Exotic Appetites

Heldke, Lisa

doi:10.4324/9781315822068

Cited by 20 publications

(18 citation statements)

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“…Difference here delineating what the tourist is not; the Other, the exotic, the strange. Both Heldke (2003) and Molz (2007) identified that 'food adventurers' are for the most part middle classed, where opportunity to travel voluntarily and expend finances on eating for fun produce difference, novelty and Otherness in relation to the privilege that a middle class position affords. Consuming the Other represents a moment of openness to what is different to themselves.…”

Section: Dylan: Newest Bucket List Additionmentioning

confidence: 99%

Food tourism policy: Deconstructing boundaries of taste and class

Jong

Varley

2017

Tourism Management

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Recent discussions from the journal of tourism management call for more critical deconstructions of the political and economic structures that shape policy and planning. The present paper takes up this call, using a post-structualist framework to examine Scotland's food tourism landscape. Utilising Foucauldian discourse analysis to deconstruct 2,312 media sources collected through a Factiva database search, we illustrate how policy discourses privilege middle class cultural symbols through official food tourism promotion, marginalising particular foods positioned as working class. We find that this is particularly evident through the example of the deep fried mars bar; where, despite touristic desires, classed media discourses constructed it as global, bad and disgusting, and therefore an embarrassment to official tourism bodies. We conclude by discussing the broader importance of attending to the marginalising and silencing effects tourism policy exerts when the power values and interests involved in its formation are not critically appraised

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Section: Dylan: Newest Bucket List Additionmentioning

confidence: 99%

Food tourism policy: Deconstructing boundaries of taste and class

Jong

Varley

2017

Tourism Management

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“…Hall and Mitchell (2001) define food tourism as "visitation to primary and secondary food producers, food festivals, restaurants and specific locations for which food tasting and / or experiencing the attributes of specialist food production region are the motivating factor for travel" (p. 308). In her book, Exotic Appetites, Lisa Heldke (2003) attributes to gastronomic tourists as "food adventurers" who are on a continuous pursuit for newness in their eating experiences. She elucidates that food lovers are "those people for whom eating is an expedition into the unknown, a pursuit of the strange" (p. xxi).…”

Section: Literature Reviewmentioning

confidence: 99%

A Study on the Precursors for Gastronomic Satisfaction of Tourists in Malaysia

Jaiswal¹,

Patil²,

Lama³

2013

JSDS

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This paper aims to contextualize the idea of food tourism, not only as an attention-grabbing field of research, but in the contention that it can be utilized as a wider theoretical lens to propose a system for rationally identifying preferences of food / gastronomy / culinary tourists. This paper will make an attempt to put forward the insights currently underpinning the latest progress towards a more culturally responsive and critically orientated tourism research. More to the point, this study will be able to facilitate the practitioners to gain insights on the factors affecting satisfaction of tourists which will in turn lead to a boost in visits by foreign tourists to Malaysia. A conceptual framework consisting of 4 independent variables and 1 dependent variable has been proposed. Since there are limited numbers of studies on Gastronomy tourism in Malaysia, there is a need to study this significant topic.

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“… We are aware that authenticity has a vexed history in relation to food, particularly in the context of “ethnic” food and “exotic” cuisine. See, for example, the discussion of “food adventurers” by Heldke () or Zukin's () account of “consuming authenticity” which traces the politically contentious move from difference to exclusion. …”

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confidence: 99%

The multiple ontologies of freshness in theUKand Portuguese agri‐food sectors

Jackson

Evans

Trüninger

et al. 2018

Trans Inst British Geog

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This paper adopts a material-semiotic approach to explore the multiple ontologies of "freshness" as a quality of food. The analysis is based on fieldwork in the UK and Portugal, with particular emphasis on fish, poultry, and fruit and vegetables.Using evidence from archival research, ethnographic observation and interviews with food businesses (including major retailers and their suppliers) plus qualitative household-level research with consumers, the paper unsettles the conventional view of freshness as a single, stable quality of food. Rather than approaching the multiplicity of freshness as a series of social constructions (different perspectives on essentially the same thing), we identify its multiple ontologies. The analysis explores their enactment as uniform and consistent, local and seasonal, natural and authentic, and sentient and lively. The paper traces the effects of these enactments across the food system, drawing out the significance of our approach for current and future geographical studies of food. K E Y W O R D Sagri-food studies, freshness, material semiotics, multiple ontologies,

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Exotic Appetites

Cited by 20 publications

References 0 publications

Food tourism policy: Deconstructing boundaries of taste and class

Food tourism policy: Deconstructing boundaries of taste and class

A Study on the Precursors for Gastronomic Satisfaction of Tourists in Malaysia

The multiple ontologies of freshness in theUKand Portuguese agri‐food sectors

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