Exploring the Essentials of Culinary Tourism

Sep 17, 2024

Culinary Tourism Overview - Carrie Kaufman

Introduction

  • Presenter: Carrie Kaufman, Director of Tourism at Experience Columbus.
  • Focus: Overview of culinary tourism, leveraging information from the International Culinary Tourism Association.
  • Goals of Presentation:
    • Define culinary tourism.
    • Explain its importance.
    • Identify culinary tourists.
    • Guide on developing culinary tourism.

What is Culinary Tourism?

  • Definition: Pursuit of unique and memorable eating and drinking experiences.
    • Not exclusive to high-end eateries; includes local and affordable options.
  • Distinction from Agritourism:
    • Culinary tourism focuses on prepared foods, whereas agritourism involves raw ingredients.
    • Linked through local culture and agriculture, especially in Ohio.
  • Origin of Term: Coined in 1998 by Lucy Long of Bowling Green State University.

Importance of Culinary Tourism

  • Economic Impact:
    • In the USA, 27 million leisure travelers participated in culinary tourism, spending $51 billion annually.
    • In Ohio, $6.9 billion spent on food and beverage in 2008, 25% of total visitor spending.
  • Reasons for Importance:
    • Dining out is a universal activity among travelers.
    • Local cuisine influences destination choices.
    • Culinary experiences engage all five senses (sight, sound, smell, taste, touch).
    • Creates competitive advantage by positioning food as an attraction.

Who Are Culinary Tourists?

  • Demographics:
    • No specific age, sex, or ethnicity.
    • Interests often overlap with museums, shopping, and cultural activities.
  • Characteristics:
    • Seek unique and memorable experiences.
    • Motivated by healthy and sustainable food trends.
    • Utilize research through print and online resources.

Developing Culinary Tourism

  • Resources for Starting:
    • International Culinary Tourism Association.
    • Ohio Tourism Toolbox (launched 2009) with research, best practices, and additional resources (ohiourism.osu.edu).
  • Conducting Culinary Inventory:
    • Assess culinary experiences offered: wineries, microbreweries, cooking classes, agritourism, etc.
  • Promotion:
    • Establish unique, memorable, authentic experiences.
    • Collaborate with local Convention and Visitors Bureau and relevant associations.

Conclusion

  • Encouragement to explore resources and contact key individuals for more information.
  • Contacts: Carrie Kaufman, Julie Fox, Julie Moose.
  • Objective: Help develop or promote culinary tourism effectively.

These notes provide an encapsulated view of the presentation by Carrie Kaufman on the essentials and significance of culinary tourism, aiming to aid in its development and promotion.