The Big Business of Food Tourism and Why It Matters
Last week, we launched a new FREE Skift Travel Trends Report, The Rise of Food Tourism, brought to you in association with Ontario Culinary Tourism Alliance. Below is an extract from it. You can download the full report here for all the goodness. Food tourism tells the story of a destination’s history, culture, and people. Over the last decade, destination marketing organizations (DMOs) have leveraged the rise of mainstream interest in food to open new consumer markets and drive business to a wider range of regional travel suppliers working in the food and beverage (F&B) sector. According to the Ontario Culinary Tourism Alliance (OCTA), a non-profit organization that consults on F&B-themed tourism development worldwide, “Food tourism is any tourism experience in which one learns about, appreciates, and/or consumes food and drink that reflects the local, regional or national cuisine, heritage and culture.” This is big business.
What is Food Tourism? | World Food Travel Association
We say “food tourism”, but drinking beverages is an implied and associated activity. It is also cumbersome to say “food and drink tourism”. We need to clarify “far and near”. If you rarely leave your neighborhood and travel across town to a new neighborhood to go to a special grocery store or to eat out, you’re a “food traveler” in your own backyard! The distance covered is not as important as the fact that we are always on the move. Previously we had used the phrase “culinary tourism” to describe our industry. Nothing could be further from the truth about what our industry and our Association are all about. The Association’s own research shows that only 8.1% of all foodies self-identify with the “gourmet” label. Those are actually part of the “gourmet tourism” industry, which is a small subset of the “food tourism” industry. Of course things like fresh, local, organic, sustainable, and seasonal are important considerations, as is preserving the local culinary culture.
bistronomie — Wiktionnaire
Définition, traduction, prononciation, anagramme et synonyme sur le dictionnaire libre Wiktionnaire. Français[modifier | modifier le wikicode] Étymologie[modifier | modifier le wikicode] Mot-valise de bistrot et gastronomie[1]. Nom commun[modifier | modifier le wikicode] bistronomie \bis.tʁo.nɔ.mi\ féminin (Cuisine) Grande cuisine servie en petite quantité comme dans un bistrot. Apparentés étymologiques[modifier | modifier le wikicode] bistronome Traductions[modifier | modifier le wikicode] Traductions manquantes. Références[modifier | modifier le wikicode] Aller ↑
Have Fork Will Travel Book | World Food Travel Association
NEW! Now available on Kindle! Heralded as the food tourism industry’s “Bible”, Have Fork Will Travel is a powerful handbook co-authored by 70 writers in 24 countries – truly a global effort. Since the formal founding of the food tourism industry in 2003, both business and consumer behavior have changed considerably. Economic crises notwithstanding, our industry has also begun to learn more about itself and mature. The book is designed to help practitioners cope with the myriad changes in our industry by providing many of the ideas and tools needed to succeed. While the book is written for the food, drink, travel and hospitality industries, the book’s core foundation is about the business case of food and drink and its interaction with the travel and hospitality industries. The World Food Travel Association is the world’s leading authority on food and drink tourism, with a community of 35,000 professionals in 135 countries.
Traveling to eat: Food tourism grows in USA
By Samantha Gross, Associated Press Writer NEW YORK — Surrounded by imported pasta and grains, Carol Berger inhales deeply, raises her arms and shuts her eyes in semireligious appreciation. "Look at that beautiful prosciutto over there," she sighs, pointing at a glass case filled with jewel-tone meats, while others on the guided tasting tour shuffle into the shop to gape at a large jar of black truffles. The expedition through the specialty shops of Manhattan's Chelsea Market is just one stop on the Florida resident's culinary ramble through New York City — and she's not alone. Nationwide, an increasing number of vacationers are basing their travel around food and wine — and a study released Wednesday says that 27 million Americans have made culinary activities a part of their travels within the last three years. Nearly half of that group took a trip or chose a destination because of the food and wine activities they would find there. "We define ourselves by how we eat.
What Is Food Tourism?
We're still using the term food tourism (and food travel). However, the time has come to offer a simpler definition of "food travel." What do we really mean when we say "food travel" or "food tourism"? "Food tourism is the act of traveling for a taste of place in order to get a sense of place." As our industry is rapidly evolving, professionals, academics and others continue to put forward their own definitions of food tourism, culinary tourism and gastronomy tourism (these phrases are synonyms, as we explain below). We stopped using "culinary tourism" to describe our industry in 2012 because our research indicated that it gave a misleading impression. We say "food tourism," but drinking beverages is an implied and associated activity. In the earliest days of our industry, we defined food tourism as "The pursuit and enjoyment of unique and memorable food and drink experiences, both far and near." We need to clarify "far and near."
Terroir, agrotourisme, ferme, Québec
Friends and Food International
» Tourisme gastronomique: la cuisine promotionnelle
La popularité du tourisme gastronomique n’est plus à démontrer; un véritable déluge de promotions, de blogues et de magazines alléchants le prouve. Les voyageurs sont toujours plus conscientisés par la qualité, la provenance et la préparation des aliments et cherchent des destinations où ils pourront goûter aux saveurs propres à la région ou au pays. Que ce soit pour la pure gastronomie, l’agrotourisme ou une expérience spa, quelques bonnes pratiques méritent d’être soulignées. Subdivisé en plusieurs niches, le tourisme gastronomique est difficile à définir et à analyser, sans compter que chacun y va de son interprétation. Celle de l’International Culinary Tourism Association est simple et inspirante: «la recherche d’expériences gustatives uniques et mémorables». Quelques exemples de niches de tourisme gastronomique: Les écoles de cuisine ont la cote et de nombreux endroits proposent des vacances culinaires. Un partenariat audacieux Un centre de villégiature axé sur l’agriculture
