Culinary Tourism by Lucy M. Long
(Material Worlds)

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Synopsis

""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.

 

About Lucy M. Long

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\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.
 
Published December 26, 2003 by The University Press of Kentucky. 320 pages
Genres: Business & Economics, Education & Reference, Travel, Cooking. Non-fiction

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Jennie Germann Molz, for example, writes about foods in neighborhood Thai restaurants and introduces the fascinating concept of""staged authenticity."" On one hand, these restaurants offer foods whose""ingredients and cooking techniques adhere to traditional Thai recipes."" On the other hand, the...

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Project MUSE

Culinary Tourism is a welcome and provocative addition to the literature on foodways and tourism.

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