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Culinary Tourism

By Long, Lucy M

Product Image: Culinary Tourism

Culinary Tourism

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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.
Product details
Binding:
Paperback
Edition:
illustrated
Number of Pages:
320
Release Date:
2010-09-15
Publication Date:
2010-09-15
Publisher:
University Press of Kentucky
Languages:
Original: English
ISBN10:
0813129850
ISBN13:
9780813129853
GPSR Manufacturer Reference:
[email protected]
Weight:
497 g
Height:
152 cm
Width:
229 cm
Thickness:
19 cm
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