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

globalisation strong local food identities and sustainable food systems have the potential
to grow with tourism playing an important role” (p. 83). Therefore, Bestor (2000)
argues that globalisation does not reduce cultural diversity, but enhances and uplifts
both the cuisine and the country that it belongs.
Another example is The Taste of Wales project developed in Wales with the aim of
promoting local food as a tourist experience (Jones & Jenkins, 2002). This project has
also contributed to enhancing the quality of local food and promoting the culture of
Wales. In addition, as a result of promoting quality local food products, a niche tourist
market that offered authentic tourist experiences was created, providing positive
impacts on local agriculture. Even in established tourist destinations such as
Melbourne, Singapore and Italy, the promotion of local gastronomic culture can
enhance tourism (Scarpato, 2002b). Initiatives to promote Spain’s culinary heritage as
part of the region’s cultural products have enabled Spain to be re-branded as a
destination with a valuable cultural heritage alongside its primary attractions of sun,
sand and sea (Ravenscroft & Westering, 2002). Further support for joint marketing is
presented from a study by Sparks et al. (2003) that evaluated tourists’ perception of
restaurants. The study revealed that participants viewed restaurants as part of the overall
tourist experience.
2.6 Globalisation, local food and sustainable tourism
Advances in communications and transport technology have propelled globalisation and
have also drastically altered the ways of food production and consumption by increasing
the rate that food products and information regarding food are exchanged around the
world (Hall & Mitchell, 2002b). As Symons (1993) stated, food production has become
global, with a universal food technology directing the growing, preserving, processing,
distribution and cooking of food. The integration of global economies that has fuelled
globalisation also supports economies of scale and scope in food production; this has
resulted in standardization and homogenization of food products. While contributing to
the eradication of famine and allowing the enjoyment of foods from across the globe
(Grew, 2004), globalisation has also provided the means for food that was previously
restricted by environmental and climatic conditions to be freely available, irrespective
of location or season (Richards, 2002). This instant access to ingredients and
information on cooking styles across the globe has led to the creation of ‘fusion’
(Goody, 1982, cited in Hall & Mitchell, 2002b) or ‘nouvelle’ (Sharpley, 1999) cuisine.
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