato, R. (2001b) ‘Figli dei fiori? No, di cavoli e fornelli’, Gambero Rosso, Monthly, April: 41–43.
36. Scarpato, R. and Daniele, R. (2000) ‘Effects of media reviews on restaurants: the perception of the industry’, working paper for peak performance in tourism and hospitality research, CAUTHE Conference, La Trobe University, Mt Buller Campus, 2–5 February 2000 (unpublished).
37. Singapore (2001) Singapore New Asia: An insider guide, Singapore: Singapore Tourism Board.
38. Symons, M. (1998) The Pudding that Took a Thousand Cooks: The story of cooking in civilisation and daily life, Melbourne: Viking.
39. Swarbrooke, J. (1999) Sustainable Tourism Management, Wallingford: CAB International.
40. Theobald, P. (1992) Rural Philosophy for Education: Wendell Berry’s Tradition, Eric digest ED345930: www.ericir.syr.edu
41. Urry, J. (1990) The Tourist Gaze, London: Sage.
42. Wahab, S. and Pigram, J.J. (1997) (eds) Tourism, Development and Growth; the challenge of sustainability, London: Routledge.
43. Wahlqvist, M. (1999) ‘Food security and health depend on food diversity and sustainability’, keynote address to: Eating into the Future. The First Australian Conference on Food, Health and the Environment, Adelaide: Flinders University.
44. World Commission on Environment and Development (1987) Our Common Future, Oxford: Oxford University Press