{"title":"作为公共民俗的烹饪旅游：谈判竞争力和可持续性的遗产","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":"{\"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}","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}
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 culinary tourism projects involving heritage.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
