ABSTRACT
The interrelationship between food and tourism is nowadays unquestionable, not only because it is an obligatory part of the tourism experience but also because it is being increasingly recognized as a contextual and evolving social practice (Mak et al. 2012). In some cultures, cooking is considered an art, and good cooks are ranked with artists. In fact, if we look back in history one will notice that cooking books were second to bibles as the most commonly printed type of information. As ideas about food spread, food patterns and customs developed deep cultural meanings. Those patterns that do not have deep meaning are open to change rather easily, such changes often being the result of the need to appeal to certain consumer groups, for example. This is visible from the influx of tourists searching for unique, engaging and memorable experiences that are authentic to the place they are visiting, including local gastronomy.
