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Culinary Travel and leisure is the first book to consider food as both a destination and a means for tourism. The book's contributors analyze the countless intersections of food, culture and tourism in public and commercial contexts, in private and local configurations, and around the world. The contributors claim that the sensory connection with eating provides people who have a unique method of communication. Editor Lucy Long contends that although curiosity about experiencing "otherness" is strong within American culture, total immersion in to the unfamiliar is not necessarily welcome. Thus spicy flavors of Latin America and the amazing ingredients of Asia have been mainstreamed for day-to-day consumption. Culinary Travel and leisure clarifies how and just why interest in foreign food is broadening tastes and resulting in commercial profit in the us, but the book also show how tourism combines personal encounters with cultural and social attitudes toward food and the circumstances for daring eating.
