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.