ABSTRACT
The worlds of food and wine events are a rich tapestry of fascinating offers, whether they are local or international, and this has seen them become increasingly popular, developing wide interest across the world. Establishing the cultural moment in these events is important as food and wine draw on strong notions of heritage. The cultural offers, including food and wine, cannot be defined in a touristic vacuum. They are both drawn from and imposed upon the local lived cultures of the societies that host the tourist experience. Food and wine can be the object of concerns about authenticity as they are key elements of a local culture. Levi-Strauss' anthropological interpretations of food and its preparation and what they meant in the civilising process of man, from nature to culture. Authenticity is dependent upon the knowledge of the stakeholders and how this knowledge can be brought to bear on the production and consumption of the festival.
