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art & design 29https://doi.org/10.34074/scop.1029

Hospitality and Tourism

contents – Date of Publishing: 2025

Adrian Woodhouse - Unlearning Hospitality and Tourism: Towards Practices of Refusal and Regeneration
D M Price - Mana and the Pass: Māori Perspectives on Well-Being in Kitchen Culture
Tony Heptinstall - Threads of Memory: Navigating the AI-Human Border in Culinary Education
Madura Thivanka Pathirana - Sri Lanka’s Tourism: Avoiding Bali 2.0 By Balancing Growth with Preservation
Kaitlyn Sifford - Veiled by Shadows: A Graduate Student’s Tale of Becoming and Dissent in Quest of the Ivory Tower
Stefanie Benjamin - The Fight Within: Autoethnographic Poetry as Defiance in Academia
Shawn Bucher - Me, The Bear, and I: From Burning Stoves to Burning Questions
Chloe Humphreys - Manaakitaka Reka: A Collaborative Kai Experience
Edward Loveman, William Rupp - Walking the Waterways: Using Travel Diaries to (Re)story the Canal
Helen Geytenbeek, Rachel Byars - Beyond Kia Ora: Investigating Manaakitanga in Tourist-Local Interactions
Juliane Tautz - Challenging the Logic of “She’ll be right”: Fostering Well-Being Within Professional Kitchens
Sylvia Dwen - Growing Hauora: A Personal Journey of Sustainable Practice and Nature-Based Learning
Sarj Hada - Mise en Place for the Soul: A Culinary Framework for Well-Being
Yunzhen Zhang, Sandra Prebble, Michael Rodriguez, Lauren Moyes, Roger Martin, Sarj Hada - Challenges Encountered by International Tourism and Hospitality Students in Large Classes
Will Mordido - Crafting Culinary Identity: A Framework of Practice Rooted in Reflection and Growth
Noel Remacle - Rethinking Baking Education: From Technocratic Training to Industry-Responsive Learning
Hayley Dodd - Inspiration and Contemporary Design Practice in Pūmanawa for the Sweet Kitchen
Warren Guest - Curriculum Design in the Australian Food Trades: Placing Industry at the Heart
Nohema García-Castañeda, Kai-Sean Lee - “Is This Tuna?” and “What the Fuck Is a Chef Knife?”: Unlearning Culinary Arts
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