Pacific Swordfish or Bohemian Black Carp? Bourdieuan
Classification of Tourists’ Tastes in Fish Tourism

C 2022

Pacific Swordfish or Bohemian Black Carp? Bourdieuan Classification of Tourists’ Tastes in Fish Tourism

ZELENÝ, Jiří, Vladimír VIETORIS, Anna KUBÁTOVÁ and Zbyněk VINŠ

Basic information

Original name

Pacific Swordfish or Bohemian Black Carp? Bourdieuan Classification of Tourists’ Tastes in Fish Tourism

Authors

ZELENÝ, Jiří, Vladimír VIETORIS, Anna KUBÁTOVÁ and Zbyněk VINŠ

Edition

Singapore, Advances in Tourism, Technology and Systems, p. 127-137, 11 pp. Smart Innovation, Systems and Technologies, vol 284, 2022

Publisher

SpringerLink

Other information

Language

English

Type of outcome

Chapter(s) of a specialized book

Field of Study

50404 Antropology, ethnology

Country of publisher

Singapore

Confidentiality degree

is not subject to a state or trade secret

Publication form

electronic version available online

References:

URL

Organization unit

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

ISBN

978-981-16-9700-5

DOI

http://dx.doi.org/10.1007/978-981-16-9701-2_11

UT WoS

000866441000011

Keywords in English

cultural capital, cyprinus carpio, photo-elicitation, social fields, South Bohemia, traditional gastronomy

Links

DG18P02OVV057, research and development project.

Changed: 29/4/2023 23:21, Ing. Jiří Zelený, Ph.D.

Abstract

V originále

his research aims to explore whether Pierre Bourdieu’s theory of social fields can be used to determine preferences for tourism products. In particular, fish gastronomy as a part of fish tourism in the region of South Bohemia, Czech Republic, was examined.

Citovat

ZELENÝ, Jiří, Vladimír VIETORIS, Anna KUBÁTOVÁ and Zbyněk VINŠ. Pacific Swordfish or Bohemian Black Carp? Bourdieuan Classification of Tourists’ Tastes in Fish Tourism. Online. In Carvalho, J.V.d., Liberato, P., Peña, A. Advances in Tourism, Technology and Systems. Singapore: SpringerLink, 2022, p. 127-137. Smart Innovation, Systems and Technologies, vol 284. ISBN 978-981-16-9700-5. Available from: https://dx.doi.org/10.1007/978-981-16-9701-2_11.

@inbook{28565,
   author = {Zelený, Jiří and Vietoris, Vladimír and Kubátová, Anna and Vinš, Zbyněk},
   address = {Singapore},
   booktitle = {Advances in Tourism, Technology and Systems},
   doi = {http://dx.doi.org/10.1007/978-981-16-9701-2_11},
   editor = {Carvalho, J.V.d., Liberato, P., Peña, A.},
   keywords = {cultural capital, cyprinus carpio, photo-elicitation, social fields, South Bohemia, traditional gastronomy},
   howpublished = {elektronická verze "online"},
   language = {eng},
   location = {Singapore},
   isbn = {978-981-16-9700-5},
   pages = {127-137},
   publisher = {SpringerLink},
   title = {Pacific Swordfish or Bohemian Black Carp? Bourdieuan Classification of Tourists’ Tastes in Fish Tourism},
   url = {https://link.springer.com/chapter/10.1007/978-981-16-9701-2_11},
   year = {2022}
}

TY  - CHAP
ID  - 28565
AU  - Zelený, Jiří - Vietoris, Vladimír - Kubátová, Anna - Vinš, Zbyněk
PY  - 2022
TI  - Pacific Swordfish or Bohemian Black Carp? Bourdieuan Classification of Tourists’ Tastes in Fish Tourism
VL  - Smart Innovation, Systems and Technologies, vol 284
PB  - SpringerLink
CY  - Singapore
SN  - 9789811697005
KW  - cultural capital, cyprinus carpio, photo-elicitation, social fields, South Bohemia, traditional gastronomy
UR  - https://link.springer.com/chapter/10.1007/978-981-16-9701-2_11
N2  - his research aims to explore whether Pierre Bourdieu’s theory of social fields can be used to determine preferences for tourism products. In particular, fish gastronomy as a part of fish tourism in the region of South Bohemia, Czech Republic, was examined.
ER  -

ZELENÝ, Jiří, Vladimír VIETORIS, Anna KUBÁTOVÁ and Zbyněk VINŠ. Pacific Swordfish or Bohemian Black Carp? Bourdieuan Classification of Tourists’ Tastes in Fish Tourism. Online. In Carvalho, J.V.d., Liberato, P., Peña, A. \textit{Advances in Tourism, Technology and Systems}. Singapore: SpringerLink, 2022, p.~127-137. Smart Innovation, Systems and Technologies, vol 284. ISBN~978-981-16-9700-5. Available from: https://dx.doi.org/10.1007/978-981-16-9701-2\_{}11.

Detailed Information on Publication Record