Introduction

If food tourism is defined as the discovery of destinations through foods and beverages (Hall & Sharples, 2003; Hjalager & Richards, 2002), then the food and beverage tourist (hereafter, ‘food tourist’) is the person who travels to discover places through foods and beverages, the person who searches for a sense of place through taste of place (WFTA, 2024). This means to discover the food culture of a region through the relation between people, places, and practices (Ellis et al., 2018; Fusté-Forné, 2021). This book understands food as heritage (Di Giovine & Brulotte, 2016) and heritage as a source of food tourism (Timothy & Ron, 2013).