Cultural inheritance of Hakka cuisine: A perspective from tourists’ experiences

Abstract

Abstract This study focuses on traditional Hakka food and assesses how culinary experiences allow traditional Hakka cuisine to be passed from generation to generation. Ten people interested in Hakka cuisine were invited to participate. The Zaltman Metaphor Elicitation Technique was used to analyze photographs taken by the respondents and to assess the gastronomic cultural inheritance of traditional Hakka foods from a tourist perspective. The analytical results indicate that the factors involved in experiencing the cultural inheritance of Hakka cuisine through tourism include cultural images, cultural attraction, food histories, activity promotions, and experience functions. The experience of participating in Hakka cultural heritage was analyzed to identify delivery models and factors based on consensus maps. An important part of the tourist experience is providing endemic attractions that enable tourists to actively participate in the practice process. Suggestions for culinary tourism and directions for future research are discussed.