Well, here you have it, I just made the final reservation for the train and the hotel for my flavour finding trip to Paris. No way back now…
Posts Tagged ‘food’
So, I’arrived at the airport, more than two hours in advance for a change. I’m about to leave rainy Amsterdam behind and spend a busy weekend under the Tuscan sun!
I’m invited by the tourist board,of the Costa d’Argento, in the Tuscan Maremma region for a three day trip to get to know the area. I’ll tackle this experience as a true curious food lover and keep you updated about my finds!
During a shopping expedition to a local organic store, I found these tortilla chips on sale. The first thing I thought was that they were actually made from root vegetables, yet they are ‘only’ just coloured – with tomato, spinach and carrot + sesame seeds.
I immediately saw a festive variation on a great plate of nachos with melted cheese and sour cream, and a feast for the eyes as well. Well, part of them will not make it to any kind of festivities, those I had this afternoon, as a try out.
They taste like proper corn tortillas, I could not really recognize the flavour-consequences of the colouring. Which suited me quite fine, actually. Will be continued one of these days with the party presentation.
Sounds great, surely to be added to culinary activity collection!
Food in tourism is becoming an important subject to researchers in the field of tourism and food service. Food and its related tourist activities [MB: in the broadest sense of the word, so not only the actual consumption of food/drink, but also learning about culinary culture. history and production practices in general] have been ascribed into a new category of tourism called food tourism [MB: or culinary tourism/gastronomic tourism] in which the motivation for traveling is to obtain special experiences from food.
However, limited attention has been paid to explore precisely what factors influence food tourists’ destination choices. The purpose of this study was to develop an instrument to explore food tourists’ motivations using push and pull theory. The sample was drawn from a food event in the southwestern United States.
The development of the instrument begun with literature review and was followed with a pretest on graduate students who have attended food events. After the pretest, a review of the instrument was conducted by tourism and foodservice experts. A pilot test was employed to ensure the reliability and clarity of the research instrument before actual survey. The final instrument was used to gather 305 usable questionnaires. Three factors emerged from the 14 push items [MB: = reasons to consider culinary travel]: Knowledge and Learning, Fun and New Experiences, and Relaxation with Family. Three factors were generated from the 14 pull items [MB: = reasons to consider a specific destination]: Area Quality and Value, Quality of Event, and Food Variety. The instrument can be tested and further validated in other food tourism settings.
Authors: Young H. Kim a; Ben K. Goh b; Jingxue (Jessica) Yuan b
Published in: Journal of Quality Assurance in Hospitality & Tourism, Volume 11, Issue 1 January 2010 , pages 56 – 71
Though it is an article from 2007, it is another example of the growing market for culinary tourism – American travellers becoming more demanding when looking for culinary activities like cooking schools and courses in Italy.