Gastronomy, Tourism and Its Social-Environmental Impact in Local Communities
A special issue of International Journal of Environmental Research and Public Health (ISSN 1660-4601). This special issue belongs to the section "Global Health".
Deadline for manuscript submissions: closed (31 October 2020) | Viewed by 21015
Special Issue Editor
Interests: social–environmental impacts of different agricultural production systems; analysis of relationships between socio-economic development, cultural network development, and land use and management; food production, food trade systems, and their social–environmental impact
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Gastronomy is one of the most researched topics related to tourism, written about from different points of view and associated with myriad meanings and relationships—cultural, social, geographic, political, and environmental. Gastronomic tourism and sustainability are two strongly related issues, because gastronomy represents the role of food in the host community’s culture in a wide sense. Thus, this relationship is very useful to research to identify the impacts of different gastronomic tourism models in local communities, including the impact on cultural background and cultural consumption, the type and method of food production, food commercialization (short/long food chains and number of food suppliers), social network development, and economic and environmental impacts.
With this perspective, this Special Issue is focused on the study of the impacts of gastronomy as a touristic product: How does the design/selection of food offerings for tourists impact the different items mentioned above? Are food offerings of a local community representative of sociocultural identity? Are the food products from local producers (proximity of production/trade)? Which environmental and socioeconomic aspects are modified by such food offerings and how? Are producers selling (or not) directly to restaurants or consumers? Is the industry promoting cooperative creation? Is it promoting small-scale agriculture? Is there a demand for organic/friendly environmental production or healthy food? Is there a connection/disconnection of the socio-cultural processes between consumers and producers?
Dr. Emilio V. Carral Vilariño
Guest Editor
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Keywords
- Gastronomy
- Tourism
- Food Production
- Food Trade
- Food Chain
- Cultural Networks
- Social-Environmental Impact
- Healthy Food
- Local Community
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