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This book provides an interdisciplinary discussion of animals as a source of food within the context of tourism. It focuses on a range of ethical issues associated with the production and consumption of animal foods, highlighting the different ways in which animals are valued and utilised within different cultural and economic contexts. This book brings together food studies of animals with tourism and ethics, forming an important contribution to the wider conversation of human-animal studies.
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Book DetailsISBN: 9781138291614
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Carol Kline is an Associate Professor of Hospitality and Tourism Management at Appalachian State University in the Department of Management. Her research interests focus broadly on tourism planning and development and tourism sustainability, but cover a range of topics such as foodie segmentation, craft beverages, agritourism, wildlife-based tourism, animal ethics in tourism, tourism entrepreneurship, niche tourism markets, and tourism impacts to communities.
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