ABSTRACT
The relationship between tourism, environment and cultural resources has been a topic of considerable debate at both national and international levels over the last decade.
Food has always been an integral part of the tourist product or ‘package’ and a significant part of tourism expenditure in both organized and independent travel. Hudman (1986) suggested that food had become an increasingly important element in the tourist industry and that up to 25 per cent of total tourist expenditure was accounted for by food. Defort (1987) also acknowledged food and gastronomy to be an important element of tourism and discussed how tourists were placing an emphasis on good and well prepared food as part of their overall tourism experience. Despite the growing importance of food in the tourism experience, however, Hudman qualified his statements by suggesting that tourism demand still tended to be determined more by a destination’s natural attractions, entertainment facilities or cultural and historic sites than by the attractions of food. This is a scenario that very much reflects the current status of tourism development in Wales.
