Abstract:The use of Remotely Piloted Aircraft Systems (RPAS) as well as newer automated unmanned aerial vehicles is becoming a standard method in remote sensing studies requiring high spatial resolution (<1 m) and very precise temporal data to capture phenological events. In this study we use a low cost rotorcraft to map Eriophorum vaginatum at Mer Bleue, an ombrotrophic bog located east of Ottawa, ON, Canada. We focus on E. vaginatum because this sedge plays an important role in methane (CH 4 ) gas exchange in peatlands. Using the remote controlled rotorcraft we were able to record, process, and mosaic 11.1 hectares of 4.5 cm spatial resolution imagery extracted from individual frames of video recordings (post georegistration RMSE 4.90 ± 4.95 cm). Our results, based on a supervised classification (96% accuracy) of the red, green, blue image planes, indicate a total tussock cover of 2,417 m 2 . Because the basal area of the plant is more relevant for calculating its contribution to the CH 4 flux, the tussock area was related to the basal area from field data (R 2 = 0.88, p < 0.0001). Our final results indicate a total basal area of 1,786 ± 62.8 m 2 . Based on temporal measurements of CH 4 flux from the peatland as a whole that vary over the growing season, we estimate the E. vaginatum contribution to range from 3.0% to 17.3% of that total. Overall, our low cost approach was an effective non-destructive way to derive E. vaginatum coverage and estimate CH 4 exchange over the growing season. OPEN ACCESSRemote Sens. 2013, 5 6502
Foodies and Food Tourism considers thoroughly the recent global phenomenon of food tourism, and offers a comprehensive account of what it means to be a foodie. The authors, who are selfconfessed foodies, take a demandside approach to the subject of food tourism, instead of the prevailing supplyside, calling for greater understanding of foodies' involvement with food, their motivation for travelling to specific food places, and their travel preferences and patterns. Therefore, understanding foodies and food tourism experience is a major purpose of this book, which is clear from the outset. The authors' passion and genuine love of and for food is evident through the discussions and attention to detail throughout the book. The rather catchy term 'foodie' or a 'food lover', is defined as a lifestyle that encompasses all aspects of food, from cooking to undertaking travel for new food experiences. Enjoying all aspects of food is what 'foodies' have in common. To travel for the main purpose of enjoying food is what defines 'food tourism'. As recommended by the authors, this book is a particularly suitable resource for students and those who wish to understand planning, developing and marketing experiences to food tourists, with each chapter beginning with a set of learning objectives, and concluding with study questions and additional reading. There are also a number of carefully chosen case studies, research notes and visual aids, together with research data from major surveys and authors' own research findings on food tourism that contribute significantly to this book's practical rather than theoretical applications. The use of chapter markers is highly effective, making the searching process much quicker. The authors deal with the often ambiguous key terms in the introductory chapter by not only providing definitions of 'foodies', 'food tourism', 'food', and other related concepts, but also identifying several dimensions to being a foodie, regarding behaviour, self-identity and social identity, which are further explored in the following chapters. This indicates a far more complex and multi-layered nature of this concept. Starting with a systematic approach on how to study and understand food tourism, the subject is then explored within other fields of study, as well as within the social sciences and humanities with a particular attention to its relationship to food, tourism and hospitality. The inseparability of hospitality from food, evident in the facilitation of social bonding during meals, as well as identity building and host and guest interactions, significantly promote and enable authentic food tourist experiences. Therefore, apart from considering food tourism from the business perspective, as implied by the applied fields of hospitality or tourism management, it can and should be analysed through social and cultural lenses which consider it as a platform for sharing knowledge and expertise by learning from others' experiences, seeking authenticity and food novelties. The nature of being a foodie is critica...
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