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

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CHAPTER THREE: RESEARCH DESIGN AND METHODOLOGY This chapter contains a discussion of the methodological approach and research design used to examine the aims and objectives set out in Chapter 1. The discussion clarifies the methods, instruments, and specific processes of data collection and analysis as well as the ethical issues involved. Tourism and food involve several actors and so the relationship is a complex one. Therefore, the study of food and tourism requires the use of more than one method. A variety of information needs to be gathered from different data sources, and a number of different research methods which complement and compensate for the weaknesses and strengths of one another are necessary in order to provide a reliable, valid and complete understanding of the situation and issues. Thus, a case-study method based on a grounded theory approach using multiple methods has been employed. 3.1 Methodological approach There are two primary approaches to data gathering in any research: the qualitative and the quantitative (Jennings, 2001). Quantitative research gathers data by “rigorous scientific” methods (Finn, Eliott-White & Walton, 2000, p. 8), using statistical analysis and numerical evidence to arrive at conclusions and usually engaging large numbers to prove reliability (Veal, 1997). Research that uses quantitative methodologies has the advantage of acquiring responses from a large number of people to a limited number of questions, thus enabling data to be compared and statistically aggregated, and the findings to be generalized (Patton, 2002). Quantitative research processes are guided by a deductive approach. As such, the research often commences with a hypothesis related to the phenomenon being researched which is tested with data gathered by statistical methods and empirical evidence (Neuman, 2003). Examples of quantitative research methods include surveys, experiments, statistics, structured observation and content analysis (Silverman, 2006, with reference to Bryman, 1988). In contrast, qualitative research is defined by Strauss and Corbin (1998) as “any type of research that produces findings not arrived at by statistical procedures or other means of quantification” (p. 10). Qualitative methods can produce rich and thorough information from a small group of people due to the increased depth of understanding of the cases 42
eing researched. Although the small numbers limit how much the findings can be generalized, a significant advantage of qualitative research is its liberty from predetermined categories of analysis – this allows openness, detail and depth to the enquiry (Patton, 2002). Qualitative research is inclined towards inductive analysis (Jennings, 2001). An inductive approach builds “theory from the ground up”, where data is gathered from the phenomenon being researched to construct a theory (Neuman, 2003, p. 51). Interviews, observation, focus groups, analysing texts and documents, and audio and video recording are commonly used qualitative research methods (Silverman, 2006). Quantitative research focuses on measurement and examination of the relationship between variables from an etic or ‘outsider’ perspective and seeks less detail; in contrast, qualitative researchers employ an emic or ‘insider’ approach to observation and investigation, which enables in-depth, detailed access to individual perspectives (Denzin & Lincoln, 2000). Often qualitative and quantitative methodologies are integrated to combine their respective strengths and weaknesses in a mixed method (Bryman, 2006) or multi-method (Brewer & Hunter, 2006) approach. Lincoln and Guba (2003) argue that: researchers should think beyond the myopic quantitative-qualitative divide when it comes to devising a suitable methodology for their research, and select methods – quantitative, qualitative or a combination of the two – that best satisfy the needs of specific research projects. (p. 266). All these methodologies are governed by research paradigms (Denzin & Lincoln, 2003). A paradigm is a fundamental set of beliefs that guides the conduct of the research (Jennings, 2001). With reference to Henderson (1990), Finn et al. (2000) proposed two paradigms that govern tourism and leisure research: the positivist paradigm, and the interpretive or phenomenologist paradigm. According to Jennings (2001), tourism research can be informed by one of six paradigms: the positivist, interpretive social sciences, critical theory, feminist perspectives, post-modern, or chaos theory paradigm. All paradigms contain three elements: ontology, epistemology and methodology (Denzin & Lincoln, 2003). Ontology is the nature of reality that researchers investigate, epistemology is the relationship between the reality being investigated and the 43
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 and 50: tourism” (p. 115). As their examp
Page 51: Slow Food Award in 2000 which recog
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
Page 101 and 102: 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
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Everett, S., & Aitchison, C. (2008)
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Heath, E., & Wall, G. (1992). Marke
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Lutfy, M. I. (1995). Dhivehiraajjeg
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MTCA. (2007b). Tourism Yearbook. Ma
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Ravenscroft, N., & Westering, J. V.
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Sheehan, K. (2001). E-mail survey r
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Veal, A. J. (1997). Research method
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Appendix 1 - Operators’ Questionn
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185
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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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