About
FOODVACATION is a publication of Nova Tourism & Hospitality Limited.
It is edited by Charles Leary and Vaughan J. Perret, co-authors of The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia (Random House), who also wrote a food trends column for the Halifax Chronicle-Herald. Their recipes have been published by the New Orleans Time-Picayune, Food & Wine, and The Small Luxury Hotels Cookbook, among others. |
a longstanding culinary travel resource
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marketing
• advertise your cooking school or culinary experience
• creation of custom editorial content • articles and coverage for destination marketing • tourism & restaurant consulting |