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The global production, marketing and consumption of tea present a resource for tea-related tourism. Tea and Tourism: Tourists, Traditions and Transformations profiles tea cultures and examines the social, political and developmental contexts of using related traditions for touristic purposes. This volume views tourism related to tea from differing disciplinary perspectives, and from marketing, planning, entrepreneurial and developmental viewpoints. The book examines the transformation of indigenous and imported tea traditions into experiences for tourists. Profiling these tea experiences...

'Don't smile until Christmas.'

'Never be afraid to ask for help.'

'Always accept a cup of tea when it's offered to you.'

There's no shortage of tips, tricks and friendly advice for newly qualified teachers. But how can they separate the wheat from the chaff? What is recommended, reliable and backed by expertise and evidence?

The NQT book is written by experienced teachers and teacher training experts - sources you can trust to provide pragmatic and evidence-based support. Here are top 5 reasons why you should recommend it to your trainees:

1....

'Don't smile until Christmas.'

'Never be afraid to ask for help.'

'Always accept a cup of tea when it's offered to you.'

There's no shortage of tips, tricks and friendly advice for newly qualified teachers. But how can they separate the wheat from the chaff? What is recommended, reliable and backed by expertise and evidence?

The NQT book is written by experienced teachers and teacher training experts - sources you can trust to provide pragmatic and evidence-based support. Here are top 5 reasons why you should recommend it to your trainees:

1....

This book explores the various aspects of coffee culture around the globe, relating the rich history of this beverage and the surroundings where it is produced and consumed to coffee destination development and to the visitor experience. Coffee and tourism venues explored range from the cafe districts of Australia, Canada, Germany and New Zealand to the traditional and touristic coffee houses of Malaysia and Cyprus to coffee-producing destinations in Africa, Asia, Latin America and the Pacific. This is a must-read for those interested in understanding coffee in relation to hospitality and...

Sugar as a global commodity has shaped our world, impacting cultures and influencing cuisine. The heritage of sugar is investigated in the context of globalization and tourism development. Facets of the sugar story include colonization, enslavement, decolonization and postcolonial tourism while cultural practices traced to sugar include carnival and confectionery as souvenirs. However, what happens where sugar is still produced, where production is in decline, or where the country has exited from producing? How is sugar engrained in national identities and how does this influence tourism?...

Focusing on the Karen people in Burma, Thailand and the United Kingdom, this book analyses how global, regional and local developments affect patterns of learning. It combines historical and ethnographic research to explore the mutual shaping of intergenerational relations and children s practical and formal learning within a context of migration and socio-political change. In this endeavour, Pia Jolliffe discusses traditional patterns of socio-cultural learning within Karen communities as well as the role of Christian missionaries in introducing schooling to the Karen in Burma and in...

The global production, marketing and consumption of tea present a resource for tea-related tourism. Tea and Tourism: Tourists, Traditions and Transformations profiles tea cultures and examines the social, political and developmental contexts of using related traditions for touristic purposes. This volume views tourism related to tea from differing disciplinary perspectives, and from marketing, planning, entrepreneurial and developmental viewpoints. The book examines the transformation of indigenous and imported tea traditions into experiences for tourists. Profiling these tea experiences...

This is the first book to explore the relationship between tourism and spices. It examines the various layers of connection between spices and tourism in terms of destinations, attractions and cuisines. The book reveals how spice-producing destinations are employing spices in destination branding and encouraging spice farms to move towards tourism, while destinations not producing spices are employing spices and herbs in distinctive local cuisines. Both tangible and intangible spice heritages are highlighted as tools for developing destinations, creating attractions, inventing new forms of...