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Culinary Tourism
Lucy M. Long. Lexington: University Press of Kentucky, 2004.
Lucy Long's edited volume Culinary Tourism uses the methods of folklore studies and anthropology to "explore food as both a destination and a vehicle for tourism" (2). Linking food and tourism creates an interesting dialogue because personal and social identities are constructed in both sites through comparison with racial, ethnic, religious, class, or national "others." The anthology's foundation is Long's insightful introductory essay on culinary tourism, which occurs both domestically (through ethnic restaurants, for example) and through travel. Although culinary tourism is an important concept,...