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