Gastronomy and its impact on Tourism: A Case study on Regional Cuisine of Coastal Odisha, India
Journal Title: International Journal of Research in Social Sciences - Year 2017, Vol 7, Issue 6
Abstract
Effort has been made in this study to understand the impact of Gastronomy on Tourism development. Gastronomy is the art and science of cooking and serving food to satisfy the consumer of all ages in all situations. It is an integral part of any celebration whether it is a joy or death. It has great impact on Tourism Promotion because no tour is complete without good food. Food is well related with the culture of any civilization. Authentic food is compulsory with celebration of ethnic culture. Local cuisine is one of the most important products of Special interest Tourism in India. To get experience of local culture tourists must taste the local food. In ancient time Cooking was mainly done to fill up the stomach and to digest food outside the stomach, now a days it is most difficult study or science. Not only cooking food, its garnish, accompaniments, texture, temperature, decoration and nutrient contents are all equally important. Food, through the choice of dishes and preparation, forms an integral part of life and remains the natural expression of hospitality. This paper discusses the position regarding development of food tourism in Coastal area of Odisha, India. Findings and recommendations for the development and promotion of regional foods of Odisha are suggested here. Proposals for future research are also outlined.
Authors and Affiliations
APuspanjali Mohapatra And Dr. Soumendra Nath Biswas
Keywords
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