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Food tourism research: a perspective article

Bendegul Okumus (Department of Food and Lodging, University of Central Florida, Orlando, Florida, USA)

Tourism Review

ISSN: 1660-5373

Article publication date: 21 May 2020

Issue publication date: 26 February 2021




This paper aims to critically review current research on food tourism and discuss future research directions in this field of inquiry.


This study reviewed and synthesized current food tourism research.


The findings suggest that food tourism has made considerable progress over the past two decades in both academia and its own industry. Key research themes in food tourism include offering unique food experiences, authenticity through food experiences, using food in destination marketing and focusing on food tourism and sustainability together.

Research limitations/implications

This study identifies and discusses key themes on past, current and future food tourism research. Previous studies have focused on analyzing the nature and extent of linkages between the food and tourism sectors. Future studies should focus on designing and co-creating of unique local food tourism experiences, development of new culinary events, culinary medicine, establishment of stronger stakeholder engagements in food tourism development and the role of social media in promoting food tourism experiences.

Practical implications

The study offers practical implications for industry practitioners and policymakers.


This paper provides a clear perspective on future developments of food tourism research. In particular, future research studies should follow more a multidisciplinary approach and use both qualitative and quantitative research methods.



Okumus, B. (2021), "Food tourism research: a perspective article", Tourism Review, Vol. 76 No. 1, pp. 38-42.



Emerald Publishing Limited

Copyright © 2020, Emerald Publishing Limited

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