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000909343 010__ $$z  2012024984
000909343 020__ $$z9780415533706 
000909343 020__ $$z9780203114070 $$q(electronic book)
000909343 035__ $$a(MiAaPQ)EBC1108588
000909343 035__ $$a(Au-PeEL)EBL1108588
000909343 035__ $$a(CaPaEBR)ebr10643474
000909343 035__ $$a(CaONFJC)MIL425505
000909343 035__ $$a(OCoLC)823719402
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000909343 050_4 $$aHD9000.5$$b.H343 2013
000909343 08204 $$a338.1/9$$223
000909343 24500 $$aSustainable culinary systems$$h[electronic resource] :$$blocal foods, innovation, tourism and hospitality /$$cedited by C. Michael Hall and Stefan Gössling.
000909343 260__ $$aLondon :$$bRoutledge,$$cc2013.
000909343 300__ $$axiv, 312 p.
000909343 504__ $$aIncludes bibliographical references and index.
000909343 5050_ $$apt. I. Introductory context -- pt. II. Reinforcing the local in food and tourism -- pt. III. Slow and sustainable food and tourism -- pt. IV. Conclusion.
000909343 506__ $$aAccess limited to authorized users.
000909343 650_0 $$aLocal foods.
000909343 650_0 $$aSustainable agriculture.
000909343 650_0 $$aFarmers' markets.
000909343 650_0 $$aAgritourism.
000909343 650_0 $$aSustainable tourism.
000909343 650_0 $$aHospitality industry.
000909343 7001_ $$aHall, Colin Michael,$$d1961-
000909343 7001_ $$aGössling, Stefan.
000909343 852__ $$bebk
000909343 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=1108588$$zOnline Access
000909343 909CO $$ooai:library.usi.edu:909343$$pGLOBAL_SET
000909343 980__ $$aEBOOK
000909343 980__ $$aBIB
000909343 982__ $$aEbook
000909343 983__ $$aOnline