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(Ntibanyurwa, 2006). Just as a healthy economy is the key to development which is necessary to enhance the quality of life of its residents, a healthy economy is also crucial for a healthy ecology as well (Ritchie & Crouch, 2003). Referring to Maslow’s hierarchy of needs, Ritchie and Crouch point out that unless basic physiological needs are satisfied, individuals will not be motivated by the next level of needs in the hierarchy such as environmental protection. Thus, in order to conserve the natural resources and preserve cultural heritages, long-term economic sustainability is essential for all tourism destinations, particularly LDCs and SIDS where the economy depends on tourism. Pigram (2000) declared that sustainability is multi dimensional and hence, requires its application in all human activity and development. Since uncontrolled tourism development will impact negatively upon the environment, it is crucial to focus on sustainable tourism in all aspects of management. Sharpley and Sharpley (1997) argue that “sustainable tourism development policies do not need to adhere to “text-book” principles” to be successful (p. 241). Similarly, Milne (1998) cautioned against creating a polarization between “alternative” and “mass” tourism in the search for the correct forms of tourism, because of the interconnected nature of all forms of tourism (p. 47). As Sharpley and Sharpley (1997) have illustrated from the case study of a remote hotel in The Gambia, if the needs of the tourists are met in a way that satisfies the requirements of local community and environment, there is no need to create a specific sustainable tourism product labelled as such, because the product can be sold to tourists who are not even seeking a sustainable tourist experience. Some countries aim to achieve maximum profits with smaller numbers of high yield tourists to achieve sustainable tourism objectives. In this regard, Wilson (1997) described “up-market tourism” as a form of sustainable tourism which aims to achieve “higher earnings from smaller numbers” as in the case of Seychelles (p. 191). However, Weaver (2002) portrayed with examples from South Pacific tourist destinations that there is no evidence to suggest any connection between extent of earnings and sustainable tourism. 2.5 The role of food in tourism Food has been associated with travel from prehistoric times (Boniface, 2003). Changes in the ways in which food was obtained in ancient times transformed the status of food from a basic survival necessity to a commodity associated with wealth, celebration, 22
ituals and leisure (Tannahill, 2002). At the same time, the exchange of food stuffs over long distances and the transfer of food-related ideas and knowledge across cultures assisted in the construction of cultural identities and social hierarchies (Pilcher, 2006). These historical events were interpreted by Boniface (2003) as a “precursor” that laid the foundation for “culture, food and drink, and tourism to feature and interact together” (p. 3). The “reflexive consumption of gastronomic experiences by tourists” is described as gastronomy (Fields, 2002, p. 36). Scarpato (2002a) delved into the origin of the term ‘gastronomy’, stating that gastronomy first appeared as the title given to a poem more than 200 years ago in France and was included in the dictionary of French Academy as “the art of good eating” (p.53). The Encyclopaedia Britannica (2000) defines gastronomy as “the art of selecting, preparing, serving, and enjoying fine food” (cited in Richards, 2002, p.3). Richards went on to explain that initially gastronomy was dedicated to upper-class needs, but more recent times have seen gastronomy encompass a wide range of foods including local cuisines and food-related cultural practices. The relationship between food and tourism has progressed from “traditional hospitality, cuisine and gastronomy” to the development of the innovative concept of “food tourism” (Jones & Jenkins, 2002, p. 115), also referred to as “culinary”, “gastronomic” or “gourmet” tourism (Okumus et al., 2007, p. 19). Today, food is an integral part of the overall tourism experience, in addition to it being a prime motivation for travel (Hall, Mitchell, & Sharples, 2003). Hall and Mitchell (2005) with reference to Hall and Mitchell (2001) defined food tourism as, “visitation to primary and secondary food producers, food festivals, restaurants and specific locations ... it is the desire to experience a particular type of food or the produce of a specific region” (p. 74). As Boyne, Williams, and Hall (2002) stated, the “inter-linkages between tourism and food are many and deep” (p. 91). Food fulfils a functional need of tourists (Molz, 2004); hence it comprises a considerable part of tourism expenditure in both individual and organized travel (Jones & Jenkins, 2002). According to Mitchell and Hall (2003), when it is part of the overall travel experience, food becomes “highly experiential” and “much more than functional” (p. 60). A significant part of tourism involves food, because providing food experiences is one of the central functions of the tourism industry (Hall & Sharples, 2003). Richards (2002) also notes that tourists’ days are organized around 23
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 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: Although the above inherent charact
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
Page 75 and 76: was a British protectorate from 188
Page 77 and 78: Figure 4. 2 Population growth rate
Page 79 and 80: 4.3 Economy The Republic of Maldive
Page 81 and 82: 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
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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
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Bibliography ADB. (2005). Country s
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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
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Appendix 1 - Operators’ Questionn
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185
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187
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189
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191
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193
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Appendix 3 - Participant Informatio
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Appendix 4 - Ethics Approval 197
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Committee. Until full approval has
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