site:wfta

A collection of 344 posts

site:wfta

Demystifying Muslim Food-Loving Travelers

Inclusivity in food tourism is not limited only to those who favour special diets ; it can also extend to include culture and religion. With the diversity in cultures and religions, you can imagine that there are a wide variety of opinions when discussing which destinations can satisfy their requirements. One

site:wfta

Do Your Destination’s Local Foods Take a Back Seat?

Our previous article on bioregional foods reflected the importance of local foods as a tool to support sustainable development goals using food or beverage festivals. Some tourism destinations focus on their culinary culture, while others treat food as a mere necessity. Local foods do not always play the role they

site:wfta

Sociocultural and Economic Sustainability Issues Force Changes to Culinary Destination Management

Culinary destinations have enjoyed enormous opportunities and growth in recent years. The demand for unique culinary products and experiences has increased exponentially, with local foods, wines, and other beverages playing a key role in influencing destination choice. It stands to reason then, that some of the overtourism that many destinations

site:wfta

Crafting Meaningful Food & Beverage Experiences in Our Fast-Changing World

Food and beverage businesses deliver more than just a product or a service. They have become veritable destinations themselves, with customers seeking out the unique experiences they offer. Yet food and beverage experiences do not and cannot rely on taste alone. The food experience depends on various sensory attributes in

site:wfta

Le forme del gusto seconda parte

Settimana scorsa dopo aver scritto su alcuni aspetti teorici riguardanti le forme del gusto, ed essermi informato tra tra vari articoli, video e l’immancabile cioccolato, ho pensato e sentito il bisogno di uscire da casa e mettere in pratica ciò che ho imparato. All’inizio il mio pensiero è

site:wfta

The Scale of Taste part 2

My last article was about the scales of taste in a more theoretical fashion, but while reading articles, watching videos and eating chocolate I thought of and felt the need to go out and put in practice what I have learned. At first, my thoughts went back to the region

site:wfta

Can Food Festivals Help Protect Local Foods?

Food is one of the greatest components of the cultural experiences that delight tourists in every destination. Each destination has its unique and individual taste, essence and stories to offer through its local food, beverages and culinary styles. This diversity is influenced more by bioregional distinctions than by the separation

site:wfta

Le forme del gusto

Riconoscere il sapore è facile. Fai come Heston Blumenthal prendi qualcosa da mangiare che hai nelle vicinanze, tappati il naso e fai un sol boccone! Un’esperienza totalmente diversa, vero? Forse anche un pò spiacevole. Qualche giorno fa ho fatto lo stesso esperimento a casa. Ero solo e sentivo il

site:wfta

What is your Apitourism strategy?

Apitourism helps more than just tourism! Protecting a destination and its biodiversity is the ultimate step in sustainable tourism. We have all seen situations where destinations are negatively affected and continually under threat by a lack of attention to sustainability issues. Remember, destinations are the reason why tourism activities exist

site:wfta

Taste of Place: Brazil

Gastronomy “represents Brazil more than soccer and samba!” When you hear the name Brazil , what comes to mind? Probably samba, soccer and Rio de Janeiro (which, to the surprise of many, is not the country’s capital). Am I right? The image of Brazil around the globe was built under

site:wfta

O sabor do lugar: Brasil

A gastronomia representa o Brasil mais do que futebol e samba     Quando você escuta o nome Brasil , o que lhe vem à mente? Provavelmente samba, futebol e o Rio de Janeiro (que para a surpresa de muitos, não é a capital do país). Acertei? A imagem do Brasil ao redor

site:wfta

How Gastrodiplomacy Connects Food, Tourism & Sustainability

In previous articles we highlighted the relationship between sustainability in food and beverage tourism, innovation and inclusivity . There is yet another dimension that influences people and situations by bridging gaps among communities and encourages the development of relationships and learning from one other. We call this “gastrodiplomacy” and plays a

site:wfta

Iginio Massari, The Magical Love Story of The Italian Pastry Master

The first time I spoke to pastry chef Iginio Massari was 6 years ago when I was working and researching the artisanal Italian panettone industry to help improve Eli Zabar’s production in New York. After a few weeks of travel and investigation – and Lucullan tastings of traditional Panettone from

site:wfta

Είναι ο Virtual Γαστρονομικός τουρισμός κομμάτι του τουριστικού μέλλοντος?

Τον τελευταίο χρόνο, η τουριστική κοινότητα βιώνει μια πρωτόγνωρη πραγματικότητα. Λόγω του ιού, ο κόσμος έχει περιοριστεί στις πλέον απαραίτητες δραστηριότητες, με συνέπεια να μην ταξιδεύει Η κατάσταση αυτή έχει μειώσει κατακόρυφα τις δραστηριότητες στον τουριστικό τομέα, όπως και τα έσοδα όλων όσων ασχολούνται επαγγελματικά με τον τουρισμό, σε όλο

site:wfta

The Link Between Special Diets & Destination Marketing

Sustainability in food tourism requires more than just environmental awareness and inclusivity of others. Specifically, in our “new normal,” consumers expect a sustainability commitment that businesses create products and itineraries that meet changing consumer demands. And because food is more than just a necessity – it is now a hobby and

site:wfta

Is Virtual Gastronomy Tourism Part of Our Future?

In the last year, the tourist community has experienced an unprecedented reality. Due to the Covid 19 pandemic, people around the world have been limited to only the most necessary activities. That does not include travel. This situation has drastically reduced the activities in the tourism sector, as well as

site:wfta

The Scale of Taste

Taste is easy. Let’s do like Heston Blumenthal – take whatever food you have nearby, close your nostrils, and simply eat it! Totally a different experience, right? And maybe even a bit unpleasant too. I performed the same experiment at  home. I was alone and felt the need for that

site:wfta

La Brinca and the Sharp Flavors of Genovese Cuisine, Liguria

The Circella family runs La Brinca a cozy trattoria located in the village of Ne, few miles from Portofino on the hills of the seaside town of Chiavari. Priceless reference for Liguria di Levante’s food customs and wine heritage – exceptionally portrayed in the cellar – La Brinca’s cuisine is

site:wfta

Fabrizio Galla, Don’t Call Me a Fool, I am a Pastry Chef!

Fabrizio Galla’s is a tall, slim, Piedmontese pastry chef, measured with words and ego, yet boasting enough decorations to be, aged 46, a contemporary industry Hall of Famer. In 2007 his Torta Jessica won first place in Lyon as Best Chocolate Cake in the World. A few years later,

site:wfta

Can Innovative Sustainability Lead Our Industry to the “New Normal?”

Food & Beverage (F&B) plays a strong, and arguably the most important role, among tourist experiences. At the World Food Travel Association (WFTA), we work to develop F&B tourism around the world by honouring the value of culinary cultures and supporting the growth of businesses and

site:wfta

FoodTreX Global Summit April 15-16

Now in its sixth year, the theme for this year’s FoodTreX Global Summit is Sustainability in Food Tourism and Beverage Tourism. Taking place April 15-16, 2021, over the course of these two days, a total of 16 speakers will deliver 12 sessions and tackle the most pressing issues of

site:wfta

ஒரு மண்ணின் சுவை: தமிழ்நாட்டின் மாறுபட்ட உணவு கலாச்சாரம்

site:wfta

The Dynamic Culinary Cultures of India’s Tamil Nadu

Many culinary masterpieces disappeared over time, as there is no means of creating exposure to the communities except passing the skills from generation to generation. My father grew up in a small village. He used to talk about various foods which he used to be able to eat but not

site:wfta

Elise Botiveau – To Live is to Try

In this episode #42, we speak with Elise Botiveau . Elise lives in Paris, the City of Lights, and had worked in information technology for 20 years before she made some major changes in her life. Even before the pandemic, she left the field of IT to pursue her passion – gastronomy

site:wfta

How You Can Participate in World Food Travel Day!

World Food Travel Day on April 18th is for everyone interested and engaged in food tourism, consumers and professionals alike. People working in the food and tourism industries have a fantastic opportunity to highlight the reasons to travel for cultural experiences and they have a unique leveraging power when it