Hospitality and Related Services - Tourism: Principles, Practices, Philosophies - page 139

Although the truly fine dining of the past is still available to travelers throughout the world, many
now prefer the casual sophistication of high-quality food, served in unique, comfortable, outdoor
environments. Here, visitors are enjoying a patio setting in the outdoors of New Smyrna, Florida.
PhotocourtesyoftheNewSmyrnaBeachVisitorsCenter.

a hot menu trend, including regional ethnic cuisine and fusion cuisine. Consumers are interested in
trying French, Spanish, Japanese (other than sushi), Thai, Cajun/Creole, soul food, and sushi.
Yesterday's news were such items as boxed wine, ostrich/emu, sea urchin, organ meats, offal,
bottled water, energy drinks, and flavored/enhanced water. Some perennial favorites were omelets,
pasta, potatoes/french fries, cucumber, cr eme brul ee, soup, California wines, traditional cocktails,

nuts, and avocado.

The Culinary Tourist

Although food and beverages have always been a part of the tourism experience, culinary tourism

is a relatively new niche and has come into its own in the last decade. Today, one can nd Web
sites on culinary tourism, the subject on regional, state, and national tourism conferences, and
books on culinary tourism. The International Culinary Tourism Association (ICTA) de nes culinary
tourism as the pursuit of unique and memorable culinary experiences of all kinds, often while
traveling, but one can also be a culinary tourist at home. Wikipedia de nes culinary tourism or food
tourism as experiencing the food of the country, region, or area, and it is now considered a vital
component of the tourism experience. Dining out is common among tourists and food can be the
major driver in deciding when and where to travel. Food is also considered a part of cultural
tourism and is linked to agritourism. Wine tourism, whiskey tourism, and beer tourism are all part
of culinary tourism.
Lucy Long, professor at Bowling Green State University, is credited with coining the term in her
1998 book Culinary Tourism. She de nes culinary tourism as exploratory eating—individuals exploring
foods new to them as well as using foods to explore new cultures and ways of being. It is about groups
using food their histories and to construct marketable and publicly attractive identities, and it

is about individuals satisfying curiosity. 5 She noted that culinary tourism encompasses history,
nutrition, culinary arts, hospitality, psychology, and sociology.
ICTA states that culinary tourism includes culinary experiences of all kinds. It is much more than
just tasting and eating. It encompasses cooking schools, cookbook and kitchen gadgets stores, wine

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