{"product_id":"enacting-the-local-in-culinary-tourism","title":"Enacting 'the local' in culinary tourism","description":"This thesis studies how culinary tourism is enacted as an economic,  social, and cultural activity, through the notion of “the local”. Culinary  experiences and activities with elements of “the local” are a growing  niche, which mirrors the need for destinations to stand out, as well  as the trend of knowing where the food originates, and that it has  been grown, produced, and transported in an ecologically, socially and  culturally sustainable way. To the culinary actors, the notion of “the  local” seems to be something that connects the common interests and  desires to offer unique and attractive food experiences.\u003cbr\u003eDeparting from national, regional and  local community culinary actors, this thesis  examines how the local is framed, organised  and performed as a combination of concrete  acts and more abstract elements (such as  providing food products, brochures and  political documents, and emphasising  traditions, origin or negotiating what or  who is local). The thesis contributes to  understanding the processes that take place  in the planning and performance of tourism experiences and activities,  as well as the complexities attached therein. \u003cbr\u003eThis is Josefine Østrup Backe’s doctoral thesis.\u003cbr\u003e","brand":"Lunds universitet, Media-Tryck","offers":[{"title":"Default Title","offer_id":32148317536345,"sku":"9789178953547","price":38.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/0372\/8217\/files\/9789178953547_1-enacting-the-local-in-culinary-tourism.jpg?v=1749588001","url":"https:\/\/www.suomalainen.com\/products\/enacting-the-local-in-culinary-tourism","provider":"Suomalainen.com","version":"1.0","type":"link"}