Culinary tourism and food trends

Abstract

This article aims to highlight the importance of segmenting and bringing a consensual definition on food tourism, gastronomic tourism and culinary, in the international Academia. We will then focus on culinary tourism as a market trend, also recognizing the food trends, grouped as products in this typology of food tourism. As a way of achieving the proposed objective, we proceeded to select indicators of trends in the area of food tourism, based on a review of the scientific literature. As a result of the literature review, two models are presented, one of the definitions of culinary tourism, based on five components, the other as a model of creation of new touristic food products. Finally, with this review, we wish to contribute to the recognition of more accurate market strategies towards these types of food tourism, impaired with the respect for local and regional heritages of the touristic destinations.