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.
""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
souffl�), 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" --
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