By combining travel with these edible experiences, culinary tourism offers both locals and tourists alike an authentic taste of place.
Culinary tourism has emerged as a central facet to any tourist experience. It encompasses cultural practices, the landscape, the sea, local history, values and cultural heritage. Food serves to connect us with the land, our heritage and the people around us. It is a diverse and dynamic channel for sharing stories, forming relationships and building communities. By combining travel with these edible experiences, food tourism offers both locals and tourists alike an authentic “taste of place”.
SOURCE: UNWTO Second Report on Gastronomy Tourism
Culinary tourism is not limited to gourmet food. In fact, we like to use the term ‘food tourism’ more often than not just to keep it from feeling elitist. It is about what is unique, authentic and memorable about the food stories our regions have to tell. This includes our farmers, our cheese mongers, fishermen, brewers, winemakers and everyone in between.
It’s the ooey-gooey butter tart from that small town bakery you visited as a child. It’s that interesting bar on that nameless street that only locals know about that you stumbled upon last year. It’s winemakers coming together with farmers for delicious harvest dinners under the stars; or pickling smack-downs over cocktails at boutique hotels.
In all it’s forms, culinary tourism is the bread and butter of our province’s offering. It’s what gives our stories soul and causes our bellies to smile.
There’s no denying it–culinary tourism is a growing, global trend. Here are some of our favorite articles on the matter. Happy reading!
On the menu: An economic opportunity by Todd Hirsch, Globe & Mail
Food Tourism: Is This Travel Or A Buffet? by Sharr Prohaska, Huffington Post
Whole Foods Feeds Growing Appetite for Culinary Tourism by Deborah Hopewell, Compass
Taste As Experience Gives Rise To The Globe Gourmand by Courtney Shea, Globe & Mail