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instantaneous transmission of information and improved mobility of people, capital and goods (Schirato & Webb, 2003). Literature on globalisation reveals a general perception that these events have connected countries throughout the world by shrinking travel time, and that they have made the world a ‘global village’ (Seaton & Alford, 2001). Globalisation encompasses the ensuing economic, social, cultural and environmental interdependence among countries, with its wider impacts across the globe due to the liberalization and integration of global financial markets, lowered trade barriers and the demolition of national boundaries between countries by international free trade (Radice, 2004; Schirato & Webb, 2003). Significant reciprocal impacts have been created on tourism by globalisation (Keller, 2000). While tourism has supported and speeded up the process of globalisation, Buhalis (2001) states that the dynamics of globalisation are also causing continuous change for tourism to such an extent that the only thing constant in tourism is change. Swarbrook (2001) identified five dimensions of globalisation that influence tourist destinations: the globalisation of the tourism industry, the tourism market, communication technologies, the media, and political power. According to Fayas-Sola and Bueno (2001) the aspects of tourism that are most affected by globalisation are: increase in global tourism, similarities in consumer demand and the related homogenisation of tourism products and services. One of the most prominent effects of globalisation on tourism is increased travel which is “both a reason for, and the result of, the global lifestyle” (WTO, 1990 cited in Vanhove, 2001, p. 59). By opening up “the whole world to international tourism” (Sharpley, 1999, p. 83), globalisation has changed the nature of tourism (Wahab & Cooper, 2001). There are various elements related to globalisation that have contributed to the worldwide expansion of tourism operations (Buhalis, 2001). Among the contributing factors are the shrinking of the globe in time and space due to the advances in communications and technology, an increase in long-distance travel, the reduced cost of long-distance travel as a result of over capacity, the introduction of charter flights to long-distance destinations, the demolition of political barriers for travel, and the popularization of tourism among countries worldwide (Vanhove, 2001). The promotion and advertising of destinations using innovative communication technologies, the trend for novel destinations and experiences, and the growth in number of countries generating outbound travel have all added to the growth in tourism (Swarbrooke, 2001). Through tourism, peoples’ understanding and knowledge of different cultures, religions 8
and nationalities are broadened (Sharpley, 1999). At the same time, increased awareness leads to rising curiosity and an interest to explore and experience those places – this, too, creates an increase in tourism (Bentley, 2004). Technological advances have made international travel much easier and faster, bringing distant countries closer within reach in terms of travel time, which in turn has created tourist demand for far-flung destinations. The above activities, combined with the world’s population growth and the increased prosperity of nations, have caused a phenomenal increase in world tourism (Sharpley, 1999). With international tourist arrivals totalling 924 million in 2008 (UNWTO, 2009), tourism has become the most important (Trunfio et al., 2006) and the largest (Choi & Sirakaya, 2006) industry in the world. According to UNWTO estimates, worldwide receipts from tourism reached US$856 billion in 2007 (UNWTO, 2009). Globalisation has major implications for both the supply and demand sides of tourism (Dwyer, Edwards, Mistilis, Roman, & Scott, 2009). Rising levels of income, ageing populations, saturation of established tourist destinations, novel interests and changing lifestyles are all factors that influence tourism demand (Guzman, Moreno, & Tejada, 2008). At the same time, the decreased cost of air travel provides access to new destinations at lower costs, opening the international tourism market to low-income tourists. On the supply side, the computerised reservations and global distribution systems associated with the global transfer of tourism-related information enable airlines, hotel chains and tour operators to perform and compete on an international scale (Guzman et al., 2008). While advances in information technology opened up destinations from around the world to the tourism market, innovative technology also provides instant access to information and images to consumers about every tourist destination from around the world (Hjalager, 2007). The Internet is seen as an “unparalleled” source of information that shapes consumer knowledge and decisions (Milne & Ateljevic, 2001, p. 384). The more informed and knowledgeable tourists are in their search for new destinations, the more empowered they become in their choices (Buhalis & O'Connor, 2005). This is apparent in recent research on travel-related information and experiences sought by tourists which shows that the new generation of tourists are more experienced, sophisticated and demanding (Aguiló, Alegre, & Sard, 2005). With globalisation of media as well as the increased education levels, emerging global lifestyles and their 9
Page 1 and 2: The Role of Local Food in Maldives
Page 3 and 4: CHAPTER FIVE: THE CURRENT ROLE OF F
Page 5 and 6: Figure 5.26 Buffet dinner .........
Page 7 and 8: Attestation of authorship “I here
Page 9 and 10: Abstract In the fiercely competitiv
Page 11 and 12: 1.1 Background to the study CHAPTER
Page 13 and 14: attractiveness and promoting sustai
Page 15 and 16: Figure 1. 1 Map of the Republic of
Page 17: CHAPTER TWO: LITERATURE REVIEW The
Page 21 and 22: focus on creating “meaningful tou
Page 23 and 24: quality of their services and produ
Page 25 and 26: waiting list for future Guggenheim
Page 27 and 28: Natural and cultural attractions ar
Page 29 and 30: local culture, built heritage, and
Page 31 and 32: Although the above inherent charact
Page 33 and 34: ituals and leisure (Tannahill, 2002
Page 35 and 36: and participation in the experience
Page 37 and 38: Cultural exploration is an integral
Page 39 and 40: 2002). As Jones and Jenkins (2002)
Page 41 and 42: Figure 2. 2 Isle of Arran food trai
Page 43 and 44: globalisation strong local food ide
Page 45 and 46: vegetarian pizza outlets are run by
Page 47 and 48: tradition are made sustainable in t
Page 49 and 50: tourism” (p. 115). As their examp
Page 51 and 52: Slow Food Award in 2000 which recog
Page 53 and 54: eing researched. Although the small
Page 55 and 56: On the other hand, the focus of the
Page 57 and 58: A disadvantage of case sstudies is
Page 59 and 60: 1. data triangulation: uses a range
Page 61 and 62: A number of international organisat
Page 63 and 64: Content analysis has been a valuabl
Page 65 and 66: 3.6.2 Surveys “A survey is a good
Page 67 and 68: Table 3. 2 Advantages vantages and
Page 69 and 70:
3.7 Data validity and reliability I
Page 71 and 72:
3.8 Survey characteristics Out of t
Page 73 and 74:
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
Page 97 and 98:
Figure 4. 13 Rukuraa and raabadhi S
Page 99 and 100:
CHAPTER FIVE: THE CURRENT ROLE OF F
Page 101 and 102:
possible” (Sarantakos, 1998, p. 2
Page 103 and 104:
Table 5. 3 Frequency of images in p
Page 105 and 106:
(Figure 5.3). As Figure 5.4 illustr
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Figure 5. 6 Dining experience Sourc
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Figure 5. 9 Website with no informa
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The description indicates that food
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Figure 5. 11 Screw pine Source: Mal
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Figure 5. 14 Local ‘tea’ ceremo
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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
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Figure 5. 22 Unloading fish to the
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chefs in our booming tourist indust
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Figure 5. 25 Activities featured as
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Table 5. 5 Importance of using loca
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CHAPTER SIX: DEVELOPING LINKS BETWE
Page 133 and 134:
Table 6. 3 Number of respondents th
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ight quality of products from these
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experts, “It is of great potentia
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have failed to utilise”. One of t
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Figure 6. 1 Number of local and for
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local cuisine. This warning echoes
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• Since tourism operators and exp
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to authentic local foods. In additi
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products. This would pave the way f
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• Promote Maldives as an environm
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Figure 6. 4 Garudhiya bai meal Sour
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Figure 6. 7 Canned curries, garudhi
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Figure 6. 11 Screw pine fruit and n
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Figure 6. 14 Short eats Source: Mal
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Figure 6. 16 Smooth loofah, Thoraa
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Figure 6. 19 Malaafaiy Source: Leis
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Figure 6. 21 Drinks made with local
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CHAPTER SEVEN: CONCLUSIONS In an in
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list ‘local’ food items were of
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apparent from tourism marketing mat
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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
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185
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187
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189
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191
Page 203 and 204:
193
Page 205 and 206:
Appendix 3 - Participant Informatio
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Appendix 4 - Ethics Approval 197
Page 209:
Committee. Until full approval has
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