Have you noticed how travel conversations have changed lately? These days, it’s no longer just about beaches, wildlife, or famous landmarks. More travellers are asking one important question first: What food will I experience there? From street food stalls to fine dining rooted in tradition, culinary tourism is quickly becoming one of the most exciting ways to explore the world.
Across the globe, and even right here in Kenya, travellers are planning trips around food experiences that tell authentic stories. Let’s explore why this trend is growing, how it impacts communities, and why learning hospitality and tourism skills now could open doors for you.
What Is Culinary Tourism and Why Is Everyone Talking About It?
Simply put, culinary tourism is travel motivated by the desire to experience local food and drink. It’s about tasting destinations, not just seeing them. Recent studies show that a large majority of travellers actively seek out food experiences when choosing where to go.
In Kenya, this is easy to understand. Our rich food culture from nyama choma and pilau to coastal Swahili cuisine offers visitors more than just meals; it offers identity. Globally, culinary tourism allows travellers to connect with places through flavours, cooking techniques, and shared dining traditions that have been passed down for generations.
How Does Food Reflect Culture and Identity?
There’s a popular saying: we are what we eat. In culinary tourism, every dish becomes a cultural lesson. A single bite can reveal history, geography, religion, and even social values.
Think of spicy curries in India, delicate sushi in Japan, or traditional stews in African villages. Food tells stories that museums sometimes cannot. This is why nearly 60% of tourists now prioritise local food experiences. Culinary tourism is not just about eating it’s about understanding how people live, celebrate, and connect.
How Does Culinary Tourism Support Local Economies?
Have you ever stopped at a roadside food vendor while travelling? That simple decision has a powerful ripple effect. Research shows that food-focused travellers spend up to 25% more than regular tourists, making culinary tourism a strong economic driver.
The money often goes directly to local farmers, fishermen, food vendors, and small restaurants. In Kenya and beyond, this helps preserve traditional recipes, supports small businesses, and creates employment. However, for this sector to grow sustainably, trained professionals are essential people who understand hospitality standards, food safety, customer service, and tourism management.
Why Are Travelers Choosing Lesser-Known Food Destinations?
Why would someone skip a popular city and head to a small town instead? The answer is authenticity. Culinary tourism thrives in places where food is prepared the traditional way, using local ingredients and time-tested methods.
Remote villages, small towns, and quiet regions are becoming food hotspots because they offer genuine experiences without the crowds. These destinations allow travellers to interact with locals, learn recipes, and enjoy meals that feel personal. This shift is redefining tourism and opening new opportunities for communities that were previously overlooked.
Are You Ready to Let Food Shape Your Future?
In the end, culinary tourism is more than a travel trend it’s a celebration of culture, community, and connection. It turns meals into memories and destinations into stories worth sharing.
If you’re passionate about food, travel, and people, this could be your path. Explore hospitality and tourism courses at Finstock Evarsity College and take the first step towards a career that allows you to feed the world one experience at a time.