The Importance Of Tourism And Food Tourism

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Gastronomic tourism and culinary tourism are often used interchangeably and they refer to trips made to destinations where the local food and beverages are the main motivating factors for travel. It is also known as food tourism or tasting tourism (Manolis,2010). Eric Wolf, president of the International Culinary Tourism Association (2010) states that, culinary tourism is defined as “the pursuit of unique and memorable eating and drinking experiences”. Researcher from the University of Brasov, Codruta Adina Baltescu (2016) refers to food tourism as “ the participation of tourists in food-related activities during a trip, such as purchasing local foods and consuming local cuisines.”
Food has been recognized as an effective promotional and positioning tool of a destination through food tourism (Karim, 2010). Everett and Aitchison (2008) postulate that food tourism can enrich the identity of destinations because it is strongly related to ways of life, local production, cultural celebration, and heritage. There is a significantly growing number of tourists who travel to destinations to taste unique and authentic culinary products (Karim and Chi, 2010). As a result, this type of tourism
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Similarly, The International Culinary Tourism Association states that on average, food travellers spend around US $1,200 per trip, with over one-third (36% or $425) of their travel budget going towards food-related activities. Those considered to be “deliberate” food travellers (i.e. where culinary activities are the key reason for the trip) tend to spend a significantly higher amount of overall travel budget (around 50%) on food-related activities (Banerjee,

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