What link is there between tourism, street food, and regulations on food safety for street food? Street food is characterized by three elements: it is cheap, it's convenient and is easily obtainable around the city through kiosks and/or vans, located at street markets, festivals and especially in highly frequented tourist locations.
One element that should not be neglected is given by because it is decided to consume food on the street, certainly for the time need to do it quickly or to save. But also for the pleasure of being part of traditions, places and cultural landscapes in spite of social, cultural and economic. Everything depended, also, by the crisis of progress made globally with repercussions on consumption and therefore the duration of the holidays.
In this article we will focus in analyzing a phenomenon of gastronomy benefit from traveling, gastronomic sciences related to poor food, or “street”, a quality of food that conforms to the essential elements such as flavor and aroma, the sustainability of production processes, distribution and consumer, involved in the food chain.
Therefore, it needs to lead the tourists to discover the identity of the territory, through a tour of the dual value - that of the “typical and cultural and environmental product” and that of “typical food product”.
KEYWORDS tourism, street food, food safety, food quality