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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.
Professor Dallen J. Timothy, Arizona State University, USA
In thematically-linked and interdisciplinary essays, Sugar Heritage and Tourism in Transition offers a comprehensive, thoughtful and sensitive overview of the challenges confronting former sugarcane producers as they convert to tourism-based economies and strive to attract tourists by focusing on their nations' sugar heritage, including slavery and indentureship, without compromising its authenticity.
Elizabeth Abbott, Trinity College, University of Toronto, Canada
The book’s eleven substantial chapters are uniformly well-written and well-researched, with substantial bibliographies and numerous useful tables and figures.
Paul F. Wilkinson, York University, Canada in Island Studies Journal, Vol. 8, No. 1, 2013, pp. 179-206
Lee Jolliffe, a Professor of Hospitality and Tourism at the University of New Brunswick, Canada, has a background in museum studies and tourism. Her publications include Tea and Tourism: Tourists, Traditions and Transformations (2007) and Coffee Culture, Destinations and Tourism (2010).This book focusing on sugar was conceived during her tenure as Almond Chair in Tourism and Hospitality, University of West Indies in Barbados (2010 – 2011). While researching sugar heritage in the region, Lee visited sugar-related sites in Barbados, Tobago, Trinidad, Jamaica and Curacao and recruited academic contributors from Canada, the USA, Brazil, Barbados, St. Lucia, Australia and New Zealand.
