World Food Travel Association

Episode 89 is live with Allison Robicelli

She is a James Beard nominated writer, former chef, and cultural intelligence consultant who has built a career finding the stories hidden inside overlooked cities and unexpected places.

We talk about why secondary cities often have the richest food cultures, why traditional destination marketing is breaking down, and how algorithms are reshaping what we see and what we ignore.

Most importantly, we explore what makes a food story worth telling in a world that is increasingly driven by data instead of discovery.

Listen now on Spotify, Apple Podcasts or your favorite podcast service.

This week, we’re passing the plate to Kenya — known for its hearty staples and lively grilled flavors. Ugali and sukuma wiki build the foundation of the cuisine, while nyama choma's smokiness is always a crowd pleaser. Chapati, irio, and mandazi complete the mix with comforting tradition.

We just launched something we have been working toward for a long time. The Gastronomy Tourism Maturity Index ranks 84 countries across six dimensions of food tourism readiness. It is the first independently produced, evidence-based analysis of its kind.

Find out where your destination stands. worldfoodtravel.org/gastronomy-tourism-maturity-index

This week, we’re passing the plate to Mexico — where food is all about flavor, family, and tradition. Whether it’s birria simmering on a weekend morning or gringas grabbed from a late-night stand, every dish has a story. From rich mole to hearty pozole, tortas and cabrito, Mexican cuisine is made to be shared.

This week, we’re passing the plate to the United Kingdom — a place where hearty classics and comforting baked goods share the spotlight. Think Sunday roast dinners, flaky scones, and iconic Yorkshire pudding alongside indulgent treats like banoffee pie.

This week, we’re passing the plate to Lithuania — a country with hearty, comforting dishes rooted in tradition. Cepelinai and kugelis are filling staples, while kibinai and balandėliai bring savory flavors. Šaltibarščiai and šakotis add refreshing and sweet touches to the table. The pictures are worth 1,000 words.

The future of destination development will not belong only to the places with the largest marketing budgets.

It will belong to the places that best understand and protect their identity.

The new Taste of Place Global Index examines how well destinations are developing culinary culture, heritage, local producers, and gastronomy experiences as strategic assets for tourism and community development. A total of 7 pillars are analyzed and ranked across 84 countries.

Advance launch pricing (save 20%) is available through June 1.

https://www.worldfoodtravel.org/taste-of-place-global-index

This week, we’re passing the plate to South Korea — a cuisine full of fearless and balanced flavors. From spicy kimchi and sizzling bulgogi to comforting bibimbap and sweet hotteok, Korean food blends tradition with everyday enjoyment.

We are pleased to announce the SEMI-finalists for the 2026 Global Culinary Travel Awards. View the full list here: https://www.worldfoodtravel.org/association-news

The First Place winners will be announced by June 1, 2026.

Congratulations to all semi-finalists, and thank you to everyone who submitted an application this year.