Sustainability of Gastronomic Tourism in Malaysia: Theoretical Context

Abstract

Contribution/ Originality: This study is one of very few studies which have investigated the relationship between gastronomic tourism and sustainability from three different contexts (economic, social and environmental) within the hospitality and tourism industry in Malaysia. 1. INTRODUCTION In an era where everyone can fly, tourism activities can be looked as a necessary segment in life, which provides not only new experiences to those who practice it, but also reduces tension and increases happiness in life. As a multifaceted industry, the tourism sector not only contributes to the development of well being, economic and social development of a country (Babolian, 2016; Diaconescu, Moraru, & Stănciulescu, 2016; Scarpato, 2003) but the sector also has a close relationship with other industrial segments including the environment and local communities as asserted by Diaconescu et al. (2016). The symbiotic relationship between tourism and other industrial sectors not only helps in support the economic growth of a country; by creating an opportunity for those who are seeking employment, but also strengthens a region's identity, sustain cultural heritage, contests fears of global food homogenization and facilitates the regeneration of an area's socio-cultural fabric (Everett & Aitchison, 2008).

Quality Food Products as a Tourist Attraction in the Province of Córdoba (Spain)

“…Territory: Gastronomic tourism has been studied in specific regions or countries, such as France, in which Batat [27] investigated the role of Michelin-starred chefs as changemakers and advocates of tourism activities in both rural and urban areas; Italy, in which Privitera et al [28] analyzed the opportunities of gastronomic tourism for local development around the Sicily region; Greece, in which Pavlidis & Markantonatou [29] analyzed the promotion of gastronomic tourism in the northern regions of Greece; Singapore, in which Chaney & Ryan [26] described the evolution of gastronomic tourism in Singapore; Malaysia, in which Sanip and Mustapha analized the sustainability of gastronomic tourism in Malaysia [30,31]; Mexico, in which Correa [32] determined the factors that can help restaurants to be more competitive in the face of a health crisis in the state of Zacatecas; and Kenya, in which Josphine [33] carried out a critical review of gastronomic tourism development in Kenya.…”