Synergies in food, wine, culture and tourism

Tourism research fully acknowledges the role of food and wine as contemporary cultural resources. In this context, the development of tourist products based on these elements have turned into a strategic option for many producers as it provides the opportunity to make themselves attractive to tourists interested both in culture and in gastronomy. The purpose of this chapter is to present positive correlations between food, wine, culture and tourism through the presentation of a selection of international case studies where those elements have been creatively combined. After a brief overview of scholarly research on the role of food and wine as mediums of cultural tourism, the chapter introduces these innovative cases with emphasis on experience development.