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

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Maldivian culture and tradition comprise numerous events and occasions that involve traditional culinary experiences in the celebrations. For example, the naming ceremony of a newborn is always marked with local traditional sweet and spicy meat dishes. On Eid, a religious occasion celebrated twice a year and Prophet Mohamed’s birthday, each household prepares elaborate lunches with a number of modern and traditional dishes. Inviting family, friends and neighbours and sending parcels of food for those who could not join in is a highlight of these occasions. Another traditional event is the Bodumaaloodhu, which involves prayers and feasting that go on for several days where the whole population of the island and often guests from nearby islands take part. Traditional dishes are prepared by each and every household and brought to a special function hall where it is served in traditional style. However, with fewer islands marking this event, it is an activity that is on the verge of disappearing. The circumcision ceremony of young boys is another local event marked with entertainment and feasting that continues for a week. However, the increased importation of food items and adaptation of the local population to convenience foods and food from other countries have seen a decrease in demand for local ingredients and products which in turn made them scarce. Where before locals relied on local farming and home gardens for most vegetables, salad greens, fresh chilli and lemon, today even curry leaves and pandan leaves – a vital ingredient of local cuisine - are imported from neighbouring countries. Homemade pickles that used largely home grown ingredients are now replaced by imported bottles of pickle, the taste of which is often far removed from Maldivian tastes. Another example of a local product that is losing out to imported products is coconut milk which is a vital ingredient in Maldivian cuisine. Coconut milk used to be extracted when required from freshly grated coconuts (Figure 4.9). Today shelves of local shops in every island are lined with packets, cans and bottles of imported coconut cream and instant coconut milk powder (Figure 4.10). The scraping of coconut on locally made coconut scrapers (Figure 4.11) – a low wooden stool with a blade attached to one end – has been discarded for the convenience of instant coconut milk. Used coconut shells also fulfilled many uses. Craftsmen made jewellery and house hold utensils such as ladles (Figure 4.12). The container for collecting rukuraa from coconut palm called raabadhi is also made from coconut shells (Figure 4.13). Coconut shells also used to provide a good source of fuel for locals before gas, electricity and kerosene became popular. When the shells were burned to cook fish stew, the remaining hot coals 84
provided a slow burning barbecue to make roast fish (Figure 4.14), which completes the local delicacy of garudhiya baiy – fish stew, roast fish and rice. Even today, locals agree fish baked this way tastes better and more “Maldivian” than those baked in modern ovens. Figure 4. 9 Coconut Source: Shakeela (2000, p. 62) Figure 4. 10 Imported coconut milk Source: http://images.google.co.uk 85
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The Role of Local Food in Maldives
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CHAPTER FIVE: THE CURRENT ROLE OF F
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Figure 5.26 Buffet dinner .........
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Attestation of authorship “I here
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Abstract In the fiercely competitiv
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1.1 Background to the study CHAPTER
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attractiveness and promoting sustai
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Figure 1. 1 Map of the Republic of
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CHAPTER TWO: LITERATURE REVIEW The
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and nationalities are broadened (Sh
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focus on creating “meaningful tou
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quality of their services and produ
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waiting list for future Guggenheim
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Natural and cultural attractions ar
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local culture, built heritage, and
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Although the above inherent charact
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ituals and leisure (Tannahill, 2002
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and participation in the experience
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Cultural exploration is an integral
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2002). As Jones and Jenkins (2002)
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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
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: Figure 4. 8 Market share of top ten
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
Page 109 and 110: Figure 5. 9 Website with no informa
Page 111 and 112: The description indicates that food
Page 113 and 114: Figure 5. 11 Screw pine Source: Mal
Page 115 and 116: Figure 5. 14 Local ‘tea’ ceremo
Page 117 and 118: Hence, the kind of analysis needed
Page 119 and 120: Figure 5. 18 Barbecue menus Source:
Page 121 and 122: Figure 5. 19 Seafood display Source
Page 123 and 124: Figure 5. 22 Unloading fish to the
Page 125 and 126: chefs in our booming tourist indust
Page 127 and 128: Figure 5. 25 Activities featured as
Page 129 and 130: Table 5. 5 Importance of using loca
Page 131 and 132: CHAPTER SIX: DEVELOPING LINKS BETWE
Page 133 and 134: Table 6. 3 Number of respondents th
Page 135 and 136: ight quality of products from these
Page 137 and 138: experts, “It is of great potentia
Page 139 and 140: have failed to utilise”. One of t
Page 141 and 142: Figure 6. 1 Number of local and for
Page 143 and 144: 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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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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