Customer Reviews

CULINARY TOURISM: THE HIDDEN HARVEST

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If, like my husband and me, you've sped hundreds of miles up a craggy coast for a succulent Maine lobster; raced across the entire state of North Carolina for a rendezvous with ribs; or traded your last two-bits for a slice of shoo-fly pie in Pennsylvania Dutch country; it will come as no surprise that 60% of American leisure travelers are planning to do the same sometime soon.

The first-of-its-kind national survey on culinary tourism by the Travel Industry Association (TIA) and the International Culinary Tourism Association released in 2007 shows that 27 million American leisure travelers engaged in culinary or wine-related activities while traveling within the past three years. That number will more than triple in the near future, according to survey responses, as travelers plan their trips around unique and memorable experiences.

Erik Wolf's spiral-bound book is a primer for communities on how they can get their piece of the pie. Keep in mind the book, and the organization's web site, are designed for professionals in the travel, leisure, food and beverage industry, but it's a great read nonetheless.

Finally culinary tourism has graduated from academia into the business world. The author gives a well-conceived, and well-articulated discussion of culinary tourism, including its history, definition, components, and benefits to key stakeholders. The author's style also makes it a fast, entertaining read. Highly recommended.