Culinary tourism is defined as "the pursuit of unique and menorable culinary experiences of all kinds, often while traveling." Although this is a relatively new segment of the industry, it's one of travel's most popular and lucrative niches. ln fact, an estimated 46% of Americans deemed themselves as "deliberate" culinary travelers in 2007, and this numher continues to steadily rise, With the popularity of cooking shows, cooking classes, organic foods, wine, and culinary arts as a whole, "foodies" are flocking toward all things edible. More and more people want to learn, enjoy and have "out of the box" food experiences. So agents, don't miss the shrimp boat!
Harlod,
Food is so important, whether your eating in your home, locally or internationally. My interest is in the culinary experience in destinations where nonprofit organizations have long term volunteer programs. Where do they eat? Is it in homestays? Local restaurants? For example: My recent article about Angelina Jolie's MJP Fnd. in Cambodia (http://bit.ly/2pxlpZ). Where and what do the volunteers eat? Any suggestions would be greatly appreciated. debbie@voluntology.com
Print Page | Contact Us | Report Abuse | Sign In | Register
Email to a Friend
RSS
ICTA Board of Director member since 2004, Harold built his 40 years as travel consultant and busines
Jane Gregg is the owner and president of Epicurean Ways, a leading operator of culinary tours in Spa