Culinary tourism or food tourism is the exploration of food as the purpose of tourism. It is now considered a vital component of the tourism experience. Dining out is common among tourists and “food is believed to rank alongside climate, accommodation, and scenery” in importance to tourists.
Memorable eating and drinking experiences:
Memorable eating and drinking experiences, both near and far: 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, but culinary tourism and agritourism are inextricably linked, as the seeds of cuisine can be found in agriculture. Culinary/food tourism is not limited to gourmet food. Food tourism can be considered a subcategory of experiential travel.
While many cities, regions or countries are known for their food, culinary tourism is not limited by food culture. Every tourist eats about three times a day, making food one of the fundamental economic drivers of tourism. Countries like Ireland, Peru and Canada are making significant investment in culinary tourism development and are seeing results with visitor spending and overnight stays rising as a result of food tourism promotion and product development.
The World Food Travel Association offers the following clarification and definition:
We say “food tourism”, but drinking beverages is an implied and associated activity. It is also cumbersome to say “food and drink tourism”. We need to clarify “far and near”. In addition to traveling across country or the world to eat or drink, we can also be food travelers in our own regions, cities and neighborhoods. If you rarely leave your neighborhood and travel across town to a new neighborhood to go to a special grocery store or to eat out, you’re a “food traveler” in your own backyard! The act of traveling is implied because most people travel at least across their own town, if not the region, the country and even the planet. The distance covered is not as important as the fact that we are always on the move. We are all “travelers” of a sort and we are all “eaters”. Therefore, we can also all be regarded as “food travelers”. Previously the World Food Travel Association had used the phrase “culinary tourism” to describe our industry. We stopped using that phrase in 2012 because our research indicated that it gave a misleading impression. While “culinary” technically can be used for anything relating to food and drink and initially seems to make good sense, the perception among the majority of English-speakers we interviewed is that the word “culinary” is elitist. Nothing could be further from the truth about what our industry is all about. “Food Tourism” includes [sic] the food carts and street vendors as much as the locals-only (gastro)pubs, dramatic wineries, or one-of-a-kind restaurants. There is something for everyone in the food tourism industry.
Food Tour Formula:
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, Florence, Toronto, Istanbul, New York City, Lisbon, Berlin, Madrid, Belfast, San Francisco, Copenhagen, Tokyo, Shanghai, Beijing, Athens, Kuala Lumpur, Marrakech and Barcelona. Operators must find a city with a vibrant and interesting food culture. Street food may feature.
There are wide variations in cost; however, they tend to be more expensive in the United States than they are in Asia.
Tours are generally on foot. The distances traveled are never large – sometimes as in the Indian Food Tour of London, 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 of three hours, although many last longer. Many tours start around 11: 00 AM local time and continue well into the afternoon, making it the day’s major attraction. Additionally, more and more tour companies are adding evening tour options. 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 necessarily fully compliant with wheelchair use – this will depend on the exact tour and the attitude of each location to disability