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Foodscapes

Food, Space, and Place in a Global Society

Edited By Carlnita P. Greene

Foodscapes explores the nexus of food, drink, space, and place, both locally and globally. Multi-disciplinary and interdisciplinary in scope, scholars consider the manifold experiences that we have when engaging with food, drink, space, and place. They offer a wide array of theories, methods, and perspectives, which can be used as lenses for analyzing these interconnections, throughout each chapter. Scholars interrogate our practices and behaviors with food within spaces and places, analyze the meanings that we create about these entities, and demonstrate their wider cultural, political, social, economic, and material implications.

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12. Teaching Travel through Wandering and Food (Irina Gendelman / Jeff Birkenstein)

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12.  Teaching Travel through Wandering and Food

IRINA GENDELMAN AND JEFF BIRKENSTEIN

“I concluded that what America needs is not another cookbook, but a book on bread and wine in relation to life.”—Angelo Pelligrini, The Unprejudiced Palate1

In a New York Times Magazine special on vacation traditions around the world, Suzy Hansen asks a question we have been exploring for years: “Is it possible, as a foreigner, to bridge the divide between tourist and vacationer—to see and travel in and experience a country as its people do?”2 Whether a traveler, a tourist, or a vacationer (terms long debated, and not clearly delineated), there are myriad ways to experience cultures not one’s own. There are what might be called the traditional acts of tourism, such as viewing architectural monuments, visiting well known tourist locales, and participating in or observing events prescribed by guides of all kinds (humans, books, the internet). Such activities are often pre-planned, carefully laid out ahead of time, and highly ritualized (consider a visit to the Sistine Chapel in Rome or the Tower of London, or, jumping forward centuries, Disney Tokyo). In this essay, however, we consider the planned unplanned route, specifically relating to travel- and food-related classes and faculty-led student trips, both local and international.

Long a tradition in the American high school- and university-related travel industry, the “seven-countries-in-ten-days” style of trip is an exciting one for many students, perhaps...

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