"" 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 …

In this sense, foodways may be one of the fullest ways of perceiving the Other. Sightseeing
is only a partial engagement with the Other, whereas culinary tourism, utilizing the senses
oftaste, smell, touch, and vision, offers a deeper, more integrated level of experiencing an
Other. It engages one's physical being, not simply as an observer, but as a participant as
well. What is relevant about these definitions is the idea of tourism being voluntary—
becoming a tourist is a choice, and with that choice there is an implied openness to the new …