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

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impact on tourism promotion by the sale of shrimp at dockside retail establishments or by shrimp fishermen in South Carolina was investigated by Deale (2008). It is argued that case studies are often the most appropriate method to adopt when analysing the background, processes and practices that are related to a research topic (Yin, 2003; Gillham, 2000; Finn et al., 2000). A case-study method was used in this research because it allowed the context of tourism to be better understood in relation to the research question. Gillham (2000, p. 3) identified two fundamental characteristics of case studies: they rely on multiple sources of data and the research does not start with an ‘a priori’ theory: “The case study researcher, working inductively from what’s there in the research setting develops grounded theory” (Gillham, 2000, p. 12). Hence, as a case study, this research necessitates the use of multiple methods and an inductive research process where theories will be formulated from the research findings. 3.4 Multiple methods and triangulation Due to the richness of the context that case studies provide, a single method for data collection is often not appropriate. Instead, multiple sources of evidence gathered by different methods are required. Such an approach is known as “multi-method” (Gillham, 2000, p. 13). Restricting research to purely quantitative methods runs the risk of neglecting the social and cultural composition of the research object (Denzin & Lincoln, 1998). On the contrary, since qualitative research utilizes a wide range of interrelated methods and belongs to multiple paradigms, qualitative methodologies are able to secure a thorough comprehension and better insight into the research question than quantitative approaches that rely on just empirical evidence (Patton, 2002). However, combining qualitative and quantitative methods can be challenging because of the technical difficulties of effectively combining the two approaches, and because of the conflicting paradigms of these methodologies (Morgan, 2006). The approach of focusing on the same study from different methodological perspectives is known as triangulation (Gillham, 2000). Triangulation “involves the use of multiple methods – each representing a different perspective or lens – to assess a given phenomenon in order to enhance confidence in the validity of findings’ (Greene, Kreider & Mayer, 2005, p. 274). Denzin (1978, in Janesick, 2000) identified four types of triangulation: 48
1. data triangulation: uses a range of data sources 2. investigator triangulation: uses a number of evaluators to review findings 3. theory triangulation: employs multiple perspectives to data interpretation, and 4. methodological triangulation: involves multiple methods. In this study, two forms of triangulation are applied: data and methodological. In the former, data were drawn from various sources, and in the latter, both quantitative and qualitative methods were combined (See Figure 3.1). Figure 3. 1 Methodological triangulation First the pictorial and textual content of tourist brochures and websites were analysed. The results from this analysis were then validated by a discourse analysis conducted on the same brochures and websites. In order to confirm and validate the emerging themes from these two analyses, two questionnaire surveys, one among tourism operators and the other among experts in the tourism industry, were conducted. The operator survey focused on quantitative details as well as qualitative information, while the expert survey was qualitative in nature, seeking in-depth and opinion-based answers. 49
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The Role of Local Food in Maldives
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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 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: A disadvantage of case sstudies is
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
Page 103 and 104: Table 5. 3 Frequency of images in p
Page 105 and 106: (Figure 5.3). As Figure 5.4 illustr
Page 107 and 108: 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
Page 187 and 188:
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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