Culinary Tourism

Culinary Tourism

by Lucy M. Long
     
 

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Culinary 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

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Overview

Culinary 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 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.

Editorial Reviews

From the Publisher
"As the study of tourism proper attends more closely to lived experience, and as the study of food continues to explore its tranactional character, these fields will find in Culinary Tourism a powerful conceptual framework with rich case studies." —Barbara Kirshenblatt-Gimblatt" —

"Recommended." —Choice" —

"Nonanthropologist readers... will discover the unexpected and fascinating terrain of food as an index of human culture. -Virginia Quarterly ReviewThis volume is a welcome collection of essays." —Gastronomica" —

"Twelve different writers discuss how restaurants and festivals market food to tourists, politics of the food industry, authentic southwest cooking, and food choices of various groups such as baby boomers and Mormon missionaries." —Kentucky Living" —

"Contributors to the book are widely recognized food experts who encourage readers to venture outside the comforts of home and embark on new eating experiences." —Lexington Herald-Leader" —

"Folklorists and scholars should appreciate this collection of essays on the ways in which food and travel intersect." -Publishers Weekly" —

"Serves a real purpose and deserves a respected place in the historical record." —Register of the Kentucky Historical Society" —

"A collection of articles which, without being heavy (like chocolate cake gone bad) or not-quite-there (like a flattened soufflé), takes you places by giving you an idea of the way people differ in what they eat yet similar in how it tastes." —Rockland (ME) Courier-Gazette" —

"Culinary Tourism is based upon and extends well-established concepts of folk culture in its social and material aspects, and the book abounds in fresh examples of food-related expression." —Western Folklore" —

"…Long's Culinary Tourism demonstrate[s] how food becomes the central lure for tourists seeking exotic foods in restaurants, festivals, stores, and even participatory cooking experiences." —Choice" —

"Culinary Tourism is a welcome and provocative addition to the literature on foodways and tourism." —Journal of American Folklore" —

"One leaves Culinary Tourism with a deeper understanding of some of food's complex relationships to the politics of culture. Although this collection feels more like a necessary foundation than an exciting departure, the book will undoubtedly serve as an important springboard for future work that further develops the interpretive challenges it introduces." —Diane Tye, Ethnologies" —

"Culinary Tourism is a welcome and provocative addition to the literature on foodways and tourism." —Yvonne R. Lockwood, Journal of American Folklore" —

"One leaves Culinary Tourism with a deeper understanding of some of food's complex relationships to the politics of culture." —Ethnologies" —

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Product Details

ISBN-13:
9780813143781
Publisher:
University Press of Kentucky
Publication date:
07/18/2013
Series:
Material Worlds
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
320
File size:
4 MB

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.

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