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.
©2004 The University Press of Kentucky (P)2014 Redwood Audiobooks
"Culinary Tourism is a welcome and provocative addition to the literature on foodways and tourism." (Journal of American Folklore)
"Folklorists and scholars should appreciate this collection of essays on the ways in which food and travel intersect." (Publishers Weekly)
"One leaves Culinary Tourism with a deeper understanding of some of food's complex relationships to the politics of culture." (Ethnologies)
Who ever wrote the book
As stated this is the second audio book I have not been able to listen too. I even tried skipping ahead but 3 hours in it was still "So and so said this about culinary tourism". Does she ever have any real life experiences with her book subject? When does she tell some stories; the last chapter? I was looking forward to listening to this book because it seemed interesting but now I'm going to see if i can some how get a refund.
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