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,

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Kentucky04/18/23

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

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Food Tourism

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

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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,

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Available Food Options

McDonald’s Local Food Service

?04/18/23

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

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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,

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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,

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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,

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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,

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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,

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Conclusion

Questions?

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

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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