Dimension of food experience; local food as a tourism resource

Peter Björk, Hannele Kauppinen-Räisänen

Research output: Chapter in Book/Report/Conference proceedingConference contributionScientificpeer-review

Original languageEnglish
Title of host publicationDeveloping Tourism - Sustaining Regions : Book of Abstract
EditorsMarcus Ednarsson
PublisherUmeå universitet
Publication date11.2012
Pages37
ISBN (Print)978-91-7459-522-2
Publication statusPublished - 11.2012
MoE publication typeA4 Article in conference proceedings
EventNordic Symposium in Tourism and Hospitality Research - Umeå, Sweden
Duration: 07.11.201210.11.2012
Conference number: 21st

Keywords

  • 512 Business and Management

Cite this

Björk, P., & Kauppinen-Räisänen, H. (2012). Dimension of food experience; local food as a tourism resource. In M. Ednarsson (Ed.), Developing Tourism - Sustaining Regions: Book of Abstract (pp. 37). Umeå universitet.