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Full Description
This book provides an interdisciplinary and critical exploration of how tourism experiences about seafood products are planned, developed, managed and marketed.
The book explores the ways in which sustainable seafood tourism experiences can protect culinary heritage, contribute to sustainable economic and environmental development, and engage tourists in transformative experiences. Topics covered include sustainable fisheries, eco-friendly seafood dining, local seafood markets and events that highlight sustainable seafood practices. Case studies from around the world highlight practices in seafood sourcing, sustainability in food tourism and the role of both locals and tourists in responsible seafood production and consumption.
This book is a valuable resource for scholars, industry professionals and policymakers who aim to understand and promote sustainable practices in the growing field of seafood tourism.
Contents
0. Introduction Section 1: Foundations of Sustainable Seafood Tourism Experiences 1. Exploring the Marine Larder by Personal Taste Experiences 2. Interpretation of Sustainable Seafood Experiences in Tourism - The Call of the Wild Kitchen, A Seaweed Foraging Experience 3. Dining Experiences and the Sustainable Fish Value Chain Section 2: Cultural Traditions and Events 4. From Net to Plate: The Role of Seafood Festivals in Promoting Sustainable Tourism 5. Pataclet and the Sfaxian Marka: Bridging Culinary Identity and Sustainable Tourism through Academic and Practical Insights 6. From Fryer to Footprint: The Role of Fish & Chips in New Zealand's Coastal Tourism, Sustainability, Regeneration and Local Economies Section 3: Sustainability in Practice 7. Sustainable Freshwater Fish to Table: Aquaponics in the Classroom and on the Menu of a Fine Dining Restaurant 8. Sea Urchins on the Plate: Navigating Livability and Collaborative Survival 9. Brighton Restaurants Contribution to Sustainable Seafood Tourism Section 4: Global Perspectives and Future Directions 10. Sustainable Seafood Cuisine and Island Tourism through Ecological Humanities, With a Focus on Fish and Seaweed 11. Unsustainable Practices in Seafood Industry in Tourism Destinations 12. Conceptual Integration: Gastronomic Intelligence-Value Chain-Sustainable Seafood Gastronomy Tourism Conclusion
