{"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.