The Road Explorer - Spring 2016 - (Page 18)
Culinary tourists want to get a
taste of local culture... literally
by Sarah B. Hood
"...the percentage of U.S. leisure
travelers who travel to learn about
unique dining experiences grew
from 40 percent to 51 percent
between 2006 and 2013."
The American Culinary Traveler
ith the rise of food-focused television, the increasing interest in
local food, the rebirth of the craft beer and cider industries, and
the growing fascination with celebrity chefs, culinary tourism has
become a niche to ignore at your peril. So-called "foodies" come in
many shapes and sizes, but since every tourist likes to eat, there's a food-related
focus for every segment of the tourism audience. And research shows the core
foodie demographic is growing.
Already by 2007, YBP&R/Yankelovich, Inc. found that "44 percent of leisure
travelers (U.S.) now feel that the opportunity to try different and unusual cuisines
is a very/extremely desirable attribute of a vacation." The American Culinary
Traveler report of 2013 found that "the percentage of U.S. leisure travelers
who travel to learn about unique dining experiences grew from 40 percent to
51 percent between 2006 and 2013." Based on 2,113 web interviews conducted in
May 2013, the report estimates that three-quarters of all U.S. leisure travelers -
or 131 million Americans - can be classified as culinary travelers.
The Ontario Culinary Tourism Alliance, a not-for-profit organization
dedicated to "bridging the gap between the food and travel industries," reports
that "dining at restaurants featuring local foods" and "going to local cafés" are
the top food related activities for Canadian culinary tourists visiting Ontario.
It is interesting to note that the chance to try local food is far more of an
attraction than fancy dining.
The Road Explorer
Table of Contents for the Digital Edition of The Road Explorer - Spring 2016
Adapting to Changes in Group Travel
OMCA Marketplace 2015
Fare to Remember
Travel Highlights Marketplace
Index of Advertisers
The Road Explorer - Spring 2016