Every trend has an origin, and with food tourism, those seeds can be as far removed from dinner as a political decision, a mobile app or a concoction stumbled upon by a bartender at a local hole in the wall.

Like wine and beer before it, whiskey emerged in the past decade as the craft-made alcohol of choice. Hotels are now taking that trend beyond bars and into their rooms and lobbies, even their branding.

As more states in the U.S. move to legalize marijuana, hotels are giving pot brownies an upgrade, with cocktails and meals infused with different cannabis elements.

The so-called "Instagrammable meal" phenomenon that pressured chefs worldwide to make plates not only tasty but photogenic might no longer be enough, at least on cruise ships, where meals have become tabletop performance art.

The movement that sent the masses to farmers markets and demanded that diners know the provenance of the filet mignon on their plates has trickled down to travel and resulted in the desire to eat in local homes.

Anthony Bourdain's brand of culinary travel television may have spawned a new crop of shows that blend ingredients with destinations, but we ask if they actually encourage a following of travelers.

And as signature cocktails get more and more sophisticated, we examine one example: A hotel bar's drink with 26 ingredients.

Below, we examine the genesis of these foodie trends, their impact on today's travel-making decisions -- and where they might take us next.

Travel Weekly's Focus on Culinary Travel

From Kentucky to Los Angeles, hoteliers raising the bar with bourbon
From Kentucky to Los Angeles, hoteliers raising the bar with bourbon
By Christina Jelski
The American spirit has proven so popular that it's fueling a major tourism boom in bourbon's Kentucky birthplace.
Eatwith serves up meaningful experiences through meals hosted by locals
By Johanna Jainchill
It is this kind of dinner, companionship and cuisine for which so many travelers clamor. But most people visiting New York don't know any locals. Enter EatWith.
Cannabidiol blooming in hotel food and beverage options
Cannabidiol blooming in hotel food and beverage options
By Johanna Jainchill
CBD-infused products are flourishing, and hospitality food and beverage has been an early adopter. It's future in F&B however, is up in the air.
Cruise lines put art and whimsy on the menu
Cruise lines put art and whimsy on the menu
By Tom Stieghorst
The latest thing in cruise ship cuisine is culinary performances staged on the table itself.
Tour operators feed travelers’ hunger for ‘Bourdain effect’ experiences
Tour operators feed travelers’ hunger for ‘Bourdain effect’ experiences
By Jamie Biesiada
The late Anthony Bourdain broke down barriers across the dinner table. And he paved the way for a slew of other shows bridging travel and cuisine.
From A to Z: One hotel bar's new drink includes 26 ingredients
From A to Z: One hotel bar's new drink includes 26 ingredients
By Rebecca Tobin
With the evolution of serious cocktailing -- mixology, historical recipes and the seasonal drinks lineup -- the bar, so to speak, always gets higher and higher.

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