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

More documents

Recommendations

Info

Figure 4. 11 Locally made coconut scraper Source: Shakeela (2000, p. 71) Figure 4. 12 Traditional ladles made from polished coconut shells Source: Shakeela (2000, p. 73) 86
Figure 4. 13 Rukuraa and raabadhi Source: Shakeela (2000, p. 63) Figure 4. 14 Making fihunu mas Source: www.flickr.com – (The fish are skewered into strips of coconut palm stems and put over an open spit fire of burnt coconut shells) 87
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 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 and 94: Figure 4. 8 Market share of top ten
Page 95: provided a slow burning barbecue to
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
Page 145 and 146: • Since tourism operators and exp
Page 147 and 148:
to authentic local foods. In additi
Page 149 and 150:
products. This would pave the way f
Page 151 and 152:
• Promote Maldives as an environm
Page 153 and 154:
Figure 6. 4 Garudhiya bai meal Sour
Page 155 and 156:
Figure 6. 7 Canned curries, garudhi
Page 157 and 158:
Figure 6. 11 Screw pine fruit and n
Page 159 and 160:
Figure 6. 14 Short eats Source: Mal
Page 161 and 162:
Figure 6. 16 Smooth loofah, Thoraa
Page 163 and 164:
Figure 6. 19 Malaafaiy Source: Leis
Page 165 and 166:
Figure 6. 21 Drinks made with local
Page 167 and 168:
CHAPTER SEVEN: CONCLUSIONS In an in
Page 169 and 170:
list ‘local’ food items were of
Page 171 and 172:
apparent from tourism marketing mat
Page 173 and 174:
operator” (Omidi, 2009b). Those r
Page 175 and 176:
Bibliography ADB. (2005). Country s
Page 177 and 178:
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
Page 193 and 194:
Appendix 1 - Operators’ Questionn
Page 195 and 196:
185
Page 197 and 198:
187
Page 199 and 200:
189
Page 201 and 202:
191
Page 203 and 204:
193
Page 205 and 206:
Appendix 3 - Participant Informatio
Page 207 and 208:
Appendix 4 - Ethics Approval 197
Page 209:
Committee. Until full approval has
show all

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

Create successful ePaper yourself

Delete template?

Save as template?