The article examines how culinary travel is being transformed from entertainment into a mechanism for transmitting historical knowledge, reviving forgotten recipes, and supporting traditional industries. Particular attention is paid to successful practices for preserving gastronomic traditions: from including them in UNESCO lists to creating food museums and ethnoculinary festivals. The author also considers the risks of commercialization and loss of authenticity.
Zhivotov et al. (Sat,) studied this question.