Food is routinely given attention in tourism research as a motivator of travel. Regardless of whether tourists travel with a primary motivation for experiencing local food, eating is required during their trip. This book encompasses an interdisciplinary discussion of animals as a source of food within the context of tourism. Themes include the raising, harvesting, and processing of farm animals for food; considerations in marketing animals as food; and the link between consuming animals and current environmental concerns. Ethical issues are addressed in social, economic, environmental, and political terms.
The chapters are grounded in ethics-related theories and frameworks including critical theory, ecofeminism, gustatory ethics, environmental ethics, ethics within a political economy context, cultural relativism, market construction paradigm, ethical resistance, and the Global Sustainable Tourism Criteria. Several chapters explore contradicting and paradoxical ethical perspectives, whether those contradictions exist between government and private sector, between tourism and other industries, or whether they lie within ourselves.
Like the authors in Tourism Experiences & Animal Consumption: Contested Values, Morality, & Ethics, the authors in this book wrestle with a range of issues such as animal sentience, the environmental consequences of animals as food, viewing animals solely as a extractive resource for human will, as well as the artificial cultural distortion of animals as food for tourism marketing purposes. This book will appeal to tourism academics and graduate students as a reference for their own research or as supplementary material for courses focused on ethics within tourism.
Table of Contents
1. Introduction to Animals, Food and Tourism (Dr. Kristin M. Lamoureux, PhD, Virginia Tech, U.S.)
2. The gustory ethics of ‘Consider the Lobster’ (Bryan Blankfield, PhD, Honors College, University of Las Vegas, Nevada, U.S.)
3. When the wildlife you watch becomes the food you eat: Exploring moral and ethical dilemmas when consumptive and non-consumptive tourism merge (Georgette Leah Burns, PhD, Environmental Futures Research Institute, Griffith University, Australia; Elin Lilja Öqvist, MS, Zoological Department, Stockholm University, Sweden; Anders Angerbjörn, PhD, Zoological Department, Stockholm University, Sweden; and Sandra Granquist, PhD, The Icelandic Seal Center, and Marine and Freshwater Fisheries Institute, Iceland)
4. The (unethical) consumption of a newborn animal: Cabrito as a tourist and recreational dish in Monterrey, Mexico (Gino Jafet Quintero Venegas, PhD Candidate, Instituto de Geografía, Universidad Nacional Autónoma de México & Álvaro, López López, PhD, Instituto de Geografía, Universidad Nacional Autónoma de México)
5. Provisioning in the animal tourism industry: Through the lens of the Amazon River Dolphin (Cadi Fung, PhD Candidate, Department of Geography, Michigan State University)
6. Animals off the menu: How animals enter the vegan food experience (Giovanna Bertella, PhD, School of Business and Economics, UiT The Arctic University of Norway)
7. The cow goes ‘moo’: Farm animal and tourist interactions on Long Island’s North Fork (Rose Sayre, MA, Stony Brook University & Kent Henderson, MA, Stony Brook University, U.S.)
8. Feed thy tourist well: CAFO’s or cooperatives? (Kelly Bricker, PhD, University of Utah, and Leah Joyner, MS, University of Utah)
9. A life worth living: Reindeer in Nordic tourism experiences (Hin Hoarau-Heemstra, PhD, Associate Professor Nord University Business School, Norway)
10. The fishy ethics of seafood tourism (Max Elder, The Oxford Centre for Animal Ethics & Carol Kline, PhD, Appalachian State University, US)
11. Melbourne, the food capital of Australia: Human and animal encounters in the contact zone of tourism (Jane Bone, PhD, Monash University & Kate Bone, PhD, Monash University, Australia)
12. Munch, crunch, it’s whale for lunch: Exploring the politics of Japanese consumption of whales, whaling and whale watching (Stephen Wearing, PhD, University of Newcastle; Michael Wearing, PhD, Faculty of Arts and Social Sciences, University of New South Wales; and Chantelle Jobberns, University of Technology Sydney, Australia)
13. Animals and tourism: Transcending the anthrocentric duality of utility (Carol Kline, PhD, Appalachian) State University
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.