Celebrate culinary culture & the reason to travel for food & drink#WorldFoodTravelDay April 18 see more
Love food? Love travel? On #WorldFoodTravelDay April 18, celebrate with us #culinary #culture and the reason to #travel for food and drink.
We want to know where in the world you would travel for your next food or beverage experience.
Share with us by telling your story, posting a photo or even a video.
Tag your post with #WorldFoodTravelDay. Mention @worldfoodtravelassn on Facebook and Instagram, and @worldfoodtravel on Twitter if you can. It's that easy!
What is World Food Travel Day? It's an entire day dedicated to drawing awareness to the importance of local culinary cultures around the world. It takes place on April 18, every year, on the same day everywhere in the world.
According to the experts surveyed in our 2019 State of the Food Travel Industry Report, culinary culture and authenticity are fundamental and even critical components of success in food and beverage tourism. Travel is the best education and traveling for a taste of place gives us a sense of place. We recognized the need for an annual campaign to spotlight the preservation and promotion of culinary cultures around the world.
That's #WorldFoodTravelDay on April 18. Help us and our industry to spread awareness about food tourism, culinary authenticity and the importance of our food cultures, not just in your area, but around the world as well!
120 Seconds to Change the World: Pierre Thiam from GLP Films on Vimeo. see more
GLP Films Launches 10-Part Video Series with Food Travel Story
GLP Films celebrates their 10th Anniversary with the launch of an inspiring new video series spanning a decade of work. “120 Seconds to Change the World” is an ambitious collection of ten new videos aimed to celebrate and inspire through the untold stories of the change-makers behind GLP's most impactful films. Video number two in the series features world renowned chef, Pierre Thiam.
Chef Pierre Thiam is a citizen of two worlds—born in Senegal, it wasn't until the kitchens of Brooklyn, NY that he found his stride. This story reveals how a Senegalese chef shattered cultural stigmas around men in the kitchen while also managing to introduce an often overlooked African cuisine and culture to the world stage through the universal language of food.
New videos in the 10-part series will be released each month from August 2018 through May 2019. Visit GLP Films now or follow #120secondstochangetheworld for the latest videos.
Watch “120 Seconds to Change the World with Pierre Thiam” below:
Evarist March discusses getting back to nature and how nature inspires cuisine see more
Just released! Episode 11 of the Association's Eat Well, Travel Better: The Business of Food Travel podcast, featuring Evarist March.
Evarist March is a lover of nature. He specializes in the knowledge of plants, fungi and algae and their usefulness for humans, which directly relates to their use in both traditional or contemporary gastronomy. He is a passionate guide, and admittedly somewhat eccentric, who works mainly in Catalonia. It is here where people interpret the natural environment and make the connection between (gastronomic) culture, its origins, place and people. Evarist loves to be surrounded by crazy cooks, naturalists and lovers of life. Learn more about Evarist and his company at NaturalWalks.
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.
Resources mentioned in this episode:
His company NaturalWalks
Working to Preserve Culinary Culture in Chile's Patagonia see more
Last year, representatives from the World Food Travel Association were invited to Chile's Northern Patagonia to explore the local culinary culture and provide a professional assessment as to the potential to develop culinary tourism in that region of Chile. The site visit includes meetings with local tourism and foodservice representatives, as well as agricultural producers. One of the highlights of the week was a visit to Fogon de Matilde, an indigenous country farm and cultural experience. The indigenous cultures (especially the Mapuche) are strong in this part of Chile. At Matiilde's we sampled authentic local foods (bread cooked in coals from a fire, forest mushrooms, farm-fresh eggs and home-made cheese), made with authentic recipes, authentic utensils and cookware, and using authentic methods of cooking and baking. We then visited two other indigenous families to learn more about the people, their food, and their culture. At the end of the week, we presented our assessment to representatives of Gastronomia Patagonia, who are working with the locals to preserve and promote their local culinary cultures.
Learn more about the work of Gastronomia Patagonia.
You can watch the short video about our week in Patagonia (20 minutes, Spanish language only, CC available).