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Tea and Tourism: Tourists, Traditions and Transformations outlines the social, political and developmental contexts of using tea cultures for tourism. Case studies of tea tourism destinations and products from around the world are included, for example from the UK; Sri Lanka; India; China; Taiwan; Kenya and Canada.
Jolliffe Lee :
Lee Jolliffe is a Professor of Hospitality and Tourism, University of New Brunswick, Canada. With a museum studies and tourism background, her research interests include studying how culinary heritage and tourism intersect. Recent publications include the edited volume Sugar Heritage and Tourism in Transition (Channel View Publications, 2013) and the co-authored volume (Hilary du Cros and Lee Jolliffe) The Arts and Events (Routledge, 2014).
Lee Jolliffe, an Associate Professor of Hospitality and Tourism at the University of New Brunswick, Canada has a diverse background that encompasses museum planning and hospitality management. Her interest in researching tea and tourism was sparked by experiencing tea in England where she completed a PHD; operating a tea shop in Prince Edward Island; and working in Saint John, New Brunswick, a city with a rich tea history. Researching this topic Lee has visited tea gardens in China and Thailand and has spoken to tourism students in Canada, China and Vietnam about tea and tourism.
This is a fascinating book that gives us an opportunity to understand how tea and tourism have a common purpose; to bring communities together to enhance communication between people of all ages, backgrounds and cultures.
Joan C. Henderson, Nanyang Technological University, Singapore, in Tourism Recreation Research 32:3, 2007:
The book sheds light on a neglected facet of tourism which merits attention and illuminates some of the complexities of tourism’s interactions with culture. It is a useful source of material for those studying trends in more specialized tourism markets and the interplay between tourism and cultural practices, and represents a solid foundation for further research.
This carefully crafted book is not only a useful addition to the growing body of knowledge surrounding the relationships between food, drink and tourism, but it is also, quite simply, a treasure trove of knowledge and a fascinating read. The book is meticulously researched and extremely well written. The publication of this book is timely and makes a welcome addition to the literature surrounding food, drink and tourism.
This pioneering anthology provides insights into the history of tea, tea plantations, varieties of teas, and tea as a tourism attraction. This book is a good introduction to the history and variety of teas as well as the forms and potential of this niche tourism experience.
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