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Jules Vasquez reporting
Flavors of Belize 5th edition celebrates the rise of culinary culture in Belize,

Emaun Hyde, Managing Director
"A polished product that speaks to the totality of the Belizean experience, and project an emerging aesthetic that places the culturally rich in a fitting context."

Karen Bevans, BTB Director
"We cannot emphasize enough the fact that culinary tourism tells so much about a destination's history, people and culture."

And that shift towards fetish eyes food photography is big change from five years ago.

Tanya McNab, Creative Director
"People were not in the culture of worrying about how food looked or how we would present food. And as we are going into our fifth year and as you look though the magazine, you will see the most amazing photography and it's all food that's cooked in the restaurants now. They take pride in platting, food styling, preparing and photographing it. I think timing was very important for us because I won't say it's because of us that we are on this rise. I think worldwide culinary tourism is on the rise and if you read through some of the magazine articles, you will see why Belize is such a great destination for that. Because Belize is a place that you can really immerse yourself in culture and you can cook with the freshest ingredients. It's a farm to table type environment."

And now the Belize brand is poised to take on a flavor on its own.

Karen Bevans, BTB Director
"Like Mexico is known for tacos, Spain for tapas, Salvador for pupusas - you are making not only the rice and beans synonymous with Belize, but now you are going even further this year to promote Belizean food known by the different regions in Belize."

The BTB is now teaming up with McNab Publishing for their annual Destination Belize Magazine.