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Culinary Tourism

CULINARY TOURISM: “Eating Out Of Curiosity”

—“the intentional, exploratory participation in the foodways of an Other”  (Long, 2004) “Exploring the world through food.” Also known as gastrotourism and food tourism.

The phrase “ culinary tourism ” was coined by folklorist Dr. Lucy Long to explore the meanings, motivations, and implications of seeking food experiences different from our usual ones. She introduced it at scholarly conferences in 1996 and first used it in print in 1998. It was later the title of Long’s edited volume (2004) and has since been adopted internationally by the tourism industry to refer to highlighting food as a tourist destination and attraction. Long has also applied her concepts to food-related programs throughout the world, to educational strategies in museums (particularly the Smithsonian Institution Folklore Festival), and to tourism initiatives. She developed a model for culinary tourism in the Bowling Green Tourism Trail (Ohio) that focuses on introducing tourists to the food culture of the area.

Long’s model of culinary tourism offers ways in which tourism can be used for cultural education and interpretation as well as for economic, social, and environmental sustainability. This “eating out of curiosity” also offers a way of exploring the world. Food opens up new cultures for us. It offers a window into the lives of other people, other times and regions, religions, belief systems, and social classes. Such exploration can be done through cookbooks, cooking shows, grocery stores, family recipes, and everyday meals in our own kitchens as well as through travel, fine dining restaurants, and exotic or gourmet foods. This understanding of culinary tourism also makes us aware of the power food has to carry memories, affirm relationships, construct identity, and encourage artistic self-expression.

Most of us approach new foods with a certain amount of curiosity: will it taste good; will it make us sick; can it really be eaten? But some of us also approach new food as an adventure, as an opportunity to try new experiences. This spirit of adventure characterizes culinary tourism. “Eating out of curiosity” introduces us not only to foods that are new to us, but also to a way of exploring the world. Food opens up new cultures for us. It offers a window into the lives of other people, other times and regions, religions, belief systems, and social classes. And such exploration can be done through cookbooks, cooking shows, grocery stores, family recipes, and everyday meals in our own kitchens as well as through travel, fine dining restaurants, and exotic or gourmet foods.

“Culinary tourism is about food as a subject and medium, destination and vehicle, for tourism. It is about individuals exploring foods new to them as well as using food to explore new cultures and ways of being. It is about groups using food to “sell” their histories and to construct marketable and publicly attractive identities, and it is about individuals satisfying curiosity. Finally, it is about the experiencing of food in a mode that is out of the ordinary, that steps outside the normal routine to notice difference and the power of food to represent and negotiate that difference.” ( Long, 2004)

Culinary Tourism , edited by Lucy M. Long, Univ. Press of Kentucky, 2004.

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What is Culinary Tourism? Exploring Culture Through Food

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What is culinary tourism? Also known as food tourism or gastronomy tourism, it is all about exploring a destination through its flavors. It’s a way to get a taste—quite literally—of a place’s cultural and culinary identity.

When you decide to take a trip based on the foods and beverages that a region is known for, you’re diving into a delicious realm of travel that satiates more than just your appetite. It’s a sensory adventure where your taste buds lead the way as you discover local dishes, traditional techniques, and the stories behind every bite.

Imagine yourself wandering through vibrant street markets, sampling exotic spices, or sitting at a table with locals enjoying a home-cooked meal.

Culinary tourism unfolds in cooking classes, wine tastings, and farm-to-table experiences. It’s a chance for you to connect with a region’s history, people, and traditions.

You don’t need to be a food expert to indulge in culinary tourism; all you need is curiosity and an appreciation for good food. As you plan your next getaway, why not let your cravings be your compass and turn each meal into an opportunity to create unforgettable memories?

What sets culinary tourism apart is its participatory nature. You’re not just eating; you’re engaging with the food landscape, meeting producers, chefs, and fellow food lovers.

This kind of travel encourages immersive experiences, such as picking fresh ingredients at an organic farm or learning to make pasta in an Italian grandmother’s kitchen. The stories and skills you bring back from your journey become souvenirs that last a lifetime.

Whether it’s savoring a new taste or understanding the intricate process of making traditional dishes, culinary tourism offers an authentic slice of life wherever you go.

Explore Italy as a food destination: 10 Best Italian Cooking Vacations 2024: Buon Appetito .

Exploring Culinary Tourism

Culinary tourism is about pursuing unique and memorable eating and drinking experiences. Whether you’re munching on local street food in Mexico or enjoying a fine dining experience in Paris, you’re participating in a flavorful journey.

Definition and Scope

Culinary tourism, also known as food tourism or gastronomy tourism, taps into the desire to explore a culture through its flavors. Your culinary adventures can range from local cooking courses to winery tours, encompassing any travel experience where the primary goal is to discover new tastes and food traditions.

According to the World Food Travel Association , this form of tourism is not limited to gourmet food but includes a complete range of experiences.

History and Evolution

The concept of traveling to various destinations to experience the food they offer has historical roots.

Over time, it’s evolved from leisurely aristocratic tours of the 19th century, focusing on European haute cuisine, to a much broader scope today. You’ve got food bloggers, TV shows, and festivals that further popularize this form of tourism, making it accessible to food tourists of all types seeking a taste of authenticity.

Types of Culinary Tourism

You’ll find a delectable array of culinary tourism types to satisfy your appetite for adventure:

• Food Festivals:  A chance to try a variety of dishes at one go, usually themed around specific types of food or cultures.
• Cooking Classes:  Hands-on opportunities to learn the intricacies of a region’s cuisine.
• Restaurant Tours:  Guided tours focusing on a series of eateries known for authentic and innovative culinary creations.
• Street Food Tours:  Dive into the heart of the city’s food scene with a food tour dedicated to street food.
• Winery/Brewery/Distillery Visits:  Explore the world of drinks from production to the first sip.
• Farm or Market Tours:  Get a fresh perspective by tracing the journey of ingredients from source to plate.

The Culinary Tourism Experience

Culinary tourism spotlights the delicious intersection between exploring new destinations and savoring their unique food offerings. Your journey will lead you to taste the essence of the region’s culture and history expressed through its cuisine.

Savoring Local Flavors

Immerse yourself in the rich tapestry of local gastronomy by indulging in regional specialties. Authenticity is emphasized, whether it’s a street food stall serving fresh, spicy tacos or a renowned restaurant famed for its delicate pastries. You’ll uncover the heart of your destination’s culinary identity, from traditional dishes passed down through generations to contemporary interpretations that fuse different cultural influences.

• Local Specialties : Tasting iconic regional dishes.
• Seasonal Offerings : Enjoying food made from ingredients at their peak.
• Distinctive Food : Discovering what sets the local cuisine apart.

Culinary Tours and Activities

Get a taste of the local scene through organized  food tours . These guided experiences often include a curated selection of eateries, each chosen to represent a facet of the culinary landscape. From bustling markets to high-end bistros, you’ll gain an overview of the destination’s dining spectrum. And don’t miss out on the chance to attend  cooking classes , where you can don an apron and learn to recreate the flavors of your travels in your own kitchen.

• Food Tours : A guided tour through diverse culinary stops.
• Cooking Classes : Hands-on learning to prepare local dishes.
• Market Visits : Experiencing the hub of local food culture.

Interactive Food Experiences

Step into an interactive realm where you’re more than just a spectator. Engage with local chefs during cooking classes as they share their secrets and techniques. Pull up a chair at communal tables where meals are shared and stories told, or roll up your sleeves to participate in a cooking workshop. Throughout these experiences, the dynamic of food and drink intertwines with education and community, offering you a deeper connection to the locale.

• Chef-Led Workshops : Deep dives into culinary crafts.
• Tasting Sessions : Sampling a variety of local offerings.
• Food Festivals : Celebrating with fellow food enthusiasts.

Economic and Social Aspects

Food tourism plays a crucial role in shaping destinations’ economic and social landscapes. Tourists contribute significantly to the area’s financial well-being by indulging in local cuisine.

Local businesses, including restaurants and farms, benefit directly from travelers seeking authentic dining experiences, leading to job creation and community development.

In addition to economic impacts, culinary tourism encourages sustainable practices within the food tourism industry. Destinations frequently promote locally grown and harvested foods, which reduces long-distance transportation and minimizes consumption’s carbon footprint.

Moreover, culinary tourism fosters community and cultural connections. Sharing a meal opens doors to understanding the local culture and strengthens bonds within the community.

Global and Regional Cuisines

Exploring the world through taste lets you experience the heart of a culture. Each region’s unique flavors and cooking traditions are showcased in their cuisine, which is often a point of pride.

When you set off on a culinary adventure, you’re not just trying new foods; you’re literally tasting the culture’s history and geography on a plate.  Cuisine  transforms into an edible map where regional specialties provide a sense of  taste of place . For instance:

• Italy : Think beyond spaghetti. Each region boasts its own signature, like the creamy risottos of the north and the zestier, olive-oil-rich dishes of the south.
• Japan : It’s not just sushi and ramen. Delicate flavors and meticulous presentation reflect the country’s aesthetic and philosophical ideals.
• Mexico : Dive into the tapestry of Mesoamerican and European influences with dishes ranging from the complex Oaxaca moles to the coastal areas’ fresh seafood ceviches.
• France: Its cuisine is a cornerstone of the world’s fine dining. From classic sauces to perfectly-executed tartes, you’ll enjoy the artistry of French cooking.

Educational Aspects

Exploring the educational aspects of culinary tourism, you’ll have the opportunity to expand your knowledge and skills in food preparation and production. Through hands-on experiences and expert insights, you’ll get an in-depth look at the culinary world.

Culinary Workshops and Cooking Classes

You’re in for a treat with  culinary workshops and cooking classes  where professional chefs share their secrets. You’ll learn:

• Techniques : Master the art of slicing, dicing, and sautéing.
• Recipes : Take home new recipes to impress friends and family.
• Presentation : Discover the importance of plating for a visual feast.

Brewery and Winery Tours

Next up,  brewery and winery tours  allow you to dive into the beverage industry. You’ll experience:

• Processes : Understand the steps of brewing beer or crafting wine.
• Tastings : Develop your palate through guided tastings.
• Pairings : Find out the art of pairing drinks with food.

Learning About Agriculture and Local Produce

During your journey, paying a visit to farms or markets lets you appreciate  agriculture and local produce . Here’s what’s on the menu:

• Farming Methods : Gain insight into organic and sustainable practices.
• Local Ingredients : Discover the freshest, locally sourced ingredients.
• Seasonality : Learn how to cook with the seasons for optimal flavor.

In conclusion, culinary tourism is more than just indulging in a region’s food and drink; it’s about immersing oneself in the local people’s culture, traditions, and lifestyle.

Whether you’re tasting a farm-to-table meal in a rural setting or savoring a gourmet dish in a city’s bustling heart, you’re participating in a global phenomenon that fosters sustainability, boosts local economies, and deepens cultural connections.

So, the next time you ask yourself, “What is Culinary Tourism?” remember that it’s an adventure of taste that connects us to the heart of a destination and its people, making travel experiences truly unforgettable.

• 7 Best Tuscany Cooking Vacations 2024: A Taste of Tuscany
• 10 Best Cooking Classes in Rome for Italian Cuisine Lovers

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22 Culinary Tourism

Lucy M. Long (Ph.D., Folklore, University of Pennsylvania) runs a nonprofit Center for Food and Culture and teaches food studies at Bowling Green State University in the tourism and American culture studies programs. She is the author of Culinary Tourism: Eating and Otherness (2003) and Regional American Food Culture (2009) and has published on a wide range of topics connected to food, ranging from Appalachian food and music to Irish soda bread to Korean restaurants.

• Published: 21 November 2012
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A product of both world history and contemporary mass culture, culinary tourism is a scholarly field of study that is emerging as an important part of the tourism industry. Also known as gastronomic tourism, tasting tourism, and simply food tourism, culinary tourism refers to adventurous eating, eating out of curiosity, exploring other cultures through food, intentionally participating in the foodways of an Other, and the development of food as a tourist destination and attraction. In culinary tourism, the primary motivation for travel is to experience a specific food. Culinary tourism parallels the globalization of food production and consumption and reflects issues inherent in tourism. It has the potential to address some of the controversial issues in tourism in general, such as questions of authenticity, commodification of tradition, identity construction, intellectual property and intangible heritage, as well as the ecological, economic, and cultural sustainability of food cultures in response to tourism.

Culinary tourism is both a scholarly field of study and a growing trend within the tourism industry. It is defined as adventurous eating, eating out of curiosity, exploring other cultures through food, intentionally participating in the foodways of an “other,” and developing food as tourist destination and attraction. 1 Also referred to as gastronomic tourism, tasting tourism, and simply food tourism, it is seen as tourism in which experiencing a specific food is the primary motivation for travel. 2

This essay offers an overview of these perspectives, using a folkloristic framework for understanding tourist behaviors as a way a balancing the exotic and the familiar. A product of both world history and contemporary mass culture, culinary tourism reflects the globalization of food production and consumption as well as issues surrounding tourism in general. Questions of authenticity, commodification of tradition, identity construction, intellectual property, and intangible heritage, and the ecological, economic, and cultural sustainability of food cultures in response to tourism are hotly debated. In some minds, culinary tourism offers solutions to some of these issues by suggesting a framework for exploring other people’s connections to food, as well as offering strategies to insure cultural, economic, and ecological sustainability. 3

Origins of Culinary Tourism: Eating out of Curiosity

People have always eaten food out of curiosity, both for sustenance and to explore new tastes. Food scholar Fabio Parasecoli quotes sociologist Claude Fischler and psychologist Paul Rozin in describing two conflicting impulses that have propelled the development of new foods and new cuisines: neophilia , “the curiosity to try new food, based in humans’ omnivorous nature,” and neophobia , “the concurrent fear of being poisoned.” 4 Such curiosity has been a driving force in the history of food, introducing new ingredients, recipes, preparation methods, and cooking styles. Culinary tourism suggests the process by which novelty is incorporated into a food culture by the movement from exotic to edible to familiar and finally to palatable. New foods are perceived as strange and different (exotic) and possibly not edible. Once they are perceived as an item that can be eaten (familiar), then evaluations of its tastiness can be made. Chinese food in the United States, for example, was initially seen as too exotic to be considered food when first experienced by California gold rush miners in the mid-1800s. Once Americans got used to the idea of eating it, it became a part of their familiar “culinary universe,” and taste preferences might then determine their choice of consuming it, rather than fear that it was too unknown. Similarly, restaurant owners might then add something exotic in order to stir curiosity again. This may explain the common pattern seen in the United States in which Cantonese-style Chinese restaurants are first accepted, then are followed in some areas by restaurants offering various regional styles of Chinese food. Donna Gabaccia makes cross-ethnic dining central to her interpretation of American food in We Are What We Eat (1998). 5

World historian Felipe Fernández-Armesto suggests a similarly long view of culinary tourism in his book Near a Thousand Tables: A History of Food (2002). He identifies eight “revolutions,” or paradigmatic shifts in the ways humans use and think about food, including the rise of agriculture and herding, the development of cooking and manners, and long-distance trade and industrialization. These transitions are not successive chronological periods, but tend to overlap, survive in pockets of populations, and leave behind vestiges of each stage. His history suggests that “eating out of curiosity/exploratory eating” has always occurred but in different manners and with different meanings. In the eighth and final phase, the postindustrial, Fernández-Armesto helps to explain the emergence of culinary tourism as an intentional exploration of the “other” for the purpose of pleasure and satisfying curiosity. This phase is characterized by “the internationalization of the palate and the rise of fusion cookery reflect[ing] multiculturalism.” 6

The industrial world offered new mobility to people to cross cultural boundaries—both voluntarily for pleasure, education, or commerce and involuntarily for safety, health, lifestyle, or occupational opportunities. This has literally brought together individuals from different backgrounds to living in close proximity and sharing their everyday lives, including their foodways. We smell our neighbors’ dinner cooking; we see new vegetables in the supermarkets; we visit restaurants serving cuisines completely foreign to us—these all make us curious about things we might not have known even existed before. Geographer David Harvey characterizes the state of the modern world, particularly since the 1950s, as one of “space-time compression.” 7 Food cultures are also compressed in the sense that many of us (particularly in the United States) now have access to ingredients, dishes, cooking styles, and food philosophies from across the world. Although literature and travel writing might have piqued our curiosity before, we can now actually satisfy that curiosity and experience these new foods. This intentional mixing of ingredients and styles has created numerous fusion dishes and even cuisines. Simultaneously, hybrid dishes have emerged from expediency (cost, availability, ease of preparation) that then may become the focus of curiosity. Reactions against industrialization could also encourage culinary experimentation, particularly with foods that were seen as more authentic and natural. The countercultural revolutions of the 1960s and 1970s saw an openness to new cultures and new experiences as well as a celebration of diversity and nonconformity, all of which helped open up peoples’ palates to new tastes. 8

Eating out of curiosity now occurs in a wide variety of forms—commercial and public as well as informal and private. They also include educational explorations into other cultures and places as well as pleasurable excursions into new tastes. Contemporary global culture encourages adventurous eating, and numerous new products featuring “exotic” foods are being marketing in grocery stores and restaurants.

Cookbooks and other culinary literature could perhaps be seen as the first virtual media for culinary tourism, offering readers a window into other people’s food. Although these were originally meant to function as primers for cooking skills and housewifery, they also offered vicarious eating, enabling readers to imagine new tastes. Many cookbooks today include portraits of the culture surrounding the recipes, giving histories, biographies, maps, and luscious photographs that whet the appetite. Cookbooks featuring regional food traditions are particularly popular throughout the United States and Europe. Even though many of these present gourmet updates of traditional recipes or innovative recipes using local ingredients, they also reflect a shift toward looking inward to explore the complexities within a nation, as well as a concern with place as significant to human experience. Food writing moved in the early 1990s from reviewing restaurants to exploring the pleasures of new foods and new cuisines, as well as accounts of travels for and with food. Today, food periodicals frequently feature exotic (or at least, new) foods and ingredients, along with new ways of cooking and serving food. For example, the cover of the January 2007 issue of Food and Wine heralds “100 tastes you must try in 2007.” Even non–food-centered periodicals often include foods or eating experiences based on culinary curiosity. During the 2008 Beijing Olympics, a major fashion magazine included an article in which the author describes how “after a few wrong turns, [he] finds his way to some of China’s most delicious, authentic, and innovative cuisine—and the perfect roast duck.” 9

New media have also been primary venues for satisfying one’s curiosity about food. Televised cooking shows, like cookery books, opened new culinary worlds for thousands of people who would never be able to travel to experience those foods. Julia Child, though not the first television chef, broke new ground in 1963 with the premier of her program, The French Chef , in which she showed American housewives how to “tame” gourmet French cooking. Cooking shows, though popular, tended to remain the domain of day-time programming for stay-at-home adults (wives, particularly) until the Food Network was established in 1993. This brought new foods and cuisines into the home and helped transform the perception of cooking from a domestic chore into a culinary art. By 2004, cooking shows were wildly popular among all ages and genders, and the Food Network created shows dedicated to exploring new and exotic foods. One of the most popular culinary adventure shows was Anthony Bourdain’s A Cook’s Tour , which aired in 2001 and 2002, and visited locales ranging from Tokyo and Southeast Asia, to Portugal and the Basque region of Spain, Mexico, Kansas City, Brazil, and Australia.

Films, like television, have always included food and eating as part of the setting for action and as metaphors for characters’ emotions and relationships. My Dinner with Andre (1981), for example, consisted entirely of two characters talking over a meal. Films that focused on food preparation and consumption, though, tended to be rare, and even in the 2010, there are a limited number that actually center action and character development around food. Babette’s Feast , (1987), about a woman who cooks for a Danish community of ascetics, has inspired adventuresome home cooks to recreate her nineteenth-century Parisian banquet. Another film that uses eating our of curiosity as a theme is Sideways (2004), an American comedy in which two middle-aged men travel through California’s wine country, exploring possibilities in their own lives as they explore wine and fine dining. Numerous other films have stirred audiences’ curiosity about food and cooking, most notably, Big Night (1996), Eat, Drink, Man, Woman (1994), and the award winning, Julie and Julia (2009).

Also riding this wave is an emerging genre of literature made up of memoirs and fiction based on exploring food. Memoirs, in particular, have become popular and usually use food as a tangible way to organize and make sense of memories. Often set as an exploration of food in a new place, this exploration is a metaphor for discovery of the self. Some of the most influential ones include, M. F. K. Fisher’s The Gastronomical Me (1989), Peter Mayle’s A Year in Provence (1991), and Ruth Reichl’s Tender at the Bone: Growing Up at the Table (1998) and Comfort Me with Apples: More Adventures at the Table (2001). Of particular relevance to culinary tourism is Jeffrey Steingarten’s The Man Who Ate Everything (1997), in which the author, food critic for Vogue magazine, sets out to taste and learn about foods that he disliked. Even though he does not acquire a liking for them, he eats them out of curiosity, a sense of adventure, and an exploration of his own culinary universe. More recently, Barbara Kingsolver’s Animal, Vegetable, Miracle (2007) explores a year of living off of locally produced food in the Virginia mountains, tapping into more recent concerns about connecting one’s food to environmental and community sustainability. A similar thread in many of these memoirs is a search for identity, family, and community through food. An excellent example is food scholar and writer Laura Schenone’s The Lost Ravioli Recipes of Hoboken: A Search for Food and Family (2008), in which a desire to learn to make ravioli like her grandmother did takes the author on a culinary tour through Italy—and a discovery of herself.

Restaurants, cooking classes, and folklife festivals also cater to the search for new culinary pleasures. Eating out in the United States has become much more common today, not just for special occasions but also for nourishment, and is a major source of entertainment. As palates become more cosmopolitan, restaurants offer more and more tastes, oftentimes adding dishes from a variety of culinary cultures to the menus. A brochure for an exclusive restaurant in the Washington, D.C. area, for example, boldly claims: “Tour the world’s finest cuisines, presented with flair and accompanied by premium spirits and wines.” As our tastes have broadened, cooking classes and “tasting” events have become popular. Classes in the United States may still focus on culinary skills drawn from French cooking, but many now focus on learning techniques and styles from cultures across the globe. These often teach iconic dishes (Chinese stir fry, Japanese sushi, Thai noodles) that have become popular through the restaurant scene so that they can be reproduced at home. Since food is a window into culture, eating out of curiosity can also be a way of exploring the culture surrounding a food. Educators, museums, and other cultural institutions and culture scholars have long used food to introduce belief systems, aesthetics, lifestyles, and traditions of other cultures. For example, the Smithsonian Institution’s annual Folklife Festival includes foodways as an integral part of every cultural group presented at the festival. Many people come because they are curious about particular foods, and leave with an understanding that food is a much more complex—and richer—topic than they realized.

Food in the Tourism Industry

The tourism industry was slow to recognize the potential of food as an attraction and destination, treating it instead as one part of “hospitality services.” This is understandable, however, if we define tourism as travel for pleasure, and realize that the hardships and dangers early travelers had to endure rarely made it a pleasurable experience. A number of cultures have traditions of people traveling to places specifically to eat the food produced there. Northern Spain, for example, is famous for the varieties of beans associated with each village, and knowledgeable eaters travel to restaurants in those regions serving specialty dishes made from those beans. Consumers insist that the beans taste differently if transported elsewhere, and that a full appreciation of them requires consuming them in situ, in the place they are grown. Wine, similarly, has attracted consumers who want to sample the wine in its place of origin and production. Such travels can perhaps more accurately be called food pilgrimages since they include an element of seeking the authentic as an almost sacred quest for knowledge and personal transformation. 10

The countries most associated with both domestic and international culinary tourism are France, Italy, and Spain. All have highly developed cuisines, as well as native populations that are knowledgeable and willing to travel within their own countries for food experiences. They also boast historical and contemporary cultures of wine consumption, often tied to strong family traditions of vineyards and vintners. Today, Australia, New Zealand, China, Thailand, and Singapore have become major food destinations. Canada and the United States are also vying for their share of the tourism market. In most cases, wine tourism is leading the way in the tourism industry bringing in tourists usually willing and able to pay for higher-priced hospitality services. This has encouraged the development of fine-dining, gourmet food establishments, and, in some instances, is forming the basis for the emergence of new cuisines—for example, the Niagara region of Canada, Southern Appalachia in the United States, and the New Global Cuisine based in Hong Kong. 11

Individual businesses within the tourism industry are developing products in response to recognizing this interest. Wineries and restaurants, for example, began promoting themselves as tourist destinations, often adding overnight accommodations for guests. In the early 2000s, travel companies began including food as a focus, offering tours to famous restaurants or to eating experiences in regions well known for their food, and in the 2000s, businesses emerged that focused on culinary tours. With names such as Culinary Adventures, The Globetrotting Gourmet, Crete’s Culinary Sanctuaries, and A Cook’s Tour, these companies are obviously focusing on food as a destination. Guidebooks and travel brochures are also emphasizing food. For example, the Lonely Planet—World Food series is specifically “for people who live to eat, drink and travel with local recipes and culinary dictionary.” 12 These include maps, photos, recipes, and cultural and historical context so that readers can explore the food culture knowledgeably and respectfully.

New Zealand, Australia, Great Britain, and Canada have led the way in establishing culinary tourism within the tourism industry, and have tied industry developments with scholarly research and assessment on the subject. Each nation has established its own organizations overseeing culinary tourism. The United States has been slower to recognize food’s potential, and has tended to focus more on the business and management side with less attention to cultural issues. For example, the International Culinary Tourism Association, based in Oregon, focuses on strategies for creating and marketing products and offers expensive certification programs for members. 13

Although tourism initiatives are becoming more aware of the potential for everyday foods to attract visitors, their emphasis is primarily on fine-dining, innovative foods that deliver satisfying taste experiences and justify tourist expenditures. Any food associated with a place, however, can become the focus of culinary tourism, for example, maple syrup in New England, beef in Argentina, lobster in Maine, crawfish in Louisiana, or grits in the Southern United States. Some cities become associated with particular foods—Cincinnati chili, Kansas City or Memphis barbecue, Boston baked beans, Philadelphia cheese steak—and are using those foods in their tourism marketing. Tourists frequently intentionally eat those foods in order to better “experience the place,” and restaurants catering to tourists frequently market the foods in that way. Iconic foods are also featured on tourist souvenirs such as clothing, key chains, and other trinkets.

Culinary tourism is closely related to other varieties of tourism. It can be included under cultural tourism, in which tourists travel to experience another culture. In these instances, food is used as a way to discover everyday life as well as to share a sense of community with members of that culture (or with the tour group). Festivals often offer sites for cultural tourism, presenting specialty dishes intentionally selected to represent a cuisine. Also closely related is agritourism, which consists of farm tours, possibly observing or participating in farm activities, such as milking cows or harvesting a crop, or tours of food processing and manufacturing establishments, such as canneries, cheese making, or factories. For obvious reasons, agritourism tends to focus on rural areas, while culinary tourism is frequently urban with access to restaurants.

Heritage tourism is also relevant to culinary tourism. Living history museums, notably Colonial Williamsburg in Virginia and Plimouth Plantation in Massachusetts, often allow for the exploration of foodways of the past with demonstrations of food preparation. Interpreters may give explanations along with such activities as cutting apples, baking bread, or working in the garden. In some venues, visitors are given the opportunity to participate or to at least taste some of the results. Extreme tourism, in which tourists test boundaries of safety or social and cultural appropriateness, sometimes includes food, involving ingredients not usually considered “normal” or edible in the tourist’s home culture. Ecotourism, in which the focus is on exploring the natural environment without damaging it, can be related to culinary tourism by including meals utilizing locally produced and organic foods. Culinary tourism is also frequently now tied to sustainable tourism, offering a way to keep money in host communities, provide employment to local residents, and teach understanding of the culture among tourists. Later I will discuss the ways it attempts to resolve the twin challenges of tourism: competitiveness and endurance of resources.

Culinary Tourism—Scholarly Literature

Scholarship on the intersection of tourism and food is surprisingly recent, with the late 1990s and early 2000s marking the publication of most foundational studies. Research initially divided into two strands. The first was humanities-based, using qualitative, ethnographic research that explored both food and tourism as socio-cultural constructions. The focus tended to be the meanings and impacts of those constructions. The second strand was an applied one, using social science, business, and marketing models with quantitative methods to clarify and resolve issues surrounding food within the tourism industry. Although these two strands still exist, sometimes in opposition to each other, tourism scholars and individuals working within the industry (particularly outside the United States, notably in Canada, Australia, New Zealand, and Great Britain) have recently recognized the need to bridge the two. Research on sustainable tourism tends to merge the two approaches.

Geographer Wilbur Zelinsky was perhaps the first scholar to discuss the concept, which he termed “gastronomic tourism.” In a 1985 article, he used a novel quantitative method of surveying telephone book listings of ethnic restaurants to map culinary regions in the United States and Canada. His research was concerned with explaining the prevalence of particular ethnic groups as restaurateurs. 14 Nevertheless, a number of scholars within the humanities picked up on the term and sought to explore the meanings of “eating the other.” 15 For example, a cultural studies dissertation by Jay Ann Cox examined Mexican foods in an Arizona folklife festival as well as the stereotypes presented in salsa advertisements. 16   Consuming Geographies: We Are Where We Eat, by David Bell and Gill Valentine, offers excellent summaries and critiques of various theories and publications. They use the phrase “kitchen table tourism” to refer to the possibilities offered by modern technology (specifically, the Internet) for vicariously experiencing other food cultures. Their chapter on the global explores numerous issues involved in culinary tourism from a cultural geography perspective. 17 Another excellent discussion of these issues is provided by cultural studies scholars Bob Ashley, Joanne Hollows, Steve Jones, and Ben Taylor in their important food studies text, Food and Cultural Studies . Among other things, they address the application of Pierre Bourdieu’s notion of social distinction as an explanation for the modern trend in acquiring knowledge of the culinary other as cultural capital to assert identity and class difference. They point out that multiple interpretations should be recognized, and that consuming the other is tied to numerous cultural processes. Their delineation of five of those offers a useful model for research: production, regulation, representation, identity, and consumption. 18

Zilenski’s work on restaurants established those institutions as significant sites for food and tourism. Numerous publications touch on this intersection without referring specifically to tourism, and my own formulation of culinary tourism grew out of research on Korean restaurants in the United States. 19 The edited volume by anthropologists David Beriss and David Sutton, The Restaurants Book: Ethnographies of Where We Eat , also uses restaurants as the “ideal postmodern institutions” for exploring the many challenges facing us today, including tourism. 20

I first used the term “culinary tourism” in 1996 conference papers at the Association for the Study of Food and Society and the American Folklore Society. The favorable reception by colleagues led to a journal article in 1998, and an edited volume, Culinary Tourism: Eating and Otherness , in which I offered a framework for broadening our understandings of both tourism and food as cultural, social, and personal constructions. My definition of culinary tourism draws from folklore, sociolinguistics, cultural anthropology, and philosophy of aesthetics: “the intentional, exploratory participation in the foodways of an other—participation including the consumption, preparation, and presentation of a food item, cuisine, meal system, or eating style considered to belong to a culinary system not one’s own.” From this perspective, culinary tourism deals with the negotiation of exotic and familiar foods by individuals—tourists as well as producers. Foods have to be different enough to elicit curiosity, but familiar enough to be considered edible. Also, exoticness or “otherness” is a matter of personal perspective involving multiple factors. Culture, ethnicity, region, time (past, future, and festive), ethos or religion, socioeconomic class, gender, and age can all offer foods that are different for an eater. For example, kosher foods might be exotic for non-Jews; alcohol for under-age teenagers; stews cooked in an iron kettle over an open fire for modern day eaters; vegetarian foods for an omnivore; quiche for “real men.”

This approach to otherness expands the possibilities of what foods are available for tourism. I adapt John Urry’s “tourist gaze” 21 as a way of seeing the potential exoticness in common, everyday foods, moving beyond gourmet dishes to recognizing the potential meaningfulness of the everyday—“exoticizing the familiar.” My model for culinary tourism also shifts the focus from food (the product that is consumed) to foodways, the total network of activities surrounding food and eating. This network includes procurement, preservation, preparation, presentation, consumption styles, contexts for eating, cleaning up, conceptualizations about food, and symbolic performances. Individuals attach different meanings to foods partly because they have different memories associated with these components. For example, a fish caught in the local river during a family vacation might be the same product as one shipped in from a commercial distributor, but it carries memories of people and events that give it different emotional weights. The model also suggests that venues for tourism extend beyond the usual sites for consumption of food to include a variety of venues, both virtual and “real”: cookbooks, cookware shops and catalogues, grocery stores, films, literature, television cooking shows, advertising, festivals, farms, classes, and so on. The folkloristic approach to culinary tourism recognizes that aesthetic and sensory memories shape individual’s responses to new experiences, and that individuals constantly reconstruct their perceptions of identity, community, and culture.

Culturally grounded food studies scholars also began addressing culinary tourism in the mid-1990s. The 11th conference on The International Commission for Ethnological Food Research held in Cyprus in 1996 focused on the role of colonization in culinary tourism as well as connections between migrations, immigrations, and the geographic distribution of particular foods and foodways. The proceedings were published in 1998, edited by Irish folklorist Patricia Lysaght, and articles provide historical as well as ethnographic perspectives. A more recent exploration of these issues can be found in a special issue of Food, Culture and Society , titled “Food Journeys: Culinary Travels in Time and Space.” Articles in this volume explore “a wider range of temporal and figurative journeys,” using travel “as a metaphor for reflection, memory, exchange and otherness.” They utilize a critical theory approach recognizing that “accounts of eating practices therefore have an intimate and intricate relationship with colonial discourse, and with differential power relations in general.” 22 In this publication, Kaori O’Connor analyzes food as not only a central tourist attraction but also a metaphor for the tourist identity that has developed around Hawaii, while Daisy Tam uses Bourdieu to develop a theory of Slow Food that actually centers the self as part of a system with responsibility to the rest of that system, a positioning that forces individuals to look outward and that holds the possibility for culinary tourism to enable positive shifts in human’s relationships to others. 23

Meanwhile, scholarship within tourism studies began addressing food as an attraction and destination in the mid-1990s. Scholars in the United Kingdom, Australia, and New Zealand defined food tourism as a particular genre of tourism having as its primary motivation “the desire to experience a particular type of food or the produce of a specific region.” 24 This definition was later expanded to include “visitation to primary and secondary food producers, food festivals, restaurants and specific locations for which food tasting and/or experiencing the attribute of specialist food production regions are the primary motivating factor for travel.” 25 Thus, a volume on wine tourism offered a cross-disciplinary perspective drawing from business, social science, and policy approaches. A 2003 work, Food Tourism Around the World , also edited by Hall and Sharples, explored motivations, models, and implications for culinary identity as well as regional economic development. The book offers management and marketing perspectives but also recognize the role of culture as a useful tool for marketing. The authors also focus on location as significant to food tourism, stating that even though it can be “exported” it still retains a spatial fixity: “The tourists must go to the location of production in order to consume the local fare and become food tourists.” 26 This conclusion differs from the humanities approach in which individuals can explore other foods through a variety of venues without actually traveling away from home.

Another influential volume, Tourism and Gastronomy (2002), edited by Anne-Mette Hjalager and Greg Richards, examines gastronomic tourism as a force for economic development and cultural transformation. Authors discuss issues such as the potential for gastronomy and tourism to serve as radical, activist disciplines, the importance of intellectual property, regional and national identities, and the connections between globalization and localization. The editors conclude by pointing out that tourism and gastronomy are both emerging disciplines with similar dichotomies in practice from small-scale, artisanal production to industrial mass production. They also call upon globalization to be interpreted as a potentially beneficial force, noting that fears of it fail to recognize the dynamic character of both gastronomy and tourism. Portugal’s protectionist stance toward globalization has, in their opinion, stifled the local food culture. By contrast, Spain’s ability to develop brand names for regional cuisines not only allows for more creativity but is also more realistic.

In another formative publication, Priscilla Boniface has sought to explain why food and drink have recently become attractions in their own right, placing the question in historical context as well as a contemporary reaction to industrialization, modernity, and globalization. She suggests that this shift represents more than just the discovery of a new niche in tourism. It is a shift in the culture of tourism itself, implying that tourism is no longer based on a separation from the quotidian, but instead a blending between holiday and the everyday. Taking a cultural perspective on “tasting tourism,” Boniface recognizes that culture drives tourism, which in turn provides a medium through which society works out issues of identity and power. Building upon the ideas of cultural critic Henri Lefebvre, who emphasized the disconnection of modern man to his modes of production and even consumption, Boniface sees food tourism as a seeking of authentic experiences through food—resulting from the peculiarities of modern life. Boniface raises the possibility, though, that this very modernity is what makes us recognize and appreciate the past, the rural, and the non-industrialized. Finally, she identifies five “driving forces” acting as motivations for food tourism: anxieties over food safety and social uncertainty; a need to show distinction, affluence and individualism; curiosity and wish for knowledge and discovery; the need to feel grounded amid globalization; and the requirement for sensory and tactile pleasure. Her work is particularly useful for humanities scholars of culinary tourism who are exploring the constructions of the meanings of culinary tourism. 27

The publications mentioned previously emphasize the positive opportunities offered by recognizing food in tourism, but a 2004 article by Erik Cohen and Nir Avieli points out that food can also be an obstacle to tourism. In this useful assessment of the state of food tourism both as an industry and a field of scholarship, they observe that unpleasant food experiences can lead to cultural misunderstandings and that the use of food as an attraction can actually have harmful effects on the host culture. 28 By 2010, scholarship in tourism recognizes culinary tourism not only as a significant industry trend but also as a subject crucial for understanding the implications of tourist productions and behaviors.

Many of the issues surrounding culinary tourism concern tourism in general. Although food presents some unique challenges, it also offers a medium for exploring these issues. Because it is so multifaceted and easily holds a variety of meanings simultaneously, food helps in understanding the complexities of tourism as both a human impulse and an industry building upon that impulse. This section first addresses some of the common criticisms of tourism and then explores the two biggest challenges facing culinary tourism in the future: competitiveness and sustainability.

One of the most fundamental criticisms is that tourism is categorically a colonialist enterprise in which individuals with power and wealth exploit other cultures for their own pleasure, entertainment, or edification. That exploitation means that individual members of other cultures are stripped of their personhood and perceived as less than the tourist. Similarly, tourism puts “others” on display, turning them into an object to be looked upon. This issue in culinary tourism translates into asking what it means to eat an “other,” a food perceived to be exotic or somehow different from one’s own food culture. Eating does not necessarily lead to understanding or respect for that culture. 29 My formulation of culinary tourism as a means of developing an experiential understanding of the humanity of others also addresses this concern. By approaching food, a basic and universal need, as a cultural, social, and personal construction, we can identify our commonalities as well as the logic behind our differences. 30

Philosopher, Lisa Heldke, addresses the colonialist issue in her book, Exotic Appetites: Ruminations of a Food Adventurer (2003). She points out that eating other cuisines poses a philosophical dilemma. On one hand, it represents imperialism in that it is only with wealth that we are able to experiment with food. But, she continues, “for me to decide to eat only foods of my own ethnicity is to close my doors, not to allow any foreign influence in. It is also a decision to impoverish my life by remaining ignorant of other cultures.” Her answer is to continually question ourselves—our motivations, our responses, our attitudes and relationships to that food and the people behind them: “we cannot eat just once and be done with it. The meanings of our actions do not remain constant, but shift and change with the changes in their context.” This consciousness allows us to become “anticolonialist food adventurers.” 31

A recent trend in culinary tourism initiatives may reflect a shift in attitude among tourists that reflects awareness Heldke encourages. Cooking classes and educational culinary tours turn tourists into students of that culture. Although these types of activities tend to be high-priced, and the knowledge these tourists gain might be for their own enhancement “back home,” they are acting in a way that reverses the typical host-tourist relationship. In this case, the host has knowledge and skills that the guests want and respect, and many individuals involved in such tourism feel that it creates a more equitable relationship than the usual tourism one. To describe this particular attitude of respect, even reverence, for the food of an “other,” I have suggested the term “food pilgrimage.” Individuals on food pilgrimages seek original contexts in which to experience a food cultural as authentically as possible. Seeing the food “in situ” offers the opportunity to understand it as a whole system connected to a specific time, place, and people. Such tours can lead to a “transcendent” experience with food, and food “pilgrims” often feel that they have undergone a positive transformation in some way.

Another major criticism of tourism is that it leads to a weakening of cultural identity, that, by putting a culture on display as part of a tourist attraction, that culture becomes a commodity, and identity becomes little more than a brand name. Proponents of tourism, however, point out that individuals frequently become more aware of their identity through tourist activities. Furthermore, if tourists are respectful of that identity and show an appreciation for it, they can actually encourage pride and a desire to preserve identity. Kevin Meethan, for example, states that tourism actually reinforces “locality, or the specificity of places and cultures.” 32 Since foodways are an expression of identity, culinary tourism offers an especially potent means of affirming that identity. George Ritzer’s work on McDonaldization asserts that globalization has often stimulated local cuisine rather than stifled it, and Richard Wilk observes that tourism in Belize has recently encouraged the development of a Belizean cuisine. 33

These positive interpretations of tourism make sense if we think of “differential identity” as identities constructed out of contrast with another identity. The differences between cultures help us identify what characterizes them, and which of those characteristics are significant. Culinary tourism plays a role in this process by emphasizing the unique foodways of a culture. This happens on a variety of levels. Regional identities based on real or imagined attachments to a geographic space can actually be recognized as well as constructed through food. Barbecue has become iconic of the American South, and scholars are now demonstrating that variations in barbecue meats and sauces reflect regional differences within that larger region. 34 Food can also offer a commonality around which individuals can feel a sense of attachment to a place, so that consuming that food becomes a symbolic means of acting upon that attachment. Clambakes in New England often serve that purpose as well as others. 35 Furthermore, food is also being used to develop a definition of a region. A new cuisine is developing in Southern Appalachia, for example, that features local produce and foods from nature—mountain trout, blackberries, morels. In order to appeal to culinary tourists, these foods are sometimes “fancied up” and removed from their cultural histories. Grits, for example, might be referred to as “Appalachia polenta,” or “traditional” foods such as fried green tomatoes and ripened tomato slices are paired with fresh mozzarella and basil leaves. 36

Ethnic identities have also been constructed and affirmed through culinary tourism. Restaurants, festivals, church fairs, and cookbooks all offer venues for culinary tourists to experience these foods. 37 Tourism also allows for ethnic identity to be situational, a highlighting of that identity rather than others also held by the hosts. For example a Middle-Eastern restaurant in Detroit where there is a large population of Lebanese-Americans, might be run by family who has lived in the United States for several generations and intermarried with non-Lebanese, but for purposes of the restaurant, they highlight their Lebanese ancestry. Similarly, since Korean food was slow to be accepted in the United States outside major cities on the east and west coasts, many Koreans highlighted their Asian heritage and opened restaurants serving Chinese or Japanese foods. There are numerous other examples of ethnic foods that were initially exotic tourist items that have become familiar and accepted within mainstream food culture and have perhaps then led to both a recognition of that ethnicity and further exploration of that cuisine—Italian pizza, Mexican tacos, Spanish tapas, Chinese chop suey and chow mein, Thai pad thai, and so on.

The adaption of foods for culinary tourism reflects another frequent criticism of tourism in general, that it manipulates cultural traditions, commodifying and “trinketizing” (turning them into trivial souvenir objects), stripping them of their original meanings and cultural power. Also, as a force in globalization, tourism is correspondingly leading to homogenization of cultural differences. Since many tourists seek familiar foods when they travel, popular restaurant chains have been established throughout the world, in some cases supplanting local food practices and spawning local imitations. Some scholars have challenged the interpretation that this leads to homogeneity. James Watson, for example, has demonstrated that McDonald’s in Asian countries are given culturally specific meanings and functions by local residents. 38

Culinary tourism can actually be a force in encouraging both globalization and the affirmation and preservation of local foods since such tourists actively seek foods different from their familiar ones. Tourists can provide practical incentives for maintaining culinary traditions by creating markets for them. This leads to “tourist cuisines or dishes,” that are either inventions of new dishes or adaptations of traditional ones in order accommodate tourist tastes and expectations. For example, restaurants in southern Appalachia now offer updated versions of traditional foods such as grits and cornbread, using organic or exotic ingredients. Similarly, chefs in Singapore have developed a new fusion cuisine specifically in response to tourists. Emphasis also tends to be on celebratory foods rather than common, everyday ones since these are often considered more distinctive, tastier, and higher priced. This can then dilute the meanings of that food. The luau in Hawaii, for example, has become a tourist production with stereotypical foods, shifting from the sacred meanings held within the community to simply a party and feast for the tourists. 39

The tendency to adapt foods for tourists raises questions about authenticity, a quality felt by some tourism scholars to be a primary motivation for many tourists. 40 Authenticity, however, presupposes that there exists an original, pure version of a food culture that has remained static and free of outside influences. Recognition of the dynamic nature of culture in general has led instead to questions concerning how to define a food culture, how to preserve it without also stifling it, and ownership of it.

Food is now recognized as intangible heritage and, as such, can be protected under international law. UNESCO includes it as part of cultural heritage. Preservation of this heritage, however, is very complex, as seen in the example of a town in Italy, Lucca, which attempted to ban all ethnic foods in restaurants in order to preserve their local specialties. Critics pointed out that the cuisine they were trying to protect had itself been developed from “foreign” foods originally (tomatoes, for example). Also, some local residents protested, saying that they wanted to be able to be innovative and creative in their food preparation and consumption. Again, the role of tourism was seen in this discussion as both an affirmation of the food heritage and a threat to it.

Food is also now recognized as intellectual property, meaning that ownership is being contested for cuisines, recipes, cooking styles, and even ingredients. Geographical indicators are used in many countries to designate the accurate origin of a food product, beginning with France, which established the Appellation d’ Origine Controllee in the early 1900s to protect cheeses and wines. This is based on the older concept of terroir (“taste of place”) and allows regions to claim certain types of produce as belonging to them. An arm of the government also sets standards by which any produce from a designated region can carry an AOC stamp of approval. Such geographical indicators directly benefit and are benefited by the culinary tourism industry in that they guarantee quality and authenticity. Tourism marketing then tends to treat them as a brand by which products can be known.

Many scholars of tourism now call for a more nuanced view of tourism that acknowledges these criticisms but also recognizes that tourism can offer both benefits and costs to all participants involved either directly or indirectly. Participants include tourists (guests), the host community, the government of the host community, the tourism suppliers or businesses connected to supply, and the natural environment. Each participant has their own perspective, so that what benefits one may be a cost or harmful to another. To further complicate matters, definitions of success might differ according to each perspective. As tourism scholar, Erve Chambers notes, tourism is complex, involving numerous players who construct their own meanings from tourist activities. 41 Although, more powerful nations and individuals have the opportunity to develop infrastructures and financial capital for a tourism industry, these “contradictions of tourism” exist regardless of who the tourist is.

These concerns are being addressed in the field of sustainable tourism, which argues that by carefully managing the resources for tourism (local economies, ecologies, and cultures) the tourism industry will not only help those resources endure but will also sustain itself. Culinary tourism offers a potentially powerful tool for sustainability. Similar to Slow Food’s vision of promoting food that is “good, clean, and fair,” it can encourage culinary “destinations” and “attractions” that are locally produced with environmentally friendly methods, and provide employment for members of the host culture. An issue arises from the culinary tourism industry’s frequent focus on gourmet ingredients or preparation methods appealing to elite, high-paying customers. In order to be competitive in the tourism marketplace, businesses need to offer something that is distinctive and unique and also has the highest margin between profit and production possible. This can mean that producers (chefs, farmers, restaurant managers) are brought in from outside the local culture, sometimes creating “leakage” (profits leave the host community) and culturally unsustainable products. For example, a gourmet restaurant in a small, culinarily conservative town, might bring in the occasional outside customer but not appeal to local eaters. Rather than creating an appreciation for local food culture, the tourism actually dismisses it. The folkloristic approach to culinary tourism attempts to counteract this possibility by promoting an understanding of the host culture’s cultural history, placing their food traditions within that history, and presenting them in ways that emphasize their local meanings. The Bowling Green Culinary Tourism Trail is a successful example of this “exoticizing the familiar.” Another approach to ensuring that culinary tourism is sustainable calls for a number of local food producers and distributers to collaborate, ideally with other public and private sectors to offer a systematically planned destination with a diversity of attractions. A cooperative of growers in Michigan provides an excellent example of such “clustering,” as it is called in the tourism industry.

As both a scholarly field of study and an initiative within the tourism industry, culinary tourism is complex and multifaceted. It also offers unique insights into not only numerous issues facing us today, but also possibilities for resolving those issues. Perhaps of utmost significance is its potential for encouraging the recognition of the power of food. It reflects our personal and cultural histories and ties us to all the external and internal forces shaping our lives. As food scholar Fabio Parasecoli points out in relation to food and tourism: “A deeper awareness of the political, non-neutral nature of semiotic processes defining codes and modalities of cultural exchange can help tourists to shift their location not only physically, but also culturally. Having a better grasp of the various signifying networks that make tourists define a phenomenon, in our case a dish or a product, as ‘typical’ or ‘local’ might help them learn how to occupy the subject position of the otherness, without losing the awareness of their own location.” 42 As such, culinary tourism offers the opportunity to explore not only other foods and cultures but also our own lives through food.

1. Respectively, Lisa M. Heldke, Exotic Appetites: Ruminations of a Food Adventurer (New York: Routledge, 2003) ; Lucy M. Long, ed., Culinary Tourism (Lexington: University Press of Kentucky, 2004) ; C. Michael Hall, et al., eds., Food Tourism Around the World: Development, Management and Markets (London: Butterworth-Heinemann, 2003) .

2. Ane-Mette Hjalager and Greg Richards, eds., Tourism and Gastronomy (London: Routledge, 2002) ; Priscilla Boniface, Tasting Tourism: Travelling for Food Drink (Aldershot: Ashgate, 2003) ; C. Michael Hall and Liz Sharples, “The Consumption of Experiences or the Experience of Consumption? An Introduction to the Tourism of Taste,” in Hall, et al., Food Tourism Around the World , 1–24 .

3. Long, Culinary Tourism , 37–44; C. Michael Hall and Liz Sharples, Food and Wine Festivals and Events Around the World (London: Butterworth-Heinemann, 2008) .

4. Fabio Parasecoli, Bite Me: Food in Popular Culture (Oxford: Berg, 2008), 142 .

5. Donna R. Gabaccia, We Are What We Eat: Ethnic Food and the Making of Americans (Cambridge, MA: Harvard University Press, 1998) .

6. Felipe Fernández-Armesto, Near a Thousand Tables: A History of Food (New York: Free Press, 2002), 223 .

7. David Harvey, The Condition of Postmodernity: An Enquiry into the Origins of Cultural Change (Oxford: Blackwell, 1989) .

8. Warren Belasco, Appetite for Change: How the Counterculture Took on the Food Industry (1989; repr., Ithaca, NY: Cornell University Press, 1993) .

9. Jeffrey Steingarten, “Lost in Beijing,” Vogue (June 2008): 178–181, 203 .

10. Lucy M. Long, “Food Pilgrimages: Seeking the Authentic and Sacred in Food” (paper presented at the annual meeting of the Association for the Study of Food and Society, Boston, MA, June 2006) .

11. David J. Telfer and Atsuko Hashioto, “Food Tourism in the Niagara Region: The Development of a Nouvelle Cuisine,” in Hall, et al., Food Tourism Around the World , 158–77 ; Lucy M. Long, “Culinary Tourism and the Emergence of an Appalachian Cuisine: Exploring the Foodscape of Asheville, NC,” North Carolina Folklore Journal 57, no. 1 (2010): 4–19 ; Rosario Scarpato, “Sustainable Gastronomy as a Tourist Product,” in Hjalager and Richards, Tourism and Gastronomy , 132–53 .

12. See, for example, Bruce Geddes, Lonely Planet World Food Mexico (Hawthorn, Australia: Lonely Planet, 2000) .

13. For more information on ICTA, see Eric Wolf, Culinary Tourism: The Hidden Harvest (Dubuque, IA: Kendall Hunt Publishing, 2006) .

14. Wilbur Zelinsky, “The Roving Palate: North America’s Ethnic Restaurant Cuisines,” Geoforum 16, no. 1 (1985): 51 .

15. Rogert Abrahams, “Equal Opportunity Eating: A Structural Excursus on Things of the Mouth,” in Ethnic and Regional Foodways in the United States: The Performance of Group Identity , ed. Linda Keller Brown and Kay Mussell (Knoxville: University of Tennessee Press, 1984), 19–36 .

16. Jay Ann Cox, “Eating the Other: Ethnicity and the Market for Authentic Mexican Food in Tucson, Arizona” (Ph.D. diss., University of Arizona, 1993) .

17. David Bell and Gill Valentine, Consuming Geographies: We Are Where We Eat (London: Routledge, 1997), 6, 185–207 .

18. Bob Ashley, et al., Food and Cultural Studies (London: Routledge, 2004), vii .

19. Brown and Mussell, Ethnic and Regional Foodways ; Lucy M. Long, “Culinary Tourism: A Folkloristic Perspective on Eating and Otherness,” Journal of Southern Folklore 55, no. 30 (1998): 181–203 .

20. David Beriss and David Sutton, eds., The Restaurants Book: Ethnographies of Where We Eat (Oxford: Berg, 2007) .

21. John Urry, The Tourist Gaze: Leisure and Travel in Contemporary Societies (London: Sage, 1990) .

22. Daisy Tam and Nicola Frost, eds., “Food Journeys: Culinary Travels in Time and Space,” Food, Culture and Society 11, no. 2 (2008): 129 .

23. Kaori O’Connor, “The Hawaiian Luau: Food as Tradition, Transgression, Transformation and Travel,” Food, Culture and Society 11, no. 2 (2008): 149–72 ; Daisy Tam, “‘Slow Journeys,” Food, Culture and Society 11, no. 2 (2008): 207–18 .

24. C. Michael Hall, “Wine Tourism in New Zealand,” in Tourism Down Under II: Towards A More Sustainable Tourism , ed. G. Kearsley (Otago: University of Otago Centre for Tourism, 1996), 109–19 .

25. C. Michael Hall and R. Mitchell, “Wine and Food Tourism,” in Special Interest Tourism: Context and Cases , ed. N. Douglas and R. Derrett (New York: Wiley, 2001), 308 .

Hall, et al., Food Tourism Around the World , 10.

Boniface, Tasting Tourism , 23–25.

28. Erik Cohen and Nir Avieli, “Food in Tourism: Attraction and Impediment,” Annals of Tourism Research 31, no. 4 (2004): 755–78 .

29. Amy Bentley, “From Culinary Other to Mainstream American: Meanings and Uses of Southwestern Cuisine,” in Long, Culinary Tourism , 209–25 ; Abrahams, “Equal Opportunity Eating,” 19–36.

Long, Culinary Tourism , 32–34.

Heldke, Exotic Appetites , 163, 172.

32. Kevin Meethan, Tourism in a Global Society: Place, Culture, Consumption (Basinstoke: Palgrave, 2001), 114 .

33. Richard Wilk, Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists (Oxford: Berg, 2006), 172 ; George Ritzer, The McDonaldization of Society (Thousand Oaks, CA: Pine Forge Press, 1993) .

34. Lolis Eric Elie, ed., Cornbread Nation 2: The United States of Barbecue (Chapel Hill: University of North Carolina Press, 2009) ; Lucy M. Long, Regional American Food Culture (Santa Barbara, CA: Greenwood Press, 2009), 138–39 .

35. Kathy Neustadt, Clambake: A History and Celebration of an American Tradition (Amherst: University of Massachusetts Press, 1992) .

Long, “Culinary Tourism,” 4–19.

37. Susan Kalcik, “Ethnic Foodways in America: Symbol and the Performance of Identity,” in Brown and Mussell, Ethnic and Regional Foodways , 37–65 .

38. James L. Watson, ed., Golden Arches East: McDonald’s in East Asia (Stanford: Stanford University Press, 1997) .

O’Connor, “The Hawaiian Luau,” 149–71.

40. Dean MacCannell, The Tourist: A New Theory of the Leisure Class (New York: Schocken, 1989) .

41. Erve Chambers, Native Tours: The Anthropology of Travel and Tourism (Prospect Heights, IL: Waveland Press, 2000), 122 .

Parasecoli, Bite Me , 144–45.

Boniface Priscilla. Tasting Tourism: Travelling for Food Drink . Aldershot: Ashgate, 2003 .

Google Scholar

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Hall, C. Michael, and Liz Sharples. Food and Wine Festivals and Events Around the World . London: Butterworth-Heinemann, 2008 .

Hall, C. Michael, et al. Wine Tourism Around the World: Development, Management and Markets . London: Butterworth Heinemann, 2002 .

Hall, C. Michael, et al. Food Tourism Around the World: Development, Management and Markets . London: Butterworth-Heinemann, 2003 .

Heldke, Lisa M. Exotic Appetites: Ruminations of a Food Adventurer . New York: Routledge, 2003 .

Hjalager, Ane-Mette, and Greg Richards, eds. Tourism and Gastronomy . London: Routledge, 2002 .

Long, Lucy M. “ Culinary Tourism: A Folkloristic Perspective on Eating and Otherness. ” Southern Folklore 55, no. 3 ( 1998 ): 181–204.

——. “ Culinary Tourism and the Emergence of an Appalachian Cuisine: Exploring the Foodscape of Asheville, NC. ” North Carolina Folklore Journal 57, no. 1 ( 2010 ): 4–19.

——, ed. Culinary Tourism . Lexington: University Press of Kentucky, 2004 .

Lysaght, Patricia, ed. Food and the Traveller: Migration, Immigration, Tourism and Ethnic Food . Cyprus: Intercollegiate Press, 1998 .

Wilk, Richard. Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists . Oxford: Berg, 2006 .

Wolf, Erik. Culinary Tourism: The Hidden Harvest . Dubuque, IA: Kendall Hunt Publishing, 2006 .

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What is Food Tourism?

Food tourism (or "culinary tourism") is simply a matter of traveling beyond your immediate neighborhood to find great food. Of course, the further you are willing to travel, the broader the your range of culinary experiences will be. Whether you're heading to Italy for the pasta, Napa for the wine, or Texas for the barbecue, you are a food tourist. Of course, we prefer the term "Taste Trekker."

1. Am I a Taste Trekker ?

A food tourist might follow their favorite food truck from neighborhood to neighborhood, make a “bucket list” of restaurants across the globe to visit in their lifetime, or plan an entire vacation hands-on cooking workshops. But Taste Trekkers can also be more casual. You may be going to Paris to see the Louve, but if you're going to make darn sure that you eat well while you're there, you're still a Taste Trekker.

2. Are Taste Trekkers food snobs?

Food tourism doesn't mean that you only eat gourmet meals. Often, food tourists are simply in search of authentic or new culinary experiences. Some Taste Trekkers like white table cloth restaurants, while others prefer street food. Food tourism isn't about the type of food that you eat; it's about the fact that when you go to a new place, you seek out new food experiences.

3. What is Taste Trekkers ?

Taste Trekkers is a website designed for foodies who love travel and travelers who love food. We are a community that includes chefs, brewers, winemakers, artisanal food producers, food tour operators, food and travel writers, tourism professionals, and other local food experts to give you the inside scoop on all things delicious and interesting in the world of food. Our mission is to turn you on to new cuisines and new destinations, from the farm-fresh produce of California and the deep-fried alligator of the Louisiana bayou the the street food of Bangkok and the spice markets of Macedonia.

But you don't need to be "in the industry" to be a Taste Trekker. You just need to be a food lover who travels. (Yes, we're okay with the term "foodie.") Together, we'll help you create your next culinary adventure.

4. Get Our Best Food & Travel Articles

Sign up for email newsletter, and once a month we'll send you our best food and travel articles.

Food Tourism: What It Means And Why It Matters

Kristen Fleming holds a Master of Science in Nutrition. Over her 8 years of experience in dietetics, she has made significant contributions in clinical, community, and editorial settings. With 2 years as a clinical dietitian in an inpatient setting, 2 years in community health education, and 4 years of editorial experience focusing on nutrition and health-related content, Kristen's expertise is multifaceted.

Food. Many love to eat it, some love to cook it, and others simply love to talk about it. It is no secret that food plays a significant role in our lives. And while we all have our own unique relationship with food, there is one thing that we can all agree on – food is an experience .

Food tourism is the act of traveling for the purpose of experiencing food. This can be anything from going on a wine tour to visiting a local farmer’s market. Food tourism has become a popular way to travel in recent years as it provides people with an opportunity to connect with the local culture through food.

Would you be interested in learning more about food tourism? Keep reading to find out what it is, why it matters, and some tips on how to get the most out of your food tourism experience.

What Is The Meaning Of Food Tourism?

Travelers often seek out destinations that offer them a chance to sample the local cuisine. This type of tourism is known as food tourism. It’s also called culinary tourism or gastronomy tourism.

Food tourism can take many different forms. It can be as simple as trying a new dish while on vacation, or it can involve planning an entire trip around visiting different restaurants and food festivals ( 8 ).

Some people even choose to study culinary tourism, which is a field that combines the elements of anthropology, sociology, and economics to understand how food can be used as a tool for cultural exchange ( 2 ).

No matter how you define it, food tourism is a growing trend all over the world. And it’s not just about trying new foods – it’s about understanding the culture and history behind them.

What Are The Characteristics Of Food Tourism?

Food tourism includes any type of travel that revolves around experiencing food ( 6 ) ( 7 ). This can range from eating street food in Thailand to taking a cooking class in Italy.

Some of the most common activities associated with food tourism are:

Visiting Local Markets

Local markets are a great way to get a feel for the local cuisine. They also offer an opportunity to buy fresh, locally-sourced ingredients.

Trying Street Food

Street food is a staple in many cultures and a great way to sample the local cuisine. It is often less expensive than sit-down restaurants and offers a more authentic experience.

Attending Food Festivals

Food festivals are a great way to try a variety of local dishes in one place. They also offer the opportunity to learn about the culture and history behind the food ( 10 ).

Taking Cooking Classes

Cooking classes are a great way to learn about the local cuisine and how to cook traditional dishes. One may learn new cooking techniques, as well as about the culture and history behind the food.

Touring Wineries And Breweries

A common misconception is that food tourism only includes food and not beverages. However, touring wineries and breweries is a great way to learn about the local culture and taste the local products.

At a winery, one can learn about the wine-making process and taste the different types of wine produced in the region.

At a brewery, one can learn about the brewing process and taste the different types of beer produced in the region.

Some regions may be known for a certain type of spirit, and you can visit distilleries for those as well.

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Eating At Michelin-Starred Restaurants

Fine dining is another aspect of food tourism. Michelin-starred restaurants are known for their excellent food and service.

While at it, one can also learn about the chef, the history of the restaurant, and the thought that goes into each dish.

Touring Food Factories

Food factories offer a behind-the-scenes look at how food is produced. This can be anything from a chocolate factory to a pasta factory.

Touring food factories is a great way to learn about the production process and see how the food is made.

What Are The Benefits Of Food Tourism?

Food tourism can have a positive impact on both the traveler and the destination.

Benefits For The Traveler

Food tourism is becoming increasingly popular, and with good reason. 

For travelers, it ( 5 ):

• Offers the opportunity to try new foods and experience new cultures.
• Is a great way to learn about the history and culture behind the food.
• Can be a more authentic and immersive experience than other types of tourism.
• Is a great way to support local businesses and the local economy.
• Can be a great way to meet new people and make new friends.

Benefits For The Destination

Food tourism can also have a positive impact on the destination. 

For destinations, food tourism:

• Can help to promote the local cuisine and culture.
• Is a great way to attract visitors and boost the local economy.
• Can help to create jobs and support local businesses ( 1 ).
• Can help to improve the image of the destination.
• Can help to preserve traditional foods and recipes.

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What Are The Challenges Of Food Tourism?

While food tourism can have many positive benefits, there are also some challenges that need to be considered. These include:

1. Ensuring Food Safety And Hygiene Standards Are Met

Food safety is a major concern when traveling, and food-borne illnesses can ruin a trip ( 11 ). It is important to research the restaurants and markets before eating anything .

Using your common sense and following basic hygiene rules (such as washing your hands) can also help to reduce the risk of getting sick.

2. Ensuring Food Is Ethically And Sustainably Sourced

With the rise of food tourism, there is a danger that destinations will start to mass-produce food for tourists, rather than focus on quality. This can lead to unethical and unsustainable practices , such as using forced labor or over-fishing ( 3 ) ( 4 ).

3. Managing The Impact On The Environment

Food tourism can have a negative impact on the environment if it is not managed properly. For example, if too many people visit a destination, it can lead to pollution and damage to the local ecosystem ( 9 ).

4. Ensuring Fair Working Conditions For Those Involved In The Food Industry

The food industry is often characterized by low pay and long hours. This can be a problem for those working in the industry, as they may not be able to earn a decent wage or have enough time to rest.

5. Addressing The Issues Of Food Waste And Overconsumption

Food tourism often involves trying new and different foods . However, this can lead to food waste if people do not finish their meals or if they order more than they can eat.

It is important to be aware of the issue of food waste and to try to minimize it where possible.

Where Is Food Tourism Most Popular?

Food tourism is particularly popular in countries with strong culinary traditions. Below are several examples of such destinations, along with a description of what they offer food tourists .

Porto (Portugal)

Porto is known for its port wine, which is produced in the surrounding Douro Valley. The city also has a number of traditional restaurants serving Portuguese cuisines such as bacalhau (codfish) dishes and francesinha (a sandwich with meat, cheese, and ham).

Lisbon (Portugal)

Lisbon is another Portuguese city with a strong culinary tradition . The city is known for its seafood, as well as for pastries such as the Pasteis de Belem (a type of custard tart).

Palermo (Italy)

Palermo is the capital of Sicily, an island with a rich culinary tradition. The city is known for its street food, which includes dishes such as arancini (fried rice balls) and panelle (fried chickpea fritters).

Vientiane (Laos)

Vientiane is the capital of Laos, and its cuisine reflects the influence of both Thai and Vietnamese cuisine. The city is known for dishes such as laab (a type of meat salad) and khao soi (a noodle soup).

San Sebastian (Spain)

San Sebastian is a Basque city located in northern Spain. The city is known for its pintxos (small plates) and for Basque dishes such as txakoli (a type of white wine) and cod with pil-pil sauce.

Paris (France)

Paris is one of the most popular food tourism destinations in the world. The city is known for its fine dining, as well as for its more casual bistros and cafes. 

Paris is also home to a number of markets, such as the famous Les Halles market, where food tourists can sample a variety of French specialties.

Read More: What Is The Ideal Ketosis Level For Weight Loss? How To Monitor Ketones

New York City (USA)

New York City is another popular food tourism destination. The city offers a wide range of cuisines, from traditional American dishes to the cuisine of its many immigrant communities.

New York is also home to a number of famous restaurants, such as the Russian Tea Room and the Rainbow Room.

Tokyo (Japan)

Tokyo is a city with a rich culinary tradition. The city is known for its sushi and ramen, as well as for its more traditional dishes such as tempura and yakitori. Tokyo is also home to a number of Michelin-starred restaurants, making it a popular destination for food tourists.

Tips For Food Tourism

If you’re interested in trying out different cuisines while traveling, there are a few things you can do to make the most of your food tourism experience.

Do Some Research Before You Go

Read up on the cuisine of the place you’re visiting, and try to find out what dishes are particularly popular. This will help you narrow down your options and make sure you don’t miss out on any must-try dishes.

Don’t Be Afraid To Ask For Recommendations

When you’re in a new city, ask the locals where they like to eat. They’ll be able to point you in the direction of some great places to try.

Be Open To New Experiences

When you’re trying out new cuisine, don’t be afraid to experiment. You might find that you like something that you never would have thought to try before.

Respect Local Customs And Traditions

When you’re traveling, it’s important to remember that not everyone does things the same way as you do. Be respectful of local customs and traditions, and try not to offend anyone.

Enjoy Yourself!

Food tourism should be about enjoying new experiences and trying new things. So relax, and enjoy the ride.

The Bottom Line

Food tourism is a growing trend, and there are many destinations around the world that offer something for everyone. Whether you’re looking for fine dining or street food, it’s sure there’s a place that will suit your taste.

DISCLAIMER:

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• A study on the importance of Food Tourism and its impact on Creating Career 2017 (2017, researchgate.net)
• Culinary Tourism (2014, link.springer.com)
• Darker still: Present-day slavery in hospitality and tourism services (2013, researchgate.net)
• Disentangling tourism impacts on small-scale fishing pressure (2022, sciencedirect.com)
• Food and tourism synergies: perspectives on consumption, production, and destination development (2017, tandfonline.com)
• Foodies and Food Events (2014, tandfonline.com)
• Food tourism value: Investigating the factors that influence tourists to revisit (2019, sagepub.com)
• Global report on food tourism (2012, amazonaws.com)
• Re-evaluating the environmental impacts of tourism: does EKC exist? (2019, link.springer.com)
• Reviving Traditional Food Knowledge Through Food Festivals. The Case of the Pink Asparagus Festival in Mezzago, Italy (2020, frontiersin.org)
• The Importance of Food Safety in Travel Planning and Destination Selection (2008, tandfonline.com)

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What is Culinary Tourism?

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Food tourism;  definition, statistics, and everything you need to know

Some people travel to get off the beaten track or get a glimpse of a culture that’s different than anything they saw before, while others to indulge in unique culinary experiences in foreign countries. Culinary tourism or food tourism is a growing trend as more national tourism boards around the world strive to present their national cuisine as an artistic expression of the local culture. Unlike what some people think, food tourism is much more than only enjoying a meal or a good glass of local wine while traveling. I always say that every country is like a giant, tasty labyrinth and the easiest way to get out of it is to eat your way out.

Furthermore, as more people seek authentic experiences while they travel, culinary tourism evolves and becomes more complex but in this article, we’ll try to explain the basics of food tourism along with some interesting facts, statistics, and much more.

Food tourism definition

Food tourism isn’t about dining luxuriously but rather about dining adventurously and learning about new cultures along the way. A culinary tourism experience is every experience in which one not only consumes authentic local food, but also appreciates and learns about local culture. And as people are becoming more open-minded about trying new cuisines, the food tourism market keeps growing. According to the WTO ( World Tourism Organization ), the average tourist spends approximately one-third of their total vacation budget on food.

What makes culinary tourism so important?

We all know that people from different cultural backgrounds eat different types of food but that’s not all. In a lot of cases, certain dishes become symbols of their native country. For example, people always associate pizza with Italy , doner with Turkey , ramen noodles with Japan , butter chicken with India, etc. Even people who never visited these countries know that and local food plays an increasingly important role when it comes to choosing your holiday destination. However, as mentioned above, food tourism isn’t just about what we eat. It’s also about how we eat, where, with whom, and why.

How Food tourism helps in promoting a destination?

Food-related posts on social media is one of the most engaging and trendy categories on the internet. A lot of national tourist boards, tour operators, and hotels acknowledge this and use this in their content strategies. That’s why we see more websites where you can find lots of different party venues, meeting venues, and eateries, that focus on only-local, authentic experiences, and tourists seem to love these because it helps them plan their trip more thoroughly and to…

Explore beyond the plate

Exploring and discovering new cuisines has always been associated with leisure travel. However, just like everything else in this world, food tourism is evolving and it includes more different activities. Culinary tourism doesn’t mean that you only need to eat gourmet meals when abroad. Culinary tourism means discovering new, authentic culinary experiences, from the finest local restaurants to the cheapest street food stalls . Food tourism isn’t about the food you eat. It’s about opening your mind to new culinary experiences that you never encountered before. This leads us to the next point.

Culinary tourism activities

As we mentioned above, culinary tourism is expanding to activities beyond the plate. These activities allow tourists to experience the cuisine of a country on several different levels, whether through visiting organic producers , taking food tours and tasting different types of food, and even participating in local cooking classes. All this allows destinations who use this approach to showcase their local food , not only as a tasty treat but also as one of the main pillars of their cultural identity. The list of different food tourism activities is long but some of the main activities include; organizing street food tours, visiting local vineyards and breweries to taste local beverages, dining at traditional restaurants, gastronomic festivals, organized tours to local markets, visiting artisan producers, dining with local people, cooking classes, and a range of gastronomic exhibitions .

However, note that this list isn’t final. Tourism boards from around the world are becoming more creative in increasing the number of activities that they offer in order to give their destination a competitive edge and make it a great food tourism destination.

The growing popularity of organic culinary tourism

It’s a fact that in the last few years, people have become more interested in where their food comes from . And this is the case everywhere, no matter whether they’re at home or traveling. As this becomes a more important niche market, especially among European travelers, some culinary tour operators are already using this trend to their advantage by catering to this group. It’s reasonable to expect that more people will become interested in this branch of culinary tourism and that this will be a driving force of growth for years to come. Developed countries, like the US, Germany, France, the UK , Australia, Spain, and Italy are already witnessing an increasing number of tourists , mainly because of the growth of their culinary tourism market.

Interesting statistics

According to Business Wire’s reports, the global culinary tourism market is expected to grow by 9% between 2019 and 2023. This should have a positive impact on the market and become a driving force for sustainable growth in the future. Here’s what that means in numbers, according to a recent survey by World Food Travel.

• 45% of respondents participated in at least five different culinary activities during their vacation.
• 81% of respondents believe that local food helps them understand the local culture.
• 82% of respondents learn about local food and beverages while traveling.
• 47% of respondents go shopping at local grocery stores.
• 59% of respondents believe that local food and drinks are more important for tourism then they were five years ago.
• Roughly 70% of respondents bring local food or beverages back home as a souvenir/gift .
• 82% of respondents spend more money on food and drinks when traveling compared to being home.
• Staggering 93% of respondents participated in at least one unique, authentic food/drink activity in the last two years.
• 83% of respondents believe that food helps in creating a tasting impression of a country.
• Finally, the fact that came as the biggest surprise to me; 62% of respondents start purchasing foreign food and drinks in their home town after trying them abroad.

As the numbers suggest, food tourism is a big deal and has a strong influence on the entire tourism market. And if we look at the latest trends, we can only expect that the impact of culinary tourism on global tourism increases in the following years, as millennials become a more significant segment of the market.

The economic impact

Estimating the economic impact of food tourism is very difficult because it’s hard to make an estimate of spending on food and beverages and separate it from the other costs travelers encounter while traveling. We have examined numerous different studies on the internet and can conclude that on average, travelers spend approximately 25% of their travel budget on food, drinks, and other gastronomic activities.

The number varies depending on the destination, with the number going as high as 35% of total expenses in developed countries and as low as 15% of the total travel expenses in developing budget-friendly countries. However, we should keep in mind that food lovers who are becoming a more important part of the market, tend to spend more than the 25% average and it’s reasonable to expect this number to keep increasing as the number of people who belong to the food lover category increases in the following years.

Top culinary tourism trends

Here, we’ll just summarize the different points we mentioned in this article. Some of the most important food tourism trends are:

• Sustainability and trying authentic dishes made of organically-grown local produce becomes more important for travelers.
• Tourists are more interested in learning about local food and culture while traveling. Tour operators that organize interesting activities that combine local food with local culture will achieve a competitive edge.
• Special gastronomic events are becoming more popular. These events and festivals give travelers a reason to visit a destination even during the offseason.
• Tourists are becoming more interested in trying home-cooked meals while getting the chance to interact with locals. Tour operators that listen to the market and acknowledge this trend are already achieving massive success.

Did you ever travel somewhere for food? If so, what are some of your favorite food tourism destinations? Do you think we didn’t mention some other important things about this niche? Let us know in the comments!

Like it? Pin it.

Tuesday 31st of December 2019

Food is definitely an inseparable part of every civilization and country. I've never understood why people eat pizzas and hamburgers outside Italy and the US respectively, instead of trying to taste as much as possible from the local cuisine.

Passport Symphony

Thursday 2nd of January 2020

Totally with you on this one Chris.

Kevin | Caffeinated Excursions

Saturday 28th of December 2019

This was such an informative post, and personally, food is a HUGE part of why I travel and where I choose to go. I think I make a good effort to try local flavors no matter where I go, but some of my fondest food memories are from Greece, Malaysia, and India. If you travel with an open mind, most cities and countries offer surprisingly diverse food scenes for those willing to seek them out.

Well said, Keven.

Sunday 22nd of December 2019

I've never traveled solely for food, but it is one of the most important things for me when I travel (at home too). I love to try new dishes and local delicacies and I never turn down the opportunity to try something strange or unusual. I also love to do food tours, visit markets and take cooking classes while I travel. Food is such a big part of culture.

Monday 30th of December 2019

Great to hear that Sophie.

What is a food tour and how to choose the best one

If something really distinguishes a trip, it is getting a taste of local life. The feeling of knowing places that only the locals frequent and delicious restaurants that are usually off the tourist route and therefore go unnoticed by the eyes of outsiders.

These discoveries make any trip an authentic journey into the local culture. It is pure excitement and undoubtedly one of the best ways to learn about a destination.

The thing is that we don’t always know someone to be our local guide. Even when we have friends at the destination, we should not expect that they know all the stories, traditions, and the best places to eat and drink in the region. That is why we love to go on food tours!

Taking a food tour is having an expert by your side to help you explore the city in the most tasteful and informative way possible. A complete experience with taste, scents, knowledge, and memories!

This article explains what a food tour is and how to choose the best one for your itinerary.

What is a Food Tour 

A Food Tour, also known as Culinary Tour, is a guided tour designed to introduce you to the history and traditions of a people through their food culture.

A Food and Drink Tour includes food and beverage tastings related to a theme. It can be about the local culture or a specific region of the city, for example, street foods or typical items from the Municipal Market.

Of course, enjoying the food and drinks included in the tour is the central point of a food tour, but there is more than that. A food tour involves a mix of history, context, and flavors. The culinary experience becomes a means to explore the destination. Between bites, the guide shares information about local traditions, sightseeing spots, etc.

Most common examples of Food Tours:

The tours can be private or in groups. In general, it takes 2 to 4 hours with stops for tasting in various gastronomic establishments (restaurants, stores, markets, cafes, etc.). Food tours are usually done on foot, but you can also find tours by bicycle, tuk-tuk, scooters, and other means of transportation.

The most common types of food tours can involve:

• Typical Dishes
• Street Food
• Drinks and Cocktails (e.g., beers, wines, whiskies, coffees and teas)
• Traditional Sweets
• Indigenous Food
• Regional Markets or Street Fairs
• Historical Centers
• Immigrants Quarter
• Food Foraging

Also read: Learn about the main food tourism activities

Who are the Food Tours for 

Food Tours are eclectic tours that satisfy the hunger and curiosity of a wide variety of travelers. For those traveling alone, taking a shared group tour is a great way to meet people during a trip. However, if you are traveling with friends, hiring a private tour is guaranteed fun. Families with children also love food tours, but in this case, it is important to find out in advance if the tour is suitable.

If you are a foodie and have never been on a food tour, you should add this type of activity to the top of your itinerary. Now, even if food is not your primary motivation, but you love to get to know the culture and history of destinations, taking a food tour is an enriching experience. That is because the cuisine and food traditions are based on historical influences and reflect the uniqueness of the environment.

And of course, for those who are professionals in gastronomy, culinary tours are an excellent opportunity to improve techniques and knowledge about typical dishes and foods.

Why take a Food Tour

Besides learning about the history and culture of the place, there are many reasons why you should take a food tour on your next trip:

• It is a good introduction to the destination;
• It gives you a safe way to explore the region’s gastronomy;
• You have the opportunity to interact with local people and establishments genuinely;
• Get to know places frequented only by locals;
• Contribute to the appreciation of the regional cuisine; 
• Get extra tips from the guide for your trip and other meals.

Read more: The positive impacts you create by doing local gastronomy tourism

How to find a Food Tour

With the boom in food tourism , you can find food tours in many cities worldwide. That is very good, but it also poses a challenge when choosing which is best for your itinerary.

To make your travel planning easier, we’ve been carefully curating amazing culinary experiences to offer in our Food Tourism Marketplace , including food tours.

You will find a selection of the best food tours in many different countries, and the list will just keep on growing. There, you can search for the experiences by destinations, see if it meets your needs, and make a reservation.

Check out the main tips for choosing a food tour:

• Pay attention to what is included in the price of the tour and how long the tour lasts;
• Check the departure and arrival location;
• Accessibility – if it is a walking tour and you have some mobility restrictions, verify if the route is accessible according to your conditions;
• Special diets and dietary restrictions – not all tours can adapt to special diets. If this is your case, check with the organizer in advance;
• Don’t plan large meals before the tour – it is better to guarantee space to enjoy the gastronomic experience.
• Minimum age to participate in the tour – not all experiences accept children;
• Minimum number of participants – some tours require a minimum number of participants to take place; 
• Maximum number of participants – we only select tours in small or private groups, but it is always good to inquire about the maximum number of participants; 
• Languages available in the tour;
• Cancellation policy – refund or rescheduling option.

More tips: Learn how to plan a food trip

• 1 Understand
• 2 Destinations
• 3 Guided tours for food

Food tours are a relatively new but rapidly growing area of tourism.

From being almost unheard of five years ago, a number of food tours now operate in many cities. They are part of a growing travel sector known as Culinary Tourism. But they are one-day affairs and not to be confused with longer, food-based holidays which might include travel each day to food producers, vineyards, and restaurants.

Destinations

• Street vendors exist in Ghana's capital Accra and fried food comes in a variety of flavors. The tour takes about 3 hours and costs $60 per person.

Guided tours for food

The food tour formula varies from tour to tour and from operator to operator (of which there are many). Most, however, feature the following elements:

• They operate in major cities, generally but not always capital cities, that have substantial tourist numbers. Tours exist – amongst other places - in London, Paris, Rome, Istanbul, New York City, Lisbon, Berlin, Madrid, Belfast, San Francisco, Copenhagen, Kuala Lumpur and Barcelona. The essential for operators is to find a city with a vibrant and interesting food culture. Street food may feature.
• Tours cost $100-120 (€80-100) per person for the typical tour. There are wide variations on this, however – more expensive in the United States and less so in Asia.
• Tours are generally on foot. The distances traveled are never large – sometimes as in the Indian Food Tour of London [dead link] , they are focused on a few adjoining streets. Few tourists seem to want a cycle tour although one or two cycle tour companies are considering a food element.
• Tours typically last for a minimum three hours although many last longer. Many tours start around 11AM and continue well into the afternoon, making it the day's major attraction. Tours generally start and end at public transport hubs such as metro stations.
• Participant numbers vary, but 12 to 16 is generally considered the upper limit.
• Tours rarely charge for small children who share food with parents/carers. Tours may not be fully accessible for people who use wheelchairs: accessibility will depend on the tour and the attitude of each location to disability.
• Tours take visitors to places they might otherwise not have seen, so they can shop and eat like locals rather than rely on tourist “traps”. Phrases such as “eat the city like a real Parisian/Berliner/Londoner/New Yorker” are often employed in food tour publicity.
• All tours are guided by local people. Many tour guides add their local knowledge as a bonus, perhaps recommending restaurants in other parts of the city.
• Tours are primarily about food. The format varies from company to company but will generally include visits to markets, bars, and cafés where those on the tour are invited to sample the wares. There is usually a shop visit to buy the sort of food that is difficult to source elsewhere. Tours may end up with a sit-down meal at a restaurant where there is usually the choice of beer, wine or soft drinks.
• Guides talk about food, often pointing those on the tour to shops they use. They may discuss how the sort of food they and their families eat differs from the food generally offered to tourists. They are unlikely to be kindly disposed to international fast food outlets.
• Guides generally add in material about the history of the area the tour is in. Most tours are close to, but not in, major tourist zones.
• Tours assume that participants eat almost anything and are not designed for special diets. However, most can accommodate vegetarians although vegan diets are rarely catered for – an exception is the Indian Food Tour (as many in India are vegan). The same warning applies to those looking for gluten-free etc.
• Alcoholic beverages
• Soft drinks
• Street food
• Travel as a vegetarian

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Revealed: How mass tourism helped England after the Black Death

Finds from “england’s venice” reveal the secrets of medieval pilgrimage, article bookmarked.

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New historical research is revealing how medieval mass tourism helped revive key aspects of England’s economy after the Black Death.

At least a third of the population died as bubonic plague devastated the country - especially towns - in the mid-14th century.

Key parts of the nation’s financial system went into decline - but, in an unexpected way , fear of the plague helped revive many of England’s urban economies.

New research at the University of York’s Centre for Pilgrimage Studies, is now beginning to reveal the surprisingly efficient ways in which England’s plague-battered towns went about reviving their economic fortunes - through a medieval form of mass tourism.

Fear of the plague made people more religious and more susceptible to religious marketing aimed at persuading them to embark on pilgrimages to saintly shrines in towns and cities throughout England.

The new investigations into the management and economics of the medieval pilgrimage industry has revealed that each major pilgrimage centre (often cathedrals) would seek to market their ‘pilgrimage offer’ only around four times a year - so as to deliberately concentrate mass tourism in their specific town into a manageable series of very short seasons.

This maximised efficiency and profit, while minimising mass tourism’s impact on normal ecclesiastical life.

The new research, carried out by Dr John Jenkins, co-director of the Centre for Pilgrimage Studies, also shows that even the highly profitable sale of pilgrimage memorabilia(especially pilgrims’ badges) was organised in a much more efficient way than previously thought.

Instead of badges being produced separately in each individual pilgrimage centre, many were produced en masse by specialist badge makers who would travel from pilgrimage centre to pilgrimage centre throughout the year.

It’s estimated that there were at least 10 million English people who went on pilgrimage between 1300 and 1450 - with each person going on several pilgrimages, often at least half a dozen in their lifetime.

They would have collected badges (made of pewter) from many or even most of the pilgrimage shrines they visited - so throughout the late medieval period, literally tens of millions of badges must have been produced.

Over recent decades, it’s estimated that more than 10,000 have been found by metal detectorists - but only around a thousand have found their way to museums (ie., a miniscule percentage of the numbers originally produced).

Only a few museums have really good collections - but one of them, Salisbury, will tomorrow (Saturday) open a special new gallery, featuring many of the hundred badges so far found in that city.

The new exhibition will reveal the extraordinary range of places that the people of medieval Salisbury went on pilgrimage to - pilgrimage centres like Canterbury, Walsingham, Chester, St. Albans, Bury St Edmunds, Westminster, Ely and Windsor.

Abroad, the badges reveal that Salisbury citizens visited the shrine St John the Baptist in Amiens Cathedral, France; St Peters Basilica in Rome; the Shrine of the Holy Blood at Wilsnack in Germany; and the shrine of St James in Santiago de Compostela in Spain.

Although pilgrimages were religious undertakings, they also often reflected stark political divisions within medieval society.

Some pilgrimages (to places like Pontefract, York and Windsor) were often perceived by the authorities as anti-government subversion because the unofficial ‘saints’ that the pilgrims were venerating there had often been anti-government rebels or ‘unfairly’ deposed rulers, prior to their usually violent deaths.

Typical examples of such unofficial rebel political ‘saints’ included a 14th century baron (who had ruled England for four years but was ultimately beheaded); a deposed English Lancastrian king, almost certainly murdered in prison by his ruthless Yorkist successor; and an archbishop who co-led a rebellion, was sentenced to death by a kangaroo court but insisted on being beheaded with five blows - to imitate Christ’s five crucifixion wounds.

Although popular fear of the Black Death boosted the concept and practise of pilgrimage, government fear of pilgrimages spreading subversive ideas led to draconian attempts to suppress them.

Indeed, as early as 1388, the government issued a law, stating that nobody could travel outside their locality without a letter of authority! Throughout the later Middle Ages, some pilgrimages therefore became controversial political statements and ‘freedom of movement’ issues.

Salisbury internationally important collection of pilgrim badges will be displayed in Salisbury Museum in a brand new gallery telling the story of the city from the 13th century to the present day. It’s the centrepiece of a £5.1 million museum redevelopment, mainly funded by the National Lottery Heritage Fund.

“The new gallery will help the public understand the growth of an important medieval town - and how its citizens travelled far and wide to venerate saints throughout England and abroad” said Dr Jenkins.

“Medieval people were far more mobile, both domestically and internationally, than many people might imagine,” he explained. “Salisbury’s collection of pilgrim badges is one of the finest in the world and is of international significance,” said Dr Jenkins Salisbury used to be called ‘the English Venice’ - because of its network of substantial drainage channels.

But, by the 19th century, those channels were so unhygienic that they were contributing to cholera outbreaks. The English Venice’s urban waterways were therefore removed and replaced by more modern sewers and water supply systems.

It was during those 19th century civic works that a huge number of medieval finds came to light, including a large variety of pilgrim badges, revealing just how widely travelled the medieval citizens of Salisbury were - and suggesting how internationally mobile many medieval English people were.

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