1st Edition
Tourism Experiences and Animal Consumption Contested Values, Morality and Ethics
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.
1. Introduction: animal ethics, dietary regimes, and the consumption of animals in tourism 2. Feasting on friends: whales, puffins, and tourism in Iceland 3. Consuming Shangri-la: orientalism, tourism, and eating Tibetan savory pigs 4. Who pays for our cheap meat? The impact of modern meat production on slaughterhouse workers: considerations for tourists 5. Examining the correlation between tourism and the international trade of peccary: ethical implications 6. Eating insects and tourism: ethical challenges in a changing world 7. Making a meal of it: a political ecology examination of whale meat and tourism 8. Barbecue tourism: the racial politics of belonging within the cult of the pig 9. Fat duck as foie gras? Axiological implications of tourist experiences 10. The ethical implication of tourism on guinea pig production: the case of Cuenca, Ecuador 11. Agritourism providers’ reflections on post-carbon treatment of the wild white-tail deer 12. The metaphysical background of animal ethics and tourism in Japan 13. Consuming the king of the swamp: materiality and morality in South Louisiana alligator tourism 14. Yulin Lychee and Dog Meat Festival: a shift in focus 15. Abstracting animals through tourism
Biography
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.
