Abstract
This chapter presents a synthesis of the development of the slow food movement and examines the research that has examined the following aspects: quality, localism, sustainability and food tourism experience.
| Original language | English |
|---|---|
| Title of host publication | Heritage cuisines: traditions, identities and tourism |
| Publisher | Routledge |
| Pages | 166-179 |
| ISBN (Print) | 978-1-138-80506-4 |
| Publication status | Published (in print/issue) - 12 Oct 2016 |
Keywords
- slow food
- heritage
- quality
- food tourism
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