No abstract

Knowledge about cooking was traditionally shared orally and handed down through generations in written form or as a recipe. These specifications or instructions are a society’s claims that provide a unique arena between science and society or the community. This research study is an overview of a destinations cultural heritage preservation of indigenous cuisine through culinary claims. Using content analysis from secondary sources it argues that culinary claims have significance in sustaining a cultural heritage and must not be set aside. These claims describe the technical or procedural information present in a recipe (oral or written), which provides added value in terms of improved quality and greater chance of a successful product. Many destinations are striving to preserve indigenous cuisine as a unique and competitive advantage for many benefits. Thus using local resources such as indigenous food has made destinations more competitive globally. The findings reveal that culinary claims are being used by destinations and renowned chefs, increasing their expertise and passion in the kitchen. These claims have also increased tourist confidence in trying new foods and tastes that are authentic.