Food brings people across culture, background and race together. It inject a sense of community and belonging that is unable to be replicated anywhere else. Here are some unique food trails that will bring your dining experience up a notch!
The following article post originally appeared on https://www.covingtontravel.com.
Raise your hand if you like food. Everyone has their hand up, right? Now keep your hand up if you fancy yourself a foodie traveler. No? You might be surprised to find out that you actually qualify. Food Tourism isn’t only about savoring gourmet food created by toque-wearing chefs at Michelin-starred restaurants. In fact, gourmet foodies don’t even make up 10% of foodie tourists. Other types of food experiences that surpass gourmet interests include farmers’ markets, home cooking, pub food, and street food tours. So which type of foodie traveler are you?
Find Your Inner Foodie
To be a food tourist doesn’t mean that the entire focus of your travel must be strictly on the food, but everyone has at least some interest in food – it’s a necessity, after all. At some point on every trip, you’re going to eat, so short of taking your own jar of peanut butter and eating it in your room, you can’t avoid having some form of food tourism experience. The biggest trend in food tourism is not that it exists; it’s the diversity of culinary travelers’ interests and the way destinations are stepping up to meet expectations. Your inner foodie might identify with one or more of these 13 food tourist profiles:
- Adventurer – Andrew Zimmerman is your idol
- Ambiance – Wine tasting in an estate’s wine cave
- Authentic – Traditional preparation of cultural favorites
- Budget – Street food in Bangkok
- Eclectic – A little of this, a little of that
- Gourmet – A fine dining experience in New York
- Innovative – Fusion cooking melding different cultures
- Localist – All ingredients locally sourced as at Noma in Copenhagen
- Novice – Cooking means cereal or grilled cheese, but you’re willing to learn
- Organic – No additives, pesticides or irradiation used to produce food
- Social – An Irish Pub or a food festival
- Trendy – Nashville’s Hot Fried Chicken or flavor-infused alcohol
- Vegetarian – No meat or fish; Vegans omit dairy as well
The Rise of Beverage Trails
The Kentucky Bourbon Trail®, created in 1999, was a forerunner of the beverage trail genre, offering samples and tours at eight distilleries. Since then, alcoholic drinks have grown to be a significant part of food tourism in the U.S. The Oregon Distillery Trail incorporates 28 distilleries of craft spirits – everything from whiskey to gin to rum. The Brooklyn Booze Trail also highlights a variety of spirits, from whiskey and rum to grappa and hibiscus liqueur.
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