Lee Jolliffe is a Professor of Hospitality and Tourism, University of New Brunswick, Canada. With a museum studies and tourism background, her research interests include studying how culinary heritage and tourism intersect. Recent publications include the edited volume Sugar Heritage and Tourism in Transition (Channel View Publications, 2013) and the co-authored volume (Hilary du Cros and Lee Jolliffe) The Arts and Events (Routledge, 2014).

Spices and Tourism is a thoroughly delicious book representing the impacts of spices on tourism choices, development and identity. Complementing the depth of the text in the chapters is the use of photographs to develop the imagery of the ideas. This book should be of interest to students, academics, tourists and gastronomers alike... Spices and Tourism is successful in uncovering a diversity of perspectives of the emerging spice tourism market and is likely to leave the reader hungry for more.

• 1. Lee Jolliffe: Spices, Cultural Change and Tourism Part 1: Spice Destination Studies 2. Kimberly Thomas-Francois and Aaron Francois: Spices and Agro Tourism on Grenada, the Island of Spice 3. Stacy Tomas and Carol Kline: Spice Destination Case: Resident Perceptions of Tourism in Carriacou 4. Melanie Smith and Márta Jusztin: Paprika: The Spice of Life in Hungary 5. Ana Firmino: Agriculture and Ecotourism in India’s Goa Province: A Taste of Spices Part 2: Spice Attraction Studies 6. Obeid Mahenya and MSM Aslam: Rediscovering Spice Farms as Tourism Attraction in Zanzibar, a Spice Archipelago 7. MSM Aslam: Spice Garden Attractions in Sri Lanka’s Tourism 8. Azilah Kasim: Tropical Spice Garden in Penang, Malaysia Part 3: Spice Product Studies 9. Leanne White: Australian Native Spices: Building the ‘Bush Tucker’ Brand 10. Laufey Haraldsdóttir and Guðrún Þóra Gunnarsdóttir: Pure, Fresh and Simple “Spicing up” the New Nordic Cuisine 11. Lee Jolliffe: Recognition of Spices and Cuisine as Intangible Heritage 12. Lee Jolliffe: Lessons for Spice-Related Tourism Destinations, Attractions and Cuisines

Lee Jolliffe is a Professor of Hospitality and Tourism, University of New Brunswick, Canada. With a museum studies and tourism background, her research interests include studying how culinary heritage and tourism intersect. Recent publications include the edited volume Sugar Heritage and Tourism in Transition (Channel View Publications, 2013) and the co-authored volume (Hilary du Cros and Lee Jolliffe) The Arts and Events (Routledge, 2014).

Spices and Tourism is a thoroughly delicious book representing the impacts of spices on tourism choices, development and identity. Complementing the depth of the text in the chapters is the use of photographs to develop the imagery of the ideas. This book should be of interest to students, academics, tourists and gastronomers alike... Spices and Tourism is successful in uncovering a diversity of perspectives of the emerging spice tourism market and is likely to leave the reader hungry for more.

• 1. Lee Jolliffe: Spices, Cultural Change and Tourism Part 1: Spice Destination Studies 2. Kimberly Thomas-Francois and Aaron Francois: Spices and Agro Tourism on Grenada, the Island of Spice 3. Stacy Tomas and Carol Kline: Spice Destination Case: Resident Perceptions of Tourism in Carriacou 4. Melanie Smith and Márta Jusztin: Paprika: The Spice of Life in Hungary 5. Ana Firmino: Agriculture and Ecotourism in India’s Goa Province: A Taste of Spices Part 2: Spice Attraction Studies 6. Obeid Mahenya and MSM Aslam: Rediscovering Spice Farms as Tourism Attraction in Zanzibar, a Spice Archipelago 7. MSM Aslam: Spice Garden Attractions in Sri Lanka’s Tourism 8. Azilah Kasim: Tropical Spice Garden in Penang, Malaysia Part 3: Spice Product Studies 9. Leanne White: Australian Native Spices: Building the ‘Bush Tucker’ Brand 10. Laufey Haraldsdóttir and Guðrún Þóra Gunnarsdóttir: Pure, Fresh and Simple “Spicing up” the New Nordic Cuisine 11. Lee Jolliffe: Recognition of Spices and Cuisine as Intangible Heritage 12. Lee Jolliffe: Lessons for Spice-Related Tourism Destinations, Attractions and Cuisines

Lee Jolliffe is a Professor of Hospitality and Tourism, University of New Brunswick, Canada. With a museum studies and tourism background, her research interests include studying how culinary heritage and tourism intersect. Recent publications include the edited volume Sugar Heritage and Tourism in Transition (Channel View Publications, 2013) and the co-authored volume (Hilary du Cros and Lee Jolliffe) The Arts and Events (Routledge, 2014).

Spices and Tourism is a thoroughly delicious book representing the impacts of spices on tourism choices, development and identity. Complementing the depth of the text in the chapters is the use of photographs to develop the imagery of the ideas. This book should be of interest to students, academics, tourists and gastronomers alike... Spices and Tourism is successful in uncovering a diversity of perspectives of the emerging spice tourism market and is likely to leave the reader hungry for more.

• 1. Lee Jolliffe: Spices, Cultural Change and Tourism Part 1: Spice Destination Studies 2. Kimberly Thomas-Francois and Aaron Francois: Spices and Agro Tourism on Grenada, the Island of Spice 3. Stacy Tomas and Carol Kline: Spice Destination Case: Resident Perceptions of Tourism in Carriacou 4. Melanie Smith and Márta Jusztin: Paprika: The Spice of Life in Hungary 5. Ana Firmino: Agriculture and Ecotourism in India’s Goa Province: A Taste of Spices Part 2: Spice Attraction Studies 6. Obeid Mahenya and MSM Aslam: Rediscovering Spice Farms as Tourism Attraction in Zanzibar, a Spice Archipelago 7. MSM Aslam: Spice Garden Attractions in Sri Lanka’s Tourism 8. Azilah Kasim: Tropical Spice Garden in Penang, Malaysia Part 3: Spice Product Studies 9. Leanne White: Australian Native Spices: Building the ‘Bush Tucker’ Brand 10. Laufey Haraldsdóttir and Guðrún Þóra Gunnarsdóttir: Pure, Fresh and Simple “Spicing up” the New Nordic Cuisine 11. Lee Jolliffe: Recognition of Spices and Cuisine as Intangible Heritage 12. Lee Jolliffe: Lessons for Spice-Related Tourism Destinations, Attractions and Cuisines