Abstract

Food has always been a part of hospitality services required by tourism, but it has only been recognized within tourism studies as a tourist attraction or destination since the late 1990s. Much of this work has focused on how to develop distinctive and memorable dining experiences (“culinary tourism” or “food tourism”). Scholars in New Zealand, Australia, Canada, and England have led the field, and some explore the potential impacts of tourist activities on local food cultures and cuisines. Also, scholars and businesses working with wine, agritourism, eco-tourism, and sustainable tourism are particularly interested in food.