This book investigates the intersection of culinary practices and tourism to determine how food functions as a primary driver of cultural heritage and visitor experience. Editors Anne-Mette Hjalager and Greg Richards curate a collection of essays from international experts to establish a formal academic framework for understanding the role of gastronomy in modern travel. The text synthesizes research on the development of culinary tourism, analyzing how food consumption serves as a proxy for visiting historical sites or museums.

Experts identify this work as a foundational text for students and researchers in hospitality and tourism management. Readers frequently note the academic rigor of the contributions, which successfully bridge the gap between cultural studies and industry practice.