Exploring Zambia's Culinary Tourism Potential
Nakamba, Hope (2023)
Nakamba, Hope
2023
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2023111830024
https://urn.fi/URN:NBN:fi:amk-2023111830024
Tiivistelmä
Discovering the native cuisine can be the main purpose of travel as is in the case of culinary tourism. Contemporary culinary studies have acknowledged the importance of local cuisine as a fundamental component to a destination’s attribute, qualifying its status as a tourist attraction. However, in Zambia this status is presently underdeveloped, despite the huge untapped potential that culinary tourism presents. Therefore, this thesis seeks to explore some of the countries’ local cuisines as well as culinary practices which could be developed and promoted as tourism
products that could potentially attract food tourists who are seeking unique local and authentic culinary experiences.
This study seeks to answer the main research question:
• How is local cuisine impacting the current travel trends for the food tourists?
• What kind of practices could help boost the Zambian culinary promotion?
The main objective of this study is to identify tourists’ motivations as well as expectations regarding their culinary experiences while in a new destination. The target group for the study were the food tourists.
The study also seeks to highlight best practices being applied in other culinary tourism destinations. Hence, Finland was used as a case study citing specific attributes on how local cuisine could potentially be used as a unique selling point in culinary tourism.
The theoretical framework focuses on food travellers as the main target group in this study, with the aim to investigate how cuisine influences their choice of holiday destinations. Secondly, it also introduces the definition of culinary tourism that points out food as the main motivator for food travellers when choosing a destination. Additionally, the theoretical framework presents the role that local cuisine plays in enhancing tourism experiences.
For this research-based thesis, a qualitative method was chosen. A non-participative method was applied for the data collection and thematic analysis was used for analysing the data.
products that could potentially attract food tourists who are seeking unique local and authentic culinary experiences.
This study seeks to answer the main research question:
• How is local cuisine impacting the current travel trends for the food tourists?
• What kind of practices could help boost the Zambian culinary promotion?
The main objective of this study is to identify tourists’ motivations as well as expectations regarding their culinary experiences while in a new destination. The target group for the study were the food tourists.
The study also seeks to highlight best practices being applied in other culinary tourism destinations. Hence, Finland was used as a case study citing specific attributes on how local cuisine could potentially be used as a unique selling point in culinary tourism.
The theoretical framework focuses on food travellers as the main target group in this study, with the aim to investigate how cuisine influences their choice of holiday destinations. Secondly, it also introduces the definition of culinary tourism that points out food as the main motivator for food travellers when choosing a destination. Additionally, the theoretical framework presents the role that local cuisine plays in enhancing tourism experiences.
For this research-based thesis, a qualitative method was chosen. A non-participative method was applied for the data collection and thematic analysis was used for analysing the data.