Culinary Tourism as Public Folklore: Heritage in Negotiating Competitiveness and Sustainability

Abstract The tourism industry often treats heritage as an objective quality that makes attractions more competitive. This approach would seem to support the sustainability of a culture's culinary heritage, but it oftentimes ossifies, simplifies, invents, and even threatens it. A folklore-based...

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Bibliographic Details
Published inThe Journal of American folklore Vol. 137; no. 543; pp. 45 - 60
Main Author Long, Lucy M
Format Journal Article
LanguageEnglish
Published Columbus American Folklore Society 2024
American Folklore Society, Inc
Subjects
Culinary tourism
Cultural heritage
Festivals
Folklore
Folklorists
Food
Humanities
Museums
Negotiations
Social sciences
Sustainability
Tourism
Travel
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Summary:Abstract The tourism industry often treats heritage as an objective quality that makes attractions more competitive. This approach would seem to support the sustainability of a culture's culinary heritage, but it oftentimes ossifies, simplifies, invents, and even threatens it. A folklore-based approach to culinary tourism addresses some of these issues. This essay describes three projects that illustrate applications of folklore theory and practice to culinary tourism projects involving heritage.
ISSN:0021-8715
1535-1882
DOI:10.5406/15351882.137.543.05