Culinary Tourism
Culinary Tourism
- José López GanemJosé López GanemBoston University
- , and Alicia KennedyAlicia KennedyIndependent Scholar
Summary
For practitioners and scholars, culinary tourism is recognized as the voluntary decision to interact with foodways and foodstuffs outside of an individual’s daily places or habits.
The seminal definition for the contemporary field of food studies was articulated by Lucy M. Long, who encapsulated culinary tourism as “the intentional, exploratory participation in the foodways of an other” (Culinary Tourism). Culinary tourists are understood as individuals who actively and willingly seek to construct meaning and value through an aesthetic appreciation of food.
Either through the act of moving themselves from one physical place to another or by incorporating “foreign” or “unusual” food items into a habitual physical place, the agent of culinary tourism—the culinary tourist, popularly conceptualized as a global foodie or food trotter—makes food, drink, or substance preparation and consumption the vehicle for personal value creation, either through a solo experience or within the broader context of a group similarly focused on such aesthetic appreciation.
Subjects
- Food and the Media
- Food Globalization and Industrialization