Lisaks autentsetele, traditsioonilistele ja/või uuenduslikele kulinaarsetele kogemustele võib gastronoomiaturism hõlmata ka muid seotud tegevusi, nagu näiteks kohalike tootjate külastamine, toidufestivalidel osalemine ja kokanduskursustel osalemine.
Agyeiwaah et al. (2019) categorize gastronomic tourism consumption into three classes, i.e. observational (e.g. food shows), experiential (e.g. wine tourists), and participatory (e.g. cooking class) based on the nature of involvement in the experience.
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