The travel industry has become aware that visitors want to know more about the source of their food, even when vacationing. This includes visiting sustainable and organic farms, meat producers, fisheries, biodynamic vineyards, and local food artisans. Their visits would culminate in tasting and savoring the culinary concoctions created by local food producers and chefs. The travel industry is responding to this new demand around the quality and flavors that are unique to each region.
As a result of the local and organic food movement of the twenty-first century, food and travel industry connoisseurs are finding inspiration in promoting their regional and innovative flavors, which are steeped in their rich culinary traditions.
This movement towards enticing both the well-versed and novice food travelers towards sustainable and savory food and drink connections while on their vacation, is featured in the book, Have Fork Will Travel. This book will be published by the WFTA in early 2014 (www.worldfoodtravel.org/have-fork-will-travel). I have had the fortune of working collaboratively on this book with other food and travel experts from around the world. I look forward to meeting several of my collaborators while at the Summit and to learn about and taste the culinary delights found in Gothenburg, Sweden.
On my return, I will share about my experience in my next blog post. In the mean time, I’ve included a video about the culinary flavors unique to Gothenburg Sweden. Skål! (Cheers!) and to your health!