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Material Worlds
Culinary Tourism
"From Kosher Oreos to the gentrification of Mexican cuisine, 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
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. 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 America 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.
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. 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 America 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.
- GenresFoodAnthropology
320 pages, Hardcover
First published December 26, 2003
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Displaying 1 of 1 review
October 29, 2014
This book has potential, but it is important for prospective readers to recognize that this is a US-centric book. Going into the reading process recognizing that fact will render it a more pleasant experience. There is no subtitle to convey this information. For readers interested in a more global and mobile understanding of culinary tourism, with some postcolonial theory infused into the arguments, you will be disappointed.
The strongest chapters are the introductory ones by Lucy Long and the Foreword by Barbara Kirshenblatt-Gimblett. The remainder of the collection offers commentary about US experiences of Thai food, Mexican food, Polish food and some attention to "southwestern cuisine." All interesting, but the arguments do not transcend John Urry's outstanding work on the configuration of 'authenticity' and a 'front stage' in tourism. That analysis was configured decades ago.
For a US-inflected introduction to culinary tourism, this book is effective. For deeper theoretical and global insights - the book fails.
The strongest chapters are the introductory ones by Lucy Long and the Foreword by Barbara Kirshenblatt-Gimblett. The remainder of the collection offers commentary about US experiences of Thai food, Mexican food, Polish food and some attention to "southwestern cuisine." All interesting, but the arguments do not transcend John Urry's outstanding work on the configuration of 'authenticity' and a 'front stage' in tourism. That analysis was configured decades ago.
For a US-inflected introduction to culinary tourism, this book is effective. For deeper theoretical and global insights - the book fails.
Displaying 1 of 1 review