Tourism, Food and Organization

Chair:
Thiago DUARTE PIMENTEL, Federal University of Juiz de Fora (UFJF), Brazil
Oral Presentations:
Creative Tourism and Gastronomy: Tools for Sustainable Development and Social Transformation in Vulnerable Communities
Marcos Eduardo CARVALHO GONÇALVES KNUPP; Carolina LESCURA, Universidade Federal de Ouro Preto; Alissandra CARVALHO, Universidade Federal de Ouro Preto; Magnus EMMENDOERFER LUIZ, Federal University of Viçosa
EL Turismo EN México Desde La Teoría Institucional
Carlos GARCIA; Dora Angélica ÁVALOS DE LA CRUZ, Colegio de Postgraduados
Multilevel Governance and Sustainability in the Unesco Creative Cities of Gastronomy in Spain
Elias MEDIOTTE
Traditional Goan Hindu Cuisine As a Tourism Product and Soft Power: An Imaginary Shaped By the Organizational Field and Tourist Perceptions and Expectations
Sandip MADKAIKAR, V. M. Salgaonkar International Institute of Hospitality Education, Goa, India; Subhash KIZHAKAN VEATIL BHASKARAN PILLAI, Goa Business School, Goa University, Goa, India; Mariana PIMENTEL, UNIVERSIDADE FEDERAL DE JUIZ DE FORA
Gastronomic Segment Identity and Circular Economy in the Tourist Region of Puerto Vallarta and Bahía De Banderas, Mexico
Fabiola Cristina COSTA DE CARVALHO, UNICEPES - Universidad Centro Panamericano de Estudios Superiores; Sandra ZEPEDA
Organizations, Geopolitics, and Transnational Capital: The Creation of the Bahía De Banderas Trust (FIBBA) in Mexico
Marcela BIFANO DE OLIVEIRA, Universidad de Guadalajara; Thiago DUARTE PIMENTEL, Federal University of Juiz de Fora (UFJF)
See more of: Recent Perspectives in the Sociology of Organization and Food – Paper Development Session
See more of: RC17 Sociology of Organization
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