FOOD AND CULTURE CULINARY TOURISM SILK-ROAD INTERNATIONAL UNIVERSITY OF TOURISM AND CULTURAL HERITAGE
Keywords:
Food tourism, Culinary tourism, Food culture, Silk Road, Experience economy, Heritage, UzbekistanAbstract
Food tourism refers to tourists travelling to discover the distinct food culture of a destination. Food has become an increasingly fundamental factor of what and where you travel to. Traditionally food was seen as a secondary aspect of a trip. In recent decades food tourism has become more prominent within literature and an increasingly popular tourism product. This paper looks at the relationship between food, culture and tourism by using qualitative, interpretive desk research (secondary research). The literature review looks at food tourism, the experience economy, value co creation and food as a part of our identity and heritage. The methodology section explains how the sources were selected and coded. The findings section describes 5 main themes found which include; 1) Food as a historical and meaningful cultural product, 2) Food as a transformed product – curries in Britain, 3) The distribution of staple foods such as rice, wheat, potato and cassava across trade routes such as the ancient Silk Road, 4) The experience economy and value co creation of food and 5) Heritage & Authenticity. The discussion section relates the findings to Uzbekistan and Samarkand who have huge potential for food tourism due to their plov and bread culture. Recommendations are provided for destination managers and tourism educators.
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