culinary tourism in kentucky albert w. a. schmid, ma ccp, che, cfbe, coi, css cec, cce, cca, mcfe,...

Culinary Tourism in Kentucky

Albert W. A. Schmid, MA CCP, CHE, CFBE, COI, CSS

CEC, CCE, CCA, MCFE, CSWProfessor & Chair, Hospitality Management, Hotel-

Restaurant Management and Beverage Management Departments

Sullivan University’s NCHSLouisville, Kentucky

04/18/23By Albert W. A. Schmid, MA, CCP, CHE, CFBE, COI, CEC, CCE, CCA,

MCFE, CSS, CSW1

Kentucky04/18/23

By Albert W. A. Schmid, MA, CCP, CHE, CFBE, COI, CEC, CCE, CCA,

MCFE, CSS, CSW2

Food Tourism

04/18/23By Albert W. A. Schmid, MA, CCP, CHE, CFBE, COI, CEC, CCE, CCA,

MCFE, CSS, CSW3

Chart from, Food Tourism Around the World, by Hall, Sharples, Mitchell, Macionis, and Cambourne

What is a “Culinary Tourist” ?

• Someone who is motivated to make a journey in order to engage in some kind of food and\or drink experience.

• All tourists have to eat and drink while on their trip away from home.

• The real question is:

Where will they eat and drink?

04/18/23By Albert W. A. Schmid, MA, CCP, CHE, CFBE, COI, CEC, CCE, CCA,

MCFE, CSS, CSW4

Available Food Options

McDonald’s Local Food Service

?04/18/23

By Albert W. A. Schmid, MA, CCP, CHE, CFBE, COI, CEC, CCE, CCA,

MCFE, CSS, CSW5

Kentucky Cuisine

• Beer Cheese• Benedictine• Rolled oysters• Spoon bread• Cracklin bread• Fried chicken• Country ham and red

eye gravy• Hot Brown

• Bourbon• Derby Pie• Henry Bain Sauce• Burgoo• Whiskey cake• Woodford pudding• Cornmeal mush• Pit barbecue• Brains and eggs

04/18/23By Albert W. A. Schmid, MA, CCP, CHE, CFBE, COI, CEC, CCE, CCA,

MCFE, CSS, CSW6

Concepts in Culinary Tourism

• Sense of place• Terroir• Touristic Terroir• Authenticity–Old food/real

food

• Food Trails• Cooking Schools• Globalization• Hybridization• Differentiation

04/18/23By Albert W. A. Schmid, MA, CCP, CHE, CFBE, COI, CEC, CCE, CCA,

MCFE, CSS, CSW7

Apply these concepts to…

• Restaurants• Festivals• Wine Routes• Agriculture• Farmers’ Market• Food Production

04/18/23By Albert W. A. Schmid, MA, CCP, CHE, CFBE, COI, CEC, CCE, CCA,

MCFE, CSS, CSW8

Today’s Situation in Kentucky

• Chief Industries: Manufacturing, Services, • Chief Manufactured Goods: Food Products, Transportation,

Printing and Publishing.• Chief Crops: Tobacco, Soybeans, Corn, Wheat, Vegetables,

Popcorn, Mint.• Livestock: Cattle/Calves, Sheep/Lambs, Hogs/Pigs, and

Chickens• Tourism Expenditures (2011): $7.4 Billion

04/18/23By Albert W. A. Schmid, MA, CCP, CHE, CFBE, COI, CEC, CCE, CCA,

MCFE, CSS, CSW9

An example of tourist expenditures

Food and Beverage Account for $2.07 Billion.

04/18/23By Albert W. A. Schmid, MA, CCP, CHE, CFBE, COI, CEC, CCE, CCA,

MCFE, CSS, CSW10

Conclusion

Questions?

04/18/23By Albert W. A. Schmid, MA, CCP, CHE, CFBE, COI, CEC, CCE, CCA,

MCFE, CSS, CSW11

Bibliography• The World Almanac and Book of Facts (2006) & (2009).• Economic Impact of Kentucky’s Travel and Tourism Industry -

2010 and 2011, by Kentucky Tourism, Arts, and Heritage Cabinet (2012).

• Food Tourism Around the World, by Hall, Shaples, Mitchell, Macionis, and Cambourne (2003).

• Culinary Tourism, ed. Lucy Long (2003).• Culinary Tourism, Journal of Culinary Science and Technology,

Harrington and Ottenbacher (2010), Volume 8, Number 1.• Kentucky’s Best by Linda Allison-Lewis (1998).• Out of Kentucky Kitchens by Marion Flexner (1949).

04/18/23By Albert W. A. Schmid, MA, CCP, CHE, CFBE, COI, CEC, CCE, CCA,

MCFE, CSS, CSW12