As I mentioned in yesterday’s post, I’ve been doing a lot of work on food + culture and how the two work together for tourism.
Culinary travel is a trend on the rise, and one that offers destinations a unique way to differentiate their tourism product. Culinary travel is sustainable, local and gives travelers the authentic experience they are looking for.
This past semester I’ve devoted much of my time towards developing a culinary tourism product for my favorite place: Israel. A simple manifestation of a gastronomic route can do wonders for promoting the consumption of Israel’s vast culinary landscape.
While I won’t post the paper I wrote on the topic, I will share my culinary designs.