trend towards gastronomic tourism have been created. Local gastronomy has been found to be an important criterion for destination selection in other forms special interest tourism, such as agrotourism (Lorenzini et al, 2011) or city break tourism (Gyimothy et al., 2000; Joppe et al., 2001). Other authors argue that gastronomy is an essential factor which influences the decision to go on summer holidays (Decrop & Snelders, 2005). According to the World Tourism Organization (UNWTO, 2012: 6-7), for 44% of travelers around the world food is one of the three criteria for choosing a place to visit. UNWTO underlines the fact that even if gastronomy or wine is not the dominant motive for choosing a destination, there is a growing role for food as a secondary or complementary incentive in tourists’ choice. Studies have demonstrated that eating in a restaurant is the second most popular activity of visitors to the United States and the first leisure activity of Americans when visiting other countries. According to Henderson (2004; 2009) and Quan & Wang (2004) food is an important attraction and enhances or is pivotal to the tourist experience. According to the World Food Travel Association’s 2016 survey, 81% of respondents “learn about food and drink when they visit a destination,” and “believe eating and drinking help in understanding the local culture”. Meanwhile “food ranks within the top five most important considerations for travelers when booking a trip” (Killion, 2019). Gastronomy has gradually begun to be considered a significant cultural product, which is by itself very attractive to visitors/tourists but also a valuable complement to the traditional portfolio of cultural (tangible and intangible) heritage and products, which includes other components, such as monuments, museums, churches, local architecture, music, etc. Kivela & Crotts (2006: 354355), considered gastronomy “…as a complex and multifaceted activity as it is very closely related and often inseparable from food, wine and other beverages and includes elements from history, literature, music, anthropology, sociology, philosophy, psychology, biology, geology and chemistry”. Therefore, it is clear that this form of tourism is part of cultural/heritage tourism. The terms used to carry out web searches for quality and good food in the destinations are gastronomy tourism, food tourism, tasting tourism and culinary tourism. Wolf (2002) defined culinary tourism as travel for the purpose of seeking and enjoying the experience of preparing food and drink and gaining unique culinary experiences, while Hjalager & Richards (2002) referred to gastronomy tourism. Boniface (1995) used the term tasting tourism while Hall & Sharples 493 THE INTEGRATION OF THE GREEK GASTRONOMIC IDENTITY AND PHILOSOPHY
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