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Class acts: Culinary tourism in New...

Memorial University of Newfoundland (Canada).

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Class acts: Culinary tourism in Newfoundland and Labrador.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Class acts: Culinary tourism in Newfoundland and Labrador./
作者:	Everett, Holly Jeannine.
面頁冊數:	273 p.
附註:	Source: Dissertation Abstracts International, Volume: 67-11, Section: A, page: 4293.
Contained By:	Dissertation Abstracts International67-11A.
標題:	Folklore. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=NR19629
ISBN:	9780494196298

Class acts: Culinary tourism in Newfoundland and Labrador.
Everett, Holly Jeannine.

Class acts: Culinary tourism in Newfoundland and Labrador. - 273 p.

Source: Dissertation Abstracts International, Volume: 67-11, Section: A, page: 4293.

Thesis (Ph.D.)--Memorial University of Newfoundland (Canada), 2005.

This thesis, building on the conceptual framework outlined by folklorist Lucy Long, examines culinary tourism in the province of Newfoundland and Labrador, Canada. The data upon which the analysis rests was collected through participant observation as well as qualitative interviews and surveys.

ISBN: 9780494196298Subjects--Topical Terms:

528224
Folklore.

Class acts: Culinary tourism in Newfoundland and Labrador.
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245 1 0 $a Class acts: Culinary tourism in Newfoundland and Labrador.
300 $a 273 p.
500 $a Source: Dissertation Abstracts International, Volume: 67-11, Section: A, page: 4293.
502 $a Thesis (Ph.D.)--Memorial University of Newfoundland (Canada), 2005.
520 $a This thesis, building on the conceptual framework outlined by folklorist Lucy Long, examines culinary tourism in the province of Newfoundland and Labrador, Canada. The data upon which the analysis rests was collected through participant observation as well as qualitative interviews and surveys.
520 $a The first chapter consists of a brief overview of traditional foodways in Newfoundland and Labrador, as well as a summary of the current state of the tourism industry. As well, the methodology which underpins the study is presented. Chapter two examines the historical origins of culinary tourism and the development of the idea in the Canadian context. The chapter ends with a description of Newfoundland and Labrador's current culinary marketing campaign, "A Taste of Newfoundland and Labrador." With particular attention to folklore scholarship, the course of academic attention to foodways and tourism, both separately and in tandem, is documented in chapter three.
520 $a The second part of the thesis consists of three case studies. Chapter four examines the uses of seal flipper pie in hegemonic discourse about the province and its culture. Fried foods, specifically fried fish, potatoes and cod tongues, provide the starting point for a discussion of changing attitudes toward food, health and the obligations of citizenry in chapter five. The fulfillment of such ideals through the utilization of wild berries is documented in chapter six, as well as berry products' appeal as markers of socioeconomic status and cultural capital. The concluding chapter includes a review of the main themes and contributions of the study, as well as suggestions for further research in this area.
520 $a A major contribution of this thesis is its documentation and examination of the continuing links between social class and food consumption. Interviewees' and survey respondents' comments about Newfoundland and Labrador foodways, in combination with their own preferences and practices, reveal an intercultural dialogue about the pleasures and responsibilities of living in a society in which there is an abundance of food, but only if one has the cultural and economic means to access it. Thus, the study significantly expands upon the role of the socioeconomic Other in current constructions of culinary tourism.
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