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Culinary Tourism

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3.64  ·  Rating details ·  25 ratings  ·  2 reviews
""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 ...more
Hardcover, 306 pages
Published December 26th 2003 by University Press of Kentucky
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Tara Brabazon
Oct 29, 2014 rated it it was ok
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
...more
Alexandra Sundarsingh
Didn't enjoy this as much as I expected to. Though perhaps overly focused on tourism as a process of self-definition by finding and exploring the other, the volume does manage to capture a huge range of experiences. Particularly insightful were the contributions that demonstrate that tourism can happen in a familiar location, and need not happen through travel alone.
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“Food is central to travelling and is a vivid entryway into another culture, but we do not have to literally leave home to “travel”. Movies, books, postcards, memories all take us, emotionally if not physically, to other places.” 0 likes
“The basis of tourism is perception of otherness, of something being different from the usual.” 0 likes
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