Hitting the road for culinary tourism

August 3, 2007

They call it “culinary tourism,” the practice of traveling to an area to sample the local food. People have been going to places like Provence or Italy to do this for years, and only recently has the practice gotten much attention in the South, most notably through the efforts of the Southern Foodways Alliance.

For anyone prowling the foodways of Southern Appalachia, your backwoods baedeker should be Fred Sauceman’s wonderful pair of books. Both are entitled The Place Setting, and both are published by Mercer University Press.

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