Lucy M Long
Biographic Data
| ID | 167602 |
|---|---|
| NAME | Lucy M Long |
| GIVEN NAMES | Lucy M |
| FAMILY NAME | Long |
| SIGNATURE | LONG L M |
| AFFILIATIONS | Bowling Green State University |
| ORCID | 0000-0002-6731-9214 |
| VERIFIED | Yes |
| TOTAL WORKS | 23 |
| TOTAL CITATIONS | 12 |
| AUTHOR COUNT | 23 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 1999 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 2 |
Appalachia on the Table: Representing Mountain Food and People
Erica Abrams Locklear, Professor of English and the Thomas Howerton Distinguished Professor of Humanities at the University of North Carolina Asheville, is a fifth-generation native of western North Carolina. She insightfully draws from this background in her scholarship on literary depictions of Appalachian culture. Appalachia on the Table continues in that vein and contributes significantly to not only understanding the food cultures of Appalac…
Apple Stack Cake as Folk Tradition, Myth, and Icon in the Construction of an Appalachian Cuisine
Apple stack cake is a dessert made of multiple cookie-like layers sandwiched together with a sauce of cooked dried apples or apple butter. It is distinctive to the Southern Appalachian region, but ethnographic research suggests that it is not widespread, challenging a popular assumption of homogeneity of mountain food culture. Within those areas of use, it seems to be a folk tradition, passed down in families and occurring in variations reflectin…
Earth to Tables Legacies: Multimedia Food Conversations across Generations and Cultures
This volume will resonate with many folklorists in its approaches, methods, and subject matter. It describes a project based on collaboration, not just in research, but in developing the project itself, identifying issues and potential results, and recognizing different, sometimes conflicting, ways of knowing and interests. The collaborative perspective appears in the transmedia character of the final products, with a variety of formats, includin…
Culinary Tourism as Public Folklore: Heritage in Negotiating Competitiveness and Sustainability
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 cul…
Culinary tourism and contradictions of cultural sustainability: Industrial agriculture food products as tradition in the American Midwest
A culinary tourism project in the eastern Midwest of the United States illustrates contradictions between the cultural and ecological pillars of sustainability. Foods traditional to this area reflect industrial agricultural methods and technologies now recognized as threatening to the natural environment. Highlighting those foods through culinary tourism, then, celebrates forms and practices representing a food culture that is actively incompatib…
Look Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century
The immigrant kitchen: Food, ethnicity, and diaspora
The Edible South: The Power of Food and the Making of an American Region
Book Review| April 01 2017 The Edible South: The Power of Food and the Making of an American Region The Edible South: The Power of Food and the Making of an American Region. By Marcie Cohen Ferris. (Chapel Hill: University of North Carolina Press, 2015. Pp. xiv + 496, 50 black-and-white images, preface, introduction, conclusion, notes, bibliography, index.). Lucy M. Long Lucy M. Long Center for Food and Culture, Bowling Green, Ohio Search for oth…
Culinary Tourism
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…
The Broken Village: Coffee, Migration, and Globalization in Honduras: By Daniel R. Reichman
Whose food? Nurturing and challenging community sustainability through culinary tourism
Building Houses out of Chicken Legs: Black Women, Food, and Power
Book Review| October 01 2011 Building Houses out of Chicken Legs: Black Women, Food, and Power Building Houses out of Chicken Legs: Black Women, Food, and Power. By Psyche A. Williams-Forson. (Chapel Hill: University of North Carolina Press, 2006. Pp. Lucy M. Long Lucy M. Long Search for other works by this author on: This Site Google Journal of American Folklore (2011) 124 (494): 358–360. https://doi.org/10.5406/jamerfolk.124.494.0358 Cite Icon …
Republic of Barbecue: Stories Beyond the Brisket
Key Ingredients: America by Food (review)
Iowa Place-based Foods (review)
Swindled: The Dark History of Food Fraud, From Poisoned Candy to Counterfeit Coffee by Bee Wilson
Key Ingredients: America by Food
This DOI is not currently attached to any metadata records. DOIs can’t actually ever be deleted (they’re persistent), but sometimes our members create DOIs in error. We do have a process to approximate deletion which we follow only in rare cases where the DOI has been genuinely created in error, and most crucially, if the DOI has never been published anywhere online or in print and never otherwise distributed to or communicated with anyone (autho…
Iowa Place-Based Foods
This DOI is not currently attached to any metadata records. DOIs can’t actually ever be deleted (they’re persistent), but sometimes our members create DOIs in error. We do have a process to approximate deletion which we follow only in rare cases where the DOI has been genuinely created in error, and most crucially, if the DOI has never been published anywhere online or in print and never otherwise distributed to or communicated with anyone (autho…
A Movable Feast: Ten Millennia of Food Globalization by Kenneth F. Kiple
Food pilgrimages: Seeking the sacred and the authentic in food
Learning to Listen to the Food Voice: Recipes as Expressions of Identity and Carriers of Memory
(2004). Learning to Listen to the Food Voice. Food, Culture & Society: Vol. 7, No. 1, pp. 118-122
Nourishing the academic imagination: The use of food in teaching concepts of culture
(2001). Nourishing the academic imagination: The use of food in teaching concepts of culture. Food and Foodways: Vol. 9, Food and Education, pp. 235-262
Appalachian Dulcimer Traditions
A first-hand report on an effort to enlarge our knowledge of the dulcimer's history by searching the hills and hollers of Appalachia, looking at old instruments, and listening to the tales of old folks
Culinary Tourism as Public Folklore: Heritage in Negotiating Competitiveness and Sustainability
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 cul…
Learning to Listen to the Food Voice: Recipes as Expressions of Identity and Carriers of Memory
(2004). Learning to Listen to the Food Voice. Food, Culture & Society: Vol. 7, No. 1, pp. 118-122
Culinary tourism and contradictions of cultural sustainability: Industrial agriculture food products as tradition in the American Midwest
A culinary tourism project in the eastern Midwest of the United States illustrates contradictions between the cultural and ecological pillars of sustainability. Foods traditional to this area reflect industrial agricultural methods and technologies now recognized as threatening to the natural environment. Highlighting those foods through culinary tourism, then, celebrates forms and practices representing a food culture that is actively incompatib…
Food pilgrimages: Seeking the sacred and the authentic in food
Appalachian Dulcimer Traditions
A first-hand report on an effort to enlarge our knowledge of the dulcimer's history by searching the hills and hollers of Appalachia, looking at old instruments, and listening to the tales of old folks
Nourishing the academic imagination: The use of food in teaching concepts of culture
(2001). Nourishing the academic imagination: The use of food in teaching concepts of culture. Food and Foodways: Vol. 9, Food and Education, pp. 235-262
Learning to Listen to the Food Voice: Recipes as Expressions of Identity and Carriers of Memory
(2004). Learning to Listen to the Food Voice. Food, Culture & Society: Vol. 7, No. 1, pp. 118-122
Food pilgrimages: Seeking the sacred and the authentic in food
A Movable Feast: Ten Millennia of Food Globalization by Kenneth F. Kiple
Key Ingredients: America by Food (review)
Iowa Place-based Foods (review)
Swindled: The Dark History of Food Fraud, From Poisoned Candy to Counterfeit Coffee by Bee Wilson
Key Ingredients: America by Food
This DOI is not currently attached to any metadata records. DOIs can’t actually ever be deleted (they’re persistent), but sometimes our members create DOIs in error. We do have a process to approximate deletion which we follow only in rare cases where the DOI has been genuinely created in error, and most crucially, if the DOI has never been published anywhere online or in print and never otherwise distributed to or communicated with anyone (autho…
Iowa Place-Based Foods
This DOI is not currently attached to any metadata records. DOIs can’t actually ever be deleted (they’re persistent), but sometimes our members create DOIs in error. We do have a process to approximate deletion which we follow only in rare cases where the DOI has been genuinely created in error, and most crucially, if the DOI has never been published anywhere online or in print and never otherwise distributed to or communicated with anyone (autho…
Republic of Barbecue: Stories Beyond the Brisket
Whose food? Nurturing and challenging community sustainability through culinary tourism
Building Houses out of Chicken Legs: Black Women, Food, and Power
Book Review| October 01 2011 Building Houses out of Chicken Legs: Black Women, Food, and Power Building Houses out of Chicken Legs: Black Women, Food, and Power. By Psyche A. Williams-Forson. (Chapel Hill: University of North Carolina Press, 2006. Pp. Lucy M. Long Lucy M. Long Search for other works by this author on: This Site Google Journal of American Folklore (2011) 124 (494): 358–360. https://doi.org/10.5406/jamerfolk.124.494.0358 Cite Icon …
Culinary Tourism
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…
The Broken Village: Coffee, Migration, and Globalization in Honduras: By Daniel R. Reichman
The Edible South: The Power of Food and the Making of an American Region
Book Review| April 01 2017 The Edible South: The Power of Food and the Making of an American Region The Edible South: The Power of Food and the Making of an American Region. By Marcie Cohen Ferris. (Chapel Hill: University of North Carolina Press, 2015. Pp. xiv + 496, 50 black-and-white images, preface, introduction, conclusion, notes, bibliography, index.). Lucy M. Long Lucy M. Long Center for Food and Culture, Bowling Green, Ohio Search for oth…
The immigrant kitchen: Food, ethnicity, and diaspora
Look Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century
Culinary tourism and contradictions of cultural sustainability: Industrial agriculture food products as tradition in the American Midwest
A culinary tourism project in the eastern Midwest of the United States illustrates contradictions between the cultural and ecological pillars of sustainability. Foods traditional to this area reflect industrial agricultural methods and technologies now recognized as threatening to the natural environment. Highlighting those foods through culinary tourism, then, celebrates forms and practices representing a food culture that is actively incompatib…
Apple Stack Cake as Folk Tradition, Myth, and Icon in the Construction of an Appalachian Cuisine
Apple stack cake is a dessert made of multiple cookie-like layers sandwiched together with a sauce of cooked dried apples or apple butter. It is distinctive to the Southern Appalachian region, but ethnographic research suggests that it is not widespread, challenging a popular assumption of homogeneity of mountain food culture. Within those areas of use, it seems to be a folk tradition, passed down in families and occurring in variations reflectin…
Earth to Tables Legacies: Multimedia Food Conversations across Generations and Cultures
This volume will resonate with many folklorists in its approaches, methods, and subject matter. It describes a project based on collaboration, not just in research, but in developing the project itself, identifying issues and potential results, and recognizing different, sometimes conflicting, ways of knowing and interests. The collaborative perspective appears in the transmedia character of the final products, with a variety of formats, includin…
Culinary Tourism as Public Folklore: Heritage in Negotiating Competitiveness and Sustainability
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 cul…
Appalachia on the Table: Representing Mountain Food and People
Erica Abrams Locklear, Professor of English and the Thomas Howerton Distinguished Professor of Humanities at the University of North Carolina Asheville, is a fifth-generation native of western North Carolina. She insightfully draws from this background in her scholarship on literary depictions of Appalachian culture. Appalachia on the Table continues in that vein and contributes significantly to not only understanding the food cultures of Appalac…
Culinary Culture and Tourism (15 works) · Art (9 works) · Sociology (9 works) · Computer Science (8 works) · Geography (8 works) · History (8 works) · Business (7 works) · Archaeology (5 works) · Political science (5 works) · Psychology (5 works)