Chapter 11 - Holistic cuisine and gastronomic tourism

Abstract

The research aims to explore the factors contributing travelers’ culinary-gastronomic dining experience with a special emphasis on gastronomic tourism marketing. A framework was developed which included those of “Producers” where some of the most preferred cuisines are shared. Second “Consumers,” here 500 prospective travelers who visited five in famous restaurants of Port Blair (capital of Andaman and Nicobar Islands) completed a self-administered survey questionnaire. The findings reveal a frequency distribution of the sample characteristics. Finally, the positive satisfaction level of the travelers resulted in “Gastronomic Tourism.” In order to develop gastronomic tourism, an introduction to the general theory of tourism marketing and its application in various sectors by keeping a close check on the concept of sustainable tourism is initiated. The study concludes that good experiences embedded in holistic cuisine lead to gastronomic tourism.