By Rajdeep Singh Bundela

P.G.D.M.{T.T.,B}

Gastronomy Tourism

Gastronomy Tourism

Gastronomy’s importance in the development of tourism destinations in the world – UNWTO

gastronomic tourism applies to tourists and visitors who plan their trips partially or totally in order to taste the cuisine of the place or to carry out activities related to gastronomy.

Their are another name of gastronomy tourism is “Culinary tourism or food tourism”.

Gastronomic tourism refers to trips made to destinations where the local food and beverages are the main motivating factors for travel.

France is a country that has been

strongly associated with culinary tourism

with both international visitors

as well as French citizens traveling to different parts of the

country to sample local foods and wine.

France is a country that has been

strongly associated with culinary tourism

with both international visitors

as well as French citizens traveling to different parts of the

country to sample local foods and wine.

In the case of France

Food and the tourism experience

Food and tourism play a major part in the contemporary experience economy. Food is a key part of all cultures, a major element of global intangible heritage and an increasingly important attraction for tourists. The linkages between food and tourism also provide a platform for local economic development, and food experiences help to brand and market destinations, as well as supporting the local culture that is so attractive to tourists

Food provides a basis for tourism experiences by

Linking culture and tourismDeveloping the meal experienceProducing distinctive foodsDeveloping the critical infrastructure for

food production and consumptionSupporting local culture

Case Studies

1. Euro-toques in Europe – Euro-Toques is recognized by the European Union as an organization that defends Quality Food. It forms part of the privileged network of contacts of the European Commission.Euro-toques acts as a lobby group in European and national institutions. The organization focuses its activities on Food Law as well as on the new Common Agricultural Policy, the Common Fisheries Policy and DG SANCO activities.

Cont.…..

The art of cooking should adapt itself to our times. Let us be creative, let us be open to neighbouring cultures, but let us preserve our beautiful regional traditions and adapt them to modern tastes.These are the foundations of quality gastronomic tourism. We advocate a model based on the diversity of traditions and regions, quality products, products of the land and traditional recipes, which are the guarantee of the culinary heritage and continuity of local products.

Cont.…..The products used in our kitchens are fresh and are prepared on the premises. Our work is based on seasonal products in order to respect the cycles of nature and ensure an authentic taste. And this respect for tradition is compatible with modernity: the pleasure and the art of living are passed on.Moreover, we chefs play an important role in consumer protection and the preservation of knowledge of our territory.Not only do we help people eat well, but we also welcome visitors and advise them about our gastronomy, products,places.

The main objectives of Euro-toques are

To promote the good practices of artisan food producers.

To protect the culinary heritage of Europe in all its diversity and with its different origins.

To safeguard the healthiness of food products and encourage natural combinations.

To demand proper labelling in order to provide consumers with clear information allowing them to make choices based on solid criteria.

2. THEME NIGHTS HOSTED BY HOTELS IN NAKURU {KENYA} –Tourism comprises of activities of persons travelling to and staying in a place outside their usual environment for more than one consecutive year for leisure, business or other purposes. Nakuru is the fourth largest urban town in Kenya.

Cont.…..

Tourism is one of the economic backbones of the town as it is host to the famous Lake Nakuru National Park, which is home to a vast number of flamingos and other wildlife species seen during safaris. It has hotels which host theme or cultural events which show case the various cultural cuisines. Gastronomy is the art of preparing, serving and enjoying fine food but overtime the concept has come to include “peasant food”. Today a large number of destinations are developing and marketing gastronomy as one of their attractions.

Cont.…..

It has served as a motivational factor (Scarpato, 2002).In Kenyan context, cultural events also known as theme nights are held in the various tourism and hospitality establishments, they have served to promote the different ethnical foods accompanied by traditional music and dance. These events have promoted gastronomic culture in Kenya both for domestic and international tourists. These tourists appreciate and enjoy the experience of other peoples’ cuisine and cultures.

Cont.…..

The study had four objectives i.e., to examine the relationship of tourism and food, to find out the effects of globalization in the development of Kenya’s gastronomic tourism, to explain how domestic tourism can be promoted through food tourism and to document how gastronomy can add value to tourism development in Kenya. The research used questionnaires and personal interviews to collect primary data. Questionnaires were administered to thirty respondents. Interviews were conducted on event organizers in hotels and tourist officers.

Cont.…..

The results indicated that in a scale of one to ten, food as a motivating factor for travel scored an average of five for domestic tourists, a seven for international tourist. It also showed that it is more popular amongst the business people scoring eight, followed by the unemployed, five and the employed, five. The results also indicated that the age group that attends the theme nights is between 18-30 years, majority being male. This study recommends that efforts need to be put in to promoting food tourism as cultural events to encourage cultural exchange. This can be done through the Kenya Tourist Board exploratory study on an attraction and incorporating local food in relation to traditions and customs in tourism promotional campaigns.

Cont.…..

This research has revealed that although Kenya tourism is focused on wildlife and beach based tourism, Kenya has more than 40 vernacular and foreign ethnic groups each with unique food types and eating habits. This gives Kenya a new form of tourism that appreciates and enhances tourism development with regard to local culture and identities. In conclusion, Kenya’s rich and diverse cultures and traditions create a great culinary nation, despite its considerable importance. Food can be used to promote a different form of tourism as well as promote good health instead of it just being part of the experience but as a peak experience for current and potential tourists in and out of Kenya.

Gastronomy Tourism in India

The market for culinary tourism to India is growing as the country’s culinary traditions continue to garner increasing international attention. Cooking classes, both formal and included in home stays, are a favorite activity among foreign visitors. India’s broad culinary culture reflects influences of Persian, Middle Eastern, Central Asian and Southeast Asian cuisines.

Cont…..

• Northern RegionIn the northern region of India, flat breads such

as roti, puri, chapattis and paratha frequently accompany tandoori, or clay oven-baked dishes. Northern India is recognized for some of the world’s finest vegetarian cuisine, resulting in part from the religious influence of the Vaishnava Hindus in the region. Wheat is more common in the northern region than throughout much of the rest of the country.

cont….

• Southern RegionThe vast coastal regions and tropical climate of southern

India influence the region’s cuisine. Food in this area tends to be spicier than in other parts of India, and the close proximity to the coast results in numerous seafood dishes including a variety of fish and prawns. Other local dishes include dosas (thin rice crepes with savory filling), idli, rice and lentil cakes served with sambar or chutney. India’s southern region is known for its extravagant rice dishes and is quickly gaining recognition as one of the top culinary tourism destinations in the country. Frommer’s recently recognized the city of Cochin in the southern coastal state of Kerala as the center for Indian culinary tourism and named it a top travel destination in 2010.

Cont…

• Northwest (Punjab) RegionIndia’s western region produces simpler cuisines

and incorporates more of the country’s staple foods, such as rice and flat breads, into each dish. Peanut oil is frequently used in place of ghee, and vegetables are steamed instead of fried. The emphasis in the northwest region is on texture and presentation style. Kala masala is a regional spice mixture common to many of the local recipes. Visitors to the region can enjoy a variety of vegetarian and seafood dishes, many of which are particularly delightful in the western state of Maharashtra.

Cont….

• Eastern RegionIndia’s eastern region has some of the most varied

cultural influences in the country, including long periods of European colonization. Seafood, particularly freshwater fish, plays a prominent role in the local cuisine, as do various fresh fruits and vegetables. Mustard oil is the preferred cooking oil in Bengal. Dishes in this region are lighter and prepared with fewer spices than in the northern or southern regions. India’s eastern region is recognized for quality candies, desert-style sweets and cakes, many of which are prepared using paneer, or Indian cheese made from milk.

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