Culinary Tourism in Emilia-Romagna, Quebec & More, via NY Times

In the decade or so since culinary travel began whetting the appetites of gastronauts, food-related travel has shifted from pure consumption — hitting that bucket list of Michelin-starred restaurants — to deeper investigations into where food comes from and the cultural and geographic factors that influence it,” writes NYTimes contributor Elaine Glusac. 

From a new trip to Emilia-Romagna guided by “Top Chef” winner Brooke Williamson to a “Farm to Feast” package that sends travelers to a nearby farm in southern Quebec’s luxurious Manoir Hovey to source farm-raised products, learn more about how the culinary world is shaking up the travel landscape in this online article, published May 18, 2018.

Click here to read the full article.

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