Tiki Roadtrip: A Guide to
Tiki Culture in North America

James Teitelbaum
Santa Monica Press, 2003
Paperback, 286 pages, $16.95

As I was finishing this fun and comprehensive book, I had to laugh at the song playing on the radio, "Gee Gee from the Fiji Isles" (1920). No, "Tiki" hadn't yet taken off when Hiram laid eyes on Gee Gee at the circus, but it underscored how the mystique of the exotic has a hold over us, still today.

Author James Teitelbaum (owner of the online "The Tiki Bar Review Pages" at www.tydirium.net) opens with a summary of the rise and fall, and rise again, of Tiki culture. He does a thorough job of orienting the reader as well in the chapter entitled, "Before We Hit the Road," where he explains the book's organization and terms. In addition to existing tiki bars and restaurants that he reviews, he lists others that aren't reviewed and permanently closed sites. "Ideally this book is not only a travel guide to the Tiki bars of the present day," he explains, "but a time-warp into the Tiki bars of the past a well; a catalogue of not only what is, but what was."

Teitelbaum has also devised his own, admittedly subjective, rating scale, the TiPSY factor (Tikis Per Square Yard), which encompasses more than Tikis per se. He also recognizes items such as stuffed sea creatures, tropical-themed paintings (the more black velvet, the better), fishing nets and the like. And he's developed a classification system for the sites he covers: Any type of tiki establishment, but don't bother (Type 0); classic Tiki bars, including Florida Tiki bars (Type I); fine or casual dining with Polynesian atmosphere, e.g. Trader Vics (Type II); Chinese restaurants with tiki lounge (Type III); Tiki "meccas" preferably with a floor show and lush gardens, e.g. Mai Kai in Fort Lauderdale, one of Teitelbaum's favorites (Type IV); Neo-Tiki, a la Rock-a-Tiki Lounge in Chicago (Type V); and other, offbeat Tiki establishments such as mini-golf courses or motels – anything with a "Polynesian Pop flavor" (Type VI).

The author also elaborates on his criteria. Right up there is drink quality – volcano bowls with flaming shots of 151 in the center garner mega-points. Architecture and entertainment are important too -- hula dancers, in; reggae, out. Staff should be attired in Aloha shirts or muumuus and sarongs, and demonstrate an appreciation for the "historical relevance of the cultural phenomenon they are helping to keep alive."

Entries are written in a conversational, informal yet informative tone. Many include some history of the establishment and/or its owners and detailed descriptions of Tiki-ness, and food and drink where appropriate.

Tiki Road Trip makes for an entertaining and definitive guide. It's a good read even if you're not going anywhere. But it's better yet with, ahhh, a Mai Tai in hand (virgin, if you're driving) and a thatched roof above your head.