The relationship between gastronomy and tourism has developed rapidly in recent decades. Gastronomy has shifted from being a peripheral concern for destinations to being one of the major reasons for some tourists to visit. This review article analyses the causes of this shift are examined, both in terms of the changing social position of gastronomy and in the context of the emerging experience economy. In particular three moments of experience production are seen as marking stages in the development of the relationship between gastronomy and tourism: the first generation of gastronomic experiences based on the production of themed experiences for consumers; the second generation of experiences co-created by producers and consumers and the third generation of gastronomic experiences related to the development of communities around gastronomy and food. In this process a shift is observed from the taste patterns of individual 'foodies' to the development of entire foodscapes.