About Gastronomy tourism

1. By
Rajdeep Singh Bundela
P.G.D.M.{T.T.,B}
Gastronomy
Tourism

2. 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.

3. 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.

4. 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

5. 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

6. Food provides a basis for tourism experiences by
Linking culture and tourism
Developing the meal experience
Producing distinctive foods
Developing the critical infrastructure for food
production and consumption
Supporting local culture

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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.

14. 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.

15. 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.

16. 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.

17. 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.

18. Cont…..
•Northern Region
In 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.

19. cont….
• Southern Region
The 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.

20. Cont…
• Northwest (Punjab) Region
India’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.

21. Cont….
• Eastern Region
India’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.

22. Thank you …