ABSTRACT
Traditional foods/cuisines are recognized as major sources of local tourism attractions (Bessière 1998; Hall & Mitchell, 2002), and even as an enhancer of food tourism development. Food tourism, according to Hall & Mitchell (2001, p. 308), indicates a kind of tourism behavior primarily motivated by food tasting and experiencing, including visits paying to touristic sites of specific local food production, food festivities or restaurants’ themed dishes.
