“…The book concludes by exploring inroads to a better food experience in the parks, involving food products and processes that are regionally/locally specific, where tourists
witness and participate in food production and enjoy commensality, but that are also non-extractive and show care for the environment and the people who inhabit it.This book will be of great interest to students and scholars of food studies, tourism and hospitality, sociology of culture, parks and recreation, American studies and environmental studies. …”
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