The concept of ‘ethnic food tourism” may have relevance in present days due to increase in tourist industry in the Himalayas. Movement and interaction of people, sense of respect to traditional value and culture will serve to intricately link the enjoyment of dinning to locale, making this the standard of food culture of the region. France attracts the greatest number of tourists worldwide as estimated in 1998 reaching 70 million, which even exceeds the existing population of 58 million. The secret to this appeal is nothing but the delicious food and wine of France, served in inexpensive traditional restaurants that offer the delicious agricultural produce of the region which allows one to experience enjoyment and friendship. Finding enjoyment in eating the produce of the region while in that region – herein lies the essence of a food culture that gives confidence in life, pride to the people of the region and ultimately, enjoyment and friendship. Further, it imparts meaning to the act of travel and bestows happiness upon the traveler. The promoters have to focus on the specific food culture of a region in a presentable form where tourists can find local cuisine in menu.

Ethnic food culture harnesses the cultural history of particular community, their indigenous knowledge of food production, vast nutritious qualities, microbial diversity associated with fermented foods as genetic resources, source of income generation related to tourism and enjoyment of dining.


Introduction Ethnic Food Tourism Fermented Products Non-Fermented Products Home