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Culinary TourismCulinary Tourism

Edited by Lucy M. Long

Narrated by Laura Jennings

Available from Audible


Book published by University Press of Kentucky


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.

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.

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.

REVIEWS:

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

Journal of American Folklore

“Folklorists and scholars should appreciate this collection of essays on the ways in which food and travel intersect.”

Publishers Weekly

“One leaves Culinary Tourism with a deeper understanding of some of food’s complex relationships to the politics of culture... the book will undoubtedly serve as an important springboard for future work that further develops the interpretive challenges it introduces.”

Ethnologies

“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-Gimblett





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