The reality of ‘gastronomy’ is that food doesn’t exist in isolation and that the food and drink of a country or region is really an expression of culture, history, society and even politics. To offer a few specifics, Food Miles trips would be less about haggis, shortbread and whisky tastings, more about bread and cheese, a hauf and a hauf (whatever that means), walking across a smallholding, discovering a community orchard or chatting to stallholders at a farmers’ market. I believe there are intersections with developing aspects of the tourist economy including agritourism and activity tourism, and I see the trips working in both rural and urban settings.
For more on this, have a look at the following chapter I co-wrote for an academic textbook on Food Studies: Perspectives: Gastronomy
