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


Promoting regional cuisine as intangible cultural heritage in Latin America

Sustainable tourism development can contribute to easing poverty in rural and outlying areas of Latin America. In pursuit of policies to eliminate poverty and involve women in local development, interest in culinary tourism is gaining ground. With rising interest in culinary tourism and the impossibility of freezing culture in time, opportunities and challenges occur. Intangible cultural heritage represents the heritage of a community but it is also extremely fragile due to globalisation trends and resulting cultural homogenisation. Tourists often have less interest in regional dishes being authentic than in them appearing exotic. This is a challenge for those that hope to preserve and even re-introduce culinary traditions.


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