The review of literature aims at providing an understanding of food and culinary tourism as a form of specialty travel or special interest tourism. Although food is one of the essential elements of tourists experience it is only in recent years that it has become a subject of study in its own right as well as an attraction for travel and travel motivation. The globalization of food products and nutrition has resulted in homogenization and hybridization of global cuisine named MacDonaldisation and emerging of new fusion cuisine. Despite those trends food is a part of cultural identity and gives the tourist the ‘sense of place’. A classification of food tourists based on motivation for travel and consumer profile and behavior with regards to psychographic and experiential issue in food tourism is discussed.


Key words

Food tourism, culinary tourism, globalization, nutrition, profile of food tourist



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