Taste of Place

Allison Robicelli is a James Beard nominated writer, former celebrity chef and restaurant owner, and cultural intelligence consultant whose work sits at the intersection of food, media, and destination storytelling. She has written for The New York Times, Bon Appétit, Eater, Food & Wine, and The Washington Post, where she founded the publication’s first dedicated non alcoholic beverage column in major food media. In this conversation, she explores how overlooked and post industrial cities can become some of the most compelling food destinations in the world when approached with curiosity rather than convention. Drawing on her experience working with tourism boards, editors, and producers, she explains why traditional destination marketing is losing impact in an algorithm driven media landscape, and what replaces it. This episode is a sharp, often humorous look at how stories of place are found, shaped, and shared, and why the future of culinary tourism depends less on promotion and more on genuine human discovery. The Taste of Place podcast is sponsored by the World Food Travel Association’s Taste of Place movement. Taste of Place is a global initiative that celebrates culinary culture, food heritage, and the makers behind them. Through the movement, travelers and consumers are encouraged to connect more deeply with destinations and products through their unique flavors and traditions. Learn more at JoinTasteofPlace.org.

In this conversation, Sara England shares her journey from Ontario to Nova Scotia, her work at the Canadian Museum of Immigration at Pier 21, and the significance of food in the context of immigration. The discussion highlights the new exhibition 'Eat, Make, Share: A Taste of Immigration,' which explores the relationship between food and cultural identity in Canada, emphasizing the contributions of Indigenous peoples to Canadian cuisine. The conversation also touches on historical aspects of immigration, including the harrowing experiences of those who traveled on coffin ships during the Irish potato famine, and the evolving identity of Canadian food.

In this episode, anthropologist and culinary tourism entrepreneur Jamie Furniss shares his journey from the Yukon to Tunisia, and how he's working to reposition Tunisia as a serious culinary destination. From overlooked olive oils to street food stories, Jamie dives into the challenges and opportunities of redefining Tunisian cuisine for global travelers.

In this episode number 73 of our Taste of Place podcast, we speak with Allison Zinder, an American living in Paris. We speak about French food, culture and language, and why the French culinary legacy is so profound. This is the first of our video episodes of our Taste of Place podcast. If you prefer to watch the video version of the podcast, you will find it on our YouTube channel.

In this Episode number 71 of the Taste of Place podcast, we speak with Joe Carlucci. Joe owns Valentina's Pizzeria in Madison, Alabama (USA). His 30 years in the pizza industry have brought remarkable highs and devastating lows. He’s worked hard to create a culture at Valentina’s where employees take pride in their work, and that's one of the reasons Valentina’s is the 31st-best pizzeria in the United States and the number-one pizzeria in Alabama. Joe is the 2024 Best of the Best World Master Champion at the International Pizza Challenge, a 9x World Pizza Champion, a 2x Guinness World Record Holder, and father to his daughter, Valentina, after whom his pizzeria is named.

Chef Daniel Contreras is the culinary visionary behind Dos Sucres, a celebrated restaurant nestled in the heart of Cuenca, Ecuador. With a passion for Ecuadorian cuisine and a dedication to sustainable and locally-sourced ingredients, Chef Daniel has established Dos Sucres as a beacon of gastronomic excellence. Born and raised in Cuenca, Daniel developed an early appreciation for the rich culinary traditions of his homeland. His journey into the culinary world began with formal training at renowned culinary institutes, where he honed his skills and embraced the nuances of international cooking techniques. However, it was his deep-rooted love for Ecuadorian flavors and ingredients that guided him back to his origins. At Dos Sucres, Chef Daniel crafts menus that celebrate the diversity of Ecuador's regional ingredients. From farm-fresh produce to locally-sourced meats and seafood, his dishes reflect a commitment to quality and sustainability. Each plate is a testament to his innovative approach, blending traditional flavors with contemporary flair. Under his leadership, Dos Sucres has garnered acclaim from both local and international patrons. Chef Daniel's dedication to his craft is evident in every dish, making Dos Sucres a must-visit destination for food enthusiasts seeking an authentic taste of Ecuador. When he's not in the kitchen, Daniel is a passionate advocate for sustainable farming practices and actively collaborates with local farmers and artisans to promote the region's culinary heritage. His commitment to community and excellence has solidified his reputation as one of Ecuador's leading chefs.

In this episode number 67 of The Business of Food Travel podcast, we speak with Rico Mandel. In 2001, when the dotcom bubble burst and then September 11 hit, Rico's marketing business collapsed. After some soul searching, he decided to enroll in culinary school, an experience that changed his life. He worked in restaurants and catering, while building his contact networks and continuing marketing work in the hospitality industry. This eventually led him to create Miz En Place, an ecommerce platform that delves into the world of gastronomy through artisanal food and beverage products, experiences, and stories.

In this episode number 65, we speak with Jonathan DeLise, a New York City-based writer who focuses on food and travel. He has lived in East Asia and Mexico and explored the food and drink of countless countries. Jonathan is also passionate about foreign languages, a fact that has helped him to navigate various cultures. His passion for languages also gives him valuable new insights about the gastronomy in the places he visits. Jonathan is a consummate story teller who shares escapades about unique, unusual and off-the-beaten-track culinary products and experiences from wherever he travels.