Synergies in food, wine, culture and tourism

Tourism research fully acknowledges the role of food and wine as contemporary cultural
resources. In this context, the development of tourist products based on these elements have
turned into a strategic option for many producers as it provides the opportunity to make
themselves attractive to tourists interested both in culture and in gastronomy. The purpose of
this chapter is to present positive correlations between food, wine, culture and tourism through
the presentation of a selection of international case studies where those elements have been
creatively combined. After a brief overview of scholarly research on the role of food and wine as
mediums of cultural tourism, the chapter introduces these innovative cases with emphasis on
experience development.

Garibaldi, R. (2019). “Synergies between food, wine, culture and tourism”, in S. K.
Dixit (a cura di), The Routledge Handbook of Gastronomic Tourism. Routledge:
Londra. ISBN: 9781138551558

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