Abstract
This paper analyses how a tourism boom is fed and how tourism-driven “foodway encounters” shape food practices and systems of provision. Focusing on the major tourism transformations seen in the UNESCO World Heritage Site of Hoi An, Vietnam, over the past decades, the article studies how hosts approach tourists’ demand for both comfort food from home and new food experiences that are simultaneously “authentic” and safe. The article analyzes how both Vietnamese and foreign hosts seek to understand, influence and adapt to the culinary preferences of visitors, and how they develop the necessary skills to do so. Furthermore, since feeding tourists often requires a wide range of food traditionally unavailable or uncommon in Hoi An, the article analyzes how hosts acquire the ingredients necessary for changing food practices and how systems of provision both shape and take shape through the process of catering to the particularities of touristy foodways.
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The article is published as Open Access and can be read at the Publisher's web page.
Authors
- Arve Hansen, Centre for Development and the Environment, University of Oslo
- Outi Pitkänen, Department of Interdisciplinary Studies of Culture, Norwegian University of Science and Technology, Trondheim
- Binh Nguyen, Department of Geography, McGill University, Montreal