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Food occupies an important place in tourism. It is the third most important motivator for tourism (UNWTO, 2017), and eating cannot be considered in isolation from tourism (Molz, 2004). Food and tourism in general, and food tourism in particular, have therefore emerged as a major theme of recent tourism research. The current literature on food tourism predominantly focuses on five themes: tourist motivation, culture and identity, authenticity, management and marketing, and destination orientation (for example, placemaking)(Ellis et al., 2018). Despite the variation of terms used (for example, taste tourism, culinary tourism, gastronomy tourism) and multi-disciplinary approaches to the subject, the literature widely adopts its definition from Hall and Sharples (2003, p. 10), who describe food tourism as ‘visitation to primary and secondary food producers, food festivals, restaurants and specific locations for which food …