The process of nutrition is perhaps one of the main processes related to the maintenance of human life. Ensuring it has been among the most essential tasks of human society since ancient times and has been reflected in practically every activity that communities and individuals have undertaken.
Sample Chapter(s)
eBook (6005 KB)
Components of the Book:
- Introduction
- Chapter 1 Essence of Gastronomic (Culinary) Tourism and Conditions for Its Implementation
- 1.1. Tourism in the Post-Industrial Society
- 1.2. Peculiarities of Gastronomic Tourism and Prospects for Its Development
- 1.3. Basic Principles of Gastronomic (Culinary) Tourism
- 1.4. Conditions for Organising and Implementing Gastronomic Tourism
- 1.5. Gastronomy as One of the Forms of National and Local Culture
- Chapter 2 Tourist Product Nature in Gastronomic Tourism and Types of Gastronomic Tourism
- 2.1. General Conditions in Tourist Product Creation
- 2.2. The Process of Creating a Tourist Product in Gastronomic Tourism
- 2.3. Types of Gastronomic Tourism
- Chapter 3 Gastronomic (Culinary) Tourism Marketing
- 3.1. Common and Different Elements in Gastronomic Tourism Marketing and Other Types of Tourism
- 3.2. Branding in the Field of Gastronomic Tourism
- 3.3. Marketing Mix Peculiarities in the Field of Culinary Tourism
- Chapter 4 National Cuisine
- 4.1. Definition of National Cuisine and Main Factors That Have an Impact on Its Formation
- 4.2. National Cuisines of Africa
- 4.3. Cuisines of the Middle East
- 4.4. European Cuisine
- 4.5. The Cuisines of the Countries of the Far East and India
- Chapter 5 Cultural Algorithms of Gastronomic Tourism
- 5.1. Need for Algorithmic Knowledge in the Field of Culture and Tourism
- 5.2. The Algorithmic Culture System
- 5.3. Culinary Tourism Management Algorithm
- Conclusion
- References
Readership:
Students, academics, teachers, and other people attending or interested in World Gastronomic Tourism.
Teodora Rizova, Department of Administration and Management, New Bulgarian University