Malaysian gastronomy routes as a tourist destination / Artinah Zainal, Ahmad Nizan Zali and Mohd Nizam Kassim
Globally, food and tourism are increasingly being combined and the development of gastronomy as a tourism product has become a trend recently. The awareness of the importance of food as a heritage component in tourism has been steadily growing. As competition between tourism destinations in the Asia...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Faculty of Hotel and Management, Universiti Teknologi MARA, Selangor, Kampus Puncak Alam Campus
2010
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| Online Access: | http://ir.uitm.edu.my/id/eprint/19426/7/AJ_ARTINAH%20ZAINAL%20JTHCA%20B%2010.pdf http://ir.uitm.edu.my/id/eprint/19426/ https://www.jthca.org/ |
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| Summary: | Globally, food and tourism are increasingly being combined and the development of gastronomy as a tourism product has become a trend recently. The awareness of the importance of food as a heritage component in tourism has been steadily growing. As competition between tourism destinations in the Asia region increases, Malaysian local food and culture are a valuable source to attract tourists. Malaysian gastronomy has a significant identity, and an important role to play since food is closely related to tourist consumption and experience. The tourists’ quest for authentic tastes and experiences has been a fundamental thrust, and in practice tourism destinations strive to develop their own distinctive and unique identities. This emergent trend can be examined as most of the tourist destinations have made a great effort to promote their local cuisines. In line with this, the Malaysian gastronomy route should be in tandem with the cultural activity highlighted. |
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