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Sustainable Food Tourism: Travelers, Tourists, Migrants and Their Food Habits - Indian Perspective

International Journal of Hospitality and Tourism Systems

Volume 12 Issue 1

Published: 2019
Author(s) Name: Nusrat Yasmeen | Author(s) Affiliation: Assist. Prof., Dept. of Tourism, Hotel, Hospitality and Heritage Studies, Jamia Millia Islamia
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Abstract

This paper based on the concept of time, space and context. In the pre-locomotive time the people had limited means of transportation. One had to depend on the food available in the region (space) in the context of travelling tourism and hospitality. India had long tradition of heritage and culture to respect and welcome guests. Cuisine and culinary is a major part to entertain tourists guests. Partly it also throws light on etiquette and manners of dastarkhwan (table manners). This research paper focuses on how travelling tourists and migrants who came to India sustained and acclimatize in a different culinary and cuisine world and how with a passage of time the descendants of these settled people changed their cuisine world view & indianized themselves. This study will help both academicians and professionals to prepare new dishes with assimilation of imported and indigenous verities of recipes.

Keywords: Chapati, Fuqqa, Halwa, Khichri, Samosa

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