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According to Lucy M. Long, folklorist and professor at Bowling Green State University, culinary tourism is about "exploratory eating." Long, who coined the term, writes that "culinary tourism... is about individuals exploring foods new to them as well as using foods to explore new cultures and ways of being. It is about groups using food to 'sell' their histories and to construct marketable and publicly attractive identities, and it is about individuals satisfying curiosity."
from A Folkloristic Perspective
on Eating and Otherness,
in Culinary Tourism,
University of Kentucky Press,
2004
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Culinary Tourism
WHAT A DIFFERENCE A DAY MAKES by Riki Saltzman
This column is featured in Edible Iowa River Valley a
quarterly publication and website that features Iowa's restaurants, markets, bakeries, and more as well
as tips about Iowa's cultural attractions.
EDIBLE IOWA RIVER VALLEY is a seasonal magazine that celebrates and showcases family
farmers, chefs, food artisans, farmers' market vendors and other food-related businesses for their
dedication to using the highest quality, seasonal, locally grown products. Edible Iowa is part of a
nationwide family of publications, each locally owned and operated and each dedicated to showcasing
the food that makes its region great.
A Day Trip Tasting the Traditions of Central Iowa
A Day Trip Exploring Des Moines’s Ethnic Markets
And coming soon:
A Day Trip from Waterloo to Waverly
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