Eating up culinary tourism

September 24, 2007

One of the education sessions at the Governor’s Conference on Tourism held last week in Chattanooga was hosted by Erik Wolf, president and CEO of the International Culinary Tourism Association (ICTA), an Oregon-based organizations whose mission is “To help food and beverage manufacturers and providers, as well as travel industry professionals, to package and promote their culinary treasures as marketable and sellable attractions.”

Wolf defines culinary tourism as a subset of cultural tourism, yet made the point that everyone is a culinary tourist. We all eat three times a day, and one of the most frequent questions asked by visitors is “Where’s a good place to eat?” He said that he thinks Tennessee is ripe ground, so to speak, for culinary tourism, and I’d have to agree.

Erik Wolf of the International Culinary Tourism Association

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