Eating and Drinking Your Way Through A Trip, and Learning Something in the Process

MULTICOURSE TOURS

Outfitters of trips that are one week or longer use food as a prism for exploring culture.

Wild Frontiers specializes in adventurous destinations, and with its first food tours this year will focus on off-the-beaten foodie path destinations, including Colombia and Georgia. The nine-day Georgia trip, departing Sept. 26 and led by the food writer Carla Capalbo, will travel from Tbilisi to the wine-growing region of Kakheti and the Caucasus Mountains, where the itinerary includes a dinner and cooking demonstration in a local home (from 2,595 pounds, or about $3,620).

Two years ago, Jim Kane, the founder and director of the tour company Culture Xplorers, went to Chile to help make a series of videos on innovative chefs, foragers and food traditions. He put many of those experiences — including clamming with a local, cooking a feast in an earthen oven and eating in the home of a pair of chefs who source all of their food within a few miles — in the company’s new 10-day Chile: Fjords, Fields & Flavor private tours (from $6,995).

A specialist in South America, Kuoda Travel combines classic and contemporary food experiences in private tours of Peru. In addition to the Inca ruins in the Sacred Valley, for example, where ancient terraces are still used to grow indigenous grains, Kuoda has begun organizing itineraries around Mil, the new restaurant and research center from the chef Virgilio Martinez, that includes working on its farm.

DAY TRIPS

New city outings highlight emerging neighborhoods and local storytelling.

In Portland, Me., Maine Food for Thought Tours, launching in June, will progressively feast at popular restaurants such as Union and Piccolo, where the chefs will discuss their use of local ingredients. The two-hour, five-stop itineraries aim to spotlight not just the dishes but food sustainability, from blueberries to lobster ($72).