Culinary Tourism

Report by Lei Bassam Abdi

According to Wikipedia
Experiencing the food of a country, region or area and
is now a vital component of the tourism experience

Pursuit of unique and memorable eating and drinking

experience.

Not limited to gourmet food. This is perhaps best

illustrated by the notion that “unique and
memorable, not what is necessarily pretentious and
exclusive”
 Brief Background
Is relatively a new industry. Started by Erik Wolf and
distributed culinary tourism in paper early 2001.

It was Lucy Long, a researcher of culinary tourism

coined the term as early as 1988.

ICTA (International Culinary Tourism) was formed

headed by Wof and with some guidance of culinary
advisors.
Description
Culinary Tourism includes culinary experiences of all
kinds. It's much more than dining guides and
restaurant weeks. It encompasses cooking schools,
cookbook and kitchen gadget stores, culinary tours
and tour leaders, culinary media and guidebooks,
caterers, wineries, breweries, distilleries, food growers
and manufacturers, culinary attractions and more.
Authenticity is also of critical importance to culinary
tourists.
Local Culinary Orgs
PCTO – Philippine Culinary Tourism
Organization
is a registered non-profit, non-
government organization of the
culinary tourism and hospitality
industry in the Philippines.
PCTO’s Primary Purpose
Promote the Philippines as a culinary destination and to
promote Filipino Cuisine to International and domestic tourists.
It also aims to  undertake projects that will upgrade and enhance
professionalism in the culinary and hospitality industry as well as
promote unity and mutual cooperation among those in the
industry and other instrumentalities engage in culinary tourism,
in order to protect the interest and welfare of the industry.
To partner with other Culinary Tourism organizations in various
countries which will eventually pave the way for the other
countries to know, appreciate our local culture  and partner with
our industry players.
PCTO’s Goals
To promote product development and marketing by
facilitating collaboration among professionals and key
industry players.
To help organization members in the marketing of
their products and services in various media fronts
including television, radio, newspapers and magazine.
PCTO’s Goals
To provide an advertising avenue to members with the
publication of a Culinary Travel Magazine.

To produce a television program that will showcase culinary

tourism and provide another venue for advertising for
members.

To provide a platform for dialogue among members and

government organizations to thresh out issues and
problems concerning the industry and chart plans to its
development.
Trends Shaping our Interest in Food Tourism
Disposable Income and Spending Patterns

Demographics and Household Change

Individualism

Multi-cultured Consumer

Role of Celebrity Chef and Media

Trends Shaping our Interest in Food Tourism
Well-being and Food

Food as an Oasis

Internet usage

Desire for New Experience and Cultural Capital

The Science of Food

 Get a rundown of the best eats in town, as
host, Tonipet Gaba, takes you around the

Current Show Philippines on an appetizing food trip! From

the classic to the exotic, the freshest to the
most raw, from the biggest to the most
expensive - there's simply nothing Tonipet
will not try. If you love food, then you'll love
this show. Join Tonipet every 1st Sunday of
the month as he scours the country in search
of foodie heaven in Tara, Let's Eat!
Real-life best friends Sam Oh and Chef Jackie Ang-Po will show you how to
prepare in the quickest and easiest ways a complete menu that's sure to make any
party entertaining and memorable. From appetizers and main entrees, to desserts
and party favors, Delicioso has it all!

Four segments will be featured in each episode of Delicioso and each will show
easy step-by-step procedures in coming up with the perfect offering for a party. Be
it a birthday party, an anniversary celebration, a small dinner party with the
family, a weekend picnic with friends, a fiesta salu-salo, or the much anticipated
Christmas reunion, Delicioso duo Sam and Chef Jackie will share sure-hit recipes
for a perfectly enticing menu.
My Favorite Recipes will start
serving not one, but two
interesting and complementing
dishes each episode to mark its
fourth season! And because the
show will be featuring dishes
that have complementing
tastes, My Favorite Recipes host
China Cojuangco will be joined
by another excellent chef, her
mentor, Chef Gino Gonzalez.
Healthy Cravings teaches
viewers easy and practical
steps on how to add more
vegetables and fruits in their
daily diet. Hosted by premiere
actress Iza Calzado and former
Ka-toque Lutong Barkada Chef
Jeremy Favia, Healthy Cravings
will not only convince
everyone to infuse veggies and
fruits in their diet by featuring
the most flavorful healthy
recipes, but will also present
ways on how to be consistent
with the diet even in places
and situations where food
choices are limited.
Regional Specialties
Considering that there are 16 regions in the
Philippines, it is not surprising to taste "regional
diversities" in their food. Although Filipino food
consists of simple and tropical cuisine, yet various
styles have mushroomed in major regions. The
variations in regional taste buds are traceable based on
factors like natural resources - the produce of different
lands and seas, animals and plants as well as to the
regional character of locals of different islands.
Ilocos
Fortunately for the Ilocanos, meat are eaten sparingly
because most Ilocanos' meat dishes are high in
cholesterol. Among the fattening meat dishes are lomo
(a pork liver and kidneys soup), Chinese sausage
(longganisa) and bagnet (dried pork belly that is deep-
fried with a salty sauce called bagoong).
Bulacan
It is claimed that Bulacan chefs make the best relleno
and galantina (stuffed chicken rolls); estofado (pork
leg) and asado (pot roast), and kare-kare (oxtail
stewed in peanut sauce).
The Visayas
In the Iloilo City, one can find delicious noodle soups
like pancit molo, a type of soup surrounded with a
mixture of prawn, chicken and pork dumplings. On
top of that, this city is also famous for its scrumptious
lumpiang ubod, heart of palm in soft crepes.
Bacolod, is well known as the founder of binakol,
chicken soup based on sweet water of the young
coconut (buko). Besides that, another cuisine known
as inasal, a barbecued chicken marinated in annatto
and citrus also originated from Bacolod.
Kinilaw - the marinating of fish, shellfish and meat in
vinegar or other souring agents for the purpose of
eating it raw is at its pristine best. The preparation of
kinilaw in Dumaguete uses palm-wine vinegar, lime,
chilies and coconut cream.
Bicol
Bicol region consist of six provinces along the
southeastern peninsula of Luzon and is famous for the
smallest fish in the world, the grand Mayon Volcano,
pili nuts, coconut forests and of course, spicy-hot
coconut-creamy food. The Bicol region is synonymous
with coconut cream (gata).
Mindanao
Like in many Malay dishes, spices are used liberally.
Among those are turmeric, garlic, ginger, roasted
coconut and chilies. The locals like to eat their seafood
raw, grilled or fried. At times, they would cook it in
soups with lemon grass, ginger and green papayas, or
coconut cream and turmeric. As for meat such as
chicken, it is either mixed with taro in stinging soup or
served in curry. Kamoteng kahoy (cassava) is boiled
and grated into cakes while root crops are eaten
together with rice.
Bon Appetit !