Media

Overview

The International Culinary Tourism Association (ICTA) is the world's leading authority on culinary travel. We work with members of the press from all over the world, to help you write or produce interesting and feature-rich articles and segments about the hottest trend in travel.

How can we help you? Qualified journalists, freelancers and other accredited members of the media, please contact us with your request. You can also click the appropriate tab to read about the services we offer and how to qualify as an accredited journalist with our Association.

If your request is urgent, please call us on (+1) 503-213-3700. If you get voice mail, please leave a message that includes your deadline and any specific requests. We will be notified of your message as soon as you leave it.

 

Services

For qualified journalists, we offer:

1) interviews with any of our speakers or Association President Erik Wolf

2) excerpts from culinary tourism research reports, including graphs and data

3) downloadable PDF press kit, high-resolution JPGs of our logo and print-ready culinary tourism data, graphs,staff photos, etc.

4) free newsfeed to keep your finger on the pulse of our industry news

COMING SOON: Media Match: Matchmaking with Association members who fit your story criteria. You can submit your story criteria to our members directly through our community connections system. Our members cannot contact you without your permission. Your privacy is fully preserved.

Qualification

A variety of products and services may be made available to accredited journalists free of charge. Journalists are considered writers, photographers, podcasters and videographers.

Join as a free member and submit your credentials either electronically or by postal mail for review. Acceptable credentials include:

  •     A copy of your official press pass
  •     One or more verifiable journalism-related association memberships
  •     Letter of assignment from your publication
  •     Professional email address from a recognized media outlet

Accomplished freelancers may qualify as well. To qualify as a freelance journalist, you must maintain your own professional website that promotes your services in writing, photography, and/or audio/video production. Additionally, your work must be "current", which we consider to be publishing a minimum of once per year.

Story Ideas

Here are a Baker's Dozen (13) quick culinary tourism story ideas:

  1. Culinary Tourism is at the Tipping Point as a niche - akin to where ecotourism was 20 years ago.
  2. Because we all eat, we take eating for granted. Yet it is the one thing with the greatest potential to make a long lasting impact on visitors.
  3. Culinary art is the only art form that speaks to all five human senses (sight, sound, smell, taste, touch).
  4. Nearly 100% of tourists dine out when traveling. Each dining opportunity is a chance to get to know local food and people.
  5. Cuisine is the only attraction that is available year-round, in any weather, at any time of day, even on holidays.
  6. Cuisine is "experiential" as it satisfies today's traveler demands for hands-on, interactive experiences.
  7. Dining is consistently one of the top 3 favorite tourist activities.
  8. Interest in cuisine in travel is not exclusive to a particular age, gender or ethnic group.
  9. The higher the dinner bill, the more likely the patrons are tourists.
  10. Culinary tourists are "explorers”. Cuisine offers a potential new discovery with every meal.
  11. Culinary Tourism is a tool for economic and community development.
  12. Culinary Tourism is not pretentious or exclusive. It’s not just about restaurants that have earned 4 stars or better or exclusive wineries. Culinary Tourism is inclusive and represents any type of food, beverage and travel experience that is unique and memorable, no matter where it takes place.
  13. Culinary Tourism perfectly represents the Medici Effect - the intersection of two seemingly unrelated concepts that combine to make a new industry.