Bibliograph

Culinary tourism, edited Lucy M. Long

Type

Label

Culinary tourism, edited Lucy M. Long

Language

eng

Bibliography note

Includes bibliographical references and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Culinary tourism

Nature of contents

bibliographydictionaries

Oclc number

834612198

Responsibility statement

edited Lucy M. Long

Series statement

Material worlds

Summary

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 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 so

Table Of Contents

pt. 1. Culinary tourism in public and commercial contexts -- pt. 2. Culinary tourism in private and domestic contexts -- pt. 3. Culinary tourism in constructed and emerging contexts

Classification