Oldways "Culinarias" are extraordinary culinary tours, planned with our firm belief that the heart of any culture can be illuminated by exploring its food, wine, and culinary traditions. Our respected place in the culinary world, and our long-standing relationships with international chefs, restaurateurs, and food and wine producers, means that we're able to create one-of-a-kind travel itineraries of unprecedented reach and depth that embrace traditional food and wine customs, educational programs, and elegant culinary activities.

We dove into our very first Culinaria in Liguria in May 2001, combining a culinary journey with a Continuing Medical Education Program. Renowned cookbook author Claudia Roden and professors from the Harvard School of Public Health made up the faculty. 

Since then, we've hosted these additional tours:

• Beijing Culinaria, Beijing, China, June 2001
• Bordeaux Culinaria with Patricia Wells, Paula Wolfert, Professor Walter Willett, and Professor Serge Renaud, Bordeaux, France, May 2002
• Tuscany Culinaria with Nancy Jenkins and faculty from the Harvard School of Public Health, June 2004
• Sicilia Culinaria with Ana Sortun, Sicily, November 2005
• Toscana Culinaria with Jody Adams, Tuscany, Italy, July 2006
• Piedmont Culinaria with Ihsan Gurdal, Piedmont, Italy, September 2006
• Gastronomic Crossroads with Ana Sortun, Istanbul, Turkey, March 2007
• Morocco Culinaria with Paula Wolfert and Ana Sortun, Marrakesh and Fes, December 2008
• Normandy Culinaria with Susan Loomis, Honfleur and Bayeux, April 2010

Our Recipe for Culinary Travel
A typical Oldways Culinaria spans seven to ten days in one particular city or region. Culinaria itineraries are chock-full of food-centered, expert-led activities such as:

• Visiting local markets, orchards, vineyards, or farms
• Participating in cooking demonstrations (led by the trip chef and/or local chefs)
• Enjoying rustic dining, elegant meals and everything in between
• Exploring historical sites and museums
• Tasting and purchasing local ingredients and foods
• Lectures and talks by chefs, food experts, and other local experts

We also understand Culinaria participants often want to explore a bit on their own, so we build ample free time into our itineraries. We pride ourselves on making every effort to take care of the "small details" so that your Culinaria experience can be focused entirely on devouring, so to speak, every aspect of the tour!

Praise for Our Culinarias:
You all worked together to make it a memorable trip where we only had to show up and enjoy the experience. That is no easy feat.
—Laurie Mullens, 2008 Morocco Culinaria Participant