Abstract
The food scene in US national parks today is dominated by highly industrialized concessions operated by large corporations. This configuration presents challenges to the livelihood of Indigenous people and to environmental sustainability. In this paper, I explore several creative projects and initiatives aimed at countering the imperilment of the land and the original locals, including conservancy-managed farms on national park lands and National Park Service-sponsored educational events about Indigenous foodways. I discuss how these projects and experiences align with cosmopolitan traveler preferences for experience-based culinary tourism, and I conclude by evaluating the impact of these projects and initiatives toward a palatable future ecology within the parks.
Presenters
Kathleen LeBescoAVP 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
KEYWORDS
National Parks, Environmental Sustainability, Indigenous Foodways, Cosmopolitanism, Culinary Tourism
