Food Tourism in a Marginal Agricultural Region: The Case of Michigan's Upper Peninsula

Abstract

Sandwiched between Lake Superior, Lake Michigan, and Lake Huron, Michigan's Upper Peninsula has been catering to tourists for over 100 years. The region's isolation and wilderness make it ideal for tourists wanting to escape to the outdoors. The area has a distinct cuisine that originated with Native Americans and Europeans drawn to the region's mines. During the second half of the 20th century, farming in the Upper Peninsula declined due to a short growing season, poor soils, and distances from markets. However, in the past 25 years a number of farms have opened in the central Upper Peninsula, and specifically the Marquette area, growing vegetables using season-extending technology. These farms represent a source of local food that could support a food tourist industry, while contributing to the region's sustainability. The purpose of this article is to examine the degree to which restaurants in the Marquette area are incorporating local food in their menus and conveying a sense of place. The study found that most restaurants fail to mention local food suppliers on their menus, and despite the Upper Peninsula's distinct cultural identity it does not extend to the promotion of a local food culture. However, to the east of Marquette in the small town of Munising, a restaurant illustrates that it is possible for tourists to taste the Upper Peninsula through local food. In short, food tourism has the potential to attract tourists to the area but there needs to be a concerted effort to promote local food in restaurants.