Culinary tourism is a travel industry niche that focuses on the integration of food and drink with tourism. This niche market also fosters economic and community development and new intercultural insights.
Culinary tourism is classified under the subset of cultural tourism in which cuisine is a manifestation of culture and it can be found in rural or urban areas and should available to visit all year round.
Basically, culinary tourism promotes all distinctive and impressive gastronomic experiences. It is not pretentious or exclusive; it includes delis, cafes, even road-site stands where prepared food is sold.
Culinary Tourism is important for many reasons:
1. Nearly 100 per cent of tourists dine out when travelling; 2. Dining is consistently one of the top 3 favourite tourist activities; 3. The higher the total bill, the more likely the patrons are tourists; 4. High correlation between tourists who are interested in wine/cuisine and museums, shows, shopping, music and film festivals; 5. Culinary tourists are highly likely to participate in outdoor recreation; 6. Interest in culinary tourism spans to all age groups; 7. Cuisine is the only art form that speaks to all five senses; 8. Culinary tourists are "explorers;" 9. Culinary "attractions" available year-round; 10. Local cuisine is the number-one motivating factors in choosing a destination Examples of Culinary Tourism:
Food or beverage that is not necessarily a "cuisine" but it must be unique and memorable. In short, culinary tourism is much more than just restaurants and wineries.
Here are some examples that would qualify as culinary tourism:
Cooking classes or workshops with your product, either in an urban or rural setting Interesting tasting room at a winery, such as an old cave A restaurant in the countryside that makes the best xxx A beer that is so unique, people make a pilgrimage to the brewery at least once in their lifetime A unique and memorable product from your orchard, farm or ranch.
A restaurant or eatery connected with your orchard, farm, or ranch that has an unique ambience
Garber on Business: Can YOUR business benefit from the boom in Culinary Tourism? - To learn more about this author, visit Anne Garber's Website.
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Anne Garber
(Visit Anne's Website)
Anne Garber's media career spans 42 years
in both print and electronic media, as
author, publisher, photographer,
columnist, broadcaster and the mother of
two -- and evalu8.org's Managing Director.
She has written 14 best-selling books and
-- with editor John T.D. Keyes (who is
also her husband) -- writes food, business
and travel features worldwide; she
contributes online to travellady.com and
chocolate-atlas.com. The couple writes a
travel column for the Culver City News and
co-authored Victoria's Best Bargains,
Exploring Ethnic Vancouver and Cheap Eats
Vancouver.
Ms. Garber has worked as both publishers'
and authors' agent, and is known as the
'go-to' person in the book, magazine and
newspaper publishing industries for legal
opinion on North American trademark and
copyright issues. A practicum in San Diego
as Environmental Practice Group paralegal
was followed by a return to the Pacific
Northwest, where she is currently
considered a leading expert on internet
copyright infringement actions and online
fraud investigations. Anne Garber divides
her time between Vancouver, BC, Seattle,
WA, Toronto, ON and Paris, France.
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