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Putting place on the menu: the negotiation of locality in UK food tourism, from production to consumption.

Research output: Contribution to Journal/Magazine › Journal article › peer-review

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Putting place on the menu: the negotiation of locality in UK food tourism, from production to consumption. / Sims, Rebecca.
In: Journal of Rural Studies, Vol. 26, No. 2, 04.2010, p. 105-115.

Research output: Contribution to Journal/Magazine › Journal article › peer-review

Harvard

Sims, R 2010, 'Putting place on the menu: the negotiation of locality in UK food tourism, from production to consumption.', Journal of Rural Studies, vol. 26, no. 2, pp. 105-115. https://doi.org/10.1016/j.jrurstud.2009.09.003

APA

Sims, R. (2010). Putting place on the menu: the negotiation of locality in UK food tourism, from production to consumption. Journal of Rural Studies, 26(2), 105-115. https://doi.org/10.1016/j.jrurstud.2009.09.003

Vancouver

Sims R. Putting place on the menu: the negotiation of locality in UK food tourism, from production to consumption. Journal of Rural Studies. 2010 Apr;26(2):105-115. doi: 10.1016/j.jrurstud.2009.09.003

Author

Sims, Rebecca. / Putting place on the menu : the negotiation of locality in UK food tourism, from production to consumption. In: Journal of Rural Studies. 2010 ; Vol. 26, No. 2. pp. 105-115.

Bibtex

@article{e0255133b12f4ead8b0e3ba6d5e939a8,
title = "Putting place on the menu: the negotiation of locality in UK food tourism, from production to consumption.",
abstract = "This paper uses a case study of tourism in the Lake District and Exmoor to explore the relationship between {\textquoteleft}local food{\textquoteright} and sustainable rural tourism in the UK. Drawing on qualitative interviews with tourists, food producers and caf{\'e}, pub and restaurant owners, I use an approach based upon the commodity chain to trace the shifts in the discursive and material understandings of the {\textquoteleft}local{\textquoteright} that take place throughout the tourist food chain. These shifts are shown to occur in response to the need to negotiate the tensions between the ideals and the practicalities of food production and consumption which occur as a result of the relationships that exist throughout the food chain. Such conclusions are shown to be important for our understanding of the links between {\textquoteleft}local food{\textquoteright} and sustainable rural tourism because they indicate that we must attend to the values, as well as the practicalities, that drive the contemporary food sector at all stages of the food chain, from production to consumption.",
keywords = "Local food, Rural tourism, Sustainability, Food chains",
author = "Rebecca Sims",
year = "2010",
month = apr,
doi = "10.1016/j.jrurstud.2009.09.003",
language = "English",
volume = "26",
pages = "105--115",
journal = "Journal of Rural Studies",
publisher = "Elsevier",
number = "2",

}

RIS

TY - JOUR

T1 - Putting place on the menu

T2 - the negotiation of locality in UK food tourism, from production to consumption.

AU - Sims, Rebecca

PY - 2010/4

Y1 - 2010/4

N2 - This paper uses a case study of tourism in the Lake District and Exmoor to explore the relationship between ‘local food’ and sustainable rural tourism in the UK. Drawing on qualitative interviews with tourists, food producers and café, pub and restaurant owners, I use an approach based upon the commodity chain to trace the shifts in the discursive and material understandings of the ‘local’ that take place throughout the tourist food chain. These shifts are shown to occur in response to the need to negotiate the tensions between the ideals and the practicalities of food production and consumption which occur as a result of the relationships that exist throughout the food chain. Such conclusions are shown to be important for our understanding of the links between ‘local food’ and sustainable rural tourism because they indicate that we must attend to the values, as well as the practicalities, that drive the contemporary food sector at all stages of the food chain, from production to consumption.

AB - This paper uses a case study of tourism in the Lake District and Exmoor to explore the relationship between ‘local food’ and sustainable rural tourism in the UK. Drawing on qualitative interviews with tourists, food producers and café, pub and restaurant owners, I use an approach based upon the commodity chain to trace the shifts in the discursive and material understandings of the ‘local’ that take place throughout the tourist food chain. These shifts are shown to occur in response to the need to negotiate the tensions between the ideals and the practicalities of food production and consumption which occur as a result of the relationships that exist throughout the food chain. Such conclusions are shown to be important for our understanding of the links between ‘local food’ and sustainable rural tourism because they indicate that we must attend to the values, as well as the practicalities, that drive the contemporary food sector at all stages of the food chain, from production to consumption.

KW - Local food

KW - Rural tourism

KW - Sustainability

KW - Food chains

U2 - 10.1016/j.jrurstud.2009.09.003

DO - 10.1016/j.jrurstud.2009.09.003

M3 - Journal article

VL - 26

SP - 105

EP - 115

JO - Journal of Rural Studies

JF - Journal of Rural Studies

IS - 2

ER -