Culinary Culture and Tourism

Culinary culture and tourism research examines how food shapes the experience of travel—how visitors seek out local and traditional cuisines, how destinations leverage gastronomy to attract and distinguish themselves, and how eating practices both reflect and reinforce regional identity. Because food is simultaneously biological necessity, cultural artifact, and economic commodity, understanding its role in tourism requires drawing on sensory science, consumer behavior, and anthropology alongside conventional hospitality research. Active questions include how to measure the degree to which a culinary experience drives overall travel satisfaction, and how destinations can promote authentic traditional foods without eroding the very practices that make them distinctive. Researchers are also probing the tension between scaling up food tourism for economic benefit and maintaining the sustainability of local agricultural and culinary systems.

Works

139,754

Total citations

549,564

Keywords

Food TourismGastronomyLocal FoodCulinary TourismTourist ExperienceDestination Marketing