Animals as Food: Ethical Implications for Tourism CALL FOR BOOK CHAPTERS

Animals as Food: Ethical Implications for Tourism CALL FOR BOOK CHAPTERS

Animals as Food: Ethical Implications for Tourism

CALL FOR BOOK CHAPTERS

 

 

Introduction

 

The aim of this book is to cultivate awareness on ethical issues related to the use of animals as food within the context of tourism. Themes will include the raising, harvesting, and processing of farm animals for food; considerations in hunting, trapping and fishing; cultural interpretations of animals as food; and the link between consuming animals and current environmental concerns. The book will encompass international issues and will provide a mix of theoretical and applied research, as well as case studies. It is expected that authors will incorporate ethical approaches, framing or discussion within their work, e.g. teleology, deontology, consequentialism, utilitarianism, “prima facie” principles, virtue-based ethics, ethics of care, and/or be grounded in theory that can be related with ethics, e.g. ecofeminism, critical theory, or cultural relativism.

 

Animal welfare within the tourism industry was illuminated in 2012 with Fennell’s book Tourism and Animal Ethics. Additionally, a growing body exists within peer-reviewed journals, however the majority of these published works address the topics of zoos, marine animals in tourism (the majority on whale-watching), with lesser attention paid to elephants and primates. The specific issue of animals as food for tourists, and the ethical associations, has to date been largely neglected.

 

Food is routinely given attention in tourism research as a motivator of travel and examined through studies on food festivals, destination images centered on food, the development of food trails, food-based experiences such as cooking classes, and though market studies of foodies and the culinary traveler. Within the agritourism literature, a few investigations have touched on the education provided at farms regarding food sourcing, and the propensity of tourists after visiting a farm to choose sustainable food options including grass fed meats and free-range poultry products. Regardless of whether tourists travel with a primary motivation for experiencing local food, they do eat during the course of their trip, and therefore the condition of inputs that go into the making of their meals – the soil and water, the workers, and the animals – raise the eating of food while traveling to the level of a moral act. The book’s chapters will integrate topics previously independent: animal welfare and tourism, animal ethics and food production, and ethical consumption.

 

The proposed book, while making a contribution to the increased importance being placed on socially responsible and sustainable tourism development, also joins a broader interdisciplinary social science literature that examines the entangled relationships between humans and other species, with particular attention being devoted to non-human animals. Works emblematic of this literature are Animal Geographies by Wolch and Emel (1998) and Urbanik’s Placing Animals (2012). This “animal turn” in social science recognizes that animals are more than the reflection of human values and meanings. Rather, as scholars suggest, human-animal relations are much more complicated and as a result, there has been recent attention devoted to the ethical dimensions of multispecies encounters. An analysis of the ethics of defining, treating, and commodifying animals as food in the context of tourism would be a provocative and needed extension of human-animal studies.

 

Purpose and Scope

 

The purpose of these collected works is to provide a forum for a discussion that is grounded theoretically and highlights ethical considerations regarding the latest developments, trends, and research involving animals as food within the context of tourism. Both applied and conceptual chapters are welcome. The format for the chapters is open and may include: standard research qualitative or quantitative studies, analyses of best practice regimes, comparative cases, and literature reviews. Because authorship is solicited from diverse international perspectives, broad cultural variations in animals as food are encouraged and expected to fill the chapters. Proposed topics for the chapters include, but are not limited to:

 

1. Animal ethics and food: a framing of the issues
2. Industrial farming: breadth and implications of tourists
3. The role of agritourism in fooducation
4. Agritourism and ecological food production: the role of tourists in boosting ethical farming
5. Meat destinations and methane
6. Tourist delicacies: local specialties and lavish dishes (e.g. guinea pigs in Peru, puffin in Iceland, bear stew in Sweden)
7. Food at festivals, events, and conferences
8. The visibility of certifications in tourist destinations
9. In search of transparent supply chains while traveling
10. Distraction and obfuscation techniques within the tourism industry
11. Marketing campaigns against animal cruelty: a tourism context
12. Perceived Consumer Effectiveness in tourists
13. Animals as symbols: the culture of barbeque in the Southeastern US
14. Animal rituals as tourist events
15. The ethics of the 21st Century hunter
16. Tourism as a demand reduction technique in wildlife trafficking
17. Tourism policy and animal ethics: lessons from an economically-developing nation
18. Animal consumption as a tourism experience and reason to go
19. Culture goes through the stomach: eating animals to experience culture
20. Cultural differences in consumption

 

 

Chapter proposals (1000 words) will be accepted up until February 1st. Proposals should include:
· The topic and how it fits into the framework of the book
· A brief but clear explanation or description of the theoretical framework and ethical perspective underpinning the proposed chapter
· Key concepts of the chapter
· Methods (if the chapter is based on empirical research)
· Expected conclusions or outcomes

 

Chapters will be a maximum of 6,000 words. Chapters must not have been published or submitted elsewhere.

 

 

For more information, or to submit a chapter proposal, please contact Carol Kline at klinecs@appstate.edu.

 

Relevant Dates

 

ASAP: a brief statement of interest in submitting a chapter
February 1, 2016: Proposal submission deadline (1000 words)
April 1, 2016: Notification of acceptance
October 1, 2016: Full chapter submission (6,000 words)
February 1, 2017: Revised chapter submission
Anticipated publication in 2017.

 

Contact details:

 

Carol S. Kline, PhD
Associate Professor, Hospitality & Tourism Management
Department of Management
Appalachian State University Box 2089
Boone, North Carolina 28608, USA
Phone: 919.306.1705
Email: klinecs@appstate.edu 

 

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