Hospitality & Tourism

Advances in Hospitality and Tourism

Purpose-Driven Tourism
The Intersection of Cultural Cuisine, Gender Equality, and Sustainable Community Building

Editors: Dr. Andrea Edurne Jimenez Ruiz
Dr. Shivam Bhartiya

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Purpose-Driven Tourism

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Series: Advances in Hospitality and Tourism

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Short description about the volume:

Tourism with a Purpose: Gastronomy, Gender Equality, and Sustainable Community Building
is a fascinating look at the changing world of responsible tourism. This volume explores the intersection of gastronomy, gender equity, and community development in the context of travel. It recognizes that tourism is more than just a recreational activity; it can also be a powerful tool for constructive societal reform.

First, it examines the role of gastronomy as a cultural bridge, demonstrating how food captures the essence of a culture and can inspire cross-cultural understanding. It also highlights the importance of gender equality in the tourism industry, shedding light on the obstacles and opportunities for women’s empowerment. The theme also investigates the relationship between tourism and sustainable community development, highlighting examples of how travel has supported local economies and protected traditions.

We examine the economic aspects of culinary tourism, the importance of education and skill development, and the ethical features of responsible tourist practices throughout this investigation. This topic emphasizes the critical role of purposeful tourism in achieving gourmet delight, gender equality, and long-term community development through real-world case studies and forward-thinking conversations. It highlights how, when approached with intention, travel can be a catalyst for positive change that benefits both visitors and the communities they visit.

Coverage:
To enliven the content of this projected book, we encourage potential writers to think about submitting their academic research. The following subjects will be covered in the book, although not exclusively:

  • Culinary Tourism: Exploring destinations through their unique culinary traditions.
  • Women Empowerment in Gastronomy: Promoting female chefs and culinary entrepreneurs.
  • Sustainable Farm-to-Table Practices: Supporting local food sourcing in the hospitality industry.
  • Gender Equality in Tourism Workforce: Advancing equal opportunities for women in the sector.
  • Community-Based Food Tours: Engaging tourists in local culinary experiences.
  • Sustainable Culinary Education: Training local communities in food-related skills.
  • Eco-Friendly Dining: Reducing the environmental impact of restaurants and food establishments.
  • Ethical Food Sourcing: Ensuring fair and sustainable sourcing of ingredients.
  • Food Security Initiatives: Using tourism to combat food insecurity in communities.
  • Indigenous Gastronomy: Promoting and preserving indigenous food traditions.
  • Culinary Heritage Tourism: Exploring the history and cultural significance of food.
  • Gender-Responsive Tourism Policies: Advocating for gender equality in tourism regulations.
  • Food Waste Reduction Strategies: Minimizing food waste in hospitality operations.
  • Community-Run Food Businesses: Supporting locally-owned culinary enterprises.
  • Food and Health Tourism: Promoting wellness through nutritious, locally sourced cuisine.
  • Food Tourism and Rural Development: Boosting economic opportunities in rural areas.
  • Food Trails and Routes: Creating culinary itineraries to explore regions.
  • Gender-Neutral Restrooms in Tourism: Ensuring inclusivity in hospitality facilities.
  • Food and Cultural Exchange: Fostering cross-cultural understanding through food.
  • Sustainable Fishing Practices: Promoting responsible seafood consumption in coastal tourism.
  • Culinary Volunteer Tourism: Engaging tourists in community food projects.
  • Gastronomy and Biodiversity Conservation: Linking food choices to environmental impact.
  • Food Security in Disaster-Prone Areas: Preparing communities through tourism initiatives.
  • Inclusive Culinary Tours: Catering to diverse dietary preferences and needs.
  • Culinary Entrepreneurship Training: Empowering locals to start their food businesses.
  • Sustainable Food Packaging: Reducing single-use plastics in the food industry.
  • Food Innovation Hubs: Supporting culinary startups and innovations.
  • Culinary Diplomacy: Promoting peace and cultural exchange through food.
  • Sustainable Agriculture Initiatives: Partnering with farmers for sustainable sourcing.
  • Gastronomy and Social Inclusion: Providing opportunities for marginalized groups in food tourism.
  • Food Security and Tourism: How tourism can contribute to food security in communities.
  • Culinary Heritage Preservation: Preserving traditional recipes and cooking techniques.
  • Sustainable Gastronomic Festivals: Showcasing local cuisine and sustainable practices.
  • Community-Based Tourism: Engaging with local communities for sustainable development.
  • Sustainable Tourism Practices: Strategies for minimizing the environmental impact of tourism.


Important Dates:

Abstract Submission (400-600 words) mentioning the brief description of the topic, objective(s), methodology and outcome of the study: September 30, 2023.

Notification of Acceptance : October 15, 2023.

Full Chapter (5000-7000 words) Submission Due: On or before December 31, 2023.


Submission Procedure:

On or before September 30, 2023, researchers and practitioners are encouraged to submit an abstract, explicitly stating the title of the study and author(s) information. By October 10, 2023, authors will be informed of the status of their submissions. By December 31, 2023, complete chapters (10–15 pages) are anticipated to be submitted. Peer reviews will be done on each chapter that is submitted.

Prospective writers are asked to send their full-length chapters in a word file to the following address as an email attachment (rename the word file with the title of the study):

Editors:
Dr. Andrea Edurne Jimenez Ruiz
Email: andreaedurnejr@gmail.com

Dr. Shivam Bhartiya
Email: shivam.bhartiya@jainuniversity.ac.in


Authors must refer to the following link for detailed guidelines for chapter preparation: https://appleacademicpress.com/download/AAP_MS_INSTRUX.pdf

Note: For papers submitted to this book for publishing, there is no publication charge. Manuscripts submitted should not be in the process of being published elsewhere or have been published elsewhere.


About the Authors / Editors:
Editors: Dr. Andrea Edurne Jimenez Ruiz
Professor, Professor Investigador de la Facultad de Turismo y Gastronomia de la Universidad Autonoma del Estado de Mexico, Mexico

Dr. Shivam Bhartiya
Assistant Professor, Dept. of Commerce & Management, Jain University, India




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