Culinary Tourism

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Overview

"From Kosher Oreos to the gentrification of Mexican cusine, from the charismatic cook of Basque communities in Spain and the United States to the mainstreaming of southwestern foodways, Culinary Tourism maps a lively cultural and intellectual terrain." -- from the foreword by Barbara Kirshenblatt-GimblettCulinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication. Editor Lucy Long contends that

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Overview

"From Kosher Oreos to the gentrification of Mexican cusine, from the charismatic cook of Basque communities in Spain and the United States to the mainstreaming of southwestern foodways, Culinary Tourism maps a lively cultural and intellectual terrain." -- from the foreword by Barbara Kirshenblatt-GimblettCulinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication. Editor Lucy Long contends that although the interest in experiencing "otherness" is strong within American society, total immersion into the unfamiliar is not always welcome. Thus spicy flavors of Latin Aermcia and the exotic ingredients of Asia have been mainstreamed for everyday consumption. Culinary Tourism explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also show how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances for adventurous eating.

Product Details

  • ISBN-13: 9780813122922
  • Publisher: University Press of Kentucky
  • Publication date: 9/14/2010
  • Edition description: New Edition
  • Pages: 322
  • Series: Material Worlds
  • Product dimensions: 0.88 (w) x 6.00 (h) x 9.00 (d)

Meet the Author

Lucy M. Long teaches folklore and food studies in the International Studies and American Culture Studies Programs at Bowling Green State University in Ohio. She is the editor of the American Folklore Society's foodways section journal, Digest.

Table of Contents

Acknowledgments
Foreword
Introduction 1
Ch. 1 Culinary Tourism: A Folkloristic Perspective on Eating and Otherness 20
Pt. 1 Culinary Tourism in Public and Commercial Contexts 51
Ch. 2 Tasting an Imagined Thailand: Authenticity and Culinary Tourism in Thai Restaurants 53
Ch. 3 From "Montezuma's Revenge" to "Mexican Truffles": Culinary Tourism across the Rio Grande 76
Ch. 4 Flavors of Memory: Jewish Food as Culinary Tourism in Poland 97
Ch. 5 Incorporating the Local Tourist at the Big Island Poke Festival 114
Pt. 2 Culinary Tourism in Private and Domestic Contexts 129
Ch. 6 "Of Course, in Guatemala, Bananas are Better": Exotic and Familiar Eating Experiences of Mormon Missionaries 131
Ch. 7 Kashering the Melting Pot: Oreos, Sushi Restaurants, "Kosher Treif," and the Observant American Jew 157
Ch. 8 Culinary Tourism among Basques and Basque Americans: Maintenance and Inventions 186
Pt. 3 Culinary Tourism in Constructed and Emerging Contexts 207
Ch. 9 From Culinary Other to Mainstream America: Meanings and Uses of Southwestern Cuisine 209
Ch. 10 Rites of Intensification: Eating and Ethnicity in the Catskills 226
Ch. 11 Pass the Tofu, Please: Asian Food for Aging Baby Boomers 245
Ch. 12 Ethnic Heritage Food in Lindsborg, Kansas, and New Glarus, Wisconsin 268
Contributors 297
Index 301
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