Culinary Tourism as Public Folklore

Heritage in Negotiating Competitiveness and Sustainability

Bibliographic Data

ID2784397
AuthorsLucy M Long (0000-0002-6731-9214, lucy m. long is Director of the Center for Food and Culture in Bowling Green, Ohio, and Adjunct Assistant Professor at Bowling Green State University, corresponding author)
Year2024
Volume137
Issue543
Pages45-60
Publication date2024-01-01
Peer ReviewedYes
Open AccessNo
TypeARTICLE
VenueJournal of American Folklore (JOURNAL)
Journal identifiersISSN: 0021-8715 • E-ISSN: 1535-1882
PublisherUniversity of Illinois Press (PUBLISHER • US)
DOI10.5406/15351882.137.543.05
OpenAlexW4392007539
LanguageEN
Citations received7
References cited27

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

Archaeology · Business · Cultural heritage · Folklore · Geography · Negotiation · Social science · Sociology · Sustainability · Tourism · Anthropology · Culinary Culture and Tourism · Cultural Heritage Management and Preservation · Diverse Aspects of Tourism Research · Ecology

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