Culinary-focused travel has become a hot trend within the tourism sector in recent years. But can this kind of travel be about much more than food? Yigal Schleifer, the co-founder and editor-in-chief of Culinary Backstreets tackles that question and more during this talk hosted by the William Davidson Institute at the University of Michigan.
Schleifer explores how Culinary Backstreets, which provides tours in a dozen cities around the world, uses food-oriented travel to promote cross-cultural communication and sustainable tourism for more impactful experiences. Created in 2012, Culinary Backstreets covers the local and traditional food scene and offers immersive small group culinary walks in cities including Istanbul, Lisbon, Mexico City, Tbilisi, Tokyo, Barcelona and a half dozen more. The talk also looks at how the COVID-19 crisis has impacted culinary travel and how this sector can be rebuilt with an eye towards sustainability.
