This book examines the ethics of defining, treating, and commodifying animals as a source of food within the context of tourism. The chapters examine animal welfare and tourism, animal welfare and food production, and ethical consumption, exploring topics such as raising, farming, harvesting, marketing of animals and the links between consuming animals and environmental concerns. The opportunities arising from tourism for addressing animal welfare or protecting engendered species are considered.

Carol Kline is an Associate Professor of Hospitality and Tourism Management at Appalachian State University in the Department of Management. Her research interests focus broadly on tourism planning and development and tourism sustainability, but cover a range of topics such as foodie segmentation, craft beverages, agritourism, wildlife-based tourism, animal ethics in tourism, tourism entrepreneurship, niche tourism markets, and tourism impacts to communities.

1. Introduction to Animals, Food and Tourism 2. The gustatory ethics of "Consider the Lobster" 3. When the wildlife you watch becomes the food you eat: Exploring moral and ethical dilemmas when consumptive and non-consumptive tourism merge 4. The (unethical) consumption of a newborn animal: Cabrito as a tourist and recreational dish in Monterrey, Mexico 5. Provisioning in the animal tourism industry: Through the lens of the Amazon River Dolphin 6. Animals off the menu: How animals enter the vegan food experience 7. The cow goes "moo": Farm animal and tourist interactions on Long Island's North Fork 8. Feed thy tourist well: CAFOs or cooperatives? 9. A life worth living: Reindeer in Nordic tourism experiences 10. The fishy ethics of seafood tourism 11. Melbourne, the food capital of Australia: Human and animal encounters in the contact zone of tourism 12. Munch, crunch, it's whale for lunch: Exploring the politics of Japanese consumption of whales, whaling and whale watching 13. Animals and food: Transcending the anthrocentric duality of utility