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could be used as souvenir food items at hotels, resorts, tourist souvenir shops and airports. Figure 6. 13 Variety of local snacks Fried bread fruit bread fruit chips Taro chops Naarovah faludha made from breadfruit Source: Shakeela (2000, from the top left: p. 353, 354, 428, 427) There is a large variety of short eats both sweet and savoury (Figure 6.14). They are made in different shapes – some are round or egg shaped, others are similar to rolls in shape while others are triangular shaped. Although the shape and size of some short eats resemble food items from some neighbouring countries, for example, bajia looks like the Indian samosa, the ingredients and methods of making are unique to Maldives. The main ingredients of short eats are fish, coconut, spices, sugar and rice or flour. Tea and short eats has the same bearing as coffee and muffins in Western countries. It is a popular culture among locals to go for tea or sai to “tea shops” that are scattered in every island to have a break, or as a way of socialising and celebrating. Tea parties with large varieties of short eats are held to celebrate birthdays and weddings as well. 148
Figure 6. 14 Short eats Source: Maldives Visitor’s Guide 2007 (p. 32) Salads made with locally grown leafy vegetables have also got good potential to be linked to tourism. There is a large variety of native leafy vegetables such as maabulhaa faiy, kuhlafilafaiy, murunga, and copyfaiy (Figure 6.15). The plants are very easy to grow, hence could be included in an in-house garden at resorts and local healthy food. 149
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The Role of Local Food in Maldives
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CHAPTER FIVE: THE CURRENT ROLE OF F
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Figure 5.26 Buffet dinner .........
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Attestation of authorship “I here
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Abstract In the fiercely competitiv
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1.1 Background to the study CHAPTER
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attractiveness and promoting sustai
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Figure 1. 1 Map of the Republic of
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CHAPTER TWO: LITERATURE REVIEW The
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and nationalities are broadened (Sh
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focus on creating “meaningful tou
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quality of their services and produ
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waiting list for future Guggenheim
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Natural and cultural attractions ar
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local culture, built heritage, and
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Although the above inherent charact
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ituals and leisure (Tannahill, 2002
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and participation in the experience
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Cultural exploration is an integral
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2002). As Jones and Jenkins (2002)
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Figure 2. 2 Isle of Arran food trai
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globalisation strong local food ide
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vegetarian pizza outlets are run by
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tradition are made sustainable in t
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tourism” (p. 115). As their examp
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Slow Food Award in 2000 which recog
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eing researched. Although the small
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On the other hand, the focus of the
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A disadvantage of case sstudies is
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1. data triangulation: uses a range
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A number of international organisat
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Content analysis has been a valuabl
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3.6.2 Surveys “A survey is a good
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Table 3. 2 Advantages vantages and
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3.7 Data validity and reliability I
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3.8 Survey characteristics Out of t
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were doing doctoral research that w
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was a British protectorate from 188
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Figure 4. 2 Population growth rate
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4.3 Economy The Republic of Maldive
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4.4 Agriculture Agriculture plays o
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population was badly affected by th
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enefits of tourism among all the at
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As tourism became established in th
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prospect repeatedly proclaimed by e
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Table 4. 1 Maldives tourist arrival
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Figure 4. 8 Market share of top ten
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provided a slow burning barbecue to
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Figure 4. 13 Rukuraa and raabadhi S
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CHAPTER FIVE: THE CURRENT ROLE OF F
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possible” (Sarantakos, 1998, p. 2
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Table 5. 3 Frequency of images in p
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(Figure 5.3). As Figure 5.4 illustr
Page 107 and 108: Figure 5. 6 Dining experience Sourc
Page 109 and 110: Figure 5. 9 Website with no informa
Page 111 and 112: The description indicates that food
Page 113 and 114: Figure 5. 11 Screw pine Source: Mal
Page 115 and 116: Figure 5. 14 Local ‘tea’ ceremo
Page 117 and 118: Hence, the kind of analysis needed
Page 119 and 120: Figure 5. 18 Barbecue menus Source:
Page 121 and 122: Figure 5. 19 Seafood display Source
Page 123 and 124: Figure 5. 22 Unloading fish to the
Page 125 and 126: chefs in our booming tourist indust
Page 127 and 128: Figure 5. 25 Activities featured as
Page 129 and 130: Table 5. 5 Importance of using loca
Page 131 and 132: CHAPTER SIX: DEVELOPING LINKS BETWE
Page 133 and 134: Table 6. 3 Number of respondents th
Page 135 and 136: ight quality of products from these
Page 137 and 138: experts, “It is of great potentia
Page 139 and 140: have failed to utilise”. One of t
Page 141 and 142: Figure 6. 1 Number of local and for
Page 143 and 144: local cuisine. This warning echoes
Page 145 and 146: • Since tourism operators and exp
Page 147 and 148: to authentic local foods. In additi
Page 149 and 150: products. This would pave the way f
Page 151 and 152: • Promote Maldives as an environm
Page 153 and 154: Figure 6. 4 Garudhiya bai meal Sour
Page 155 and 156: Figure 6. 7 Canned curries, garudhi
Page 157: Figure 6. 11 Screw pine fruit and n
Page 161 and 162: Figure 6. 16 Smooth loofah, Thoraa
Page 163 and 164: Figure 6. 19 Malaafaiy Source: Leis
Page 165 and 166: Figure 6. 21 Drinks made with local
Page 167 and 168: CHAPTER SEVEN: CONCLUSIONS In an in
Page 169 and 170: list ‘local’ food items were of
Page 171 and 172: apparent from tourism marketing mat
Page 173 and 174: operator” (Omidi, 2009b). Those r
Page 175 and 176: Bibliography ADB. (2005). Country s
Page 177 and 178: Buhalis, D. (2001). The tourism phe
Page 179 and 180: Everett, S., & Aitchison, C. (2008)
Page 181 and 182: Heath, E., & Wall, G. (1992). Marke
Page 183 and 184: Lutfy, M. I. (1995). Dhivehiraajjeg
Page 185 and 186: MTCA. (2007b). Tourism Yearbook. Ma
Page 187 and 188: Ravenscroft, N., & Westering, J. V.
Page 189 and 190: Sheehan, K. (2001). E-mail survey r
Page 191 and 192: Veal, A. J. (1997). Research method
Page 193 and 194: Appendix 1 - Operators’ Questionn
Page 195 and 196: 185
Page 197 and 198: 187
Page 199 and 200: 189
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Page 203 and 204: 193
Page 205 and 206: Appendix 3 - Participant Informatio
Page 207 and 208: Appendix 4 - Ethics Approval 197
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Committee. Until full approval has
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