The basic factor that goes into making a tour destination a hotspot for culinary attraction is the availability of natural resources like fresh water lakes, marine coastline, rivers and estuaries and other small water bodies where edible fish , shrimps ,lobsters, prawns, crabs ,clams and other aquatic animals can thrive naturally or through artificial farming . They are harvested, cooked and made available on the dining plate of the tourist in all their succulence, taste and flavor. The quality of the grazing lands and lushness of pastures have a direct impact on the taste, texture and flavor of the vegetarian and non-vegetarian delicacies .The quality of beef, lamb and poultry largely depends upon the feedstock these animals get .
The animal farm locations are kept far away from sources of pollution that might adversely affect the quality of meat. Industrial wastes should be controlled by effluent treatment and ensured that they do not find a way into the water bodies harming the aquatic flora and fauna. Vegetables, grains and cereals are to be farmed using organic fertilizers as far as possible to retain their quality and taste.
To make a culinary tour destination appealing, the local cuisine should have a history and traditional culture to support its acceptability. The mention of the food should recall the country of its origin in an instant flash. It gives the place an iconic reference, and more importantly it should be served fresh .Fresh catch from local waters, freshly plucked fruits, garden fresh tea, coffee and cocoa and the like should adorn the serving plates and cups. This freshness somehow conveys a wonderful feeling that your proximity to nature is always ensured, which has a tremendous impact on the consumers’ psyche.
The cuisine made available to the tourist should be locally procured from local waters, farms and pastureland and not imported from a distant land. This gives authenticity of the culinary delicacy that it has its roots in local soil. This has a powerful impression on the tourist who craves for an insight into the local culture through local food. No tourist likes to travel all the way to Holland to taste Indian curry or flavored Pakistani lamb biriyani for that matter. Holland should be targeted if cheese and pastry are what the culinary tourist is looking for. It is the local food that makes a place a glowing spot in the global map of culinary tourism. If a tourist is after Tapas, he will fly to Mexico or Spain to get a taste of the genuine Hispanic flavor and not to a sea side resort in Hong Kong to get the same. Local cuisine, usually a mix of veggies, fish or meat cooked with local herbs, spices and oil in an indigenous way are all strongly intertwined with local tradition that makes it a legend, and this is what fascinates the tourist thereby promoting culinary tourism .
Availability of decent restaurants and eateries is an important component of culinary tourism. The all important factors that goes into making a restaurant popular with the tourist is its standard of health and hygiene, its hospitality, the general atmosphere and interior décor, the wealth of talented chefs that exists and of course the authenticity and quality food served in reasonable prices. Methods of procurement and preservation of food are not to be overlooked.
There must be proper infrastructure for accommodation of tourists. Culinary tourism must not be looked at in isolation. People coming in to taste awesome cuisine will next look for where to stay. A network of good and decent hotels and resorts are important components to make culinary tourism a thriving business.
On the same plane, one would look for the accessibility factor. They should be able to reach their dream kitchen and move around without any hassle. Arrangement for transport should be trouble free, and the transport route must touch the popular eateries and restaurants. The positional advantage of restaurants is an important component. They must not be lost behind obscurity.