ABSTRACT
This introduction presents an overview of the key concepts discussed in the subsequent chapters of this book. The book explores animals and their role as food within the tourism experience. It also explores the curious division of consumptive versus non-consumptive human–animal interactions. The book introduces the reader to the Mexican custom of cabrito or baby goat consumption. It also introduces a slightly different aspect of animals as food in the tourism sector. The book focuses on the absence of animal-derived food from tourists' plates and how such an absence can be understood from an ecofeminist perspective. It examines the impact that agritourism, specifically farm visits, has in fostering human–animal connections through interaction. The book focuses on linking sustainable food production with the principles of sustainable tourism. It discusses the tremendous implications related to seafood tourism. The book explores the complex relationship between Japanese whaling practices and the practice of whale meat consumption by tourists.
