Whether you are new to wine, or are a long-time expert, the following fun facts may come in handy during your next conversation about wine: 2. The ancient Greeks never drank pure wine. They used to mix it with water to avoid the symptoms of drunkenness, which was considered a

The Italian kitchen’s characteristics begin at the level of a village and small related areas. The definition of the “DOC” (Denominazione di Origine Controllata) is, in many cases, related to one specific village which embodies the quality of its type of food and its name is specific to this

Mi abuela me enseñó desde niña que cuando se trata de comida, hay que probarlo todo por lo menos una vez. Si no te gusta, está bien, pero nunca digas “no” a algo que nunca antes has probado. He adoptado esta filosofía para toda situación o lugar, y puedo decir

När jag var liten tös i min farmors kök fick jag lära mig att när det kommer till mat – prova alltid allt en gång. Om du inte tycker om det, så gör det ingenting, men säg aldrig “nej” till något du aldrig har smakat på. Denna rättvisa policy som ger

I was taught as a little girl by my grandmother that when it comes to food, try everything at least once. If you don’t like it, that is OK, but never say “no” to something that you never tried. I have adapted this “fair eating policy” for any place

Por muchos años el qué comer y cómo prepararlo fueron considerados temas “sin mucho condumio”, al menos no lo suficiente para ser tratados a nivel científico y académico. Incluso después de que se utilizara por primera vez el término “gastronomía”, los asuntos relacionados con la comida seguían siendo una especie

For many years, what to eat and how to prepare it were considered topics without much meaning, at least not enough to be treated on a scientific or academic level. Even after the term “gastronomy” was used for the first time, food-related matters were still sort of a secondary topic,

In this episode #39, we speak with Kathiana Lejeune . Kathiana is a young, determined, and ambitious author, professional, and scholar. A graduate from The George Washington University with a degree in Political Management and Global Advocacy, she has just published her first book, The Power of the Palate, Through the

¿Qué te gustaría comer hoy?           “Hoy no tengo ganas de cocinar hoy, ¿pedimos comida china?”     Nunca fue tan fácil como lo es hoy el disfrutar en cualquier día de la semana de cocina tailandesa, italiana, india o local. Con un simple toque en una aplicación de tu smartphone, puedes tener

Q: What do you feel like eating today? A:     “     I don     ’     t feel like cooking today, should we just order some Chinese?     ” It has never been easier to enjoy Thai, Italian, Indian or local cuisine any day of the week as it is today. With a simple tap on an

We are pleased to announce the newest ambassador in the USA, Carol Berger, from Philadelphia, Pennsylvania. We asked Carol a few questions to help us introduce her to our community. Q. Carol, please introduce yourself.     A. I am the owner and founder of All Places Traveled, LLC a Certified Woman-Owned

Sabemos por las investigaciones realizadas por la World Food Travel Association que los turistas gastronómicos son aventureros y curiosos. Ellos buscan activamente nuevas formas de deleitarse con cocina genuina y de aprender sobre el terroir de productos en específico. Memorias de gran intensidad pueden originarse del contacto con los sabores

We know from research conducted by the World Food Travel Association that food-loving travelers are adventurous and curious. They actively seek out new ways to indulge in genuine cuisine and to learn about the terroir of a specific product. Powerful memories can be created with the taste of a place.

In this episode #38, we speak with Rika Nakazawa . Rika is a senior leader, entrepreneur, investor in, and frequent public speaker on, technology-powered business transformation. She is the CEO and Founder of BoardSeatMeet, a Silicon Valley social impact venture, that focuses on diversifying the board room by empowering women to

Have you ever traveled to Italy for traditional pizza and authentic pasta, or Canada for poutine? How about traveling to California or Spain for wine? If you’ve engaged in experiences like these when traveling, then we want to hear from you! We are trying to build a picture as

The World Food Travel Association has been a long-standing partner with World Travel Market/ Reed Exhibitions. Every year, we organize at least one session about food and beverage tourism. Past sessions have included panels with tourism ministers and destination marketers, discussing a wide ranges of issues that are important to

The sun is burning hot, so you decide to take a plunge into the clear, crispy, sapphire water. Underneath the surface you are greeted by the extraordinary blue world, and through your snorkelling mask you spot multi-coloured fishes and corals, a turtle gliding by, and … a face mask? Turning your

Estimating the economic impact of food & beverage tourism is at best, very difficult. First, we would need to find how many travelers there are to an area. Then we would need to interview them to find out how much they spend on food and drink while traveling. We could

The World Food Travel Association (WFTA), the world’s leading authority on food and beverage tourism, has just announced that FoodTreX North America, its first-ever North American food travel summit, will take place November 12-13. FoodTreX stands for food travel excellence. It is the umbrella brand for the series of

Today the World Food Travel Association (WFTA) announced the appointment of its first Ambassador in Latin America, Dalma Díaz Pinto, based in Puerto Montt in the Chilean Patagonia. Dalma is well-known journalist in Chile and a Co-Founder of Gastronomía Patagonia. She is a columnist in Chilean and international magazines, and

Now is the time for the travel industry to plan and prepare for when tourism resumes. To that end, the World Food Travel Association (WFTA) has expanded its certification programs for tour operators and tourist guides who want to become certified culinary travel professionals. Certification in these areas gives culinary

By Maria Athanasopoulou Those who have experienced even a little gastronomy tourism know that authenticity is essential in the creation of gastronomy experiences. Gastronomy tourism assumes the authentic, but how is ‘authentic’ defined in relation to gastronomy tourism? Authenticity in gastronomy tourism has three main characteristics: Authentic local products In

Meet Ashwani Bhati, a new junior ambassador of the World Food Travel Association in India. The interview below was first posted on Asia Travel Re:Set .       Ashwani Bhati is Manager of India Food Tour, and a junior ambassador for the World Food Travel Association.     He studied as a mechanical engineer

The tourism and hospitality industries have been through a lot this year. Rather than continue to panic, now is the time for businesses and destinations to plan, innovate and prepare for when tourism restarts. And the food and beverage tourism industry faces additional requirements, given its necessary focus on health

This year’s FoodTreX Innovation Summit is slated to take place online on Friday, October 30. FoodTreX Innovation is where professionals working in food, beverage, tourism and hospitality come every year to get ideas and inspiration about how to leverage better the power of food tourism for their own businesses,