Thailand itself has a strong potential to be the top culinary tourism destination. According to the inadequate of promoting, good management and marketing strategy by both public and government sectors, culinary tourism in Thailand is not well known as a top tourist destination. The proliferation of promoting for Thai gastronomy through any kinds of tools could be a crucial key to attract Thai food culture in the heart of culinary tourists. Furthermore, understanding culinary tourists’ behaviors and motivation factors help Thailand create truly culinary experiences for culinary tourists. Additionally, comparing Thailand to other culinary tourists’ destinations as competitors is Thailand’s further step to realize its strength and weakness for development.
Introduction
Thai cuisine as the national cuisine of Thailand has a long history of its food culture. It is greatly influenced by other neighboring countries such as stir-frying from China, curries from India for example while still keeping up a distinguished taste of its own, whatever the recipe’s origin with the differentiation of distinctive cuisine styles in four regions of country. The balance of five fundamental taste senses namely; spicy, sweet, salty, sour, and bitter would be chosen two or more flavors to mix in one dish (Harrison & Monroe, 2003). Cummimgs (2000) states that “ Thai cuisine has become so globally appreciated that in a survey polling travel agencies in over 25 countries, it ranked fourth after France, Italy and Hong Kong in the perceived excellence of cuisine and nowadays most major cities have at least one Thai restaurant” (p.8). However, even Thailand has fabulous physical characteristics for food culture, traditions and tourist locations for example...
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Chao-Wei Wu Jeffrey McMahon English 1A 23 July 2014 Chef Jeff Henderson_Cooked Chef JH’s personal memoir, Cooked, is a model confirmation that it is feasible for an author to give a moving message without sounding sermonizing and redundant. Cooked takes place after Henderson's rise and fall (and rise once more). The story begins with his alliance with drug merchants of becoming one of the top split cocaine merchants in San Diego by his 23rd birthday. It leads to his capture and inevitably his rising into the culinary business (Ganeshram 42).
The author chose to conduct this research to explore the comparison between Szechuan and Cantonese food and the extent of its popularity within UK. To enable the research to be conducted in a smaller margin, the students of University of West London are selected as the focused target of research. As observed in the European culture, Chinese food is considered a treat for special occasions as selected restaurant stands equal with high-end restaurants that are serving western cuisine as shown in TopTable (2014). According to Mail Online (2010), it is found that 39 per cent of the population preferred Oriental flavours, such as sweet and sour and chow mein to Indian sauces such as tikka masala.
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A defining trait of every country, whether it be Italy or India, is the type of cuisine that they serve. One of the best ways to gain an understanding of a country’s culture is through their food. While some people would deem other aspects of a culture as more important, it is a feature easiest to explain and relate to. A distinguishing fact is that food is both physical and mental in that its creation takes dedication and effort; food is able to create emotions given the proper setting. As cooking traditions evolved throughout the years, to fit people’s ever changing tastes, so does the culture. They are parallel to each other in that as one aspect of culture changes, so does the food and vice versa. Two of the most popular types of foods in society today are American food, and Chinese food. The typical features of how food is prepared and made, the tastes preferred, the utensils, and the beliefs about the food's properties are all reflections of the American and Chinese cultures.
Located in South America on the Pacific Coast lies a country named Peru, which offers one of the world’s greatest cuisines. The country of Peru is exquisitely diverse with geography containing the Andes Mountains and highlands, the tropical/Amazon Basin and the coast. All of which contribute significantly to the Peruvian cuisine. Peruvian cuisine is a unique blending of Andean and Spanish cultures over 500 years, mixed with Japanese, Chinese, African, Arab, and other influences (Cayo, 33). With the cuisine being a fusion of many different cultures, it retains unique elements of each and creates a distinct cuisine of its own making it unmatched in its diversity and individuality. The best part of Peruvian cuisine is the similarities in the cuisine over the last several hundreds of years.
Families have food and drink recipes created and passed down from generation to generation. Some families are known for their specialty dishes. Countries are no different as they have special items that they grow and export. There are menu items that represent the self-image and identity of the country. Cultural traditions will determine the what, and why of a particular cuisine. These foods are served in restaurants as well as homes with pride. There will usually be a well told story behind the selection. Agricultural conditions will sometimes play a significant role in the finished product. Some of the cuisine selected as specialties may be the same for another culture. The only difference could be the selection of seasonings which are readily available to them or the side dishes served. History, heart and culture are the essential ingredients in a nation’s cuisine of choice. The opportunity to indulge should never be turned down (Away2013).
is extremely competitive, labor intense and risky. It is saturated with multiple different types of restaurants many competing in the exact segments. Companies operating in this type of environment seek differentiation strategies in order to set themselves apart from rivals, using various tactics such as pricing, food quality, menu theme, signature menu selections, dinning ambience and atmosphere, service, convenience, loyalty programs, specials, heart-healthy, and location (Thompson, Peteraf, Gamble & Strickland, 2014, p.C-138). Many restaurants can’t keep abreast and don’t survive, making them go out of
In order to get a greater sense of the food personality attributes, three episodes from each show’s current season were analyzed to examine the personalities’ mannerisms and culinary identity. These attributes and characteristics were coded and analyzed (see Table 2). Content analysis started with cursory examination of the television episodes. I posed two questions during my initial examinations: how do these culinary personalities present themselves as experts in either the domestic or public spheres, and how do these presentations adhere or diverge from the earlier outlined gender culinary stereotypes. This meant looking at the theme of the shows, setting, the appearance and mannerisms of the culinary personalities, and how well these shows convey the tone of the network. While watching, I took note of any personal anecdotes or memories given while the food was being
I believe that in order to preserve the authenticity of regional cuisine the people preparing the foods need to possess knowledge about their culture, an understanding of the ingredients they are using, and the ingredients they select must be from their region and no other. In their ess...
Stabler, M.J. Papatheodorou, A. Sinclair, M.T. (2010). The economics of tourism 2nd edition. New York: Routledge.
The movie “The Hundred Foot Journey” is a great representation of different cultures interacting as well as the different food habits. The movie is based on an Indian family who moves to Italy and wants to open an Indian restaurant across street from a famous Italian restaurant in the small town. The Kadam family wants to bring the Indian cuisine to a new culture and share some of their values. They have trouble expanding their culinary delights to the public because Marquerite the sous-chef doesn’t want any competition. Throughout the movie, secrets on certain dishes are shared and tricks to improve the certain style of food is greatly appreciated by both restaurant chefs.
However, often times people raise questions in regard to the jeopardization of the culture in Asian food. Misrepresenting the culture, Western countries borrow and appropriate these main Asian cuisines. Nevertheless, with great differences in taste, none of Chinese, Japanese, and Korean food
Dan Bartlett (2014). Kitchen Brigade: Who Does What?. [ONLINE] Available at: http://www.artinstitutes.edu/adv/files/kitchen_brigade.pdf. [Last Accessed 10 February 2014].
During this summit, 21 chefs from 8 countries were invited to share their knowledge and thoughts on the question of gastronomy. The Japanese culinary washoku tradition was then the focal point of the summit, it was particularly centred on the concept of umami, a specific type of taste that is neither sour, bitter, salted nor sweet. In fact, such a taste can only be acquired by the combination of products and spices to enable the creation of the umami flavour. Umami is moreover accessible to anyone since it does not require a tremendous amount of products to be found. As a matter of fact, mixing tomatoes and sesame can lead to umami. In addition, the Ministry of Foreign Affairs took the opportunity of this summit to enhance and consolidate its cultural relations with other nations. For instance, relations with Spain were greatly improved and officialized by the award of the Order of the Rising Sun medal to the Spanish cook Ferran Adria Acosta for its help in organising and leading the
Half of century has gone since ‘tourism boom’ began in 1960s (Tirados, 2011). Nowadays, desire to be a tourist is virtually universe which has made tourism become a central element of globalization. The profit brought from tourism is something that we cannot deny however everything has its two sides which are good and bad, advantages and disadvantages or positive and negative. Thailand is a great example to find out the advantages and disadvantages of the development of tourism impact on the country.