Article

Culinary Tourism

Lucy M. Long

in The Oxford Handbook of Food History

Published in print October 2012 | ISBN: 9780199729937
Published online November 2012 | | DOI: http://dx.doi.org/10.1093/oxfordhb/9780199729937.013.0022

Series: Oxford Handbooks

 Culinary Tourism

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A product of both world history and contemporary mass culture, culinary tourism is a scholarly field of study that is emerging as an important part of the tourism industry. Also known as gastronomic tourism, tasting tourism, and simply food tourism, culinary tourism refers to adventurous eating, eating out of curiosity, exploring other cultures through food, intentionally participating in the foodways of an Other, and the development of food as a tourist destination and attraction. In culinary tourism, the primary motivation for travel is to experience a specific food. Culinary tourism parallels the globalization of food production and consumption and reflects issues inherent in tourism. It has the potential to address some of the controversial issues in tourism in general, such as questions of authenticity, commodification of tradition, identity construction, intellectual property and intangible heritage, as well as the ecological, economic, and cultural sustainability of food cultures in response to tourism.

Keywords: culinary tourism; tourism industry; food; foodways; gastronomic tourism; food tourism; tasting tourism; food production; food cultures; intellectual property

Article.  8747 words. 

Subjects: History ; World History

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