ABSTRACT
This chapter examines the intersection of food and tourism to offer a conceptual framework to understand gastronomic tourism. Food and other gastronomic activities have been acknowledged by governments, business, and academics as an integral part of the tourism package, and they serve as a means of differentiation for destinations. Food and tourism have a strong historical connection which joins them together as a binding force. Through a visit to a food festival, cooking class, or farm-to-table dining experience, tourists garner a better sense of local values and traditions. The roots of gastronomic tourism lie in agriculture, culture, and tourism. All three components offer opportunities and activities to be marketed and to position gastronomic tourism as an attraction and experience in a destination. The chapter presents the elements that contribute to memorable gastronomic experiences, which differ from the elements of a memorable destination or a generic memorable tourism experience.
