Every holiday involves food because we all have to eat. Still, it is one thing to grab a quick burger and fries which could have come from anywhere, another entirely to have a guide show you the best place to eat in a small European village. Culinary travel has the potential to combine many possible facets, making food an experience, not just a function.

When we think of good food, a few countries come to mind. Italy, Spain, France: these are just some places where preparing meals is as much art as it is a practical necessity. Many of these same countries have a strong reputation for their wines.

This means that food is only one potential part of the gastronomic experience. Wine is frequently another for locals and guests alike. Guides and villagers will teach visitors which wines go with what foods, exploring the sensual nature of food and drink.

Food lovers looking to Italian cuisine for their starting point frequently end up in Umbria, Apulia, Tuscany and the Amalfi Coast. They soon discover that Italian food is about more than pasta and pizza, which are exquisite when produced in the authentic ways with simple ingredients. Italians cook with a wide range of ingredients including fish caught locally. Much of the country is surrounded by water after all. Whereas North Americans frequently pair spaghetti with meatballs, Italians might prefer some kind of fish and a simple sauce with their pasta.

France is a gastronomic delight. Villagers in places like Provence eat and serve local, seasonal food. They also know how to pair their wines. The most famous wine region is Bordeaux, but this could mean many things wine-wise since a host of grapes grow well in different parts of the country.

Tapas dishes are simply Spanish appetizers. A number of walking tours out of Madrid take visitors along the roads less traveled (by foreigners that is), away from hot tourist spots, into the world of authentic Spanish cooking. Typically, such tours involve wine tasting as well, perhaps from the famous Rioja region. Other countries along the Mediterranean such as Portugal and Greece put their own spin on Mediterranean ingredients and produce their national wine blends. Typical ingredients all over this part of Europe include olives, olive oil, lemons, tomatoes and other produce which grows best in a warm, coastal climate. Lamb and fish are two more staples.

One way to partake of a culinary tour is by spending a lot of money and getting individual attention. Another, less expensive method sees groups traveling together. Numbers will be limited, and tourists still get the chance to learn a fair bit about how to spot a piece of fruit or vegetable at its best, preparation methods and so on. Tours will be run by people who either know the area exceptionally well, are sommeliers, chefs or a combination.

Tour styles can focus on food, but for any trip running several days, even the heartiest eater may need something else to stimulate him. Culinary holidays frequently combine elements such as hiking or history. Ideally, the three would combine as a group embarks on a strenuous hike, arriving at a high quality restaurant with a lengthy story to tell.