Exploring the World Through Food

Culinary Tourism - An explorative and delectable gastronomic journey in the Hospitality industry

Culinary tourism is not just about savouring diverse cuisines; it’s a deep dive into the essence of any destination through their gastronomic heritage. In this era of experiential travel, food offers a unique lens to understand and appreciate different cultures. It is becoming an increasingly important factor in determining the success of any modern hospitality brand. It also fosters local pride, as everyone appreciates the great food on offer. These culinary experiences attract quality tourists, those who are drawn to a destination for its food and beverage offerings. They’re looking for immersive experiences like food tours, cooking classes and workshops, wine and food tastings, area tours, producer visits, and market experiences, all contributing to the local economy. By tapping into this growing trend, destinations can enhance their appeal, offering visitors something to look forward to while boosting their economic impact and cultural richness. The heart of culinary tourism lies in sustainability and authenticity. In regions like India or the UAE, local ingredients form the backbone of culinary identity, showcasing how regional produce can define world-class dining experiences. It’s not just a product, it’s a binding and future link between our industry and the diverse local communities whom we must. With 25 per cent added economic benefit for destinations and 53 per cent of leisure travellers now identified as food travellers, it’s incumbent on us to learn about and incorporate culinary traditions to foster new interpretations of classics for the global palate. The culinary landscape is ever-evolving, mirroring the soup-like characteristics of our shifting global consciousness. Mushrooms, for example, have seen an explosion in popularity and have emerged as a sustainable, highly sought-after alternative to meat for an increasingly health-conscious population and the trend is expected to grow. Seaweed and sea moss, both rich in healthy nutrients like iodine and antioxidants, have also seen a surge in popularity over recent years, as evidenced by Pinterest searches for seaweed snacks recipes increasing by a whopping 245 per cent to become a surprise feature of any discerning foodies painstakingly curated social media feeds. ‘Boards Galore’ is another trend that is seen brewing and increasing in popularity over the years representing the growing consumer shift towards interactive and communal dining experiences. Charcuterie boards, a blend of meats, cheeses, and other finger foods, have become a social media phenomenon for their creative presentations. This trend has significantly influenced global hospitality, with every hotel and restaurant taking note of the tsunami and adopting these grazing boards to offer guests a mouthwatering taste of local and international flavours in a shared, convivial setting. Within the realm of culinary tourism, innovation and excellence should be seen as practised realities instead of just ideals. I’m very proud of Shangri-La’s Culinary Centre of Excellence, which epitomises this commitment, serving as an upskilling and creative hub for chefs, sommeliers, and mixologists across our global network, supporting their efforts to find new and interesting ways of blending local flavours with incoming global culinary trends. Executive Chef Gagandeep Singh Sawhney and his team held a fascinating workshop that celebrated India’s rich food heritage, offering our network very invaluable insights and techniques that define Indian cuisine. We’re seeing an era of culinary innovation rooted in the communities they represent and ideated through the lens of mining shared value through cultural exchange. By exploring the stories, traditions, and innovations behind global cuisines, we not only satisfy our palates but also gain a deeper appreciation of the world’s diverse culinary heritage.

Culinary tourism is not just about savouring diverse cuisines; it’s a deep dive into the essence of any destination through their gastronomic heritage.