Food Tourism

Food Tourism is a relatively new term, but there are already several definitions to describe it. In the same context, it is also common to find the terms Culinary Tourism and Gastronomy Tourism.

Culinary tourism became prominent in 2001 after Erik Wolf, president of the World Food Travel Association, wrote a white paper on the subject.

Food Tourism in India

Culinary or food-tourism is the pursuit of unique and memorable eating and drinking experiences, both near and far. Culinary tourism differs from agritourism in that culinary tourism is considered a subset of cultural tourism (cuisine is a manifestation of culture).

Agritourism is considered a subset of rural tourism, but culinary tourism and agritourism are inextricably linked, as the seeds of cuisine can be found in agriculture.

Culinary/food tourism is not limited to gourmet food. It can be considered a subcategory of experiential travel.

Food is an integral part of the Indian culture and tourists also want to experience Indian food tourism with a cocktail, culture, and cuisine. Indian food is becoming increasingly popular among international tourists who are opening for more spicy street foods.

 Wine Tourism

Wine tourism is a type of food tourism aimed at getting to know and appreciate the universe of wine. The routes and tours are focused on a single objective: get to know regions dedicated to wine production and taste their wines.

This type of food trip is designed for people looking to get information of the history, traditions, and culture of wine. Tourists can participate in wine tastings, take guided tours through the wineries and vineyards…