{"title":"Culinary Tourism as Public Folklore: Heritage in Negotiating Competitiveness and Sustainability","authors":"Lucy M. Long","doi":"10.5406/15351882.137.543.05","DOIUrl":null,"url":null,"abstract":"\n 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.","PeriodicalId":46681,"journal":{"name":"JOURNAL OF AMERICAN FOLKLORE","volume":null,"pages":null},"PeriodicalIF":0.5000,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"6","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"JOURNAL OF AMERICAN FOLKLORE","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5406/15351882.137.543.05","RegionNum":2,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"0","JCRName":"FOLKLORE","Score":null,"Total":0}
引用次数: 6
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.