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Dec
21
2007
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ICTA News
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Written by Erik Wolf, President & CEO
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Friday, 21 December 2007 |
 The presence of culinary tourism at World Travel Market in London has evolved somewhat since our last visit to the show in 2005. More destinations are including food in their marketing collateral while others have updated their brochures and information to keep up with the times.
Countries have chosen to handle their culinary tourism development and marketing in different ways, each way with its own benefits and drawbacks... |
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Dec
18
2007
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ICTA News
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Written by Erik Wolf, President & CEO
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Wednesday, 19 December 2007 |
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Hello from Londontown! It comes as no great surprise that London is more expensive than ever, especially for those who aren't paying in pounds or euros. Eating out well in London is similarly expensive. While there are many nice-looking menus showcasing every possible cuisine in the world, we had a hard time finding English produce and ingredients on most menus... |
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Oct
23
2007
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ICTA News
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Written by ICTA Admin
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Tuesday, 23 October 2007 |
 2008 New England Culinary Tourism Symposium
Omni Hotel, New Haven, Connecticut
April 27-29, 2008
The ICTA and the Greater New Haven Convention & Visitors Bureau are thrilled to announce the 2008 New England Culinary Tourism Symposium! Be sure to mark your calendars for April 27-29, 2008 and save room in your budget - this is THE culinary and tourism event in New England that you won't want to miss. Following the success of last year's event, the 2008 symposium promises to be bigger and better than ever.
Highlights include:
- a full day of in-depth, highly targeted culinary tourism marketing and development sessions
- Boost-your-Business break-out session
- more valuable networking time
- a 2-hr ToolBox Talk workshop
- Culinary Tourism MarketPlace
- in-person meeting of the ICTA New England Area Culinary Tourism Committee
- and much much more...
Stay tuned to our monthly CuisineScene newsletter for the latest information. If you would like to find out more about how to get involved with the Symposium or the New England Committee, please contact Melody Johnson,
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Oct
12
2007
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ICTA News
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Written by Garry Taylor, Director, European Development
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Friday, 12 October 2007 |
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 Scotland is an excellent case study in best practices for culinary tourism marketing and product development. Many travel guides do a disservice to both tourists and Scoland's incredible food scene by stopping at haggis, Irn Bru and whisky, but there truly is so much more to discover!
Scotland is fortunate enough to be home to top-notch ingredients (such as their incredible summer berries!) which are now incorporated into menus throughout Scotland with increasing regularity - a fact that undoubtedly reflects the considerable work Visit Scotland and its partners have done to promote culinary tourism throughout the country...
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Sep
20
2007
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ICTA News
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Written by ICTA Admin
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Thursday, 20 September 2007 |
Understanding culinary tourism doesn’t have to be hard. It’s not just restaurant weeks and restaurant guides - there’s so much more to it than that. Where do you begin to prepare yourself and your business in an industry that is still new and rapidly developing? Our five easy steps can help guide you to the most relevant information in the shortest amount of time. Look for a facelift on our website in the next few weeks. The new design will help direct you to exactly where you need to go to get the most out of culinary tourism specifically for you! Read on for a preview...
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