Gretchen Ertl for The Boston Globe

For many baby boomers, food has become as central to their travel planning as scenery and culture. Whether simply sampling authentic cuisines, getting a behind-the-scenes look at famous eateries, or taking cooking classes with celebrated chefs, adding culinary components to their travel agendas makes for a richer — and tastier — experience. See a recent tour in Newport, R.I.

Gretchen Ertl for The Boston Globe

Jan Theberge of Westport, and her daughter-in-law Missy Theberge of Bridgewater, tasted cheese at Le Petit Gourmet as they participated in the Newport Gourmet Tour.

Gretchen Ertl for The Boston Globe

Loaves of bread were for sale inside Le Petite Gourmet.

Gretchen Ertl for The Boston Globe

Salesperson Emily Reynolds (right) discussed cheese with Newport Gourmet Tour participants.

Gretchen Ertl for The Boston Globe

French wines filled the shelves of the Newport Wine Cellar.

Gretchen Ertl for The Boston Globe

Theberge listened to Newport's history in the rum business during a stop at the Newport Wine Cellar.

Gretchen Ertl for The Boston Globe

Newport Gourmet Tour participants popped into the Newport Casino, a national historic landmark, for a quick look at the grass tennis court and shingled buildings.

Gretchen Ertl for The Boston Globe

Theberge listened to the history of the Canfield House, a classic Victorian house that once featured an invitation-only casino for the nation's elite and a brothel. The restaurant and pub are what remains.

Gretchen Ertl for The Boston Globe

The painting over the bar of the Canfield House alludes to the restaurant's colorful past.

Gretchen Ertl for The Boston Globe

Debbie Dolliver of Martha's Vineyard (left_ and Jean Golicz of Old Saybrook, Conn., strolled down Bellevue Avenue with fellow participants of the Newport Gourmet Tour.

Gretchen Ertl for The Boston Globe

Dollivar (left) and Cori Pasqaule of Old Saybrook, Conn., listened to chef Kevin Fitzgerald inside the kitchen of Sardella's, the last stop on the Newport Gourmet Tour.

Gretchen Ertl for The Boston Globe

Sardella's Restaurant chef Kevin Fitzgerald used kahlua in his tiramisu.