This section examines connections
among agriculture, tourism and gastronomy.
Travel encourages first-person culinary adventures and 'foreign'
cultures are all around us. Whether in food, music and sports,
we are all aware of increasing globalization.
us of places, linking where we are to where we have been or
where we have yet to visit. Many travelers first meaningful
international experience comes from dining. As we learn to decipher
a menu, we explore a culture even before stepping abroad.
Everyone wants to know what is on the menu and everyone wants
a good meal. I used to joke that old people would talk about
their aches and pains and good dining experiences. It's not
just the old folks.
Some foodies are more sophisticated than others. They actively
seek out learning experiences in which they can sample regional
cuisine. They might be on the hunt for the seven moles in Oaxaca
or wine tasting in Australia or New Zealand.
and visitors.. Visiting a traditional market, for example,
offers a unique way of learning.
be the capital of the 'slow food' movement. Meal preparation
takes time as attention is given to culinary practices every
bit as demanding as that of the local craft production.
Many travelers have an insatiable curiosity about what's on
the menu. Sometimes called 'farm tourism,' agritourism offers
visits to working farms. Accommodation may be available, but
most offerings are short educational visits.
Even if they do not visit, many travelers want to know what
is growing in the field.