Traveling Spoon offers culinary experiences in 233 cities and 70 countries around the world, bringing travelers closer to the foods that define a place’s culture. Food tourism is big news, as one report suggests that the culinary tourism market size will grow from $1.1 trillion in 2023 to $6.2 trillion in 2033. Traveling Spoon is at the forefront of bringing meaningful, immersive culinary experiences to travelers around the world and announces their newest destinations and experiences spanning the globe.

New Food and Beverage Experiences

Traditional cooking classes are evolving with Traveling Spoon, going beyond the expected encounters. Vetted local hosts showcase the many facets of their local food scene beyond what’s happening in the kitchen. For example, local experts are increasingly creating new, interactive experiences such as mixology classes in Barbados where courses dedicated to the island nation’s iconic rum are available.

More and more food tours are getting visitors out of the kitchens and into the markets where locals buy their seasonal produce. And visiting producers, like this olive oil workshop in Gordes, France, brings travelers face to face with the people maintaining local traditions and feeding communities. Traveling Spoon reimagines what culinary tourism looks like by facilitating personalized, unexpected moments.

Aashi Vel, co-founder of Traveling Spoon, said, “We started Traveling Spoon because we believed this is how people should travel. We see travelers craving these types of high-quality, authentic food experiences and it is reflected in the fact that we are the #1 Thing to Do in several destinations around the world.”

New Destinations in the U.S. and Abroad

Traveling Spoon’s experiences highlight both the traditions and innovations in cities and destinations around the world. Following the pandemic, experiences began to take off in the U.S., including some of the newest.

• Cajun cooking awaits travelers in New Orleans where they’ll taste fried boudin balls filled with Cajun seasoned pork, blackened alligator bites served with a remoulade, jambalaya, and gumbo.
• Travelers can visit Pike Place market to prepare for a cooking class in Seattle, or maybe opt for a sustainable cooking class of Pacific Northwest cuisine with locally sourced salmon, black cod, and shellfish.
• Channel Mediterranean tastes while preparing dishes in a former bank in Detroit, where trout plucked from Lake Huron may be on the menu.
• In Atlanta, travelers prepare Southern dishes fused with Indian flavors that can include a visit to a local market.
• Master the art of a Low Country boil in Savannah with slow-simmered seafood, sausage, and corn.
• Travelers will immerse in island flavors during experiences in Puerto Rico making dishes like coconut ice cream, jackfruit tostones, or codfish fritters.

New in 2024, Traveling Spoon has launched several international experiences worldwide.

• Travelers can skip the poutine and cook dumplings in Montreal, visit the Jean-Talon market with a local food writer, or organize a cooking class with a Michelin-trained chef.
• Head south to San Miguel de Allende to explore pre-Hispanic cooking with a Mexican grandmother who teaches ancient methods while preparing nopales or salsa picante from scratch.
• In France, hungry travelers can learn about vinegar, olives, or beer with a host of new experiences beyond Paris. Head to Bordeaux for a bakery tour or take a Mediterranean cooking class in Aix-en-Provence.
• In Spain, a tapas class in Valencia awaits, alongside cooking classes in Barcelona, Madrid, and Sevilla that introduce the art of classic dishes like tapas and paella.
• Expansive options in Portugal introduce visitors to the pastel de nata, authentic dinners, and regional wines from Porto to Lisbon and everywhere in between. One class even features flavors from Goa, a former Portuguese colony while barbecue lessons await in both Tomar and the Azores.
• In Cairo, savory noodle soups and milk puddings are part of traditional Egyptian recipes featured at the home of a local family that can include a visit to the Souq El Ghamrawy food market.

Recent Achievements and Accolades

Most recently, Traveling Spoon was announced as a finalist in The Tour Innovator Award category for an Arival Spotlight Award. These awards shine a spotlight on the best and brightest in the travel industry, featuring companies that shape the travel experiences landscape and set new standards of excellence. Finalists will present their innovation during the Innovation Showcase on October 2, 2024. Audience voting will determine the winner of the Industry Innovation Award. Traveling Spoon also won the TripAdvisor Traveler’s Choice Award in Bali 2024 and has recently been featured in Sunset’s travel directory in the “What to do” section in Seattle.

About Traveling Spoon

Founded in 2013, Traveling Spoon connects travelers with private food experiences, from home cooked meals to cooking lessons, with locals in their homes around the world. 100% of Traveling Spoon’s hosts are personally vetted. Learn how to cook pasta from an Italian grandmother in her central Florence home, or grind curries from scratch on a family farm in Thailand. Traveling Spoon offers experiences in over 233 cities in over 70 countries around the globe. The company was founded by Aashi Vel and Steph Lawrence after they met at the Haas School of Business. Notable advisors and investors include Erik Blachford (former CEO Expedia), George Butterfield (founder of Butterfield & Robinson), Anjan and Emily Mitra (owners of DOSA SF) and Alice Waters (owner of Chez Panisse and founder Edible Schoolyard Project).

For information, visit www.travelingspoon.com or email hello@travelingspoon.com.