Food tourism is most commonly and formally referred to as Culinary Tourism or Gastronomy Tourism. It is defined as the act of traveling specifically to explore and experience the food and drink of a particular region. This can include everything from visiting high-end Michelin-starred restaurants and taking cooking classes with local chefs to exploring street food markets, visiting vineyards for wine tastings, or participating in harvest festivals. The World Food Travel Association also uses the term Food Travel, emphasizing that food is often the primary motivator for the trip. Culinary tourism is a significant driver of local economies, as it encourages travelers to engage with the culture through its flavors, traditions, and agricultural heritage. It has grown immensely with the rise of social media and food-centric travel shows, leading to "foodie" destinations like San Sebastián, Tokyo, Lyon, and Oaxaca. Whether it's a "truffle hunt" in Italy or a "taco tour" in Mexico City, food tourism is about more than just eating; it's about the stories, people, and history behind the plate.