Quick Search
Copper River Seafoods
Global Food Collaborative Member Links
- ACE Air Cargo
- Alaskan Brewing Company
- Alaska Chip Company
- Alaska Coastal Journal/Alaska Journal of Commerce
- Alaska Commercial Fishing and Agricultural Bank
- Alaska Fisheries Development Foundation
- Alaska Interior Game Ranch
- Alaska Manufacturers Extension Partnership
- Alaskan Heat Products
- Alaska Seafood Marketing Institute
- Alaska Wild Kenai Salmon
- American Fast Freight
- Arctic Paws
- Bear Creek Winery
- Commodity Forwarders, Inc.
- Copper River Seafoods
- Food Bank Of Alaska
- GCI Communications
- Gulkana Seafoods Direct
- Hot Licks Ice Cream
- Kahiltna Birchworks
- Kachemak Bay Shellfish Growers Co-Op
- Kaladi and Silverhook Coffees
- Kodiak Solstix
- Lynden
- Matanuska Creamery
- Taco Loco
- Tonia's Biscotti
- Triad Fisheries
- Trappers Creek
- West Coast Paper
- Wild Frontier Foods
Article Categories
- Regional INSIGHTS
- International Culinary and Agri Tourism
- Collaborators Profiles
- Market INSIGHTS
- Technology INSIGHTS
- Fish Notes and Calendar
- Kudos
- Food Safety And Security
- Who Is Who In Certifications and Standards
- Local Farmers/Farmers Markets
- Agency and Organizational News
- Global Food Alaska Conference and Show
Adventures With Ruth Video
See Jon Rowley Featured (below) Fishing With Bill Webber in Cordova - and much more, 26 minutes.
The Marine Stewardship Council - Sustainable Seafood
Watch the video below to learn about the Marine Stewardship Council.
Tednologies Goes On The Road
Uniquely Branded, Fresh Wild Alaska Seafood Box
International Culinary Tourism Workgroup Forms For Alaska
- 12-12-2009
- Categorized in: International Culinary and Agri Tourism
Alaska has just formed its first culinary tourism workgroup – the first step towards becoming a full chapter of the Association. Anyone in Alaska interested in participating should contact the group’s champion, Autum Schumacher.
Related Article: World Class International Culinary Tourism Experience - Alaska
What is Culinary Tourism?
Culinary Tourism is a relatively new industry. In fact, culinary tourism as an industry did not coming into being until the year 2001, when International Culinary Tourism Association (ICTA) President Erik Wolf distributed his culinary tourism white paper. It was this white paper that set the tone and stage for what would become the International Culinary Tourism Association and lead to the development of the
world's culinary tourism industry (the white paper later evolved into the Association's first book, pictured at right and available here). Prior to 2001, academics around the world had been faithfully researching culinary tourism and wine tourism. However, that body of research rarely, if ever, found its way into the business world. It is, in fact, researcher Lucy Long, from Bowling Green University in Ohio (USA) who first coined the term "culinary tourism" back in 1998.
Then in 2003, under the guidance of a group of industry advisors, Erik Wolf founded the International Culinary Tourism Association. The ICTA has grown every year in terms of number of members and scope of programs offered. In 2006, the ICTA created a separate International Culinary Tourism Institute, which oversees the educational and training components of the ICTA's programs. Then in early 2007, began delivering culinary tourism development solutions to meet the rising industry demand for guidance and leadership in culinary tourism product development and marketing.