Culinary Tourism-Wow! eBook

Culinary Tourism (Material Worlds Series)

Author: Lucy M. Long (Editor)

Publisher: ‎ University Press of Kentucky

Edition: N/A

Publication Date: 2003-12-26

Language: English

Paperback: 320 pages

ISBN-10: 0813122929

ISBN-13: 9780813122922

Book Description

“”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.

From Publishers Weekly

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.
Copyright 2003 Reed Business Information, Inc.

Review

“As the study of tourism proper attends more closely to lived experience, and as the study of food continues to explore its tranactional character, these fields will find in Culinary Tourism a powerful conceptual framework with rich case studies.” ―Barbara Kirshenblatt-Gimblatt

“Recommended.” ―Choice

“Nonanthropologist readers . . . will discover the unexpected and fascinating terrain of food as an index of human culture. -Virginia Quarterly ReviewThis volume is a welcome collection of essays.” ―Gastronomica

“Twelve different writers discuss how restaurants and festivals market food to tourists, politics of the food industry, authentic southwest cooking, and food choices of various groups such as baby boomers and Mormon missionaries.” ―Kentucky Living

“Contributors to the book are widely recognized food experts who encourage readers to venture outside the comforts of home and embark on new eating experiences.” ―Lexington Herald-Leader

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

“Serves a real purpose and deserves a respected place in the historical record.” ―Register of the Kentucky Historical Society

“A collection of articles which, without being heavy (like chocolate cake gone bad) or not-quite-there (like a flattened soufflé), takes you places by giving you an idea of the way people differ in what they eat yet similar in how it tastes.” ―Rockland (ME) Courier-Gazette

“Culinary Tourism is based upon and extends well-established concepts of folk culture in its social and material aspects, and the book abounds in fresh examples of food-related expression.” ―Western Folklore

“Long’s Culinary Tourism demonstrate[s] how food becomes the central lure for tourists seeking exotic foods in restaurants, festivals, stores, and even participatory cooking experiences.” ―Choice

“Culinary Tourism is a welcome and provocative addition to the literature on foodways and tourism.” ―Journal of American Folklore

“One leaves Culinary Tourism with a deeper understanding of some of food’s complex relationships to the politics of culture. Although this collection feels more like a necessary foundation than an exciting departure, the book will undoubtedly serve as an important springboard for future work that further develops the interpretive challenges it introduces.” ―Diane Tye, Ethnologies

“Culinary Tourism is a welcome and provocative addition to the literature on foodways and tourism.” ―Yvonne R. Lockwood, Journal of American Folklore

“One leaves Culinary Tourism with a deeper understanding of some of food’s complex relationships to the politics of culture.” ―Ethnologies

Amazon Page

获取PDF电子书代发服务10元立即求助

1111

未经允许不得转载：Wow! eBook » Culinary Tourism

Culinary Tourism

Culinary Tourism (Material Worlds Series)

From Publishers Weekly

Review

About the Author

评论点击这里取消回复。

分类

搜索