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Our book addresses in detail issues relating to food and beverage tourism strategy and tactics, product development and promotion, and includes countless examples, how-to lessons, and other helpful information for food, drink, travel and hospitality businesses of all types, from all around the world.
Tommy Klauber, Chef-Former Proprietor, Pattigeorges, Fete Catering and Polo Grill & Bar, Sarasota, Florida, USA
"With chapters solicited globally from key stakeholders in our industry, readers will have rare access to proven ideas and achievements. This book is the best available source of information for the food and drink tourism industry."
Have Fork, Will Travel is a comprehensive food and beverage tourism industry handbook, with case studies that represent nearly all of the 20 various sectors of our industry cluster.
Designed to help practitioners cope with the myriad changes in our industry by providing many of the ideas and tools needed to succeed.
A collaborative effort by over 70 industry thought leaders in 24 countries – a truly global effort! While the book is written for the food, drink, travel and hospitality industries, the core foundation of the book is about the business case of food and beverage and their interaction with the travel and hospitality industries.
The handbook is focused on trade. It is is also suitable for classrooms with discussion questions at end of each chapter.
Order directly from Amazon for fast fulfillment, including Prime delivery for Prime members (paperback version).
If you're always on the go and prefer an e-book, we've got you covered. Prefer a traditional paperback? We've fot you covered there too.
At 52 chapters in length, the book covers the extended range of industries that integrate with food and beverage tourism, as well as other topics.
With content written by more than 70 professionals from 24 countries, you'll enjoy a balanced perspective with examples from all around the world.
“Some books have the ability to change your life. If you are in any way linked to the world's food tourism industry (starting out or with years of experience), be that as a tour operator, travel agent, DMO, involved in food/drink service via restaurants/bars etc, are a food or drink producer, run a cooking school/class, are a student, researcher or teacher, are involved in the media or provide a professional service, (to list but a few), then this book is for you. It will change your life. A code cracking and comprehensive handbook for all.”
“As a food tour operator, I have found this book to be the best resource for the food tourism industry. It's textbook-like layout is useful and all of the contributors really know their stuff. I will use it as a reference tool for years to come, I'm sure. I HIGHLY recommend it for anyone who is in in food tourism, including tour operators, chefs, restaurant owners, agri-tours, wineries, food writers, etc.”
“This massive guide is as essential to foodservice and food-related travel as breathing. Authoritatively edited by experts, FORK collects and instructs snippets about countries, tour companies, the way people eat and think, and is pretty much a textbook, literally, with end sections bearing questions for discussion (yeah, it's intended for instructional use, kinda, sorta). Consider FORK as your guidebook through a worldwide maze of food stuff and ideas to spark business. If you're running any sort of food concept and need some influence and why it will or won't work and how, this is [money] well-spent.”
Erik Wolf is recognized as the visionary founder of the world’s food tourism industry and the World Food Travel Association. He is a highly-sought speaker, thought leader, strategist and consultant, in the US and abroad, on food and drink tourism issues, and is considered the go-to food tourism industry resource for media outlets that include CNN, the BBC, the Wall Street Journal, Newsweek, NBC, Forbes, PeterGreenberg.com, Huffington Post, the Australian Broadcasting Corporation and many more. Erik has consulted to leading global brands that have included The Absolut Company, American Express, Disney, Marriott and Royal Caribbean Cruise Line. He also regularly advises cities, regions and countries, and organizations such as UNESCO’s Creative Cities Network gastronomy program and the UNWTO’s Gastronomy Network. His articles, research and books have been translated into dozens of languages.