Join us for a conversation with Lucy Long, author of author of Culinary Tourism (2004), The Food & Folklore Reader (2015), and Ethnic American Food Today: A Cultural Encyclopedia (2015).
Culinary tourism usually emphasizes travel to taste exotic or gourmet food, food that is memorable and unique to a specific place. This emphasis creates issues surrounding the selection of dishes those places then offer to tourists, not only around the accuracy with which a dish may represent a place, but also the ways in which those selections may challenge the balancing of the four pillars of sustainability.