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Culinary tourism features food as the primary attraction or motivation for travel (Boniface, 2003; Hall & Sharples, 2003; Hjalager & Richards, 2002; Long, 1998, 2004; Quan & Wang, 2004). It is a highly popular and profitable industry in both international and domestic tourism segments and has a significant impact on food-related businesses. The identification, selection, evaluation, and interpretation of the cuisines and dishes included in such tourism are issues of power, that is, cultural politics. Who gets to make those selections? Whose recipe is used to represent a culture? Whose definition of the cuisine is presented? Who is considered the authority, by whom, and how did they come to be in that position? Cultural politics become even more complicated when culinary tourism features ethnic foods, that is, cuisines, dishes, ingredients, belonging to a heritage considered outside the foodways of the mainstream culture. Ethnic foods are defined partly by how they differ from the foods of the dominant culture, and their place within that culture reflects a history of being “other.” Culinary tourism focuses attention on the food’s otherness, making that otherness one of its central attractions. It offers new tastes and an entry into strange new cuisines through those tastes. In the US, food businesses have historically offered one of the most accessible contexts for employLUCY M. LONG lucymlong@gmail.com

CULTURAL POLITICS IN CULINARY TOURISM WITH ETHNIC FOODS