ABSTRACT
The archaeological evidence strongly suggests that the act of eating was situated as an important ritual to enhance reciprocity and solidarity. Over the years, the food and drinks industries have occupied a central position not only in the subservice sector, but also penetrated the tourist market. The globalisation process, associated with new media techniques, has transformed food and drinks into global commodities which are consumed by a wider audience globally. Thousands of tourists travel long distances to taste dishes or be in contact with 'local gastronomy'. Beyond this motivation, the present book chapter focuses attention on the gap left by the COVID-19 pandemic and what experts dubbed as the new normal. We make a distinction between eating together physically and socially. Questions such as aversion to tourists or tourist phobia are also examined.
