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Culinary tourism: The growth of food tourism around the world

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Culinary tourism is a popular type of tourism throughout the world, but what exactly is culinary tourism? Is it different from food tourism? Why is culinary tourism important? And where are the best places to travel for culinary tourism? Read on to find out…

What is culinary tourism?

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Culinary tourism, also often referred to as food tourism, is all about exploring food as a form of tourism. Whether that be eating, cooking, baking, attending a drinks festival or visiting a farmers market – all of these come under the concept of culinary tourism. It’s something you don’t even really need to travel to do. Heading to your nearest big city or even the next town over, specifically to eat at a certain restaurant, classes as food tourism! And food tourism has taken a new twist since the COVID pandemic too, when many people would cook or eat a variety of different foods from around the world in attempt to bring an element of travel to their own home! Who said you need to travel far to be a culinary tourist, huh?

Food tourism is a vitally important component of the travel and tourism industry as a whole. When booking a trip, people tend to consider a variety of factors – and food is high on the list of priorities. The World Food Travel Association says that money spent on food and drink while travelling accounts for 15-35% of all tourism spending. Culinary tourism is important in that it generates so much money for local economies.

Culinary tourism is also an important branch of tourism in that it can promote local businesses, as well as help to shine a light on different cuisines. For so many cultures, their cuisine is a huge part of who they are. Culinary tourism helps to celebrate this, by attracting interested tourists who are keen to try something new and share it with the world. In this way, it definitely helps to boost community pride and is a great example of cultural tourism .

This type of tourism is also important to tourists. It provides a chance to try new foods and flavours, and discover new cultures through their taste buds. Visitors who engage in food tourism come away with new recipes to try, new foods to introduce their friends to, and memories that they will always associate with their sense of taste.

There are many activities which come under the remit of culinary tourism, or food tourism. I mentioned some above, but let’s take a closer look.

• Eating and drinking out: going to restaurants, cafes, bars, pubs, tea shops and so on. These are all examples of culinary tourism. 
• Food/beverage tours: you can book onto organised food and drink tours when visiting a new city. These are run by guides who will take you to various foodie spots throughout the city – usually small businesses – to try local delicacies.
• Farmers markets: visiting a farmers market at the weekend to buy fresh produce is seen as a form of food tourism.
• Cooking classes: another activity you can get involved with on your travels is a cooking or baking class. You’ll often make, again, a local delicacy whether that be pierogi in Poland or pasta in Italy . Tasting sessions: brewery tours and vineyard visits (and other similar excursions) where you get to take a look at how something is made and then try it for yourself are another form of culinary tourism.

Best cities for food tourism

Most cities, major or otherwise, have excellent examples of food tourism. In fact – this goes right down to tiny towns and villages, some of which have incredible restaurants or bars that are real hidden gems. Below you’ll find some of the world’s best cities for culinary tourism, however, with examples of the sort of thing you can do there!

Thai food is some of the best food around, and Bangkok has a lot of restaurants suited to all budgets. Eating out in Bangkok is a brilliant example of culinary tourism. One of the best things you can do here is try the local street food! Wang Lang Market is one of the most popular places for street food, with fresh food filling the lanes from snacks to full-on meals. Silom Soi 20 is another great spot in central Bangkok, perfect for the morning.

Looking for somewhere really unique to eat in Bangkok? Head to Cabbages and Condoms , a themed cafe decorated with (you guessed it) condoms. The restaurant say they were ‘conceptualized in part to promote better understanding and acceptance of family planning and to generate income to support various development activities of the Population and Community Development Association (PDA)’.

Tokyo is a very popular city, and one of the best ways to experience food tourism here is to book onto a food tour. Tokyo Retro Bites is a fantastic one, giving you a feel of old-style Tokyo at the quaint Yanaka Market. This is a walking tour which includes drinks and 5 snacks, lasting 2 hours. It starts at 11.30am meaning it’s a great chance to have lunch somewhere a bit different!

This beautiful Hawaiian city has so many fun places to eat (and drink!) while visiting. One of the best things to do in terms of culinary tourism is to eat somewhere you wouldn’t be able to eat at home – and try new flavours or dishes. Honolulu is the perfect place to do this. Some interesting eateries include:

• Lava Tube – based in Waikiki, this 60s-kitsch style bar offers pina coladas served in giant pineapples, $5 Mai Tais, delicious food and plenty of fun decor.
• Suzy Wong’s Hideaway – this is described as a ‘dive bar with class’ and is a great bar to visit to watch sports games.
• MW Restaurant – this is a really famous and creative place to eat in Honolulu – the mochi-crusted Kona Kanpachi comes highly recommended and helped shoot the chef, Wade Ueoka, to fame.

Hailed as the world’s best food city, a list of places for food tourists to visit has to include Durban in South Africa . Bunny Chow is a local delicacy that you cannot miss while visiting Durban. It is now available elsewhere, but the original is usually the best so be sure to try some while in the city. The dish is half a loaf of bread hollowed out and filled with curry – delicious. This article shares 5 fantastic spots to get Bunny Chow in Durban !

As one of the culinary capitals of the US, New Orleans is incredibly popular with foodies. The city is a hotspot for food tourism, thanks to the various cultural roots here: Cajun, Creole and French. There is a whole range of tastes to try. You could spend your time here *just* eating and still not scratch the surface when it comes to the amazing restaurants, cafes and eateries in NOLA. Some foods you have to try include:

• Po’boys: fried shrimp, generally, but sometimes beef or other seafood – served on a fresh crusty roll.
• Gumbo : this is a stew, again usually containing seafood, alongside bell peppers, onion and celery.
• Crawfish etouffee: a French crawfish stew served over rice.
• Muffuletta: a Silician-American sandwich served on a specific type of bread.
• Side note, you can do a haunted pub crawl in NOLA . Would you?!

Being split across two continents, it is no surprise that Istanbul as a city has a huge range of delicious food-related activities. From kebabs sold on the street to 5 star restaurants serving the finest hummus, Istanbul is a fantastic destination for food tourism. Book onto the ‘Two Markets, Two Continents’ tour – you’ll visit two markets, as the name suggests, on the two continents. The tour includes a Bosphorus ferry crossing between the two districts of Karaköy (Europe) and Kadiköy (Asia). You’ll enjoy breakfast, tea and coffee, meze, dessert and so much more during this 6.5 hour tour .

The city of love – and the city of bakeries! Fresh baguettes, simple croissants, delicious eclairs… the list goes on. There are so many of them dotted around, whether you want something to grab and snack on while you head to the Eiffel Tower or if you want a sit down brunch, you’ll find one that suits you perfectly.

And that’s not all. Paris, also famous for its snails, soups and frogs legs, has so many fine dining opportunities. You’ll be spoilt for choice in terms of Michelin star restaurants: Boutary, ASPIC, 114 Fauborg and so many more. There are also some fantastic food tours in Paris . If you have the cash to splash out, fine dining in Paris is a brilliant culinary tourism activity…

Moroccan food is delicious. And you can try making it yourself during a cooking class in Marrakech ! Visit a traditional souk and try your hand at some tasty recipes – you never know, you might have a hidden talent. Some tours even include shopping for ingredients, so you can visit a traditional market too; these are a sensory dream with so many smells, colours, sounds and sights.

India is another country where street food is king. Mumbai has plenty to offer, and one culinary tourism activity you can do is to spend an afternoon trying as many dishes as possible while simply wandering through the city. If you’ve never tried a vada pav before, this is the place to do so: it’s essentially deep fried mashed potato in a bun with various chutneys, and it is exquisite. Many people are surprised to learn that one of the most popular British foods – chicken tikka masala is not commonly found in India, but fear not, there are many other dishes that are just as goods or if not better!

Miami is known for its food – and Cuban food is a big deal here. Take a traditional Cuban cooking class , or head to one of the many, many Cuban restaurants here . There is something for every budget, and your tastebuds will certainly thank you. It is also close to Key West, a wonderful place to visit for a day or two. They’re big on sea food here, and walking tours which incorporate seafood are high on the list of recommended things to do in beautiful Key West.

You cannot go to Rio and not try cahaça. This is Brazilian brandy made from sugar canes, and it is a big deal over here. Culinary tourism isn’t limited to food – it includes drink too, so head to one of Rio’s many bars and try a caipirinha. You can even book an organised pub crawl , which includes free shots and drinks, around the city. This is perfect if you want to explore at night knowing you’ll be safe and always have transport on hand.

Peking duck is the highlight of Beijing food. Quanjuede is world-famous for its Peking duck, and it’s not too expensive. There are branches worldwide now, though, and much of culinary tourism is about experiencing something you won’t be able to elsewhere. Speak to the locals when you’re there and ask where their favourite place is for Peking duck. That way you’ll know you are supporting a great local business; as mentioned, food tourism is great for boosting the economy this way!

If you have enjoyed this article about culinary tourism, or food tourism, then I am sure that you will love these too!

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What is Culinary Tourism? Exploring Culture Through Food

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What is culinary tourism? Also known as food tourism or gastronomy tourism, it is all about exploring a destination through its flavors. It’s a way to get a taste—quite literally—of a place’s cultural and culinary identity.

When you decide to take a trip based on the foods and beverages that a region is known for, you’re diving into a delicious realm of travel that satiates more than just your appetite. It’s a sensory adventure where your taste buds lead the way as you discover local dishes, traditional techniques, and the stories behind every bite.

Imagine yourself wandering through vibrant street markets, sampling exotic spices, or sitting at a table with locals enjoying a home-cooked meal.

Culinary tourism unfolds in cooking classes, wine tastings, and farm-to-table experiences. It’s a chance for you to connect with a region’s history, people, and traditions.

You don’t need to be a food expert to indulge in culinary tourism; all you need is curiosity and an appreciation for good food. As you plan your next getaway, why not let your cravings be your compass and turn each meal into an opportunity to create unforgettable memories?

What sets culinary tourism apart is its participatory nature. You’re not just eating; you’re engaging with the food landscape, meeting producers, chefs, and fellow food lovers.

This kind of travel encourages immersive experiences, such as picking fresh ingredients at an organic farm or learning to make pasta in an Italian grandmother’s kitchen. The stories and skills you bring back from your journey become souvenirs that last a lifetime.

Whether it’s savoring a new taste or understanding the intricate process of making traditional dishes, culinary tourism offers an authentic slice of life wherever you go.

Explore Italy as a food destination: 10 Best Italian Cooking Vacations 2024: Buon Appetito .

Exploring Culinary Tourism

Culinary tourism is about pursuing unique and memorable eating and drinking experiences. Whether you’re munching on local street food in Mexico or enjoying a fine dining experience in Paris, you’re participating in a flavorful journey.

Definition and Scope

Culinary tourism, also known as food tourism or gastronomy tourism, taps into the desire to explore a culture through its flavors. Your culinary adventures can range from local cooking courses to winery tours, encompassing any travel experience where the primary goal is to discover new tastes and food traditions.

According to the World Food Travel Association , this form of tourism is not limited to gourmet food but includes a complete range of experiences.

History and Evolution

The concept of traveling to various destinations to experience the food they offer has historical roots.

Over time, it’s evolved from leisurely aristocratic tours of the 19th century, focusing on European haute cuisine, to a much broader scope today. You’ve got food bloggers, TV shows, and festivals that further popularize this form of tourism, making it accessible to food tourists of all types seeking a taste of authenticity.

Types of Culinary Tourism

You’ll find a delectable array of culinary tourism types to satisfy your appetite for adventure:

• Food Festivals:  A chance to try a variety of dishes at one go, usually themed around specific types of food or cultures.
• Cooking Classes:  Hands-on opportunities to learn the intricacies of a region’s cuisine.
• Restaurant Tours:  Guided tours focusing on a series of eateries known for authentic and innovative culinary creations.
• Street Food Tours:  Dive into the heart of the city’s food scene with a food tour dedicated to street food.
• Winery/Brewery/Distillery Visits:  Explore the world of drinks from production to the first sip.
• Farm or Market Tours:  Get a fresh perspective by tracing the journey of ingredients from source to plate.

The Culinary Tourism Experience

Culinary tourism spotlights the delicious intersection between exploring new destinations and savoring their unique food offerings. Your journey will lead you to taste the essence of the region’s culture and history expressed through its cuisine.

Savoring Local Flavors

Immerse yourself in the rich tapestry of local gastronomy by indulging in regional specialties. Authenticity is emphasized, whether it’s a street food stall serving fresh, spicy tacos or a renowned restaurant famed for its delicate pastries. You’ll uncover the heart of your destination’s culinary identity, from traditional dishes passed down through generations to contemporary interpretations that fuse different cultural influences.

• Local Specialties : Tasting iconic regional dishes.
• Seasonal Offerings : Enjoying food made from ingredients at their peak.
• Distinctive Food : Discovering what sets the local cuisine apart.

Culinary Tours and Activities

Get a taste of the local scene through organized  food tours . These guided experiences often include a curated selection of eateries, each chosen to represent a facet of the culinary landscape. From bustling markets to high-end bistros, you’ll gain an overview of the destination’s dining spectrum. And don’t miss out on the chance to attend  cooking classes , where you can don an apron and learn to recreate the flavors of your travels in your own kitchen.

• Food Tours : A guided tour through diverse culinary stops.
• Cooking Classes : Hands-on learning to prepare local dishes.
• Market Visits : Experiencing the hub of local food culture.

Interactive Food Experiences

Step into an interactive realm where you’re more than just a spectator. Engage with local chefs during cooking classes as they share their secrets and techniques. Pull up a chair at communal tables where meals are shared and stories told, or roll up your sleeves to participate in a cooking workshop. Throughout these experiences, the dynamic of food and drink intertwines with education and community, offering you a deeper connection to the locale.

• Chef-Led Workshops : Deep dives into culinary crafts.
• Tasting Sessions : Sampling a variety of local offerings.
• Food Festivals : Celebrating with fellow food enthusiasts.

Economic and Social Aspects

Food tourism plays a crucial role in shaping destinations’ economic and social landscapes. Tourists contribute significantly to the area’s financial well-being by indulging in local cuisine.

Local businesses, including restaurants and farms, benefit directly from travelers seeking authentic dining experiences, leading to job creation and community development.

In addition to economic impacts, culinary tourism encourages sustainable practices within the food tourism industry. Destinations frequently promote locally grown and harvested foods, which reduces long-distance transportation and minimizes consumption’s carbon footprint.

Moreover, culinary tourism fosters community and cultural connections. Sharing a meal opens doors to understanding the local culture and strengthens bonds within the community.

Global and Regional Cuisines

Exploring the world through taste lets you experience the heart of a culture. Each region’s unique flavors and cooking traditions are showcased in their cuisine, which is often a point of pride.

When you set off on a culinary adventure, you’re not just trying new foods; you’re literally tasting the culture’s history and geography on a plate.  Cuisine  transforms into an edible map where regional specialties provide a sense of  taste of place . For instance:

• Italy : Think beyond spaghetti. Each region boasts its own signature, like the creamy risottos of the north and the zestier, olive-oil-rich dishes of the south.
• Japan : It’s not just sushi and ramen. Delicate flavors and meticulous presentation reflect the country’s aesthetic and philosophical ideals.
• Mexico : Dive into the tapestry of Mesoamerican and European influences with dishes ranging from the complex Oaxaca moles to the coastal areas’ fresh seafood ceviches.
• France: Its cuisine is a cornerstone of the world’s fine dining. From classic sauces to perfectly-executed tartes, you’ll enjoy the artistry of French cooking.

Educational Aspects

Exploring the educational aspects of culinary tourism, you’ll have the opportunity to expand your knowledge and skills in food preparation and production. Through hands-on experiences and expert insights, you’ll get an in-depth look at the culinary world.

Culinary Workshops and Cooking Classes

You’re in for a treat with  culinary workshops and cooking classes  where professional chefs share their secrets. You’ll learn:

• Techniques : Master the art of slicing, dicing, and sautéing.
• Recipes : Take home new recipes to impress friends and family.
• Presentation : Discover the importance of plating for a visual feast.

Brewery and Winery Tours

Next up,  brewery and winery tours  allow you to dive into the beverage industry. You’ll experience:

• Processes : Understand the steps of brewing beer or crafting wine.
• Tastings : Develop your palate through guided tastings.
• Pairings : Find out the art of pairing drinks with food.

Learning About Agriculture and Local Produce

During your journey, paying a visit to farms or markets lets you appreciate  agriculture and local produce . Here’s what’s on the menu:

• Farming Methods : Gain insight into organic and sustainable practices.
• Local Ingredients : Discover the freshest, locally sourced ingredients.
• Seasonality : Learn how to cook with the seasons for optimal flavor.

In conclusion, culinary tourism is more than just indulging in a region’s food and drink; it’s about immersing oneself in the local people’s culture, traditions, and lifestyle.

Whether you’re tasting a farm-to-table meal in a rural setting or savoring a gourmet dish in a city’s bustling heart, you’re participating in a global phenomenon that fosters sustainability, boosts local economies, and deepens cultural connections.

So, the next time you ask yourself, “What is Culinary Tourism?” remember that it’s an adventure of taste that connects us to the heart of a destination and its people, making travel experiences truly unforgettable.

• 7 Best Tuscany Cooking Vacations 2024: A Taste of Tuscany
• 10 Best Cooking Classes in Rome for Italian Cuisine Lovers

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Culinary Tourism

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• Lucy M. Long 3  

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Cultural tourism ; Food tourism ; Gastronomic tourism ; Sustainable tourism

Introduction

Culinary tourism is the focus on food as an attraction for exploration and a destination for tourism. Although food has always been a part of hospitality services for tourists, it was not emphasized by the tourism industry until the late 1990s. It now includes a variety of formats and products – culinary trails, cooking classes, restaurants, farm weekends, cookbooks, food guides, and new or adapted recipes, dishes, and even ingredients. While most culinary tourism focuses on the experience of dining and tasting of new foods as a commercial enterprise, it is also an educational initiative channeling curiosity about food into learning through it about the culture of a particular cuisine, the people involved in producing and preparing it, the food system enabling access to those foods, and the potential contribution of tourists to sustainability.

Culinary tourism involves numerous issues; many...

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Moscow food & drink guide: 10 things to try in moscow, russia.

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From hearty dumplings to colourful confectionary, Moscow serves up culinary delights to please a tsar

With the ban on imported ingredients from the EU, Russia has turned to sourcing local produce and reinventing traditional dishes by giving them a fresh twist. The city’s restaurants are very diverse–you’ll find Soviet-themed canteens, glamorous upmarket establishments, and family-owned eateries alike. If you’re ready to sample Russia’s traditional culinary delights, here’s what you should try in Moscow and where to find them.

Dumplings are popular throughout Eastern Europe, but what sets Russia’s version apart is the semi-circular shape and thinness of the dough. Stuffed with minced meat, onion and herbs, pelmeni are enjoyed with melted butter, sour cream, tomato sauce, or vinegar, depending on the restaurant. Muscovites like to keep their dumplings in the freezer, popping them into boiling pots of water for a quick meal as and when desired.

Where to try: Lepim i Varim’s (Prospekt Mira 26/1) mission is “to cook the best dumplings on Earth”, and you’ll need to do a lot of travelling if you want to prove them wrong.

Borshch Moskovsky (Moscow style borscht)

There’s much more to borscht than beetroot. Beloved by the Slavs, this sour soup has spread far and wide across Eastern Europe, adopted to local tastes along the way. When in Moscow, you’ll want to try their version of the dish – expect to spot beef, ham and Vienna sausage pieces in the broth.

Where to try: Grand-Café Dr.Zhivago (Mokhovaya Street 15/1).

Similar to crepes, these traditional Russian pancakes are wafer-thin. They’re made from wheat or buckwheat flour and served either sweet or savoury, with ingredients/additions such as jam, sour cream, butter and caviar. Although they come out of the frying pan round, it’s rare to find them in that shape on your plate. Instead, they’re folded neatly into triangles, squares or simply rolled up.

Where to try: Step into the stylised canteen of Grably (Pyatnitskaya Street 27) for its budget-friendly selection of blinis which includes sweet options, fruity options, meat options, or the classic savoury.

Moscow’s doughnuts are round and can be filled with just about anything sweet, but are always served piping hot and with powdered sugar. These treats are nostalgic for many Russians, as they’re easy to make and common comfort food.

Where to try: Opposite the Ostankino palace (Ostankinskaya Street 1), there’s a little pink house serving these hearty doughnuts in a traditional paper bag.

This staple breakfast porridge is traditionally made of crumbly buckwheat that has been thickened with water or milk and seasoned with butter. It is often served with fried onions, or with sugar and milk.

Where to try: Coffee Piu (Chistoprudny Boulevard 9) is a cute little coffee shop, where kasha is a constant special.

Cabbage soup has been around since the 9th century and is a large part of Russian culture, usually enjoyed in the summertime. This dish can be prepared in a wide variety of ways: with or without meat, with fish, roasting the vegetables beforehand or not.

Where to try: At Matryoshka (Kutuzovsky Avenue 2/1) you’ll find many traditional Russian dishes set among furniture and curiosities with an old-world glamour feel/touch.

Enjoyed as a snack, these large baked or fried buns are typically stuffed with beef but also come with other fillings, like salmon, mashed potatoes, mushrooms, onions and egg, or cabbage. Sweet-based fillings include fruit, jam, or cottage cheese.

Where to try: Skalka (Lavochkina Street)

Once considered an expensive treat, this traditional dessert dates back to the 16th century and is made from baked fruit puree, egg whites, sugar or honey. Available in all colours and fruit flavours, these airy squares of confectionary are like a cross between jellies and marshmallows.

Where to try: Head to Café Pushkin (Tverskoy Boulevard 26). What better place to try this traditional upscale Russian treat than at a restaurant dedicated to style and history?

Think vodka isn’t for you? Try the real deal in Moscow and think again. Specifically, you should seek out local brands like Moskovskaya Osobaya. There’s also etiquette to go along with the experience – snack on pickles while drinking, and if you’re the one pouring the shots, you’re expected to make the toast.

Where to try: Bar Luch (Bol. Pirogovskaya 27) has one of the most impressive selections of drinks in Moscow.

Known as the drink of the 18th century, this sweet liquor is homemade by mixing various fruit and berries with vodka – making for a good vodka-alternative if you’re not a fan of drinking it neat. It can be made with just about any fruit and mixture of sugar, with the most popular flavour being cherries and honey. Nalivka is often served as dessert, with tea, or to accompany sweets.

Where to try: Odessa-Mama (Krivokolennyy Pereulok)

Before you go, check out:

• Moscow Travel Guide
• Russia Travel Guide
• More In Drink

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A bold collection of speakeasies, rooftop bars and hotel haunts are turning Washington, DC into a mecca for mixologists. With an inventive and unique list of libations, this city is quickly becoming a destination for cocktail connoisseurs.

Come for the Capitol, stay for the cocktails. Washington, DC invented the Gin Rickey, after all, but these days, the US capital is harnessing this heritage with a wave of innovative cocktail bars and meccas of molecular wizardry. From sleek hotel lounges, like The Pembroke, to moody, subterranean speakeasies, like Allegory, there's been lots of new openings and refreshed menus in recent years, with mixologists utilising unusual ingredients like hay-smoked bee larvae and almond blossoms. Here's our selection of the most atmospheric, creative cocktail spots to visit.  

1.   The Wells

Juniper junkies converge on Capitol Hill for this gin-centric cocktail lounge. The intimate bar is backed by a glass menagerie of gin: London dry, citrus-forward Japanese bottles, oak-aged varieties and smooth, small-batch American sips. These are the stars of seasonal cocktails like Let the Beet Drop, a concoction of yoghurt gin, red beet, honey, egg white and lemon. The design is just as spirited: The Wells is swathed in green, while carrot-coloured banquettes edge alcoves, the floor is tiled in honeycomb and a planetary-like light fixture is strung with copper. Pair drinks with elevated snacks like beluga caviar and chips or wagyu skewers with spicy habanada.

Bartender’s choice: The Martini is a staple. The addition of olive oil in the gin allows for the sweetness of olives to play with the botanicals of gin, while Cocchi Americano smooths out the edges. “It’s an olive oil cake, and it’s all grown up,” says lead bartender Alex Pisi.

2.   Allegory

Molecular magic is made at Allegory. You just have to find it first: the sleek speakeasy is hidden behind a black door in the lobby library of progressive hotel Eaton DC. This dimly-lit den spans leather banquettes, a glowing semi-circular bar and moody black pendant lights. A series of magical realist murals by Erik Thor Sandberg line the walls, fusing whimsical Alice in Wonderland themes with the story of civil rights activist Ruby Bridges. The innovative cocktail menu is inspired by the artwork, and bar bites include artisanal cheese plates and crispy pork bánh mì.

Bartender’s choices: Beat of the Drums is Allegory’s version of the classic margarita, blending agave spirits with a Mesoamerican orgeat and fermented huckleberries, then garnished with a piece of huckleberry popcorn. Other inventions, such as the viridescent Garden of Live Flowers (made with gin, rhum agricole, aloe, snap peas, cardomom and coconut black pepper) are also well worth a try.

3.   Silver Lyan

Bring your bucks to this historic former national bank. Its current guise is the grande dame Riggs Washington DC hotel, where the underground cocktail bar is built into an old vault. Silver Lyan’s decor reflects its heritage: brass detailing, stately pillars, oversized art deco lights and plush red velvet. At the helm is award-winning mixologist, Ryan Chetiyawardana (known as Mr Lyan), whose cutting-edge cocktails use unique ingredients, such as tart riberry, arrowroot tea and mulberry soda to name a few.  

Bartender’s choice: Splurge on the Silver Service Martini. Choose one of four different styles of martini, poured into an elegant John Jenkins vintage-style glass. The drink is served with Castelvetrano olives, house-pickled onions, a lemon twist and a freshly shucked oyster. “My personal favourite version is the Ford’s 50:50,” says Vlad Novikov, head of bars for Riggs.

4.   Bresca

With one beaming Michelin star, this Parisian-style bistro on 14th Street may be serious about sustenance, but it’s equally as playful. Inside are pops of perky yellow, booths of deep blue and a living wall swollen with earthy moss. Pull up a pew at the airy bar lined with wooden stools, where Bresca's cocktail menu, Myths & Legends, is a work of art — it whimsically weaves stories with colourful illustrations and innovative seasonal sips.  

Bartender’s choices: In the Circle is a twist on the traditional Manhattan, using culinary techniques to accentuate the vanilla, dark chocolate and spice notes of the D’Ussé Cognac and Michter’s Rye. It’s batched and sous vide with earthy shiitake mushrooms to complement the sweeter local squash cordial. Alternatively, pair a cavier tart with Flora & Fire, a subtle, smoky tipple made with mezcal, cachaca, Aperol, yellow chartreuse and strawberry fuse.

5.   Off The Record

Paint the town red at Off the Record. This iconic basement boozer in The Hay-Adams hotel is dripping in the dramatic: deep rouge crawls from tufted banquettes to the walls and lampshades. A wedding cake ceiling is strung with chandeliers, while caricatures of political figures adorn the walls. Situated on the edge of Lafayette square, to the north of the White House, this bar is a hallowed haunt of savvy locals. Pair its sprawling list of scotches and signature cocktails with bites like lobster rolls, burgers or yellowfin tuna tartare.

Bartender’s choice:   Served in a collins glass, the Lowrider is a refreshing grapefruit cocktail made with Ilegal Mezcal, lime, Aperol, Bittermens Hellfire Habanero Shrub, Fever Tree Pink Grapefruit and Tajín. “This cocktail is a tantalising way for lovers of the Paloma to spice up their game,” suggests bar manager Rachel Sergi.

6.   VUE Rooftop

The glistening crown atop Hotel Washington, this swish 11th-floor rooftop bar boasts fantastic panoramas of the city’s skyline, including views of the White House and stately Washington Monument. The interior is pared-back luxury: dark wood, billowy light fixtures and intimate booths. This is a space that seamlessly stretches from brunch to beats as live DJs play into the night. Soak up the Sazeracs with crispy calamari, lamb burgers or creamy burrata on rustic bread.

Bartender’s choice: Power to the Peaches blends white peach and rosemary Grey Goose Essence, which is complemented by Cointreau, chamomile, honey, lemon and a refreshing Chandon Garden Spritz. Alternatively, try one of the various seasonal cocktails like the Bi-partisan Blend, VUE's take on an espresso martini with horchata and chicory pecan bitters.  

7.   Jane Jane

Step into a Southern hospitality daydream. On 14th Street NW, retro-style Jane Jane may be small, but it has big energy. Plaid blue mosaic tiles trace the floor and bar, there are walnut-wood walls, vintage-inspired cocktail wallpaper and forest green pendant lights and booths. With only 32 seats, the intimate vibe is a cocktail party at a pal’s place which is welcoming, unpretentious and playful. Two dozen cocktails are organised by liquor, five of which are house varieties, while comfort bites are inspired by the owner’s Southern hospitality. Try the pickled okra, pimento cheese or Jane’s caviar with trout roe, creme fraiche and potato chips.

Bartender’s choice:   Should We Be Bad is the bar’s take on a classic espresso martini, replacing vodka with bourbon and adding velvet falernum for extra depth and body. Meanwhile, the jazzy Jane Jane Mule, where bourbon, fino sherry, lemon, mint, ginger beer and Angosturra are swirled on the rocks, is also well worth a try.  

8.   Hill Prince

This H Street haunt is the quintessential neighbourhood bar: convivial, affordable and pouring top-notch tipples. Set in a 100-year-old row house, Hill Prince is named after a racehorse and the classy equestrian vibe extends throughout: exposed brickwork, original pine flooring, brown leather sofas, gold-framed mirrors and a lick of hunter-green paint. There’s even a restored carriage house and a verdant courtyard to spill into on balmy nights. Head to the long main bar, dangling with moon-like pendant lights, where classic cocktails are created.  

Staff picks:   Try the savoury Mole Old Fashioned on draft, made using rye whiskey, Montenegro Amaro, Xocolatl Mole Bitters and Angostura Bitters. Alternatively, sample the house-made syrups and elixirs included in signature, summery drinks like the Vodka Mule made with peach bitters and spicy ginger beer.

9.   The Pembroke

Parisian-style The Pembroke may draw bon vivants for a bite, but its cocktails make it a libation destination. Within the Dupont Circle hotel, this restaurant is airy, leafy and chic with cream-panelled walls, coral Chanel tufted banquettes and picture windows offering views out over a summery terrace. It centres around a classic marble cocktail bar topped with gold lamps, where tinctures are shaken and stirred. Alongside an enormous wine list, cocktails have seasonal twists and locally sourced organic fare includes homemade lobster bucatini and lamb tagine with citrus couscous, to name a few.

Bartender’s choice: “The Hibiscus Margarita is a sophisticated twist on the classic margarita, featuring Casamigos Blanco, Cointreau, freshly squeezed lime juice and organic hibiscus syrup. Hibiscus syrup contributes a unique floral note, creating a well-rounded and robust flavour profile,” says bartender Tashawn Jackson.

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Mission Moscow : A Conversation with Evgeny Kozlov

Mr. Evgeny Kozlov, Deputy Head Mayor of Moscow Government and Chairman of the Moscow City Tourism Committee, who has come to the city to attain BLTM, the annual prestigious travel event at the Leela Ambience Convention Centre, Delhi spoke with TW Editor Anirban Dasgupta on his vision and goal with the all-new tourism initiatives in Moscow.  

The bond between India and Russia has a long history of culture, literature, love, and of course politics. But recently, there has also been a lot of talk about Gastronomical tourism. Any personal experience with this?

My personal take on the bond between India and Russia stems from my recent experience of trying authentic Indian cuisine in Moscow. I thoroughly enjoyed the spicy flavours of the Curry dish I tried and it left a lasting impression on me. This made me appreciate the cultural exchange between our two countries even more. I believe that Moscow, being a culinary hub, is a great place for people from all over the world, including Indian visitors, to immerse themselves in our rich history and culture. It’s a unique experience that brings people together and showcases the diversity of the gastronomic universe. Moscow has a thriving food scene with various international cuisines to explore, from Chinese to South African and Latin American. This culinary diversity reflects the open-mindedness and curiosity of the Russian people when it comes to trying new types of food. Moscow truly has something for everyone, and I encourage Indian tourists to come and indulge in this gastronomic journey.

  How optimistic are the post-pandemic recovery figures?

After the Covid-19 pandemic, we have witnessed a remarkable recovery in tourism in Moscow. In fact, we have been able to restore 90% of the pre-pandemic tourist flow. In the first half of 2023, almost a million foreign tourists visited Moscow, with over 600,000 of them arriving during the summer season. Among the non-CIS countries, China has led the way in terms of tourist traffic, followed by Iran, the United Arab Emirates, Turkey, and India. Prior to the pandemic, India’s tourist flow was steadily growing at a rate of 12-15% annually. Although we faced challenges during the pandemic, we have now put in place all the necessary conditions for a successful recovery. Moscow is known for hosting numerous international exhibitions, forums, congresses, and conferences, attracting approximately 3.6 million business visitors in the past year alone. Among these visitors, India ranks third in terms of foreign business tourists in Moscow. To further promote tourism, we have initiated the MICE Ambassadors training program in India, which aims to assist Indian businesses in exploring opportunities and selecting relevant events in Moscow.

  Can you please share your vision for future tourism development in Moscow?

Thank you for asking this question. I have a multi-faceted vision for the future tourism development in Moscow.

Firstly, I believe that tourism should provide a personal and authentic experience for each individual. Therefore, customization of experiences is crucial. For business tourists, we aim to offer special infrastructure facilities that cater to their specific needs and requirements. We are closely collaborating with infrastructure providers to ensure seamless experiences for those visiting Moscow for business purposes. On the other hand, when it comes to leisure or family tourists, we recognize the importance of providing a support system and guidelines for those traveling with their families, especially children. We are working with museums, theatres, and restaurants to customize their services and products to cater to tourists of all ages, including children. Furthermore, I envision rearranging tourism in Moscow to encourage visitors to delve into the history and heritage of our country. A significant part of my tourism goal is to motivate and inspire the youth and younger generations to travel to Russia. This involves providing affordable pricing for accommodations, entertainment, museums, and other attractions.

We are already constructing tailor-made infrastructure that specifically targets the young generation in Russia, and by next year, we plan to extend and promote these offerings to international young visitors as well. By rebranding the image of Moscow as a destination for longer stays, relaxation, and enjoying various facilities, we aim to change the perception that it is merely a transit or stop-over city. Lastly, the beautiful weather in Moscow during the summer months provides an opportunity to create delightful memories for tourists. I want every visitor to experience the sunshine, green landscapes, parks, cafes, restaurants, swimming pools, and sports facilities that Moscow has to offer during this time.

In summary, my vision for the future of tourism in Moscow revolves around creating customized travel experiences for every type of traveller.

How do you prioritize sustainability and responsible tourism practices in the development of business tourism?

How easy or difficult is it to get a Visa for an Indian Tourist at present?

Acquiring a Visa for Indian tourists has become easier with the introduction of the e-visa system. Since its launch in August 2023, more than 30,000 tourists have already utilized this system. The e-visa offers several advantages over traditional visas, such as avoiding the need to visit consulates or embassies. The application process only requires a digital photograph and a scan of the passport data page. The e-visa has a validity period of 60 days from the date of issuance, with a maximum stay of 16 days in Russia. This convenient and streamlined process is available to citizens of 55 countries, including India. Indian tourists are currently ranked third in terms of business travellers from outside the CIS countries visiting Moscow.

Author: Anirban

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College of Agriculture & Natural Resources Department of Community Sustainability

Community sustainability 2024 undergraduate honors award winners.

Amanda Sorensen <[email protected]> - May 01, 2024

The Department of Community Sustainability Honors Award Winners were announced for the 2024 graduates. These awards are given to those students who distinguish themselves in leadership, scholarship, and service during their undergraduate education.

The 2024 Community Sustainability Undergraduate Honors Award winners were celebrated in a ceremony on April 27th prior to College of Agriculture and Natural Resources Commencement. These awardees are those students who have distinguished themselves in leadership, scholarship, and service during their undergraduate careers.

Awards are listed in alphabetical order by major (Agriculture, Food, and Natural Resources Education; Environmental Studies and Sustainability; Sustainable Parks, Recreation, and Tourism).

Congratulations to all our award winners!

Outstanding Senior Leadership   Award in Agriculture, Food and Natural Resources Education

Recipient: Zoey Zupin

About Zoey: Zoey is a senior majoring in Agriculture, Food, and Natural Resources Education with a minor in Biology. Zoey is a leader in AFNR Education here at MSU. In addition to serving in leadership roles in the AFNRE Club and her Sorority, Zoey has also demonstrated her ability to connect with a variety of people while engaging in class discussions and leading professional development for Michigan AFNR teachers. We look forward to seeing her positivity and adaptability shine as she completes her student teaching internship at Chesaning High School.

Outstanding Senior Scholarship Award   in Agriculture, Food and Natural Resources Education

Recipient: Maezie Nettleton

About Maezie: Maezie is a senior majoring in Agriculture, Food, and Natural Resources Education and minoring in Educational Studies, Environmental and Sustainability Studies, and Sustainable Agriculture and Food Systems. Maezie is a critical thinker with a vibrant personality. Maezie came to the program with little to no experience in AFNR Education, but that has not stopped them from asking questions that support both their and their classmate’s understanding of the discipline. Maezie thinks critically about educational systems and thrives in communicating their ideas in a way that stimulates engaging discussion. Post-graduation Maezie will explore other opportunities to create diverse and meaningful educational experiences for students in nature.

Agriculture, Food and Natural Resources Education Service Award

Recipient: Abby Marie VanDyk

About Abby: Abby is a senior majoring in Agriculture, Food, and Natural Resources Education and minors in Agribusiness and Environmental and Sustainability Studies . Abby joined this cohort later in her degree program, but we are glad she found her way to us. She has dived into AFNR Education with a curiosity and willingness to help others that has created many opportunities for her to learn and grow through service. Through her observations and other opportunities, Abby has helped prepare students for contests, evaluated student proficiency reports, and has served as a judge and facilitator at state and local-level FFA events. She has also become quite active with Marshall High School’s AFNR program, where she will be conducting her student teaching internship next year.

Leadership in Environmental Studies and Sustainability Award

Recipient: Luke Hurley

About Luke: Luke is an ESS major who is earning a double degree in Geographic Information Science. Luke has maintained a 3.58 GPA as a student, all while being involved in numerous activities on campus. In addition to Luke’s academic success, he has participated in Singing Spartans and has held leadership roles in the organization including Treasurer and President. Luke has also been a Floriculture Research assistant, an intern with The Department of Environment, Great Lakes and Energy or EGLE working with the Water Infrastructure Funding and Financing Section. As a Junior, Luke collaborated with a few other amazing students and started the student organization of Environmental Studies and Sustainability United or ESSU.  Through this group, Luke was chosen as President and has evolved ESSU into an incredibly successful group that works providing professional and philanthropic opportunities for students.  Luke also serves as the Undergraduate Student Representative on the College of Agriculture and Natural Resources Teaching and Academic Policy Committee and is a Resident Assistant in Brody Neighborhood. He will be continuing his work with EGLE to start his professional career.

Environmental Studies and Sustainability Scholarship Award

Recipient: Susan Toppen

About Susan: Susan is part of the Honors College and is majoring in ESS along with a Minors in Environmental Economics and Geographic Information Science, all while maintaining a 3.96 GPA as a student at MSU. Susan has been involved with various projects, including assisting Drs. Bessette and Perry researching decommissioned oil rigs in the Gulf of Mexico that have been repurposed into artificial reefs. Additionally, she has been a Student Research Assistant focusing on literary research for the Department of Plant, Soil and Microbial Sciences, an Intern for the MSU Extension Natural Resources Work Team, and an undergraduate fellow in the College of Agriculture and Natural Resources. Susan is also the Treasurer for the Environmental Studies and Sustainability United club. After graduation Susan is looking to continue her work professionally focusing on sustainability and the environment.

Environmental Studies and Sustainability Service Award

Recipient: Natali Gonzalez

About Natali: Natali most recently worked as a Research Assistant, in the Plant Resilience Institute of Michigan State University where they study dynamic lipid droplets of plant plastids called plastoglobules. Natali has also worked as a Research Technician, with the Li Lab in the Millersburg Michigan USGS Hammond Biological Station, where she primarily focused on sea lamprey pheromone communication. Natali has also attended first as a participant and then as a Site Leader for the International Engagement in Mexico Education Abroad program.  In addition to these experiences, Natali is the President of MANRRS, which is and engaging organization to promote academic and professional advancement by empowering those historically excluded in agriculture, natural resources, and related sciences.  Natali has been accepted into the PhD Crop and Soil Science Program here at MSU, so will be continuing her education as a Spartan.

Sustainable Parks, Recreation and Tourism- Carl Dressel Park Management Award

Recipient: Aubrey Everett

About Aubrey: Aubrey is a senior majoring in Sustainable Parks, Recreation, and Tourism and minoring in Conservation, Recreation, and Environmental Enforcement. Aubrey completed her internship this past summer at Crystal Mountain Resort in Thompsonville, Michigan where she was part of team focused on recreational tourism and user experiences. As part of her internship, Aubrey also developed a tourism accessibility trail plan for the Crystal Mountain Resort to implement to provide equitable and inclusive opportunities to all guests of Crystal Mountain. Aubrey looks forward to working for the Michigan DNR as a Conservation Officer or pursuing a career in law enforcement. Aubrey wants to work in a career where she can educate the public about the importance of our fisheries and wildlife as a public trust.

Sustainable Parks, Recreation, and Tourism Scholarship Award

Recipient: Emily Sinclair

About Emily: Emily is a senior majoring in Sustainable Parks, Recreation and Tourism. Emily is one of the few who has maintained a 4.0 GPA through her academic career at MSU. Additionally, Emily completed a professional internship at P.J. Hoffmaster State Park for the Michigan Department of Natural Resources where she led interpretive programming and updated the visitor centers’ exhibits to be more engaging and relevant to visitors. Emily looks forward to working for the Michigan DNR as a Park Ranger in the Wildlife Division, or as a seasonal worker in a Michigan State Parks system while exploring career options. Emily wants a life working in the outdoors to both maintain a connection and sustain our Michigan heritage and amazing natural resources.

Sustainable Parks, Recreation, and Tourism Carl Dressel Park Management Award

Recipient: Joshua Doyle

About Joshua: Josh is a driven and passionate individual. In addition to pursuing his bachelor’s degree, he worked full-time in the parks profession, while also engaging in research in the Parks Connections Lab here at MSU. Josh presented some of his research at the University Undergraduate Research and Arts Forum earlier this month. Additionally, Josh contributed substantially to projects examining diverse public uses and users of MDNR-Wildlife properties, crowdsourcing information on national parks, the social impacts of e-bikes, and trail sustainability and recreation displacement in national forests from Michigan to California. Upon graduation, Josh plans to attend graduate school to obtain either a Sustainable Tourism and Protected Area Management or a Landscape Architecture degree with a goal to work as a regional park planner. His career goal is to be on a team that shares his driven values while working with the community collaboratively and creatively. As a short-term goal, Josh aims to visit every national park in the US.

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