Long is a folklorist. Here she considers how experiencing foodways of the Other is a touristic act in itself. A visitor or observer can uncover many ideas about a host culture through its food. Think about the concept of otherness as well as the strategies of negotiation that Long details regarding how people approach new food. How can food serve as an effective window into culture?In the picture: In San Francisco you will have the opportunity to visit Chinatown, which can be a very clear experience of the Other. Here our guide helps us decipher (negotiate) the meaning of the foods we encounter (in this case, Chinese BBQ duck).
--Brent W.
"we have probably all had the experiencce of unknowingly eating something that we otherwise would have considered inedible or unappealing" Culinary Tourism, Lucy Long 22
ReplyDeleteI feel like in todays society people are way to attached to the things that they are used to, especially when it comes to their food. Lucy Long brings this up in her article as shown in this quote. Being a culinary student it is easy for me to say that I would be more than willing to try any food at least once, the fact is that most people do not share this same open mindedness. People are scared of the foods that they are not familiar with and rufuse to leave their comfert zone when it comes to what they eat. Too many people will never get the chance to try certain foods simply because they are scared to and to me that is just not fair for them. People need to be more observant of what food can really be and not just what they think it is.
Joe C.
"I define Culinary tourism as the intentional, exploratory participation in the foodways of an other-participation including the consumption, preparation, and presentation of a food item, cuisine, meal system, or eating style considered to belong to a culinary system not one's own."
ReplyDelete- Lucy Long Culinary Tourism pg. 95
This one sentence is the definition of the title to the article. Although it does not include some of the other terms such as "otherness" which took me a minute to get a grasp on and the terms of Negotiation it is still very powerful. This statement made an impression on me, so now everywhere that I go no matter what I can make some kind of reference to being a culinary tourist, or experiencing an "other". "Culinary Tourism" is definitely not an everyday phrase you hear people talk about and for long to be able to come up with this explanation puts a new look on the subject all together. I think that after reading this article and getting a new perspective on how you should experience a new food item or cultural market you are more aware and will take more of the environment with you when you leave. I agree with the author in the sense that being a tourist is voluntary in the sense of if you are going to pay attention to your surroundings. On the other hand I do think that there are far less people out in the world that purposely plan to go on a trip or go on a long adventure with food being the main idea. Therefore when I think about the whole idea of "culinary tourism" and don't believe that it's very important to be aware of all the time it's mostly, for me at least, a little bit of fun when i go to the grocery store.
-Jessica M.
“Through tourism, we satisfy our curiosity about otherness, we confront the impulse to explore the unknown, to climb the mountain because it is there. We expect to find pleasure in seeking the unknown, perhaps not in the unknown itself, but in the conducting of the search, we may not like the food after all, but we can have fun trying it. Furthermore the pleasure we find in food and eating can be of an aesthetic nature, satisfying our sensibilities of taste, proportion, and appearance, so that the pleasure stems from the food itself and not from what it represents.” (Lucy M. Long, Culinary Tourism, 22.)
ReplyDeleteThis quote represents an important part of the reading by shining a light on the way we experience food through culinary tourism. This passage express idea of culinary tourism of individuals and the way we explore food itself and the way we connect certain foods to its culture.
In my perception of Culinary Tourism as a whole I find it elaborate because it assumes the impulses of ones personality. Its idea shows the larger vision of food rather than peoples common thoughts of it as just sustenance. I found Longs definition of “otherness” to be profound. I like the approach to the definition from the anthropological stand point because it is positively accurate on the world being divided by social constructed perception of reality. Yolanda .B
The realm of the palatable is an aesthetic rather than cognitive one, dealing with what is considered pleasing within a culinary system. Foods may be considered edible, but their selection for consumption will be depended on whether or not they are considered savory, appetizing or appropriate for particular contexts...Certain food items or aspects of a food system may be considered culturally edible, but unpalatable to a particular eater or group of eaters, and therefore would appear inedible."
ReplyDeleteCulinary Tourism, Lucy Long 33
We are always talking about how we eat with our eyes and for many people if they see something that doesn't look like what they are used to eating then it will look inedible. Also when people go out to eat if they see something on a menu that sounds like it shouldn't be eaten or it just seems like it wouldn't taste good then they are going to refuse to try it. Many people who are not in the culinary field will stick to what they know and stay far away from something that is new and different. Of course when people travel they will go to new restaurants becuase they want a "new experience", but the second they see something that seems too different to them they will normally go to a dish that is close to what they are use to. People should try to experience more than just the "normal" foods they are use to, but once they get it into their mind that it is inedible or unpalatable it's very hard to get them to change their mind.
Kelsey B.
"A key concept in these definitions is the idea of tourism being voluntary; becoming a tourist is a choice, and with that choice there is an implied openness to the new." Lucy Long, Culinary Tourism, 21
ReplyDeleteWhen someone goes outside of their norms, either state, contry, hobbies or even food they can be considered a tourist to that experience. The wonderful thing about expierencing something new is just that, it's an experience, something that your not familiar with. I think this is what Lucy Long is saying, that it is exciting to try something new. Which makes your reaction even stronger, like trying a new food, you either like it or you hate it becuase it is not something that you have seen before. Long says; "there is an implied openness to the new". I feel like most people do not think this way because they say that they will try something new and when it becomes time to experience it they back out, or they simply say I dont like that, when trying a new food regardless of whether they have tried it or not. What one person may think is exotic or different, another could consider it "normal". Which is why I think more people should be more open to new foods and experiences. You never know what you could like.
- Brittany M.
Folklorists, food scholars, and food aficionados have long been fascinated by occasions of exploratory eating-instances of eating new, the unfamiliar, the alien-and by the institutions and artifacts that enable those occasions, such as "ethic" restaurants, international cookbooks, and folklife festivals. (Culinary Tourism, Lucy Long, 20)
ReplyDeleteLucy Long is saying that people are interested in trying new things when they go out to eat, that people are ready for new and unfamilar experiences because it is interesting. People are always going to go for the experience they are not used to because it is what drives their curiosty. The curiosty aspect of people has a much stronger say in the human mind then the normal aspect does. Human life is all about trying new experiences and Lucy Long does a very good job of capturing that aspect of the human life. She is mainly trying to capture the audience of the people that are more interested in food than normal people because those kinds of people are even more interested in the fact of trying new and unfamilar things. Those types of people are also the type of people that we in the culinary profession are most interested in because they are the people that will be more likely to come into our restaurant and try our unfamilar dishes and that if we add an aspect of popularity (farm to table concept) that even people that are not as interested in food to come into the restaurant because of the farm to table aspect.
Alex C.
"it is about the experiencing of food in a mode that is out of the ordinary, that steps outside the normal routine to notice difference and the power of food to represent and negotiate that difference."
ReplyDeleteThis article is about stepping outside the world of what we know and let the food lead us to new experiences. As an American we like to know what we are eating (in a way). We rely on the names of familiar places to angle us towards them to eat there. But we need to allow our eyes and that feel in us telling us to step outside the steps of society to take over. This concept is described by "otherness." This is a construction by the individual as well as by the culture within which that individual moves (pg. 97). Culinary tourism lets the food indicate what we do. Instead of signing up for those corny bus tours; we allow the sits and smell and stomachs take us to places we would never go. But what shapes us in believing and eating what we do is based off of a few indicators: culture, region, heritage, and ethos. These will influence people more than anything else. A hamburger might seem to be the perfect meal for an American but definitely not for an Indian. That would be going against their beliefs and religion.
The article talks about how people seperate the realms of the culinary experience. Which brings an interesting point on how we split up what is being put in front of us and in our mouths. Food items can be familiar or exotic, and either palatable or unpalatable. Only broken up to four different categories which is surprises. To be able to really experience a culture is to be able to eat what the people eat. We can't be searching for hamburgers in Vietnam. Let's let loose and eat some bigs. But of course we have to meet in the middle on some things. Strategies of negotiation helps bridge different cultures. An example that best describes this concept is when a culture eats extremely spicy foods. If they are serving a different market they might want to limit the heat. This is a way to accomidate specific tastes without taking away from the athenticity.
TIM T
ReplyDelete"Regional awareness is becoming more widespread in the United States as Americans attempt to define themselves as a nation but still recogize individual histories" (Lucy Long, Culinary Tourism, page 26, page 98(reader).
ReplyDeleteAmerica is a country that is made up of so many different nationalities and cultures from all over the world. These cultures through there emigrating and colonizing of certain regions within America have helped to define what those cuisines of that region are today. Each region from northeast, mid-atlantic, southeast, mid-west, southwest and west coast regions have specific common ingredients and methods of producing and cooking there food that makes them unique but at the same time holds themselves under the standardized umbrella which is known as American cuisine. Many people travel to different destinations within the country to sample the food each region has to offer, tastings the subtle difference in seasoning and menu preparation.For me, there were many parts in which I didn't really understand the point the writer was trying to get at, but thats most likely contributed to my own misunderstandings.
-Brandon G.