| Description |
xiv, 306 p. : ill. ; 24 cm. |
| Series |
Material worlds
|
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Culinary Tourism in Public and Commercial Contexts -- Tasting an Imagined Thailand : Authenticity and Culinary Tourism in Thai Restaurants / Jennie Germann Molz -- From "Montezuma's Revenge to "Mexican Truffles" : Culinary Tourism across the Rio Grande / Jeffrey Pilcher -- Flavors of Memory : Jewish Food as Culinary Tourism in Poland / Eve Jochnowitz -- Incorporating the Local Tourist at the Big Island Poke Festival / Kristin McAndrews -- Culinary Tourism in Private and Domestic Contexts -- "Of Course, in Guatemala, Bananas are Better:" Exotic and Familiar Eating Experiences of Mormon Missionaires / Jill Rudy -- Kashering the melting pot : Oreos, Sushi Restaurants, "Kosher treif," and the Observant American Jew / Miryam Rotkovitz -- Culinary Tourism among Basques and Basque Americans : Maintenance and Inventions / Jacqueline S. Thursby -- Culinary Tourism in the United States case studies -- From Culinary Other to Mainstream American : Meanings and Uses of Southwestern Cuisine / Amy Bentley -- Rites of Intensification : Eating and Ethnicity in the Catskills / Rachelle H. Saltzman -- Pass the Tofu, Please : Asian Food for Aging Baby Boomers / Liz Wilson -- Ethnic Heritage Food in Lindsborg, Kansas, and New Glarus, Wisconsin / Barbara Shortridge. |
| Subject |
Food.
|
|
Travel.
|
| Added Author |
Long, Lucy M., 1956-
|
| ISBN |
0813122929 (Hardcover : alk. paper) |
|
