Culinary tourism
Culinary tourism or food tourism is experiencing the food of the country, region or area, and is now considered a vital component of the tourism experience.[2] Dining out is common among tourists and "food is believed to rank alongside climate, accommodation, and scenery" in importance to tourists.[2]
Culinary or food tourism is defined by the World Food Travel Association (WFTA) as the pursuit of unique and memorable eating and drinking experiences.[3] Culinary tourism differs from agritourism in that culinary tourism is considered a subset of cultural tourism (cuisine is a manifestation of culture) whereas agritourism is considered a subset of rural tourism,[4] but culinary tourism and agritourism are inextricably linked, as the seeds of cuisine can be found in agriculture.[citation needed] Culinary/food tourism is not limited to gourmet food;[1] the WFTA reports that "gourmet" comprises 8.1% of culinary travelers.[3]
References
- ↑ 1.0 1.1 Allen, Gary J.; Albala, Ken (2007-10-30). The Business of Food: Encyclopedia of the Food and Drink Industries. ABC-CLIO. pp. 112–. ISBN 9780313337253. Retrieved 12 March 2013.
- ↑ 2.0 2.1 McKercher, Bob , Okumus, Fevzi andOkumus, Bendegul(2008) 'Food Tourism as a Viable Market Segment: It's All How You Cook the Numbers!', Journal of Travel & Tourism Marketing, 25: 2, 137 — 148
- ↑ 3.0 3.1 World Food Travel Association
- ↑ Wolf, Erik. Culinary Tourism: The Hidden Harvest. Kendall/Hunt Publishing, 2006, ISBN 978-0-7575-2677-0