ABSTRACT
This chapter describes typologies of culinary travelers, including conceptual classifications and typologies based on empirical research. It considers beverage travelers to be a subset of culinary travelers. Travelers may be motivated by: physical motivations; cultural motivations; inter-personal motivations; and status and prestige motivations. Since the initial identification of culinary tourism as a potential market -segment, researchers have attempted to classify culinary travelers. Culinary tourism fit into a category where culinary activities were of moderate interest or secondary motivation. Culinary activities have become a prevalent travel motivation, and culinary travelers often participate in both food-related and non-food-related travel activities. Cluster analysis is a more detailed approach used in culinary traveler segmentation. Segmentation has primarily been determined by asking travelers about a variety of attitudes and behaviors, including: participation in gastronomy activities while traveling, motivation to travel for gastronomy, and attitudes toward gastronomy.
