Culinary tourism inspires a whole range of activity connected with food consumption while being at a specific tourist destination. It is really an exciting and a wonderful experience for a food enthusiast to go on a search for eating joints for sampling wine and food. Visiting a number of eateries in a region gets him acquainted with a range of cuisine, their comparative tastes and prices and the general atmosphere. Food festivals are organized by many countries, which is a big attraction drawing a huge crowd. The visitor gets a chance to sample cooked food with gusto. Interest arousing information tags are placed along with each dish revealing the country of origin, the climate and growing parameters in which the cereal, fruit, vegetable or the cooked animal and poultry in question thrive. A brief history of the cuisine along with a special mention of the strong influence it had on historical personalities and legendary characters, and its connection with the cultural tradition of a country satisfies the culinary tourist completely.

Tutorials organized by culinary schools across the globe could be a source of entertainment and training for the tourist. With the able guidance of qualified chefs, they learn to cook regional specialties and gradually pick up the skills from the valuable exposure.  It is all fun and good education and a vibrant activity without which no culinary tourism seems really complete.

Activities in culinary tourism are not confined to the comfortable ambiance of a luxury restaurant. There are local eateries and roadside kiosks that serve genuine, mouthwatering cuisines. These foods are piping hot cooked in front of you. The cooks display an exceptional display of skill satisfying a big crowd. The emphasis is off course on the speed and taste of the delicacy. Go on a painstaking search fed on proper information, and you will stumble upon a wonder kitchen in the back street.

A very exciting activity in culinary tourism is procurement. The forage for food in its raw form from the local market, local waters, orchards and farmlands can give a valuable up-dation and acquaintance about the whole cycle.

This initial activity if you can connect with the chain of activities down the line like cooking, checking the price and finally eating acquaints you with the entire process. After all, you have come to know of the skill set and cost involved in obtaining and preparing the food and the price you pay for its consumption.

When it comes to the eventual eating part, a choice and sequence of activities rule the roost. Apart from table manners and accepted codes of etiquettes, observance of sequence in the process of eating forms an integral part. Some varieties of sauces go well with only a specific type of cuisine while others suit a different delicacy. In some regional cuisine, you start off with a tangy appetizing soup and round your meal up with sweets and desserts. For example, in the eastern part of India it is usually the bitter gourd done wonderfully is the meal opener followed by lentil soup, vegetable fries, curries and hot and spicy meat and fish preparations eaten along with rice. Next comes a sweetened sauce prepared from tomatoes or mangoes, and you finish your meal with sweet dishes prepared from cow milk. The complete gamut of experience is almost a journey through a gastronomic paradise and quite indeed an important culinary tourism activity. The activities identified above are integral. They provide an element of charisma to culinary tourism appealing millions of tourists across the globe.