Culinary Issue

Group itineraries with a culinary theme are becoming more and more common, and the February issue of Leisure Group Travel picks up on this trend with some taste-tempting articles and mouthwatering photos. Even when food-and-beverage experiences are not the main focus, they often turn out to be the highlights of the trip.

Our lead feature explores the culinary tourism phenomenon and what’s behind the movement. In “The Essential Ingredient: Incorporating Culinary Experiences into Travel Itineraries,” writer Vanessa Day gives statistics compiled by the World Food Travel Association, identifies the culinary traveler and tells tour operators how they can get in on the action. She says travelers are “not just selecting any old restaurant or bar to visit, they’re looking for authentic, regional cuisine and innovative, off-the-beaten-path adventures” that connect them with the culture.

“A Nibble or a Feast of New England Fare” looks at food specialties in six states, from lobster in Maine to maple treats in Vermont. Our Central Region story singles out some of the most popular food festivals, while Southern coverage spotlights a new food travel initiative developed by the Kentucky state parks.

Tour organizers know that museums also are crowd-pleasers, and our “Great American Museums” features some institutions worth including in your packages.

Rounding out the February issue are historical pieces that trace the footsteps of great Americans who made a difference—intrepid explorers Meriwether Lewis and William Clark and civil rights icon Martin Luther King. Romania is the featured international destination.

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