Abstract
The relationship between tourism and food is explored relative to opportunities for experiencing food are used as points of differentiation in tourism destinations world-wide. It focuses on the concept of food tourism, investigating the relationship between touristic activities and food consumption, along with trends that are driving sustained and growing interest in this concept. In addition, the construct of authenticity is examined, as is its application to food tourism as a means of gaining a competitive advantage in the contemporary market place. From an educational perspective, it is argued that a closer curricular combination of academic learning and food and tourism practical training would be beneficial, especially given societal developments and trends. It calls for a holistic education that acknowledges the value of knowledge and skills ‘beyond the plate’.