Culinary tourism [electronic resource] / edited by Lucy M. Long.

ISBN:

9780813143774

Title:

Author:

Long, Lucy M., 1956-

Publication Information:

Lexington : The University Press of Kentucky, 2013.

Physical Description:

1 online resource (322 p.)

Series:

Material Worlds

General Note:

Description based upon print version of record.

Contents:

Cover; Title; Copyright; Dedication; Contents; Acknowledgments; Foreword; Introduction; Chapter 1. Culinary Tourism: A Folkloristic Perspective on Eating and Otherness; Part 1. Culinary Tourism in Public and Commercial Contexts; Chapter 2. Tasting an Imagined Thailand: Authenticity and Culinary Tourism in Thai Restaurants; Chapter 3. From "Montezuma's Revenge" to "Mexican Truffles": Culinary Tourism across the Rio Grande; Chapter 4. Flavors of Memory: Jewish Food as Culinary Tourism in Poland; Chapter 5. Incorporating the Local Tourist at the Big Island Poke Festival

Part 2. Culinary Tourism in Private and Domestic ContextsChapter 6. "Of Course, in Guatemala, Bananas are Better": Exotic and Familiar Eating Experiences of Mormon Missionaries; Chapter 7. Kashering the Melting Pot: Oreos, Sushi Restaurants, "Kosher Treif," and the Observant American Jew; Chapter 8. Culinary Tourism among Basques and Basque Americans: Maintenance and Inventions; Part 3. Culinary Tourism in Constructed and Emerging Contexts; Chapter 9. From Culinary Other to Mainstream America: Meanings and Uses of Southwestern Cuisine

Chapter 10. Rites of Intensification: Eating and Ethnicity in the CatskillsChapter 11. Pass the Tofu, Please: Asian Food for Aging Baby Boomers; Chapter 12. Ethnic Heritage Food in Lindsborg, Kansas, and New Glarus, Wisconsin; Contributors; Index

Subject Term:

Food.

Tourism.

Added Author:

Long, Lucy M., 1956-

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

Lexington : The University Press of Kentucky, 2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.3 CUL	1:E-BOOK	1	1:ONLINE	Searching... Unknown

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Summary

""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.

Author Notes

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 (2)

Publisher's Weekly Review

Folklorists and scholars should appreciate this collection of essays on the ways in which food and travel intersect. Casual readers, however, might find the tone of these 12 pieces rather tiresome. A professor of popular culture at Bowling Green University, Long defines "culinary tourism" as "the intentional, exploratory participation in the foodways of an other." Regular people experience culinary tourism when they visit different parts of the world, but also when they're closer to home: when they eat in ethnic restaurants; sponsor, plan or attend food festivals; discover unfamiliar ingredients; and try new recipes in their kitchens. For her anthology, Long has selected essays that deal with all these disparate activities. 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, they devise their menus while keeping their customers' tastes in mind. Thus, their menus highlight certain dishes (e.g. Tom Yum soup and Pad Thai noodles) while omitting others; they claim authenticity while adapting to "Western parameters of culinary acceptability." In another eye-opening piece, Kristin McAndrews discusses how Hawaii's Aloha Festival, a statewide celebration of Hawaiian heritage and cuisine, aims to teach tourists, and local residents, to appreciate traditional dishes like poke, a dish of raw fish, seaweed, oil and salt. Well-researched and original as these pieces are, though, this collection of essays-academic in their approach and stilted in their presentation-will appeal primarily to specialists for whom fluid or evocative prose is not a priority. Photos. (Oct.) Copyright 2003 Reed Business Information.

Choice Review

Long (popular culture, Bowling Green State Univ.) has edited this collection of essays on eating experiences. She defines "culinary tourism" as "the intentional, exploratory participation in the foodways of an other." This participation could be eating, preparing, or presenting anything related to food; the other may be defined as a culture different from the participant's culture. Following Long's introductory chapter, which outlines the concept, the rest of the book is devoted to essays on a wide variety of eating and food experiences. One essay describes the perception of authenticity in Thai restaurants in the United States, and another describes the development of a Hawaiian festival to feature a local food, poke (raw fish, seaweed, oil, and salt). One of the more interesting chapters details the contrast between the "tightening" of kosher laws and the increasing availability of kosher foods. The author describes the joy in the observant Jewish community when Oreos were finally certified as kosher. Other topics include the mainstreaming of Southwestern cuisine, thanks to Taco Bell, and the creation of ethnic tourist villages in Kansas (Swedish) and Wisconsin (Swiss). Written by scholars, these essays include extensive references. This book is most appropriate for cultural studies collections. ^BSumming Up: Recommended. Upper-level undergraduates through faculty. S. A. Marien American University