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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? From the perspectives of contributing authors, destination examples include Brazil, India, Taiwan, New Zealand, Australia, Barbados, Cuba, Dominican Republic, St. Lucia, and St. Kitts. This is the first work examining sugar heritage in relation to tourism from a global perspective, identifying related tourism directions.
This fascinating book delves into another element of heritage that has not been adequately examined by tourism scholars. Its coverage of sugar and all that sugar production entails as forms of heritage is extraordinary and commendable. The work is a valuable contribution to the burgeoning scholarly theme of 'heritage of the ordinary', and its chapters are loaded with decisive discourses on globalization, slavery, colonialism, social inequities, collective amnesia, place identity, and contested heritages, to name but a few conceptual pearls. Its worldwide perspectives and strong conceptual grounding make Sugar Heritage and Tourism in Transition essential reading for heritage and tourism scholars everywhere.
Lee Jolliffe is a Professor of Hospitality and Tourism, University of New Brunswick, Canada. With a museum studies and tourism background, her research interests include studying how culinary heritage and tourism intersect. Recent publications include the edited volume Sugar Heritage and Tourism in Transition (Channel View Publications, 2013) and the co-authored volume (Hilary du Cros and Lee Jolliffe) The Arts and Events (Routledge, 2014).
Acknowledgments
Contributors
Part 1: Introduction
1 Connecting Sugar Heritage and Tourism - Lee Jolliffe
Part 2: Perspectives from Sugar Producing Countries
2 Tourism Potential at the Origins of Sugar Production - Linda Joyce Forristal
3 Sugar-Related Tourism In Australia: An Historical Perspective - Peter D. Griggs
4 Brazil’s Sugar Heritage and Tourism – From Engenhos to Cachaça - Angela Cabral Flecha and Linda Joyce Forristal
Part 3: Perspectives from Countries Transitioning from Sugar to Tourism
5 The Industrial Heritage of Sugar at World Heritage Sites in the Caribbean - Tara A. Inniss and Lee Jolliffe
6 Incorporating Sugar Heritage Resources into Tourism in St. Kitts - Rachel Dodds and Lee Jolliffe
7 The Contested Heritage of Sugar and Slavery at Tourism Attractions in Barbados and St. Lucia - Mechelle N. Best and Winston Phulgence
8 Transforming Taiwan’s Sugar Refineries for Leisure and Tourism - Abby Liu
Part 4: Consuming Sugar and its Heritage
9 Sugar in Tourism: ‘Wrapped in Devonshire sunshine’ - Paul Cleave
10 Sugar Cane and the Sugar Train: Linking Tradition, Trade and Tourism in Tropical North Queensland - Leanne White
11 From Sugar as Industry to Sugar as Heritage: Changing Perceptions of the Chelsea Sugar Works - Jane Legget
12 Exhibiting and Interpreting Sugar Heritage in the World’s Museums - Lee Jolliffe
Part 5: Conclusion
13 Directions in Sugar Heritage Tourism - Lee Jolliffe