Abstract

Our goal is to investigate the relationship between tourism and enogastronomy on the background of the transformation of social practices and lifestyles. Enogastronomy is analyzed from the twofold perspective of the supply and of the demand. Regarding to the demand side, we try to highlight the main meanings of the food during holidays; regarding to the supply side, we put in evidence that enogastronomy cannot be a tourist attraction by itself, but it should go through a process called «tourismification» that makes it usable.