ipl-logo

Culinary Tourism Essay

1803 Words8 Pages
Contemporary Special Interest Tourism Individual Report Outline
Why people take part in Culinary Tourism?
1. Introduction
In the twenty first century, there is a rising trend of people spending lesser time cooking at home and would rather spent most of their timing eating out due to the hassle in cooking and washing up. Nevertheless, this did not damper the interest in many people for their passion towards food and wine as a leisure experience.

Many people then take this opportunity to travel to different places or countries to taste the different type of food due the cultural differences. For example, travelling overseas to attend or visit a culinary school, dining at restaurants famous for their local cuisines or for the celebrity chefs and also attending tours that is targeted at just one product. E.g. Vineyard and winery tours in France. (Shenoy, 2005) Thus, this study attempts to find out why people participate in culinary tourism.

1.1 Definition of Culinary Tourism
Culinary Tourism which is also known as, Gastronomic or Food Tourism refers to trips made to destinations where the local food and beverages are the main motivating factors for travel. (Manolis, 2010) Also, the International Culinary Tourism Association defined this tourism as “The pursuit and enjoyment of unique and memorable food and drink experiences, both far and near.” (WorldFoodTravelAssociation, n.d.)
1.2 Characteristics of Culinary Tourism
Imagery and Positioning
Food and wine are the key element
Show More
Related
441 Words | 2 Pages



Hospitality in Australia has grown considerable, there are so many cuisine restaurants to indulge in, in all areas of Australia. Food is known to be one of the first contact and exposure points to unknown cultures (SGS,

Read More
1690 Words | 7 Pages

Ally Weix Dr. Tracy Writ 1133: “Recipe and Cookbook Rhetorics” May 31st 2023 A Look into the Overlooked Food Deserts Issue Communities across the United States have been classified as “food deserts.” The phrase “food desert” refers to the idea that these communities are often separated from more developed communities. This type of isolation causes individuals to have limited access to grocery stores containing foods of proper nutrition.

Read More
492 Words | 2 Pages

Tourism is a big part of the world’s economy today. People wanting to experience different cultures through eating their food and attempting to live a day in someone else's shoes. In David Foster Wallace’s essay “Consider the Lobster”, he provides a thought provoking and funny commentary on american food tourism at the Maine Lobster Festival. The main industries at the Maine Lobster Festival are lobster and tourism that are both at their peak during the summer season.

Read More
639 Words | 3 Pages

Student’s Name Professor’s Name Course Number Date Jordan’s Family Restaurant Public space is a critical aspect of any community, as it provides a venue for social interaction and the formation of relationships among individuals. Restaurants are excellent examples of public spaces that are frequented by people of different ages, genders, races, and socio-economic backgrounds. This ethnographic research paper aims to explore Jordan's Family Restaurant located in Detroit.

Read More
753 Words | 4 Pages

“Why Everyone Should Stop Calling Immigrant Food ‘Ethnic’” by Lavanya Ramanathan (features reporter) and “Stop Thinking And Just Eat: When ‘Food Adventuring’ Trivializes Cultures” by Ashlie Stevens (food and culture writer) are articles published in the American daily newspaper “The Washington Post” and British daily newspaper “the Guardian”, respectively. Both articles aim to communicate to readers on the connection between food adventuring and culture. Through application of personal experiences, experts’ views and pathos, Ramanathan argues on how the phrase “ethnic food” is labelled to foreign cuisines and the discrimination that revolves around it. Stevens points out how people tend to summarise entire culture of a country to a particular cuisine or food trend through the use of pathos, ethos and credible evidences. Although there is credibility to both authors’ view, Ramanathan’s argument focuses more on emotional appeal while Stevens’s is more logically inclined.

Read More
1205 Words | 5 Pages

The phenomenon is more prevalent in low-income, racial and ethnic minority neighborhoods, as it were reported

Read More
750 Words | 3 Pages

In articles titled “Why everyone should stop calling immigrant food ethnic” by Lavanya Ramanathan and “Stop thinking and just eat: when ‘food adventuring’ trivializes cultures” by Ashlie Stevens, different perspectives on the role of food adventuring in cultural appropriation are offered. In her article, Ashlie advocates food adventuring and believes it is an ideal way to facilitate cultural appropriation. On the contrary, Lavanya’s article is highly critical of cultural appropriation and she emphasises on omission of the word ‘Ethnic food’ and encourages people to appreciate food as it is. Even though Ashlie’s work is written in simple language, she fails to convey her stand clearly because of the flaws in structuring of the passage. Similarly, Lavanya’s article portrays her stand clearly but is unable to reach the readers due to the use of complex words, intricate examples and analogies.

Read More
252 Words | 2 Pages

Fast food restaurants should introduce a healthier and inexpensive seperate menu different from the burgers, fries, shakes, etc. They should introduce a menu of healthy foods (fruits and vegetables) along with salads and yogurts. These foods should be priced at around $1.00-$2.00 on the menu as similar to a dollar menu from Mcdonalds. This would help reduce the number of calories and fats that are in regular menu items and cause the obesity rate to increase every year. Plus, the items would be cheaper than the other unhealthy foods if you are in a budget.

Read More
1196 Words | 5 Pages

5.1.3 American Diet With the development of the modern society, there is an undeniable fact that the diet habits of American people have undergone enormous changes over the last decades (Pillsbury 187), especially in the aspects of daily meal structure and the choices of food ingredients. Generally speaking, in recent years, American families spend more money on having meals outside the home (for instance, in the restaurants), which reflects that the conventional eating habit of sharing foods with family members on the table at home has suffered the decrease or even the disappearance in American society, as an estimation shows that at present, Americans only eat with their family members at home once or twice per week on average (Pillsbury

Read More
1984 Words | 8 Pages

It is a truth universally acknowledged that the culinary industry is flourishing expeditiously and is expected to do so for the next upcoming years. According to National Restaurant Association, the United States of America’s culinary industry sales are expected to hit a record high of $709.2 billion in 2015 in which will represent the sixth consecutive year of the growth in culinary industry. This creates a ripple effect, generating an immense demand of chefs to take on these positions and the education sector has taken advantage by rushing forward to fulfil these need and offers plethora of courses suit to the interest of prospective students. Culinary schools are notorious for training vocational educations and in the field training, establishing qualified professionals ready to find their feet in the industry. Needless to say, culinary students, do receive advantages at the drop of a hat but is certainly not a golden ticket to the culinary industry.

Read More
815 Words | 4 Pages

Cooking is a delicious skill to have in your retirement years. Who needs to buy expensive pre-made dishes when you can make your own from scratch? Who needs to spend money on processed, pre-made and sodium-filled food when you can prepare healthy alternatives? In many cultures, food is considered not just a necessity of life or a tasty treat, but a whole social language.

Read More
632 Words | 3 Pages

I was five years old in kindergarten at the West Farm School, when I learned to makes soups, cornbread and cut up vegetables with a sharp knife. I ground the corn kernels until they were as soft as a duckling. The cornbread smelled the room with a sweet aroma. You could hear the chopping of the knives slice each vegetable carefully. The Stone soup we made smelled as a good as your mom’s home cooking.

Read More
1182 Words | 5 Pages

Time passes really fast and I have already worked as a part-time waiter in this Japanese restaurant for two and a half years. Today is my last day at work and I have a lot to share, not only the most memorable experience I had while working, but also what I have learnt since I chose this job. I remembered that why I chose Japanese restaurant is due to my curiosity on Japanese culture and cuisine. I remember that I was energetic and excited as I reckon that being surrounded by all sorts of Japanese food should be fun.

Read More
1985 Words | 8 Pages

The above description do set the scene part for this essay on the tourist behaviour and it is the main initial point for the final description of the topic which is to be shaped further. To completely understand the tourist behaviour, it requires searching out the individual experiences and the motivations of travelling. There are many of the researches and studies one in past by the great authors and researchers on the individual experiences and their motivations of travelling. The tourist behaviour in recent past has been studied with great efforts and many of the conclusions had been drawn regarding the crucial factors which do have an impact on the decision making of the tourist’s. There is a great risk involved in the process of destinations decision making.

Read More
2740 Words | 11 Pages

Therefore, tourism may be defined as the activities, processes and outcomes by the relationship and interaction among the tourist, government, suppliers of the tourism, the host communities and the environment that surrounding the destination which involved in attracting and accommodating of the visitors (Goeldner & Ritchie, 2009). According to Goelner & Ritchie (2009), there are four different perspectives of tourism can be identified from the tourist, business operator who providing goods and services, government of the host destination area and the local community. The first group is the tourists or visitors. They are the group who search for various travel experiences and satisfaction physically and psychologically.

Read More

More about Culinary Tourism Essay

Related Topics

Open Document