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It asks: what is food and drink tourism, and why have food and drink provisions and information points become tourist destinations in their own right, rather than remaining among a number of tourism features and components? While it offers a range of international examples, the main focus is on food and drink tourism in the UK. What with the current diversification of tourism in rural areas, the increased popularity of this type of tourism in the UK, the series of BSE, vCJD and foot and mouth crises in British food production, and the cultural and ethnic fusion in British towns and cities, it makes a particularly rich place in which to explore this subject.  The author concludes that the future of food and drink tourism lies in diversity and distinctiveness. In an era of globalisation, there is a particular desire to enjoy varied, rather than mono-cultural ambiance and experience. 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Public Memory, Race, and Heritage Tourism of Early America provides a deconstruction of the touristic experience with racism, slavery, and the Indigenous experience in America that will appeal to students and academics in the social sciences and humanities.  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There is growing concern in many places about how to balance the use of ethnicity as a tourist attraction with the protection of minority cultures and the promotion of ethnic pride. Despite the fact that a substantial literature is devoted to the impacts of ethnic tourism, little research has been done on how to plan ethnic tourism attractions or to manage community impacts of tourism. This book addresses the need for more research on planning for ethnic tourism by exploring the status and enhancement of planning strategies for ethnic tourism development.  The book develops the case of a well-known ethnic tourist destination in China -Xishuangbanna, Yunnan. It analyzes how ethnic tourism has been planned and developed at the study site and examines associated socio-cultural and planning issues. 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