CAPITALISING LOCAL FOOD FOR GASTRO-TOURISM DEVELOPMENT

Authors

  • Wan Mohd Adzim Wan Mohd Zain Faculty of Applied Social Science, UNIVERSITI SULTAN ZAINAL ABIDIN, MALAYSIA
  • Muaz Azinuddin Faculty of Applied Social Science, UNIVERSITI SULTAN ZAINAL ABIDIN, MALAYSIA
  • Nur Shahirah Mior Sharifuddin Faculty of Applied Social Science, UNIVERSITI SULTAN ZAINAL ABIDIN, MALAYSIA
  • Hawa Husna Ab. Ghani Faculty of General Studies & Advanced Education, UNIVERSITI SULTAN ZAINAL ABIDIN, MALAYSIA

DOI:

https://doi.org/10.21837/pm.v21i25.1231

Keywords:

Gastronomy Tourism, Culinary Tourism, Food Production, Local Food

Abstract

Food industries are essential to shaping and structuring destination food tourism focus and the overall food industry. By highlighting regional distinctiveness and the contribution of local food to distinctive visitor experiences as well as boosting the local economy, destinations and food producers or businesses must recognize the significance of local food and gastronomy experience in tourism. This research used qualitative techniques and was conducted in the states of Pahang and Terengganu in East Coast Malaysia (ECM). Since food production in ECM is one of the key contributions to the regional economy and a significant locally-owned industry, 13 food producers were picked for the interviews. Food producers are therefore essential for a destination to ensure that the local cuisine satisfies tourists' growing interest in and demand for local cuisine as well as their quest for an exceptional local food experience. In this regard, the research incorporated the viewpoints of the ECM local food producers to offer a beneficial and substantial contribution to developing gastrotourism and destinations.

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Published

2023-04-27

How to Cite

Wan Mohd Zain, W. M. A., Azinuddin, M., Mior Sharifuddin, N. S., & Ab. Ghani, H. H. (2023). CAPITALISING LOCAL FOOD FOR GASTRO-TOURISM DEVELOPMENT. PLANNING MALAYSIA, 21(25). https://doi.org/10.21837/pm.v21i25.1231

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