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

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types of food and eating habits are determined by a society’s culture and religion, food is an integral part of identity formation (Long, 2004). The association between quality food and health benefits has been increasingly appreciated by many people in recent years. As a result, the popularity of and demand for quality foods are increasing: “In the contemporary world the quest for good eating can no longer be dismissed as trivial”, where “(a)ccess to quality food is poised to become a political issue as well as an environment issue” (Scarpato, 2002a, p. 66). Negative attitudes towards ‘McDonaldization’ and the fast food industry are being increasingly advocated in countries the world over (Ritzer, 2000). Strong hostility and rejection over cultural and national issues and the growing concern and awareness about healthy eating have forced global fast food retailers and suppliers to tailor their products to meet local needs in order to survive (Hall & Mitchell, 2005). According to World Health Organisation, (WHO, 2009), the spread of fast food chains combined with growing affluence throughout Europe and Asia is believed to have caused the increasing numbers in obesity in those regions which was termed as “globesity” (BBC, 2009). While WHO warned that obesity has reached epidemic proportions globally, it is believed that healthy eating has become one of the most popular aspects of food culture which will go on to have a dominant influence on the food industry (Mackay, 2004 cited in Hall & Mitchell, 2005). Hence, Hall, Sharples, and Smith (2003) argue that the factors that caused globalisation present “as much an opportunity as they do a threat” for local food and gastronomy (p. 32). It is important to utilize globalisation “as a means of strengthening the relationship between tourism and gastronomy” (Hjalagar & Richards, 2002, p. 224). The future of food could be about producing food that is both sensitive to the environment and nourishing to the mind and body. Hence, integrating sustainable practices in food production and tourism will become the practical future perspective (Scarpato, 2002b). In response to growing concern over the influence that McDonalds outlets were having on the food cultures in Italy, the “Slow Food” movement was established in Bra, Northern Italy in 1986 (Petrini & Padovani, 2006). The Slow Food movement promotes regional food prepared by traditional methods, and its leisurely consumption (Davidson, 1999). The movement aims at spreading knowledge about local cuisines and products to consumers and saving from extinction those foods that are declining by providing publicity and building markets (Miele & Murdoch, 2006). The establishment of The 40
Slow Food Award in 2000 which recognises those “who preserve biodiversity as it relates to food” (Kummer, 2002, p. 25), and “reward those anywhere in the world who defend, promote or enhance produce, knowledge or flavour, with public recognition, cash prizes and promotion of their activities” brought Slow Food movement to the attention of world media (Scarpato, 2002b, p. 135). As the movement continues to raise awareness on issues related to local foods and strives to provide assistance to producers in saving foods that are threatened of extinction, more and more countries are joining the movement (Mitchell, 2005). By 2005, there were 85,000 members in more than 132 countries (www.slowfood.com). The European Network of Regional Culinary Heritage is another organisation that promotes local food. The network which enables consumers to locate restaurants and shops offering local specialities was established with the aim of providing a rich travel experience, support sustainable regional development and enhance regional identities within Europe (Ohlsson, 2000). 2.7 Summary In summary, this chapter has shown that the homogenizing pressures of globalisation are not only leading to uniformity in experience, but also spawning a local back-lash where there is a need and desire to showcase the unique attributes of destinations. Food with its intimate links with culture, heritage and sense of place represents an ideal tool to foster this local presence and also provides an important way to link tourism to local development through economic linkages. However, the challenge remains as to how destinations like the Maldives, that are not food tourism destinations, can enhance the role of food in tourism. 41
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 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: tourism” (p. 115). As their examp
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
Page 83 and 84: population was badly affected by th
Page 85 and 86: enefits of tourism among all the at
Page 87 and 88: As tourism became established in th
Page 89 and 90: prospect repeatedly proclaimed by e
Page 91 and 92: Table 4. 1 Maldives tourist arrival
Page 93 and 94: Figure 4. 8 Market share of top ten
Page 95 and 96: 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
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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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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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