Culinary tourism

Judging by the surge since 2001 in the number of times "culinary tourism" has appeared as a subject matter or in a session title in tourism industry conferences and programs, we can see that [Culinary] Tourism is valued by tourism industry professionals as one of the most popular niches in the world's tourism industry. This makes sense, given recent consumer focus on healthy and organic eating, culinary/food pedigrees, and the simple fact that all travelers must eat. Not every visitor goes shopping or visits museums, but all travelers eat. For anyone who doubts, look at the increase in cooking shows featured on The Travel Channel [Anthony Bourdain No Reservations] or travel shows featured on The Food Network [Rachel Ray's $40 a Day series], as examples.

Culinary Tourism is defined as the pursuit of unique and memorable eating and drinking experiences, according to the International Culinary Tourism Association.[1] 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, according to Culinary Tourism: The Hidden Harvest [Wolf, Erik. Culinary Tourism: The Hidden Harvest.Kendall/Hunt Publishing, 2006, ISBN 978-0757526770) . That said, culinary tourism and agritourism are inextricably linked, as the seeds of cuisine can be found in agriculture.

Culinary Tourism is not just experiences of the highest caliber - that would be gourmet tourism. This is perhaps best illustrated by the notion that Culinary Tourism is about what is "unique and memorable, not what is necessarily pretentious and exclusive". Similarly, wine tourism, beer tourism and spa tourism are also regarded as subsets of culinary tourism.