Abstract

This paper, extracted from a book-length project I’m working on about eating in US National Parks, examines the mission and history of national parks in the US, and restaurant and eating cultures within and near the parks. Key questions to be addressed include: How does one see the competing mandates of US national parks—preservation of natural spaces, and enjoyment of these spaces by the citizenry—manifest or reconciled within the possibilities for eating in the parks? More specifically, what does the nation’s reliance on industrial food concessions in the parks reveal about the tensions inherent in the mission of the park service? To answer these questions, I provide an overview of the US National Park “foodscape” and a more detailed analysis of eating in Yellowstone and Grand Teton National Parks.

Presenters

Kathleen LeBesco
AVP for Strategic Initiatives; Professor of Communication and Media Arts, Office of the President, Marymount Manhattan College, New York, United States

Details

Presentation Type

Paper Presentation in a Themed Session

Theme

2020 Special Focus—Making The Local: Place, Authenticity, Sustainability

KEYWORDS

Nature, Parks, Concessions, Restaurants, Authenticity

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