ABSTRACT
This chapter shows that traditional street food possesses distinctive characteristics regarding its composition and mode of operation. Findings are based on the analysis of secondary data related to the themes of street food and tourism derived from academic research, official agencies, and private industry. Items sold are sometimes far removed from traditional street food dishes regarding price, sophistication, and quality. The importance of street food to destination societies and economies in general and sometimes to tourism is appreciated, yet authorities have to try and balance the needs of vendors and customers with urban development priorities and plans. The purpose is to enhance knowledge and understanding of the distinctive characteristics of street food and its interactions with tourism, including the extent to which it can be considered an example of gastronomic tourism. Street food is frequently positioned as one pole of a spectrum, opposite de-luxe fine-dining restaurants, and a manifestation of the identity of the place and people.
