Abstract
Shift in popular perception about the connection between food and aspects of regional and cultural identity has given rise to the idea of slow food. The growing trend of nutrition-conscious eating practices combined with the growing concern over sustainability and preservation of local cultures has given boost to slow food movement. Lately, the practice of slow food has been adopted by tourism sector, in recognition of food's ability to reflect regional culture and heritage. Slow food tourism thus serves to promote local culture and tourism, while helping the nation's economy and sustainability. The present study employs use of empirical studies across four major South Asian countries namely; India, Sri Lanka, Maldives and Nepal, as well as theoretical research, to recognise and list five factors that impact the status of slow food tourism in a country.
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