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Culinary Tourism
TABLE OF CONTENTS
from Culinary Tourism
Edited by Lucy M. Long
Acknowledgments
Foreword
Barbara Kirshenblatt-Gimblett
Introduction
Lucy M. Long
Chapter 1. Culinary Tourism: A Folkloristic Perspective on Eating and Otherness
Lucy M. Long
Part 1: Culinary Tourism in Public and Commercial Contexts
Chapter 2. Tasting an Imagined Thailand: Authenticity and Culinary Tourism in Thai Restaurants
Jennie Germann Molz
Chapter 3. From "Montezuma's Revenge" to "Mexican Truffles": Culinary Tourism across the Rio Grande
Jeffrey M. Pilcher
Chapter 4. Flavors of Memory: Jewish Food as Culinary Tourism in Poland
Eve Jochnowitz
Chapter 5. Incorporating the Local Tourist at the Big Island Poke Festival
Kristin McAndrews
Part 2. Culinary Tourism in Private and Domestic Contexts
Chapter 6. "Of Course, in Guatemala, Bananas are Better:" Exotic and Familiar Eating Experiences of Mormon Missionaries
Jill Terry Rudy
Chapter 7. Kashering the Melting Pot: Oreos, Sushi Restaurants, "Kosher Treif," and the Observant American Jew
Miryam Rotkovitz
Chapter 8. Culinary Tourism among Basques and Basque Americans: Maintenance and Inventions
Jacqueline S. Thursby
Part 3. Culinary Tourism in Constructed and Emerging Contexts
Chapter 9. From Culinary Other to Mainstream American: Meanings and Uses of Southwestern Cuisine
Amy Bentley
Chapter 10. Rites of Intensification: Eating and Ethnicity in the Catskills
Rachelle H. Saltzman
Chapter 11. Pass the Tofu, Please: Asian Food for Aging Baby Boomers
Liz Wilson
Chapter 12. Ethnic Heritage Food in Lindsborg, Kansas, and New Glarus, Wisconsin
Barbara G. Shortridge
Contributors
Index
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