The Role of Local Food in Maldives Tourism - Scholarly Commons ...

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Table of Contents Table of Contents ............................................................................................................................ i List of Figures .............................................................................................................................. iii List of Tables ................................................................................................................................ iv Glossary ......................................................................................................................................... v Attestation of authorship ............................................................................................................... vi Ethics approval.............................................................................................................................. vi Acknowledgements ..................................................................................................................... vii Abstract ...................................................................................................................................... viii CHAPTER ONE: INTRODUCTION .................................................................................... 1 1.1 Background to the study ...................................................................................................... 1 1.2 Aims and objectives of the research .................................................................................... 4 1.3 Organisation of the thesis .................................................................................................... 5 CHAPTER TWO: LITERATURE REVIEW ......................................................................... 7 2.1 Globalisation and tourism .................................................................................................... 7 2.2 Mass tourism and homogenisation of products and services ............................................. 12 2.3 Small island developing states (SIDS) and globalisation .................................................. 17 2.4 Sustainable tourism ............................................................................................................ 21 2.5 The role of food in tourism ................................................................................................ 22 2.6 Globalisation, local food and sustainable tourism ............................................................. 33 2.7 Summary ........................................................................................................................... 41 CHAPTER THREE: RESEARCH DESIGN AND METHODOLOGY .................................. 42 3.1 Methodological approach .................................................................................................. 42 3.2 Grounded theory ................................................................................................................ 45 3.3 Case studies ....................................................................................................................... 46 3.4 Multiple methods and triangulation ................................................................................... 48 3.5 Secondary data ................................................................................................................... 50 3.6 Primary data ....................................................................................................................... 51 3.6.1 Content and discourse analyses ............................................................................... 51 3.6.2 Surveys .................................................................................................................... 55 3.7 Data validity and reliability ............................................................................................... 59 3.8 Survey characteristics ........................................................................................................ 61 CHAPTER FOUR: THE MALDIVES CASE ...................................................................... 64 4.1 Geography and climate ...................................................................................................... 64 4.2 People, history, culture ...................................................................................................... 64 4.2.1 Population ................................................................................................................ 65 4.3 Economy ........................................................................................................................... 67 4.4 Agriculture ......................................................................................................................... 71 4.5 Fishing ........................................................................................................................... 72 4.6 Tourism development ....................................................................................................... 73 4.7 Tourist arrival trends ......................................................................................................... 79 4.8 Maldivian cuisine .............................................................................................................. 83 i
CHAPTER FIVE: THE CURRENT ROLE OF FOOD IN TOURISM .............................................................. 89 5.1 Role of food in tourism promotion .................................................................................... 89 5.2 The use of local food in tourism ...................................................................................... 113 5.3 Summary ......................................................................................................................... 120 CHAPTER SIX: DEVELOPING LINKS BETWEEN LOCAL FOOD AND TOURISM ............................... 121 6.1 Prospects for tourism and food linkage ........................................................................... 121 6.2 Constraints ....................................................................................................................... 129 6.3 Overcoming constraints to linkage development ............................................................. 134 6.3.1 Prospective foods and events ............................................................................... 141 6.3.2.Events as a vehicle for food linkages..................................................................... 155 6.4 Summary ......................................................................................................................... 156 CHAPTER SEVEN: CONCLUSIONS .............................................................................. 157 7.1 Implications for future research ....................................................................................... 163 Bibliography .............................................................................................................................. 165 Appendix 1 - Operators’ questionnaire ...................................................................................... 183 Appendix 2 - Expert Opinion Survey Questionnaire ................................................................. 192 Appendix 3 - Participant Information Sheet .............................................................................. 195 Appendix 4 - Ethics Approval ................................................................................................... 198 ii
Page 1: The Role of Local Food in Maldives
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 and 18: CHAPTER TWO: LITERATURE REVIEW The
Page 19 and 20: and nationalities are broadened (Sh
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
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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
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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:
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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
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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
Page 195 and 196:
185
Page 197 and 198:
187
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189
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191
Page 203 and 204:
193
Page 205 and 206:
Appendix 3 - Participant Informatio
Page 207 and 208:
Appendix 4 - Ethics Approval 197
Page 209:
Committee. Until full approval has
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