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The Reformation, as Wolfgang Schivelbusch maintains, which redefined the relationship between the individual and God as a personal one, “took pains to regulate the relationship of man to alcohol,” and in so doing laid “an essential foundation¦…¦for the development of capitalism.” In the earlier Rabelaisian world, the Church constituted the major site of popular culture. Virtually all work was seasonal in character punctuated by carnivalesque church feasts that numbered over one hundred yearly. Although generally accepted as a safe means to vent communal anxieties, drink comprised an essential element of these festivals, with drunkenness the socially acceptable outcome.¹⁶ However, as the Reformation progressed and new modes of aristocratic behavior developed, reformative efforts to separate the secular and the sacred within the church resulted in attempts to abandon the popular culture of the lower classes. A broad consensus emerged that too much drunkenness amounted to social evil, and that alehouses represented an “increasingly dangerous force in popular society.”¹⁷ As the influence of the Church declined in the early eighteenth century, Carnival resurfaced in the form of gregarious carnivalesque village and town feasts: “the grotesque body of carnival was being re-territorialized” and writers such as Swift and Pope “perpetually identif[ied] the scene of writing with the fairground and the carnival.”¹⁸ Conversely, in keeping with the symmetrical component inherent in the Carnival/Lent theme, Lent transmuted into organizations such as The Society for the Reformation of Manners, which attempted to reduce drunkenness, cursing, swearing and whoring – all tropes of carnivalesque gregariousness. So, during this period, a contradictory cultural dissonance was being enacted. On the one hand, we find a resurgence of Carnival, but on the other hand, we see “a conservative desire on the part of the upper classes to separate themselves more clearly and distinctly from these popular activities.”¹⁹

In conventional discourses on sustainability, the relationship between economics and ecology is central. A number of nations' economies benefited from responsible tourism following these conferences. By supporting local businesses and attractions, ‘green’ tourism helps communities achieve their natural and cultural objectives while also preserving their limited resources. In terms of sustainable travel, Kerala was an early leader. This study looks at RT initiatives in various stages, with an emphasis on green tourism's sustainable responsible travel practises. The green economic development bottom line method was used for this descriptive research. These results highlight the difficulties inherent with RT implementation. Our review of secondary data shows that the first rollout of RT was unsuccessful, but that subsequent stages showed great promise. In order to create sustainable tourism on a worldwide scale, the study also highlights the necessity for more research in other culturally distant places.

Catering business is one of the most prominent and sought-after business investment in Dehradun, given the number of people who have a busy lifestyle. This fact gets more influential as Shugan Group is a catering company that serves the Dehradun market, a valley in the foothills of Shivalik Mountain Range in the state of Uttarakhand. Dehradun enjoys the benefit of being the Capital of Uttarakhand. The catering companies offer a lot of employment while promising delicious food to the stakeholders. Many individuals rely on this sector through food trucks, small shops or through full-fledged catering service providing companies. The group offers innovative and interesting food options for Doonites through their catering services including a lot of regional food options. Traditionally, the catering services in the town comprises handful options to deliver in the form of just food items. The catering services now involve a lot of service elements also including serving of the dishes, ambience and all inclusive of personnel factors. Many individuals assume that mess food is everyday kind of boring food. This assumption definitely holds true throughout the student community who are the major benefactors of the catering services as Dehradun is an education hub in the country. The new food offerings therefore face a lot of change as some of the ingredients definitely are the everyday incorporated ones. In the past couple of years, the catering services concept had gained acceptance for investment because of rise in demand for variety to be provisioned in the offerings as students hold diverse demographical differences. A lot of significance has been given to the likeness of various food options. Shugan Group wishes to inject a new life into the student catering market, leveraging the culinary skills of their handpicked chefs to develop creative new catering options. The advanced skills of chefs, industry insight of the group and an already existing market opportunity will allow the group to showcase its potential. Shugan Group is a start-up company. Marketing is critical to its success and future profitability. It offers creative gourmet for mess catering for a wide range of events and everyday eating options. The basic market need is high quality and creative food options. Having worked in the industry for the past few years and witnessing the dynamic environment including rise in disposable incomes, rise in consumer awareness, consumer’s keenness to eat new delicacies every day and desire to purchase quality food, the group has invested a lot in understanding what the consumers want. The performance of the group has been moderately incremental. After holding qualitative wisdom on the requirements of the market, Shugan Group is currently in the speculative stage in terms of being a caterer. The group wishes to reasonably understand the option that it should consciously adopt in terms of being modest about thinking only of financial benefit, with reasonable expansion every year only for the sake of being financially viable or build a strong brand and start getting people to increase word of mouth thereby bringing organic growth.

Along with the changing needs and expectations of tourists, their demands for special interest tourism types have also increased. In this context, tea tourism is accepted as one of the notable tourism types in recent years. For this reason, it is important to examine the behavior of tourists participating in tea tourism and to provide services accordingly. However, studies on the experiences of tourists participating in tea tourism are still insufficient. The purpose of this study is to determine the memorable experience components of tourists participating in tea tourism. In this context, data were collected using semistructured interviews, participant observation, and online tourist comments. According to the findings, the memorable experience components of tourists participating in tea tourism activities are divided into four themes. These themes are: information about tea, tea-related environments, the taste of tea, and interaction. At the conclusion part of the study, some suggestions were made to the marketers, managers, and operators related to tea tourism according to the determined themes.

We examine the joint demand for components of a household’s diet diversity and its relationship with household and regional characteristics that embody diverse food access and utilization constraints within the framework of the dietary patterns of rice producers in Peru.

We use multivariate probit regression to account for the simultaneous nature of the choice of different dietary group components.

There are diverse food intake patterns for households, depending on their wealth, education, demographic structure, market access and geographic location, as well as past shocks. There are also several obesogenic foods that are complements to consumption, with milk being a strong substitute for some of them. Of particular concern is the high vulnerability of female-headed households to low consumption of micronutrient-rich foods as well as the high vulnerability of households with children to high consumption of beverages with added sugars. Climate shocks are also highly associated with poor diet quality.

Results show the important influence of trade on household nutrition and food security. They indicate that policy and program recommendations should focus on nutrition information (such as labeling requirements) and education so that consumers can make informed decisions. They also suggest that policy makers should focus on how to make healthy foods available during crises to prevent health issues after economic and climatic shocks.

Purpose – To provide a select perspective from India in terms of its Civil Services, leadership, and its unique challenges.

Design/Methodology/Approach – This chapter features an interview with L. V. Saptharishi, Additional Secretary to the Ministry of Commerce & Industry, Government of India. The interview was conducted under the aegis of the GLOBE project (Global Leadership and Organizational Behaviour Effectiveness Research Programme).

Findings – Being a developing country and an emerging economic power, India has a set of unique challenges in the form of setting up agile organizational systems, policy formulation, and implementation. The new approach that has emerged is debureaucratizing the institutions, improving quality, market focus, and value addition.

Research limitations/Implications – This is not an exhaustive chapter as it is based on a single interview.

Practical implications – This is a unique piece as it focuses on the unique experiences of an important bureaucrat from India.

Originality/Value – This chapter is helpful for academicians and practitioners alike to understand the business- and leadership-related issues in India, particularly from a bureaucrat's point of view. This is an original piece of work.