Traveling with food means moving with the aim of exploring the gastronomic offer of a destination. Foodways Food is more than just what we eat. All the activities and thinking around those things contribute to what performance, concepts, production, procurement, conservation, preparation, presentation, consumption and even cleaning and disposal mean. We can be culinary tourists, exploring a gastronomic culture, through any of these activities.
Cooking classes are currently a popular way to learn about other cuisine and often include shopping at local markets as well. Helping on a farm is another popular way, but few people think of cleaning up after eating as a way to be a tourist. However, as a city girl, it was an adventure to bring leftovers from the table to the chickens when I stayed in a village in Laos (and with my cousins in the Appalachian Mountains). Similarly, conservation methods differ around the world and offer information on food culture, sun-dried squid in Korea, fish frozen in snow in Alaska, sun-dried grapes in raisins, hams hanging in a smokehouse.
Food tourism is simply traveling beyond your immediate neighborhood to find great food. As mentioned by the Ontario Culinary Tourism Alliance (OCTA), culinary tourism includes any “tourist experience in which a person learns, appreciates, consumes or, dare we say, indulges in eating and drinking that reflect the local cuisine, heritage or culture of the place. The more you travel, the wider the range of dining experiences you will enjoy. It's not about the food you eat; gastronomic tourism is not necessarily about eating in a luxurious way, but rather about eating adventuringly to seek new culinary experiences.
Around the world, wine, beer and food festivals turn a particular city or country into a gastronomic destination. There are so many international foods that I have not yet tried in their home countries and some interesting foods that I would never have suspected would be so good. And I was dismayed to discover that food was only a secondary activity within hospitality services or, worse, that trying new food was criticized as an expression of colonialist and hegemonic impulses. Eating at traditional restaurants; Visiting local markets; Taking a street food tour; Participating in culinary festivals and events; Tasting local dishes and drinks; Culinary expeditions with popular local specialists and chefs; Sharing meals with locals; Visiting farms and artisan producers to learn about food production.
The joy of traveling with food means just that, the pleasure of trying new dishes and culinary traditions, and learning about the history and culture of food in the place visited. It is also known as gastronomic tourism, which comprises activities that offer travelers the opportunity to consume and appreciate the drinks and food served in a way that values the history, culture and environment of the region. If there is no other option when traveling to other places, one must ensure that at least the food is served hot and the condition of the food cart or kiosk should be observed before placing the order. Foodie tourists can cycle around Belgium and, for the true foodie adventurer, the 10-day Flanders Discovery Tour is packed with brewery tours, gourmet meals cooked with beer and a cheese extravaganza, in different cities in northeastern Belgium.
Traveling with food is about adventurous eating, it's not just about traveling beyond your neighborhood or country, it's about exploring all foods, everywhere and learning about its history, its influence on culture, and the influence of culture on the food you eat. It's true that the foods people eat at home aren't necessarily “safer” than those found elsewhere. For them, “traveling with food sounds very basic and banal, almost like cavemen looking for food or looking for food in a grocery store. The World Travel and Food Association acts to bring these sectors together to form the “food tourism industry cluster”.
From a country and culture perspective, it is important to develop its food culture to support the growing trend of culinary tourism. . .
