Culinary tourism

France is a country that has been strongly associated with culinary tourism with both international visitors as well as French citizens traveling to different parts of the country to sample local foods and wine.

Culinary tourism or food tourism or gastronomy tourism is the exploration of food as the purpose of tourism.[1] It is 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 tourism became prominent in 2001 after Erik Wolf, president of the World Food Travel Association, wrote a white paper on the subject.[3]

  1. ^ Long, Lucy (2004). Culinary Tourism. The University Press of Kentucky. p. 20. ISBN 9780813122922.
  2. ^ a b McKercher, Bob; Okumus, Fevzi; Okumus, 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. doi:10.1080/10548400802402404. hdl:10397/12108. S2CID 153688186.
  3. ^ "What is Culinary Tourism?". Retrieved 2018-08-15.