Culinary tourism or gastro-tourism has become a trend of late, though only in name. As most travellers know, eating is part of every journey whether it be tasting pastizzis (diamond-shaped pastries) in the streets of Valletta, Malta or braving a bit of hakarl bits (that’s putrefied shark meat) in Reykjavik, Iceland – or tasting some of the 300 varieties of Quebec cheeses...