The authors have a great amount of credibility because Marcia Taylor was the Division of Resort and Hospitality Management and Clive Muir was a part of the College of Liberal arts. The problem in the Caribbean was that they did not receive as much tourism as their leading competition. The authors state that “Other countries have developed culinary tourism initiatives and program[s],” which was something the Caribbean lacked (135). The Caribbean eventually began also to include visiting local restaurants, attending cooking classes and festivals to their agenda to improve their tourism. The authors gain credibility to discuss this topic because of the research they have done. The authors mention that they visited St. Maarten and Jamaica which