CULINARY TOURISM: THE HIDDEN HARVEST

by WOLF ERIK

Food is an attraction - just like a museum. Had it occurred to you, however, that food and drink are the most overlooked components of the visitor experience? Every traveler eats and drinks, and consequently, the ubiquity of that behavior is something that travel industry and food and beverage marketers usually overlook. The reason is because we all take eating for granted - we do it three times per day. Culinary Tourism is an important new industry that weds two related but distant hospitality cousins - foodservice and tourism. Hospitality businesses have an enormous underexplored opportunity to make a significant impression on visitors with unique and memorable eating and drinking experiences. Culinary The Hidden Harvest introduces professionals to the concept of Culinary Tourism and presents ideas how to best promote food and drink as a primary visitor lure. Relevant examples from all over the world help illustrate the importance of this new industry.

Spiral-bound

Published January 1, 2006