Animals, food and tourism / edited by Carol Kline.

chapter 1 Introduction to Animals, Food, and Tourism / Kristin M. Lamoureux -- chapter 2 The gustatory ethics of "Consider the Lobster" / Bryan Blankfield -- chapter 3 When the wildlife you watch becomes the food you eat -- Exploring moral and ethical dilemmas when consumptive and non-consumptive tourism merge / Georgette Leah Burns Elin Lilja Öqvist Anders Angerbjörn Sandra Granquist -- chapter 4 The (unethical) consumption of a newborn animal -- Cabrito as a tourist and recreational dish in Monterrey, Mexico / Gino Jafet Quintero Venegas Álvaro López López -- chapter 5 Provisioning in the animal tourism industry -- Through the lens of the Amazon river dolphin / Cadi Y. Fung -- chapter 6 Animals off the menu -- How animals enter the vegan food experience / Giovanna Bertella -- chapter 7 The cow goes "moo" -- Farm animal and tourist interactions on Long Island's North Fork / Rose Sayre Kent Henderson -- chapter 8 Feed thy tourist well -- CAFOs or cooperatives? / Kelly Bricker Leah Joyner -- chapter 9 A life worth living -- Reindeer in Nordic tourism experiences / Hin Hoarau-Heemstra -- chapter 10 The fishy ethics of seafood tourism / Max Elder Carol Kline -- chapter 11 Melbourne, the food capital of Australia -- Human and animal encounters in the contact zone of tourism / Jane Bone Kate Bone -- chapter 12 Munch, crunch, it's whale for lunch -- Exploring the politics of Japanese consumption of whales, whaling, and whale watching / Stephen Wearing Michael Wearing Chantelle Jobberns -- chapter 13 Animals and food -- Transcending the anthrocentric duality of utility / Carol Kline.

"Food is routinely given attention in tourism research as a motivator of travel. Regardless of whether tourists travel with a primary motivation for experiencing local food, eating is required during their trip. This book encompasses an interdisciplinary discussion of animals as a source of food within the context of tourism. Themes include the raising, harvesting, and processing of farm animals for food; considerations in marketing animals as food; and the link between consuming animals and current environmental concerns. Ethical issues are addressed in social, economic, environmental, and political terms.The chapters are grounded in ethics-related theories and frameworks including critical theory, ecofeminism, gustatory ethics, environmental ethics, ethics within a political economy context, cultural relativism, market construction paradigm, ethical resistance, and the Global Sustainable Tourism Criteria. Several chapters explore contradicting and paradoxical ethical perspectives, whether those contradictions exist between government and private sector, between tourism and other industries, or whether they lie within ourselves.Like the authors in Tourism Experiences & Animal Consumption: Contested Values, Morality, & Ethics, the authors in this book wrestle with a range of issues such as animal sentience, the environmental consequences of animals as food, viewing animals solely as a extractive resource for human will, as well as the artificial cultural distortion of animals as food for tourism marketing purposes. This book will appeal to tourism academics and graduate students as a reference for their own research or as supplementary material for courses focused on ethics within tourism. "--Provided by publisher.