Food and the Tourism Experience

The OECD-Korea Workshop

image of Food and the Tourism Experience

Tourism is a major part of the contemporary experience economy, in which food plays an important role. Food is a key part of all cultures, a major element of global intangible heritage and an increasingly important attraction for tourists. The linkages between food and tourism also provide a platform for local economic development, which can be strengthened by the use of food experiences for branding and marketing destinations.

One of the major challenges in the experience economy is dealing with the shift towards intangible culture and heritage.  The focus of many tourists has changed from the classic 'must see' physical sights such as museums and monuments towards a ‘must-experience’ imperative to consume intangible expressions of culture, such as atmosphere, creativity and lifestyle.  This provides new opportunities for tourism destinations as well as new challenges, particularly in the areas of experience development, marketing and branding.

This publication provides an understanding of the role of food tourism in local economic development and its potential for country branding. It also presents several innovative case studies in the food tourism sector and the experience industry.

English Korean


Linking local food resources to high-quality restaurants in the Nordic Region

The Nordic project EXPLORE (EXPeriencing LOcal food REsources in the Nordic countries), has enhanced innovation in the Nordic food, tourism and experience industries. The chapter examines and compares various local networks and systems of distribution connected to rural high quality restaurants. It also explores the role of narratives and co-operation with stakeholders along the production chain including food producers, restaurants, galleries and shops. Importance is given to local values, local specialities and place related stories. Training opportunities and networking with suppliers to improve consistency and quality, training for restaurant entrepreneurs in business skills and, solutions to off-set high transport and distribution costs are some of the practical considerations highlighted.


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