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Culinary Tourism

edited by Lucy M. Long

Publication Year: 2013

""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.

Published by: The University Press of Kentucky

Cover

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pp. 1-3

Title

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p. 4-4

Copyright

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p. 5-5

Dedication

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pp. 6-7

Contents

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pp. 8-9

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Acknowledgments

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pp. ix-x

In many ways, this book reflects my own travels in life and the people that I have met along the way. My early years were spent between cultures: southern cities and small towns, American suburbia, rural North Carolina, the southern Appalachian mountains, military bases and missionary com pounds in Korea, Taiwan, Thailand, and Vietnam. Along with introducing ...

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Foreword

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pp. xi-xiv

Culinary tourism, an exploratory relationship with the edible world, is the subject of this beautifully conceived book. Whether you go to food or food comes to you, the nature of the encounter is what defines a food Where food is the focus of travel, as in gastronomic tourism, itineraries are organized around cooking schools, wineries, restaurants, and food ...

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Introduction

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pp. 1-19

One of my favorite activities when I travel is eating. I am not alone. The tourism industry thrives on providing food experiences-of new and exotic foods, of foods authentic to a particular culture, of foods familiar and safe to a traveler. Food is central to traveling, and it is a vivid entryway into another culture, but we do not have to literally leave home to "travel." ...

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Chapter 1. Culinary Tourism: A Folkloristic Perspective on Eating and Otherness

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pp. 20-50

Culinary tourism is about food as a subject and medium, destination and vehicle, for tourism. It is about individuals exploring foods new to them as well as using food to explore new cultures and ways of being. It is about groups using food to "sell" their histories and to construct market able and publicly attractive identities, and it is about individuals satisfy ...

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Part 1. Culinary Tourism in Public and Commercial Contexts

Part 1 addresses culinary tourism in public contexts. These venues are usually commercial, where food is being not only presented but also sold to outsiders. Such contexts shape the relationship of the producer to the food-food is literally a commodity and, as such, complicates and frequently distances the emotional content of the food for those offering it and receiving it. The public commercial ...

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Chapter 2. Tasting an Imagined Thailand: Authenticity and Culinary Tourism in Thai Restaurants

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pp. 53-75

Food and tourism have long been linked in the popular mindset. Lifestyle magazines such as Gourmet and Travel & Leisure, for example, reveal the connection between food and tourism. The former rarely excludes a travel section, while the latter is never without its food reviews. At the other end of the budget, backpacker guides like Lonely Planet always include ...

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Chapter 3. From "Montezuma's Revenge" to "Mexican Truffles": Culinary Tourism across the Rio Grande

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pp. 76-96

President Jimmy Carter arrived in Mexico City for a state visit on February 14, 1979, and proceeded to recall for his hosts a previous encounter with Mexican culture, decades earlier as a naval officer, in which he had contracted what he described as "Montezuma's revenge." This indelicate reference to tourist's diarrhea became something of an international ...

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Chapter 4. Flavors of Memory: Jewish Food as Culinary Tourism in Poland

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pp. 97-113

Every year since achieving independence, Poland has hosted greater and greater numbers of tourists from abroad, and in so doing has taken on the negotiation of the numerous issues in Poland's construction of its own heritage and the conflicting ideas about Polish history that visitors bring along. For non-Jewish Poles, Jewish tourists are both welcome signs of ...

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Chapter 5. Incorporating the Local Tourist at the Big Island Poke Festival

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pp. 114-127

Sunny weather, white sand beaches, warm blue seas, friendly local people, and visions of paradise (Lofgren 1999:216) have typically attracted tourists to Hawai'i-not the local haute cuisine. Restaurant fare has changed for the better in the past fifteen years due to the creativity and marketing efforts of many of Hawai'i's top chefs who have brought ethnic diversity ...

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Part 2. Culinary Tourism in Private and Domestic Contexts

The essays in part 2 address culinary tourism in private and domestic contexts in the home, with friends and family, in familiar informal settings. In these con texts, the implications of tourism for personal relationships and for personal identity become paramount. Commensal politics-the politics of eating together may be especially nuanced and potent since relationships can carry long ...

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Chapter 6. "Of Course, in Guatemala, Bananas are Better": Exotic and Familiar Eating Experiences of Mormon Missionaries

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pp. 131-156

Studying culinary tourism invites a corollary exploration into the realms of experience that emerge during an extended stay in an unfamiliar country or region. Like incidents of culinary tourism, extended-stay eating experiences require the "intentional, exploratory participation in the foodways of an Other" (Long 1998:181). Unlike the touristic desire for ...

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Chapter 7. Kashering the Melting Pot: Oreos, Sushi Restaurants, "Kosher Treif," and the Observant American Jew

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pp. 157-185

It made us remember our own teenage years, when we had felt the awkwardness of standing out, the shame of being unable to be fully part of the crowd. And back then, it had been easier. Many of us had gone to public school, and being Jewish, regardless of how observant, was a lot in common right there. We had been allowed to join the B'nai Brith youth ...

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Chapter 8. Culinary Tourism among Basques and Basque Americans: Maintenance and Inventions

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pp. 186-207

Lucy Long has defined culinary tourism as adventurous eating with consideration of contextual significance and with consideration of the perspective and motivations of the eater. (1998: 181) This definition, and other discussions ...

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Part 3. Culinary Tourism in Constructed and Emerging Contexts

Part 3 addresses culinary tourism as a social phenomena that has supported both the interest in exploring particular others and the development of specific venues for experiencing that tourism. These authors explore otherness-ethnic, nostalgic, religious, ethical, and ...

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Chapter 9. From Culinary Other to Mainstream America: Meanings and Uses of Southwestern Cuisine

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pp. 209-225

The United States is in the midst of a culinary love affair with what is generally known as Southwestern cuisine. From the elite echelons of haute cuisine, to party and recipe ideas in women's magazines, to ...

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Chapter 10. Rites of Intensification: Eating and Ethnicity in the Catskills

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pp. 226-244

The Catskills resort experience was and is about hospitality, comfort, and feeling at home. Unlike modern-day tourist attractions, the familyrun resorts in the mountains of upstate New York were and are about ...

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Chapter 11. Pass the Tofu, Please: Asian Food for Aging Baby Boomers

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pp. 245-267

We all know that you are what you eat. Grandmother said so. And now experts like Deepak Chopra, Andrew Weil, and others appear regularly on various media outlets offering evidence to support nutrition-based approaches to ...

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Chapter 12. Ethnic Heritage Food in Lindsborg, Kansas, and New Glarus, Wisconsin

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pp. 268-296

The Midwest is dotted with small, European ethnic settlements, a legacy from the immigration streams of the nineteenth century. Several of these communities, including New Glarus, Wisconsin (a Swiss settlement established in 1845), ...

Contributors

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pp. 297-300

Index

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pp. 301-306


E-ISBN-13: 9780813143774
Print-ISBN-13: 9780813122922

Page Count: 320
Publication Year: 2013

Series Title: Material Worlds