Dark Gastronomy In Times Of Tribulation

"Epidemics have constituted a problem for humanity throughout history because they not only affect the individuals they infect, but the entire society in many ways. In fact, the plague epidemic, which started in 1347 and called the Black Death, caused the death of millions of people and it became the biggest fear of the society by deeply affecting the society in a psychological way. Black Death has been the greatest threat for humanity, causing the death of about 40% of European population. As a result the worlds' social structure has changed completely. Even after these events were resolved, its impact on people continued for a long period of time. Before and after the epidemic, the transition from grain to livestock, from economic consumption to luxury consumption, especially with regards to food consumption in Europe, and the food prescriptions used to prevent the epidemic underline the importance of gastronomy for humanity even in this tragic period"--

Dark tourism involves travel to historical sites associated with death and tragedy. While the main attraction of such sites is their historical value, visitors may also seek to understand other’s pain or achieve educational goals. Dark tourism helps enhance society's capacity to understand and learn from the past. Dark Gastronomy, on the other hand, explores the culinary traditions under dark times such as wars, battles, disasters, epidemics, genocides, famines, and unusual mass deaths. With the guidance of Dark Gastronomy in Times of Tribulation, readers can better understand the role of gastronomy in dark times, such as which foods were accessible and what menus were served to prisoners. This book will appeal to scholars and professionals in history, tourism, sociology, gastronomy, and related fields, as well as those curious about the topic. This book is also ideal for graduate and undergraduate students, human resources consulting companies, university libraries, research institutions, tourism associations, and culinary professionals.

Tourism and hospitality are increasingly becoming more complex, having grown exponentially over the last decade. As the industry becomes more complex, new demands arise regarding its overall organization and operations, which call for not only more experienced and specialized staff, but also advanced technological solutions that support new paradigms and expectations. The Handbook of Research on Innovation, Differentiation, and New Technologies in Tourism, Hotels, and Food Service discusses the current changes and challenges in tourism and hospitality. Covering key topics such as entrepreneurship, local development, and technology, this major reference work is ideal for managers, entrepreneurs, business owners, industry professionals, researchers, academicians, scholars, practitioners, instructors, and students.

Pilgrimage tourism is one of the basic areas with far-reaching impacts in the travel and tourism industry around the world and across generations. Due to its reach and potential impact, further study is required. Prospects and Challenges of Global Pilgrimage Tourism and Hospitality considers the changing facts and facets of pilgrimage tourism around the world; develops pilgrimage tourism for community integration, faith-sharing, perseverance, tolerance, and peace; and identifies new issues scopes, challenges, and entrepreneurial opportunities for pilgrimage tourism that are relevant and important for future pilgrimages with larger intensity and frequency. Covering key topics such as pilgrimage economy, social media, and tourism, this premier reference source is ideal for policymakers, social scientists, managers, business owners, industry professionals, researchers, academicians, scholars, practitioners, instructors, and students.

In the modern hospitality industry, it is critical to understand travelers’ needs and wants for businesses to survive and remain competitive. Further study on understanding travelers’ motivations is essential in this field. Cases on Traveler Preferences, Attitudes, and Behaviors: Impact in the Hospitality Industry showcases several research-based case studies to understand travelers’ preferences, attitudes, and behaviors to illustrate empirical methodologies in order to guide academics and practitioners in their research endeavors. Covering key topics such as destinations, rural areas, social impacts, and tourism management, this reference work is ideal for industry professionals, policymakers, researchers, academicians, scholars, practitioners, instructors, and students.

In recent decades, more women around the world have taken the opportunity to enter the market, join the workforce, and start their own entrepreneurial ventures. These changes have had a strong impact on market demographics. Particularly within the tourism industry, it is important to investigate the behavior, motivations, experiences, and needs of women as travelers, employees, and entrepreneurs. Women’s Empowerment Within the Tourism Industry offers a conversant and comprehensive overview of the themes and concepts of women as tourists, employees, and entrepreneurs in tourism. Providing interdisciplinary insights from leading international researchers and academicians, this book makes a critical contribution to the knowledge of women’s participation within the tourism industry. It discusses the nature of their work and ways in which tourism creates tension between the attitudes and conduct of tourists and the beliefs and behavior of local women. Covering topics such as consumer experience, gender studies, and women’s employment, this premier reference source is an excellent resource for business leaders and managers, entrepreneurs, marketers, government officials, students and educators of higher education, librarians, researchers, and academicians.

The transition from mass tourism to niche tourism has been a slow process. It is clear that mass tourism can damage local culture, authenticity, and resources, and niche tourism is considerably important for the future of tourism companies and destination managers. Thus, it is essential for tourism companies and destination managers to be proactive and adapt to market changes and challenges to hold a stronger position in the business environment in the future. Exploring Niche Tourism Business Models, Marketing, and Consumer Experience provides relevant theoretical and empirical research findings, an innovative and multifaceted perspective of the niche tourist experience, and an understanding of how companies adopt business models based on sustainable paradigms and innovative technologies as a way to create value. Covering topics such as business models, rural tourism, and visitor experience, this premier reference source is an essential resource for marketing managers, product developers, niche tourism executives, marketing and tourism students, business professionals, researchers, and academicians.

Global Perspectives on Human Rights and the Impact of Tourism Consumption in the 21st Century is an essential reference book for those concerned with the interaction between tourism consumption, social justice, and human rights. With chapters covering topics such as human trafficking, geospatial discrimination, gentrification theory, violence, racism, child sex tourism, and the impact of COVID-19 on tourism and human rights, this book presents a rich conceptual debate on the impact of tourism consumption on human rights. It also provides practical solutions to promote sustainable tourism practices that respect and protect human rights, highlighting successful case studies where tourism has positively contributed to human rights. The book emphasizes that human rights violations in the tourism industry can no longer be ignored, and it's our responsibility to take action to ensure that tourism practices respect and protect the fundamental rights of all individuals involved. By implementing the solutions provided in this book, we can work together to promote sustainable tourism practices that benefit everyone involved and create a more equitable and just world. In conclusion, this book is a must-read for those concerned with promoting social justice, human rights, and sustainable tourism practices.

Soyer volunteered his services in the Crimea in 1855 to improve military cooking. This work gives a vivid account of his efforts to prepare nutritious meals for the soldiers using a newly invented portable field stove, which remained in use until the Second World War. In two visits to Balaklava, he, with Miss Florence Nightingale and the medical staff, reorganized the victualling of the hospitals. Consult Dictionary of National Biography.