The word “Foodies” is relatively new. It was developed in the 80s and has come to indicate all those people that, simply put, love food. They are not necessarily industry experts and do not devote their life to the pursuit of the best possible tastes and flavors. Those epicureans of refined tastes are called gourmets. A foodie is more like a food aficionado that has taken up food as a hobby. The details of food preparation, food industry, culinary personalities, wine, processes, nutritional value and culinary study are the main staples of this hobby. Much of the current literature, food publications and columns rely heavily on feeding the foodies cluster, providing detailed food amateurs with a strong interest in cuisine with information, news and advice. Needless to say, this new hobby has helped grow a market for culinary tourism, that helps foodies reach new locations and try new cuisines.