Culinary Tourism

Contents

Contents Acknowledgments ix Foreword Barbara Kirshenblatt-Gimblett xi Introduction Lucy M. Long I Chapter 1. Culinary Tourism: A Folkloristic Perspective on Eating and Otherness Lucy M. Long 20 Part 1. Culinary Tourism in Public and Commercial Contexts 51 Chapter 2. Tasting an Imagined Thailand: Authenticity and Culinary Tourism in Thai Restaurants Jennie Germann Molz 53 Chapter 3. From "Montezuma's Revenge" to "Mexican Truffles": Culinary Tourism across the Rio Grande Jeffrey M. Pilcher 76 Chapter 4. Flavors of Memory: Jewish Food as Culinary Tourism in Poland Eve Jochnowitz 97 Chapter 5. Incorporating the Local Tourist at the Big Island Poke Festival Kristin McAndrews 114 Part 2. Culinary Tourism in Private and Domestic Contexts 129 Chapter 6. "Of Course, in Guatemala, Bananas are Better": Exotic and Familiar Eating Experiences of Mormon Missionaries Jill Terry Rudy 131 Chapter 7. Kashering the Melting Pot: Oreos, Sushi Restaurants, "Kosher Treif," and the Observant American Jew Miryam Rotkovitz 157 Chapter 8. Culinary Tourism among Basques and Basque Americans: Maintenance and Inventions Jacqueline S. Thursby 186 Part 3. Culinary Tourism in Constructed and Emerging Contexts 207 Chapter 9. From Culinary Other to Mainstream America: Meanings and Uses of Southwestern Cuisine Amy Bentley 209 Chapter 10. Rites of Intensification: Eating and Ethnicity in the Catskills Rachelle H. Saltzman 226 Chapter 11. Pass the Tofu, Please: Asian Food for Aging Baby Boomers Liz Wilson 245 Chapter 12. Ethnic Heritage Food in Lindsborg, Kansas, and New Glarus, Wisconsin Barbara G. Shortridge 268 Contributors 297 Index 301 ...