Culinary Tourism

“”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” —

“”…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” —

“”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” —

“”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” —

“”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” —

“”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” —

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

“”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” —

“”Recommended.” –Choice” —

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

“”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” —

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.