Podcasts about food tourism

Let's talk about sex, baby. And food too. And while we're at it, let's talk with Dr. Rachel Hope Cleves about how conceptions of food and sex informed one another in the minds of Americans in the 19th and 20th centuries. Plus, we get into the ideas of food tourism, appropriation vs. appreciation, and our favorite food scenes in movies. About our guest:Hungry historian and novelist. Professor at the University of Victoria. Rachel Hope Cleves is the author of four award-winning works of history: Lustful Appetites: An Intimate History of Good Food and Wicked Sex (2024), Unspeakable: A Life Beyond Sexual Morality (2020), Charity and Sylvia: A Same-Sex Marriage in Early America (2014), and The Reign of Terror in America: Visions of Violence from Anti-Jacobinism to Antislavery (2009).In 2023, Cleves published her first novel, A Second Chance for Yesterday (2023), co-authored with her brother, the futurist Aram Sinnreich.Her research has been featured in The Washington Post, The Boston Globe, salon.com and brainpickings.org. She writes in a treehouse in Victoria, British Columbia.

How do food, science, and culture collide? For the first time on podcast, we're airing Neil deGrasse Tyson's 2018 interview with author and food expert Anthony Bourdain in its entirety. We reflect back on our differences in taste, what food is like in Antarctica, and the importance and universality of food in our lives.NOTE: StarTalk+ Patrons can listen to this entire episode commercial-free here: https://startalkmedia.com/show/food-science-and-culture-with-anthony-bourdain/(Clips of this interview originally aired January 4, 2019) Subscribe to SiriusXM Podcasts+ on Apple Podcasts to listen to new episodes ad-free and a whole week early.

Galway chef, restaurateur and author, JP McMahon, is calling for the government to pay more attention to the food industry during their political campaigns. He believes the Irish food sector is at risk of being industrialised, and food should be added to the Department of Tourism, Culture, Arts, Gaeltacht, Sport and Media.JP joins Kieran to discuss.

If you're enjoying About the Journey, we think you'll love Longer Tables with Chef José Andrés. Each episode, world renowned chef José Andrés welcomes friends from the worlds of culinary and creative arts, politics and media to pull up a chair at the table. Together, they dig in to find out how food shapes the world and makes us who we are.This week, we're rolling José's conversation with Asheville, North Carolina-based chef and restaurateur Katie Button. Katie's journey started with the moment she decided to leave her PhD in neuroscience to pursue her passion: food. She shares the story of her pivot — and how José's team took a chance on hiring her. That moment opened up Katie's world, allowing her to fall in love with the flavors of Spain.Listen on to hear how Katie nurtured that love to create a Spanish tapas restaurant in Asheville that marries local ingredients with beloved traditional Spanish dishes.  About the Journey is a podcast produced by Marriott Bonvoy Traveler, AT WILL MEDIA, MNTRA, and Oneika Raymond. Listen and follow the show here.To read full episode transcripts from About the Journey and see photos of each featured destination, head to About the Journey on Marriott Bonvoy Traveler. Starting this season, you can watch full videos of each episode on the Marriott Bonvoy YouTube channel.

Chef Nouel Catis, the creator of the viral Fix Chocolate Bar, says he's got new recipes coming out soon!See omnystudio.com/listener for privacy information.

Best Restaurants in Maine No One Knows About | Hidden Gems Off the Beaten Path Looking for a culinary adventure in Maine that's off the beaten path? In this video, I'm showcasing three amazing restaurants that might have flown under your radar. Whether you're planning a trip or just looking for something new, these hidden gems are sure to impress. Stick around for the last one—it's worth the wait! 1. Bandaloop in Arundel, ME Address: 1200 Portland Road (Route 1), Arundel, ME 04046Contact: (207) 967-4994Website: bandalooprestaurant.comEstablished in 2004, Bandaloop offers global flavors with local produce, all while maintaining a steadfast commitment to green practices. Housed in a quintessential New England three-story barn built in the 1700s, this spot offers a variety of dining experiences—from the dining room to outdoor seating when weather permits. It's a must-visit for anyone looking for a unique dining experience in a historic setting. Do you want to see us visit Bandaloop? Drop a like and a comment! 2. Krista's Restaurant in Cornish, ME Address: 2 Main St, Cornish, ME 04020Contact: (207) 625-3232Website: kristasrestaurant.comKrista's Restaurant has been a community favorite since 2004, offering a family-style dining experience in a cozy setting. Located near the Moose Trail Mountain Farm, this spot offers not just amazing food but also a chance to explore secluded glamping on nearly 300 acres. Dinner here feels like eating with family, making it a perfect spot for a relaxed and comforting meal. Don't forget to subscribe for more hidden gems like this! 3. The Alna Store in Alna, ME Address: 2 Dock Rd, Alna, ME 04535Contact: (207) 586-6388Website: thealnastore.comThe Alna Store is a charming restaurant and market located in MidCoast Maine, dedicated to sustainable food systems. The menu here changes frequently, allowing for creativity and the use of fresh, local ingredients from nearby farms, fishermen, and artisans. With its warm hospitality and delicious options, this hidden gem is a true culinary delight. I'm Doug Schauf, a Realtor with the Make Maine Your Home Team at RE/MAX Oceanside. If you're exploring Maine, why not explore these amazing restaurants too? Remember, if you Make Maine Your Home, you don't have to do it alone! To contact Doug you can call or text to 207-838-5593, email to doug@makemaineyourhome.com or check out http://www.MakeMaineYourHome.com. See the Blog:    

In this episode of Humanities Matter, we look at the role of regenerative agrourbanism in creating sustainable urban living spaces. How can urban agriculture boost local economies and enhance community well-being? Is it possible to strike a balance between urban aesthetics and food supply? And can restoration design truly heal damaged landscapes and rejuvenate cities?We answer these questions and more with Dr. Robert L. France, author of Regenerative agrourbanism: Experiencing edible placemaking transforming neglected or damaged landscapes, lives, and livelihoods, published by Brill.Liked this podcast? Have thoughts on the topic? Want us to address a specific theme in the future? Write to us at podcast@brill.com. Host: Ramzi NasirGuest: Dr. Robert L. France

Kristine Jannuzzi is a journalist, cheese specialist, content creator, and World Cheese Awards Judge. In 2023, she was inducted into the Guilde des Fromagers in Bra. A dual American/Italian citizen, Kristine hosts cheese tastings and bespoke tours in Tuscany and beyond. On this episode, Jessica catches up with Kristine from across the Atlantic.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Is Taranaki primed to be Aotearoa's next big food tourism destination?  The regions producers have teamed up to launch the Taste Of Taranaki Producers map. The map's creator Jules Van Costello speaks to Mark.

In this solo episode, Steve shares his experience from a family trip to Washington, DC, praising the excellent services at the Intercontinental Hotel at The Wharf. Steve also answers several listener questions on topics such as the impact of climate change on travel choices, emerging accommodations for digital nomads, evolving trends in air travel, technology innovations in travel, culinary hotspots, and the impact that shows like White Lotus have on tourism. Connect with Steve on LinkedIn Check out Steve's new Wednesday morning live show - Good Morning Hospitality! RealTime Reservation Offer This episode is brought to you by our podcast partners at RealTime Reservation. Their inventory management system is best in class for hotels and resorts to manage their non-room inventory. The web-based application allows for creative upselling of overnight and daytime visitors with add-ons and pre-planned packages. Hotel guests and non-guests can reserve cabanas, pool chairs, activities, amenities, excursions, events, day passes, and much more. To learn more check them out here! Learn more about your ad choices. Visit megaphone.fm/adchoices

Tây Nam Bộ đang có một nền ẩm thực rất phong phú gắn liền với chiều dài lịch sử từ thời khẩn hoang đến nay. Mặc dù đang được các địa phương khai thác, nhưng Du lịch Ẩm thực (Food Tourism) của ĐBSCL vẫn chưa thực sự “bùng nổ” và cần có những chiến lược nâng chất.

Niall Sabongi fell in love with seafood as a child living on the east coast of Ireland, where his father would bring him to the beach to find cockles and mussels to eat for dinner. Today, Niall is at the forefront of the conversation around Irish seafood. As a chef, he founded fish-centric favorite spots like Klaw, Saltwater Grocery, and most recently, The Seafood Cafe. While the stereotypical Irish ocean-based meal might be fish and chips or chowder, at Niall's restaurants, the incredibly wide range of Irish seafood is on display. Everything from oysters to crab to day boat scallops, as well as less common preparations like ceviche and cod collar, is prepared with expert attention and respect for the product.Niall also founded Sustainable Seafood Ireland, a wholesaler focusing on wild-caught Irish seafood. SSI supplies his restaurants and others, making sure that the freshest fish from Ireland's coasts gets on the plate at some of Ireland's best restaurants. During the pandemic, SSI pivoted and made their products available to individuals rather than restaurants, which helped increase general awareness of the truly incredible bounty of Irish wild seafood (something that historically has not been so widespread as it is today).We spoke to Niall about what drove him to focus on seafood, his evolution from chef to entrepreneur, why it's important to directly support independent, small boat fishermen, the seasonality of fish, and using oysters for water reclamation projects.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Join us in this episode as we take a deep dive into the world of traditional Indonesian shrimp crackers, known as kerupuk udang, and discover their unique flavors and textures. From the crispy and light kerupuk udang Palembang to the savory and spicy kerupuk udang Lampung, we'll explore the different types of kerupuk udang from across Indonesia and their cultural significance. In this episode, we'll also delve into the history and origins of kerupuk udang, and how it has become a staple snack in Indonesian cuisine. We'll talk about the ingredients and cooking techniques used in making these delicious crackers, and the traditional methods that have been passed down through generations. But it's not just about the food - we'll also discuss the importance of Indonesian cuisine in promoting tourism to the country. With its rich cultural heritage and diverse flavors, Indonesian cuisine is a major draw for visitors to the country. So, join us in this episode as we explore the world of kerupuk udang and discover the wonders of Indonesian cuisine. Hashtags: #IndonesianCuisine #KerupukUdang #TraditionalSnacks #VisitIndonesia #FoodTourism Keywords: Kerupuk Udang, Indonesian Cuisine, Traditional Snacks, Food Tourism, Visit Indonesia Twitter @ssSOLIIpodcast: ⁠⁠⁠⁠⁠⁠http://twitter.com/ssSOLIIpodcast⁠⁠⁠⁠⁠⁠ Tiktok @solii1313 ⁠⁠⁠⁠⁠⁠http://www.tiktok.com/@podcastsukasukasolii⁠⁠⁠⁠⁠⁠ Telegram Channel SUKA-SUKA SOLII: ⁠⁠⁠⁠⁠⁠https://t.me/ssSOLIIpodcast⁠⁠⁠⁠⁠⁠ Saweria: ⁠⁠⁠⁠⁠⁠http://saweria.co/solii1313⁠⁠⁠⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/solii1313/message

 Food, travel, and culture unite us all. Each one of us has food traditions. Each one of us knows the joy of great company over great food. This week's Powerful Ladies Podcast guest, Julie Hartigan, has always loved food, but it took her a while to realize that her dream career was all about food. She's an entrepreneur, trained chef, healthy cooking coach, recipe creator, food tv personality, and now a food travel guide who is inviting you to join her on amazing trips around the world all about food and the people who make it.  What could be better than food, travel and great people?

Meet Brian Hutton, a savorer who has traveled extensively throughout Asia, and has eaten his way through some of the finest cuisine and street food in China, Singapore, Hong Kong, Vietnam, Japan, and South Korea. Join Brian and Alex for a delicious conversation featuring tales of adventurous eating, his fear of a bone in the throat, thoughts on the late Anthony Bourdain, and the subtle differences between the various Asian cultural palates. Follow the show (free!) and listen on Spotify, Apple Podcasts, Amazon Music, Anchor, right here on this website, and wherever you get quality pods. Hutton was previously a guest on the show discussing what he does as a product designer. Check out this popular interview here. He returned to discuss the next moves of the food and restaurant industry during the pandemic here. Mentioned in the show: The Quiet American Somebody Feed Phil: The Book Scratch Paseo Restaurant in Oklahoma City Midnight Diner Chica & the Man podcast Visit Alex's new author website: JAlexanderGreenwood.com. This Mysterious Goings On Podcast episode was recorded and mixed at Green Shebeen Studios in beautiful Kansas City, Missouri. Copyright 2023, all rights reserved. No reproduction, excerpting, or other use without written permission. We are an Amazon Associates seller; some of our links may earn us a commission. --- Send in a voice message: https://anchor.fm/j-alexander-greenwood/message

This past month we were invited over to the Islands of Tahiti by our good friends at Tahiti Tourisme so that we could learn exactly what the experience is like for visitors during the low season period. The islands of Tahiti are arguably among the most stunningly beautiful in the world. Formed from the demise of 3 volcanoes, these islands not only have an incredible natural beauty, but they have an ancient, rich and diverse cultural heritage which remains strong to this day. In this series, We seek to learn more about the traditions, beliefs, culture and heritage as We set out to discover the true essence of Tahiti when we ‘Meet the Tahitians'… Episode 12 - Heimata Heimata Hall is passionate about food.  And that's just as well, as Heimata is Tahitian Food Tour Guide with the strong belief that food is a leveller which transcends hierarchy and social constraints - it is a universal thing which connects us in ways which are simply not possible with any other activity. I met up with Heimata in the Municipal Market in Papeete where, after a delicious lunch of Poisson Cru, we enjoyed a lively discussion about the local dishes in Tahiti, how food is perhaps the most universal element of culture and we equally pondered the future of tourism in Tahiti and Moorea. Does tourism protect and preserve cultural heritage or in fact, does cultural heritage protect and preserve tourism? Enjoy! You can connect with Heimata via: Website: https://tahitifoodtour.com/ Facebook: https://www.facebook.com/tahitifoodtours Instagram: https://www.instagram.com/tahitifoodtours/

Let me tell you, as someone who grew up on the great islands of Hawaii, the food is definitely something wonderful. But in thinking about that, many places all around the world have a unique cuisine or style of cooking that should be explored and enjoyed whenever the opportunity arises. So I brought in an expert to explain: Food Tourism. My guest today is Matthew Gray. Matthew grew up appreciating the art of cooking from his mother, and after exploring the rock and roll scene with The Eagles and Fleetwood Mac, he journeyed to London to study fine dining at a top culinary school. Among many more journeys, which you'll hear about, it eventually led to him opening a food tourism company in Honolulu which ran for 16 glorious years before the pandemic unfortunately shut everything down. His experience offers perspective as a traveler and as an operator, giving us the best tips on how to get the most out of the food scene on any trip you take. Also apologies for some weird audio difficulties, they should be all ironed out for future episodes and they aren't terribly intrusive here. Remember you can email DumbEnoughPodcast@Gmail.Com or send a message on the social media pages to suggest or request future topics or guests! For now, Let's try out some strange looking foods! Do you feel more informed having listened to this episode of the Just Dumb Enough Podcast? If so, please take a brief moment to rate the show five stars on iTunes, Spotify, or Audible.  If you really liked it, remember to subscribe for more episodes and check out the nearly one hundred episode backlog I've built up. Let me know what you'd like to hear by reaching out and emailing me: DumbEnoughPodcast@Gmail.Com or send a message on any of the show pages on Facebook, Instagram, Twitter, or wherever else.  I am always looking for new topics, guest ideas, and questions from the audience. That's it for this week, I'll see you all Monday the 19th as we learn to not just write new chapters in our lives, but also new books.

The diversity of Irish whiskey today is in a new league compared to just 20 years ago when a few big brands dominated the market. One of the things that defines a modern Irish whiskey is the story behind it, and few have as compelling a story as Slane Irish Whiskey. Distilled on the grounds of Slane Castle—a site famous in part for hosting huge outdoor rock concerts since the 1980s—the brand uses water from the mythologically important River Boyne and homegrown grain, prioritizes measurable sustainability practices, and weaves the legacy of its rock-n-roll history into their finished products.We are thrilled to be joined this week by Slane Irish Whiskey co-founder and global brand ambassador Alex Conyngham. We speak with Alex about growing up at Slane Castle, his family's environmental legacy, and what it was like to build a competitive global brand in a competitive spirits marketplace. We also discuss what it means to be truly sustainable in the distilling world, as well as how artisan food and drink producers collaborate to support one another in the Boyne Valley.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

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Gourley and Rust, Whittier, food tourism, Jonathan Gold, the Chef show, Los Angeles culture, record stores, vegetarian, ninja restaurant, Grand Master, Golden era, 7th Day Adventist, movies in New York City, not giving advice, self-righteousness, best friends, how many people do you know, lacrosse, Nate Smith's, Garlock family history, EPCOT genealogy, Dale Carnegie, forgetting names, not acting on thoughts, dog groomer, being present, escaping to memories when bored, cataloging and connecting present moments to things I've seen, Superman 3, Cobra, John Sartori, references from insecurity, Adam Grant, the comfort of conviction, frightened rabbit, not needing to know everything, do I need to have an opinion on everything?, high school quarterbacking, Married With Children, glory days, having fun, being funny, being genuine, being charming, manipulating, Curb Your Enthusiasm, Moulin Rouge, Larry David, Tracy Ullman, being present, self-analysis leads to presence and gratitude and joy, mellifluous, Luther Vandross, voice over, does the talent cream rise to the top?, Swingers, we all have stories, Phantasm, Barb and Star, caught in a lie, Godfather 3, drawing conclusions, just be present and fucking living your life, seven habits of how to destroy people. Support the show (https://www.patreon.com/whatsthatfrom)

Bakers Journal editor Naomi Szeben speaks Agatha Podgorski, of the Culinary Tourism Alliance. Learn how to make your bakery a tourist destination, even if you never thought of your operation as a travel-worthy event. Find how you can either take part in The Butter Tart Trail, participate in one of many festivals, or just put your bakery on a foodie map.

The Brand Called You is pleased to welcome a senior professional from the food and travel industry, Erik Wolf. Erik who currently resides in Spain is the Executive Director of the World Food Travel Association. He is recognised as the Founder of the Modern Food Tourism Industry. Eric is the Author of ‘Have Fork will travel', a handbook for trade. In this very interesting conversation with host Ashutosh Garg, Eric shares his incredible experiences with us. Having worked in the food and travel industry for the past several years, Eric has gained a lot of knowledge and grassroot experiences. Eric explains that food tourism is basically travelling for a taste of a place in order to get a sense of place. He shares a research that displays 53% of leisure travellers choose their destination based on the food first! --- Support this podcast: https://anchor.fm/tbcy/support

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A presentation from Destination Food 2018, Australia’s first food tourism conference. The post Eric Pateman from Edible Canada talks food tourism – episode 91 appeared first on Holly G.

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A presentation from Destination Food 2018, Australia’s first food tourism conference. When Brenda Fawdon and Chris Sharp were commissioned by local council to produce the Eat Local cookbooks, the Scenic Rim region experienced unforseen media exposure, a surge in tourism and a swell of community pride. Dates have been announced for Destination Food 2021. An […] The post Eat Local: How a cookbook boosted food tourism – episode 90 appeared first on Holly G.

In this episode you will learn:How hotel guests have a different customer experience when the hotel owner lives in the hotelWhy hotel guests are treated like familyThe power of the smileMentioned in this episode:His Website

In this episode you will learn:Why you should not be afraid of the FSD.How to collaborate in order to delegate.The best way to get ahead with any project.Mentioned in this episode:Find Yorm on LinkedInYorm's Website

It's messed up that no one has ever told me pigeons were edible. Do you know how much money I could've saved? This whole country is lousy with pigeons! I'd be eating pigeon three times a week! It's way harder to find ducks, and those guys are expensive! Unbelievable. Send Pigeon Recipes to: pleasedontcast@gmail.com twitter.com/pleasedontcast patreon.com/pleasedontcast

In this episode, you will learn:Why team sports teach useful life lessons.What to do when some of an area's best food & beverage products are not exported.How a "transition dish" can make some traditional foods more approachable for visitors.What you will discover if you follow the road less traveled.How to make your dreams a reality.Discussed in this episode:Find Martina on LinkedInOriginal Sachertorte

In this episode, you will learn:Why travel is the best educationHow conversation is now a lost artWhy we need to reconnect with natureWhy you should work smarter, not harderDiscussed in this episode:Great Bear Lodge / Great Bear ToursFind Marg on LinkedIn

In this episode, you will learn:Why you should not fear changeHow dramatic negative life events can have life-changing positive effectsHow spas are just a very small part of "wellness tourism"Why consumers need to be aware of 'wellness washing'Why food is a cornerstone of wellnessWhy you should strive to leave a legacy Discussed in this episode:Wellness Tourism WorldwideFind Camille on LinkedIn

Niche Radio — Happy July month – how excited are we that we have officially passed the halfway mark of winter! Heather is celebrating in true style of course – with great food ideas, a tasty recipe to warm the cockles of your heart – and some ideas of things to get up to (Level 3 permitted) this weekend. This week Heather also chats with Margi Biggs, the organiser of the annual Food & Wine Tourism Awards about what the team have planned for the 2020 awards, how people can enter their fave establishments and more. The team from RADA have launched their July month ‘Comfort Campaign’ and call all South African’s to make a difference (it doesn’t need to be big or expensive) to help others – find out how you can make a difference. Once again Capsicum Culinary Studio have shared a tasty recipe – this week it’s Peri-Peri Chicken, complete with all the trimmings, and if you would like some wine to go with your tasty dish, find out more about Wine of The Month Club have on offer for you. Not in the mood to cook? The team from A Moveable Feast have you sorted with your lunch delivered to your home or office – create your own concoction, no matter what you feel like eating, and the team will come to drop it off for you – yay for lunch on the go! Want to get out and stretch your legs? Middelvlei in Stellenbosch is open for walkers, runners and cyclists to enjoy their beautiful property, and also to grab a warm cup of coffee and a toasted ‘BraaiBroodtjie’ afterwards to munch on – get the family out and active this weekend, why don’t you!? Time Square Casino in Pretoria has also opened its doors, so if you are wanting to get out a bit and gamble a bit, then this is your chance – of course, they are following the strictest health and safety protocols, and offer their patrons a chance to get out of the house, as the Sun International properties start opening up. heatherhook.com · heatherhook.com · heatherhook.com · heatherhook.com

Happy July month – how excited are we that we have officially passed the halfway mark of winter! Heather is celebrating in true style of course – with great food ideas, a tasty recipe to warm the cockles of your heart – and some ideas of things to get up to (Level 3 permitted) this weekend. This week Heather also chats with Margi Biggs, the organiser of the annual Food & Wine Tourism Awards about what the team have planned for the 2020 awards, how people can enter their fave establishments and more. The team from RADA have launched their July month ‘Comfort Campaign' and call all South African's to make a difference (it doesn't need to be big or expensive) to help others – find out how you can make a difference. Once again Capsicum Culinary Studio have shared a tasty recipe – this week it's Peri-Peri Chicken, complete with all the trimmings, and if you would like some wine to go with your tasty dish, find out more about Wine of The Month Club have on offer for you. Not in the mood to cook? The team from A Moveable Feast have you sorted with your lunch delivered to your home or office – create your own concoction, no matter what you feel like eating, and the team will come to drop it off for you – yay for lunch on the go! Want to get out and stretch your legs? Middelvlei in Stellenbosch is open for walkers, runners and cyclists to enjoy their beautiful property, and also to grab a warm cup of coffee and a toasted ‘BraaiBroodtjie' afterwards to munch on – get the family out and active this weekend, why don't you!? Time Square Casino in Pretoria has also opened its doors, so if you are wanting to get out a bit and gamble a bit, then this is your chance – of course, they are following the strictest health and safety protocols, and offer their patrons a chance to get out of the house, as the Sun International properties start opening up. heatherhook.com · heatherhook.com · heatherhook.com · heatherhook.com · www.heatherhook.com

In this episode, you'll learn:Why you need to move with the timesHow the actual process of researching affects knowledge retentionWhy you need to think differently to solve old problemsWhy people with different perspectives can add value to a discussion and give a better final resultWhy the pandemic has been an opportunity for many companiesDiscussed in this episode:Ewan Hederson Website

In this episode you'll learn:Why saying "My pleasure" is such a special way to say "you're welcome"Why communication should never be one-wayWhy it's important to curate your work and  personal life activitiesAnd more!Discussed in this episode:Ruskin InternationalPhilip on LinkedIn

In this episode you'll learn:Why you need to build your network of contacts because on experience leads to another, and doing one job could open doors to doing your dream job laterWhy we can all be food travelers in our own countriesWhy her greatest foodservice concerns are relentless competition, the logistics of sourcing quality ingredients from outside her area, and food wasteHow careful advance planning can reduce or eliminate food wasteWhy we need to remember to love ourselves while we're helping othersWhy we need to be careful of people who say one thing and act differentlyDiscussed in this episode:Chili Asylum on FacebookChili Asylum on InstagramHaynayan Ketchups on Facebook

In this episode you'll learn:Why you should never reveal too much too soon in businessDon't be afraid to pivot in a new career direction when the time is right for youWhy you should ask what others want from you before you start a new projectWhy we eat less than 0.5% of Earth's plant speciesHow food and sustainability are inextricably linkedDiscussed in this episode:Food Made Good Hong KongSustainable Restaurant Association

In this episode, Christy Hunter of Photowalk The Gulch and Debbie Warden of Local Tastes of Nashville join the show to discuss the booming tourism industry in Nashville.Note: This podcast was recorded prior to the March 2020 Nashville Tornado and Global Coronavirus Outbreak. Both Christy's and Debbie's businesses have been severely affected by these events but being #NashvilleStrong, they will bounce back.If you or anyone you know plans to travel to Nashville in 2020, please share this episode with them so they can learn about our great city and book a tour with Christy & Debbie!

In this episode you'll learn:There's no substitute for work experience - you've got to just do it.The earlier you get a start towards outlining your life's path, the better.Persist in what you want until you get it.Mistakes can be overcome - focus on how to improve and you will.How to maximize your experience (and even save a little money) at fine dining restaurantsDiscussed in this episode:Richard Bagnold Concierge ServicesMajor Foodie Dining Reviews

A huge announcement was made this week at the city's annual 2020 Tourism and Hospitality Outlook presentation regarding the city's culinary industry. KYW  Newsradio's Hadas Kuznits chats with Jeff Guaracino, president and CEO of Visit Philly and Clare Reichenbach, CEO of the James Beard Foundation about their newly formed partnership.     Clip 1:

In this episode you'll learn:When we talk the talk, we have to walk the walk. We can't just talk about great food culture without instilling the respect for it in how we view food and educate our youth about food.Why it doesn't make sense to both import and export the same foods.Take a risk and if it works, it works.Eating local & healthy actually costs less in the long run, especially when you use every part of the fruit or vegetable. Try banana skin chutney!Food education is, in many ways, the story behind the food and it's the story that matters most.Discussed in this episode:Feast Ireland2020 Food Travel Monitor

In this episode you'll learn:Why a destination needs to diversify its product portfolio to be competitiveHow the poison is in the dose - nothing in extremes gives great resultsHow new technologies threaten culinary tourism experiences & what can be done to prepare for a sustainable future for our industryWhy the personal touch needs to be preserved when you're trying to create an offer an authentic experienceWhy storytelling is important in serviceHow food evokes specific memoriesDiscussed in this episode:Bulgaria Wine Tours

In this episode you'll learn:How preserving sense of place is essential to fostering a successful visitor experience, and ultimately, to furthering the advancement of food & beverage tourismWhy you need to ask for help early on in life so that you can go further fasterHow a company is the sum of its parts – everyone plays a vital roleWhy local food/beverage businesses need to be supported & preservedWhat compels food lovers to travel in the first placeWhy you should embrace failure & learn from itDiscussed in this episode:Devour ToursSpanish Sabores

In this episode, you'll learn:The difference between authentic food and good food, and why you don’t necessarily need to have both or offer both at the same time.Ways to minimize “overfoodtourism”How the act of sharing food or drink together is an accelerator for friendshipsHow speaking directly can be so powerfulWhy it is in your best interest to just launch your product or business, even before it is perfect

Eulanda and Omo are co-founders of Hey! Dip Your Toes In (HDYTI); an award-winning platform which promotes creative digital content with a focus on global travel and food culture. They have worked with leading brands including Coca-Cola, IBM, Etihad Airways, Uncle Ben's, and tourism boards around the world to create content to help tell their unique stories.Their work has been featured in Forbes, Lonely Planet, House of Coco, Culture Trip, Matador Network, CULTURS, Voyage, Blogosphere magazine, and other publications.Their authoritative voice on global travel, food tourism, and influencer marketing has led them to be sought out as guest speakers.Past speaking engagements include the TEDx, TBEX, Traverse, WITS, TFM, WTM, Hotelympia, and others.Find Hey! Dip Your Toes In online and sign up here to get more information on their upcoming retreat in 2020.----Interested in promoting your food product/service/event? Send details in an audio file to: yorm at essense 13 dot com. Listen to S3 E1 for guidelines on what to share in your file.Follow Item 13 Podcast on Instagram and Twitter Don’t forget to subscribe & leave us a review!

It's much more than food tours, and rural Canada has so many delicious experiences to offer. This week Jamie Reaume of Country Heritage Park tells us what we're missing. New to the pod? Every week Helen Murphy, a rural newspaper editor and entrepreneur, invites guests to share fresh thinking, success stories and lessons learned. Be sure to subscribe to stay up-to-date on all things rural innovation! Thanks for listening!

In this episode you'll learn:Why quality trumps quantityWhy consumers will always pay more for qualityIf you can’t sell something, double the price and watch it sell outHow bureaucracy & rules can stymie small business growthHow an impressive visitor experience drives salesWhy you always need to ask whyDiscussed in this episode:Ummera Irish SmokehouseTraveling Spoon

In this episode you'll learn: What "linked prosperity" is and how you can work it into your business Why if you’re not living on the edge, you’re taking up too much space! How keeping a simple focus can help you achieve your goals Why plans seldom survive reality and what you can do about it Raj's links: Social Tours Ethical Travel Portal

سياحه للأكل من أحلي الفقرات في أي سفريه أنك تجرب أكل البلد و طريقه طبخهم اللي أكيد فيها حاجات غريبه علينا. فيه ناس بقي بتقطع مسافات بس علشان تاكل في أماكن جديده، محافظات أو بلاد أو حتي  قارات طارق بقي واحد من الناس دي و مع خبرته و شغفه بالأكل   حيحكلنا بالتفصيل  في البودكاست ده عن رحلاته مع الأكل المميز  في كل مطبخ جربه و تحليله و أستمتاعه بكل طبق

In this episode you'll learn: Why too many visitors can ruin a destination’s authenticity & what to do about it Why we need to promote the value of hospitality careers, to industry, youth and the media How globalization has adversely affected the food-loving visitor experience Why food memories last so long What zero-sum thinking is and why it’s a bad deal for everyone How food can break down the walls of fear Discussed in this episode: Eric's links: Chemeketa Community College Eric on LinkedIn

Tara offers a first pass of her research exploring translocalism, food tourism, regional development and Kangaroo Island.

In this episode, you will learn: How to be part of the solution not part of the problem Why you should take the road less traveled and don't be afraid where it leads. You'll surprise yourself. Not to be scared to make mistakes; it's the only way to learn To follow your heart and the money will follow after. That it's OK to chase the money for a short while, but have a Plan B. Why you should not ask for permission, rather for forgiveness How the benefits of food tourism ripple out to all areas of the economy. Why providers should not focus on creating just a product. Instead, they should create an experience. (This is similar to our Association's long-standing quote, "Serve a memory, not a meal). Discussed in this episode: John's links: John on Academia.edu John on LinkedIn

Niche Radio — Is a bumper entertainment filled show and this week Heather also chats with Margi Biggs about the upcoming Wine and Food Tourism awards and how to enter your fave restaurant or wine bar, as well as to Tammy Menton from Steyn City about their recently launched ‘Sixter’s ladies only gold tournament, as well as some incredible events and projects that they have on the go. Miss South Africa have just launched their entries, and Heather shares more about the upcoming pageant and how to enter, as well as more about the upcoming Homemakers Expo in Pretoria. Find out more about the annual French inspired Bastille Festival in Franschhoek, as well as incredible cooking classes to inspire you from The Flavour Academy by Café del Sol… and of course, loads more… There are always a load of fun prizes to be won on Heather’s show and you can WIN – two double sets of tickets to The Juliet Cullinan Standard Bank Wine Festival valued at R 480 each, a night out for 4 at popular J Rabbit Tequileria in Illovo valued at R 2750 AND tickets to the opening night of Sleeping Beauty – The Ballet valued at R 700 as well! Find out more on www.heatherhook.com www.heatherhook.com

Is a bumper entertainment filled show and this week Heather also chats with Margi Biggs about the upcoming Wine and Food Tourism awards and how to enter your fave restaurant or wine bar, as well as to Tammy Menton from Steyn City about their recently launched ‘Sixter's ladies only gold tournament, as well as some incredible events and projects that they have on the go. Miss South Africa have just launched their entries, and Heather shares more about the upcoming pageant and how to enter, as well as more about the upcoming Homemakers Expo in Pretoria. Find out more about the annual French inspired Bastille Festival in Franschhoek, as well as incredible cooking classes to inspire you from The Flavour Academy by Café del Sol… and of course, loads more… There are always a load of fun prizes to be won on Heather's show and you can WIN – two double sets of tickets to The Juliet Cullinan Standard Bank Wine Festival valued at R 480 each, a night out for 4 at popular J Rabbit Tequileria in Illovo valued at R 2750 AND tickets to the opening night of Sleeping Beauty – The Ballet valued at R 700 as well! Find out more on www.heatherhook.com www.heatherhook.com

In this episode you'll learn: Why food culture makes us unique How greed is a “four letter word” and is destroying food cultures. Why you have to deliver a consistently excellent experience; there is no hiding behind the internet. Why people crave authenticity and human connection – that’s why companies exist to match travelers to hosts to share meals in homes. That business owners overlook the customer journey, but it’s one of the most critical things for you to understand to meet customer expectations. Discussed in this episode: Wojtek's company: Taste Poland Food & Travel Consulting Taste Poland Blog

In this episode you'll learn: Make it nice or make it twice Why slow and steady wins the race Why you should skip the easy money How waste is money Watching the small details can add up to big savings What you can do to avoid paying for advertising What you can do to avoid having to repeat tasks Discussed in this episode: Christie's companies: The Hollows Primal Pasta

In this episode you'll learn: Why popular destinations are already losing their authenticity Why multinational chain businesses are not a reason for travel Why you can only do so much/not bite off more than you can chew The one thing bloggers can do to set their food blogs apart from competition Why first impressions of a destination and its food are so influential for food-loving travelers Discussed in this episode: Michele's companies: Cooking With Michele Michele Morris Books

We start a conversation with Edward Harris from Valley Forge Tourism about how to creatively promote a destination’s food tourism scene and then talk about encouraging creativity in general. Edward Harris is the Chief Marketing Officer at the Valley Forge Tourism & Convention Board, representing Montgomery County, PA.  Prior to joining the Tourism Board, Harris... Continue Reading → The post PASSPORT TRAVEL MARKETING & PR #031: “FOOD TOURISM and CREATIVITY” appeared first on FIR Podcast Network.

In this episode you'll learn: To know and focus on your true strengths, and hire others to do what you need help with For those who are shy, how to arrange circumstances so you will be in a position to overcome your shyness Why authentic cuisines ultimately beget fusion dishes Why regional cuisines are, in many cases, more important than national cuisines Why promoting regions instead of entire countries can help combat overtourism Why travel is the best education Discussed in this episode: Rosetta's company: Gregg Wallace Italian Food Holidays

In this episode you'll learn: How the food tourism industry is behind the times, and why you are missing an important opportunity Why more people than ever are looking for meat-free dishes How traditions move on (and rightly so) How vegetarian food can also please meat-eaters Why restaurant and hotel chefs are actually being prevented by their owners from innovating with vegetarian and vegan cuisine Why we should stop listening to others and start listening more to ourselves Discussed in this episode: Chantal's company: Passion for the Planet

In this episode you'll learn: How people take their own behaviors and preferences with them when they travel. Why special diets are here to stay. The preference for Halal is growing quickly, even among non-Muslims. Halal isn't just about religious preferences, it's also a way to guarantee the origin of foods and protect food safety Why it's so hard to reproduce a taste of place after you've traveled home from the place How gastronomy and music are two universal languages How gastronomy can build bridges Discussed in this episode: Javier's company: Barcelona Halal Services

In this episode you'll learn: Why developing a sense of community is critical in food tourism Why creating a unique and memorable experience is a critical part of getting food tourism right Why you can't worry about doing what is expected of you - just follow your heart Discussed in this episode: Alison's company: Acorn Tourism Development Consultants

In this episode you'll learn: How being an entrepreneur is a job: you have to take it seriously Why you need to have savings built up before you launch out on your own How "no" is a big motivator Why Instagram isn't the panacea everyone thinks it is How secondary and tertiary destinations can help solve the overtourism problem How to get professional quality photos and videos without spending a lot Discussed in this episode: Their Food Travel Blog: With Husband In Tow Their Company: WHIT Media

In this episode you'll learn: Why you need to delegate to be able to succeed If someone doesn't accept your offer initially, don't give up Why it's important to speak English in any industry Why the past doesn't repeat but it often rhymes Why you need to be remarkable or be nothing How ego and overconfidence can ruin everything Why you can't rest your laurels Why you shouldn't try to be all things to all people Just do it: start a business even if you don't have the experience Discussed in this episode: His company XOTours

In this episode you'll learn: Why it's important to have a connection to the food you eat. How nature can inspire cuisine. Why it's important to preserve endemic culinary cultures. Why it's important to dream about your potential. How take inspiration from others to help you follow your own path. How to stay competitive when the price of products keeps going down. Discussed in this episode: His company NaturalWalks

In this episode you'll learn: Why food & beverage packaging can often have a greater impact on a consumer than the actual product itself How multiple languages on the packaging can affect consumer's expectations of the product or experience How attractively packaged food/beverage products can help foster long-lasting visitor memories Discussed in this episode: Jenn David Design How to Design Your Specialty Food Packaging to Sell, a book by Jenn David Connolly

In this episode you'll learn: What food and fashion have in common About the risk of food/beverage homogenization and what to do about it Why focusing on the food experience in local areas is critical to success Why serving a memory and not a meal is the key to success What happens when you have a 1 on 1 conversation with another human (in our era of the Internet) Discussed in this episode: Tools of Titans (book)

In this episode you'll learn: Why it's important to find and then share the stories about the area as well as the products and the people What goes into an area's "signature dish" How to motivate yourself to get started on a food tourism project of your own The destination marketing opportunity today for secondary and tertiary destinations Think about and develop unexpected food & beverage experiences The three things that make food travel memorable Discussed in this episode: Trailing the Taste of Gorontalo (book) Omar Niode Foundation Will Write for Food (book)

In this episode, you will learn about the ins and outs of the food and beverage tourism industry and how to run a successful food tourism program from Erik Wolf. Erik Wolf is the founder of the world’s food tourism industry and of the World Food Travel Association. He is a highly-sought speaker, thought leader, strategist and consultant, in the US and abroad, on food and drink tourism issues, and is considered the go-to food tourism industry resource for media outlets that include CNN, the BBC, the Wall Street Journal, Newsweek, NBC, Forbes, PeterGreenberg.com, Huffington Post, the Australian Broadcasting Corporation, and many more. Erik has consulted to leading global brands that have included American Express, Disney, Marriott and Royal Caribbean Cruise Line. He has regularly advised cities, regions and countries, and organizations such as UNESCO’s Creative Cities Network gastronomy program and the UNWTOs Gastronomy Network. His articles, research, and books have been translated into dozens of languages. A transcript of this episode is available here: http://destinationontheleft.com/erik-wolf/

In this episode you'll learn: How to coalesce a smaller community around its food and beverage assets What you need to watch to ensure that you always stay relevant How and why you need to share the story of a place in order to sell it How brand promise affects food traveler expectations - for better or worse How to create a win-win-win among local residents, destination marketers/governments and visitors Why politicians need to perform a cost-benefit analysis before interfering with destination marketing budgets Why human interaction is essential to a successful food or beverage visitor experience Discussed in this episode: Destination Branding for Small Cities (book on Amazon) New toolkit for Successful Destination & Community Branding (series of article downloads)

In this episode you'll learn: What it means to be a passionate potato How to establish and then prioritize your core values How to become an Innovation Master by acting like a "C.I.A." agent How to bring your vision to life when everyone else says "no" Why you need to trust your inner voice Discussed in this episode: Food In Action

In this episode you'll learn: How it's OK to start with nothing more than a vision - build it and they will come Why it's critical to honor our food traditions and food cultures Why starting with the hardest task makes subsequent tasks easier What can be done to reduce "overtourism" and the strain on popular destinations Why tourists should be encouraged to eat the local dishes Discussed in this episode: Eataly Eataly World

In this episode you'll learn: Why you need to be true to your cuisine (don't try to imitate). Why it's important to preserve traditional cooking techniques. Why it's important to be proud of what you have - your heritage, culture and ingredients. Why infrastructure is crucial to disseminating food and beverage experiences to visitors. Discussed in this episode: Taste Belize Chef Sean's TedX Talk

In this episode you'll learn: How the customer becomes the hero What it was like to be a pioneer in the food travel industry The importance of word-of-mouth and referrals The importance of Instagrammable moments Why entrepreneurs should go all in right from the start

In this episode you'll learn: How 3 siblings were able to balance work and personalities in a family-owned business How 3 siblings started a food truck with a lot of passion about and interest in food, but no foodservice experience Why introducing an open books policy with company employees contributed to greater employee commitment to the business How you don't need to be a professional writer to write a cookbook The importance of visioning

On this episode of Food Friday: Leftovers, Amy Koren-Roth of the Taste of Troy Food Tours joins us to speak about eating, walking and enjoying the history of the Collar City.

In this episode you'll learn: How to "just do it" and follow your dream Why it takes patience when growing a business Why it's important to listen to your customers What visioning is and why it's key to your business success Visit www.zingermanscommunity.com to learn more about the company. Ari's books can be ordered at www.zingtrain.com/books-and-dvds

It was New Year's Day 2017, unusually warm at 26 celsius, making it perfectly pleasant to walk around interesting neighborhoods in Taipei, Taiwan including Dongmen and it's Yongkang Food Street. Anchoring this street that has been published in almost every travel and food magazine and guidebook, is the world-famous Din Tai Fung, purveyors of xiaolongbao, delicious soup dumplings. Crowds, as seen on this day, will line-up for over an hour in the midday just to get a table.Even though this restaurant is a big draw there are plenty of other restaurant in Dongmen serving the delicious specialities of Taiwan. The history of this neighborhood goes way back to the Japanese occupation when high government officials and the affluent started taking up residence here. Qingtian Street is a lovely place to stroll while enjoying a classic Taiwanese snack purchased from Yongkang Street like green onion pancake. There are still Japanese style homes left over from the time of occupation that have been converted to art galleries and teahouses. You can also visit the Taipei Grand Mosque that's close by. Thanks for listening!Donate now and help support the Far East Adventure Travel Podcast. A gift of $5, $10, $20, or $30 goes along way to help with production and travel costs. Whenever possible I stay in guesthouses, employ local guides and drivers, and support local business. The money I spend goes directly back into the community and so can yours. Support Far East Adventure Travel with a donation now!Donate paypal.me/JohnASaboe DonateVideo Podcast:https://itunes.apple.com/us/podcast/adventure-travel-far-east-inspired-by-rick-steves-lonely/id890305531?mt=2

Erik Wolf FoodTrekking World - Portland Culinary Podcast Episode 11 Episode 11 of the Portland Culinary Podcast is here! In this episode of the Great Food Great Podcast our Host Steven Shomler is visiting with Erik Wolf the Executive Director of the World Food Travel Association. The focus of this podcast is FoodTrekking World 2017 – The world's largest gathering of food and beverage tourism professionals a biennial event that is taking place here in Portland April 2-4, 2017. Please Note – FoodTrekking is a trade event for professionals in the food, beverage, travel, and hospitality industries. The World Food Travel Association puts on FoodTrekking World. Erik and Steven begin this episode talking about what the World Food Travel Association is and they talk about “Food Tourism” and how it can impact any culinary business regardless of where they are located. Erik and Steven then talk about this year’s FoodTrekking World conference including the fun schedule and some of this year’s speakers including Adnan Nawaz, Chase Ramsey, Stephen Joyce, and Gabi Logan. Erik and Steven close out the episode talking about who should attend FoodTrekking World and about some of the places in the 10 Ten Portland Must Eat & Drink article that the World Food Travel Association put together for those attending FoodTrekking World. Places in that article that are mentioned in this episode include Oregon Wines on Broadway, 50 Licks Ice Cream, and Tabor Tavern. Steven also mentions Petunia’s Pies and Pastries, and Missionary Chocolates. The Portland Culinary Podcast 411 The Portland Culinary Podcast is brought to you by Portland Culinary Radio and is recorded at Culmination Brewing Company. Steven Shomler is the Host and Creator of the Portland Culinary Podcast. Many thanks to Ken Wilson a true Media Maestro for his excellent sound engineering and editing! Follow The Portland Culinary Podcast — iTunes – www.itunes.apple.com/us/podcast/portland-culinary-podcast/id1144423445?mt=2 SoundCloud – www.soundcloud.com/portlandculinarypodcast Facebook – www.facebook.com/PortlandCulinaryPodcast Instagram – www.instagram.com/portlandculinarypodcast Twitter – www.instagram.com/portlandculinarypodcast

Seth Resler, the founder of Taste Trekkers and the host of the Find Dining podcast, spoke about food tourism at the Food & Nutrition Conference & Expo in Boston on October 16, 2016.

In this week's podcast, we discuss the knock-on impact of beef price cuts, hear from young farmers on their future and from eyewitnesses to the Farmers' Rights March, and attend the Tourroir event.

In this week's podcast, we discuss the knock-on impact of beef price cuts, hear from young farmers on their future and from eyewitnesses to the Farmers' Rights March, and attend the Tourroir event.

What is Food Tourism? Culinary tourism or food tourism represents when visitors have a food experience while they’re travelling. It’s about building the destination brand based on its food experiences and offering food based experiences for people to enjoy while in the destination. This could be signature restaurants, winery tours, cheese trails, craft beer experiences, apple […] The post Food Tourism to attract visitors to your destination – episode 68 appeared first on Holly G.

When visitors travel to Pennsylvania Dutch Country, they are encouraged to consume the local culture by way of "regional specialties" such as cream-filled whoopie pies and deep-fried fritters of every variety. Yet many of the dishes and confections visitors have come to expect from the region did not emerge from Pennsylvania Dutch culture but from expectations fabricated by local-color novels or the tourist industry. At the same time, other less celebrated (and rather more delicious) dishes, such as sauerkraut and stuffed pork stomach, have been enjoyed in Pennsylvania Dutch homes across various localities and economic strata for decades. Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this culture. Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, As American as Shoofly Pie offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery. William Woys Weaver is an independent food historian and author of numerous books, including Culinary Ephemera: An Illustrated History and Sauerkraut Yankees: Pennsylvania Dutch Food & Foodways. He also directs the Keystone Center for the Study of Regional Foods and Food Tourism and maintains the Roughwood Seed Collection for heirloom food plants.

A conversation with Dr. William Woys Weaver, an international food historian, author, teacher, gardener, and epicure. Dr. Weaver is the founder of the Roughwood Seed Collection, which houses over 4000 heirloom food plants. Dr. Weaver is also the director of the Keystone Center for the Study of Regional Foods and Food Tourism™, located in the historic Lamb Tavern in Devon, Pennsylvania. The Keystone Center is an independent research institute unaffiliated with state or private industry organizations. Its primary purpose is the survey, documentation, and promotion of Pennsylvania’s five regional food identities, their related culinary cultures in Europe, and their diasporas within the United States.

Ann and I interviewed John Stanley of John Stanley Associates  recently about his new book, he jointly wrote with his wife Linda,  Food Tourism – A Practical Marketing Guide. The fastest growth in tourism today is the culinary sector. Listen … Continue reading →

James Phelan went to the home of Fáilte Ireland on Amien Street in Dublin and spoke to their Manager of Food Tourism about the Wild Atlantic Way, the food story telling kit and the food culture that Ireland has to offer.