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Traditional Foods – A value addition at Tourism destinations
Amalan EDr. G. Anitha
Amalan E,
Assistant Professor, Department of Tourism & Travel Management,
KLE Society’s S Nijalingappa College, Bengaluru
E-Mail: amalanelangovan@gmail.com Contact: 9443753055
Dr. G. Anitha
Assistant Professor, Department of Hotel Management & Catering Science,
Madurai Kamaraj University College, Madurai
E-Mail: anitagobi29@gmail.com Contact: 7200642727
ABSTRACT
Combination of food and tourism is a powerful appeal in recent times. The concept is taking a shape and marking its place in the tourism industry. Traditional foods have played a major role in structuring the various cultures for over 2 millennia; it includes the foods that have been indigenously produced and endogenously consumed. Traditional food practices are the result of the geography and environment of the place, suiting their needs accordingly thus awarding them long life and stronger minds. Due to change in the nature of “Tourist” and the way he is exploring the place, hunt for traditional authentic food locations started gaining momentum in recent past. It is not surprising to say that such foods are attracting tourists from different parts of globe to taste such delicacies. Offering local traditional foods and merchandising them to national and international tourists adds a new facet to the image of a tourism destination. It can boost traditional cooking practices thus preserving them and create economic benefit to local community. This study carries pertinence on how a traditional food be added as an element to tour package. The sole purpose of this study is to identify some traditional food locations that are gaining importance in India and use their model to suggest a way to promote unique traditional foods that are lesser known at select tourism destinations of Tamil Nadu.
Keywords: Traditional Foods, Food Tourism, Culinary Tourism, Local community, Food locations, Tourist, Tamil Nadu.
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/ MBA 2004-06“MUST HAVES” required to advance in hospitality industry: As there is advancement in every field, there should be a proper research on how technology should be accessed in creating world class cuisines with out disturbing its ancient flavour, aroma and natural assence. “We are sitting in the shade today because someone has planted a tree a long time ago.” Name: Taaj Khan Mohammed PR & Media Consultant. NITHM Alumnus
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