The word gastronomy itself was first introduced in France last two centuries, when the French author Jacques
Berchoux titled his poem La Gastronomies, ou l’homme des champs table (Gastronomy, or the peasant at the table). The
word became popular and in 1835 was included in the dictionary of the French Academy as ‘the art of good eating’ [7].
Gastronomy emphasizes that food is a core component of every culture. Indeed when people visit to another place, they
somehow may have the opportunities to perceive the local food which differed from their usual life. Thus, a gastronomic
tourist is a particular people who are willing to travel the other place in attempt to taste and experience locally authentic
cuisines of the destinations. Culinary history is intrinsically linked to the cultural history of the country of origin.
According to the International Culinary Tourism Association (ICTA), culinary tourism is defined as “the pursuit of
unique and memorable eating and drinking experiences” [8]. Therefore, gastronomic tourism refers to trips made to
destinations where the local food and beverages are the main motivating factors for travel.