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INTRODUCTION No Human Being Can Survive Without Food and Drink; Therefore These Are the Basic Needs for Every Human Being

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INTRODUCTION No Human Being Can Survive Without Food and Drink; Therefore These Are the Basic Needs for Every Human Being INTRODUCTION No human being can survive without food and drink; therefore these are the basic needs for every human being. From the perspective of our modern culinary practices with all of their specialties and customs the traditional cuisines (pre- and proto-historic dishes) seem not only ancient but also have a great importance. At every nook of the world food consumption is an integral aspect of the visitor’s experience, as tourist do not only consume the sights and sounds, but also the taste of a place in terms of cuisines. Such a consumption of food speaks about the culinary experience of a tourist and the culinary practices of particular country, place and community. Such places and practices do not only reflect their cuisines and culinary tradition but at the same time contributes significantly towards preservation and promotion of heritage. Nearly, all tourists eat and dine out either as a necessity or a pleasure. However, it is argued that some tourists dine to satisfy their hunger and others dine at a particular restaurant to experience the traditional cuisine, because it forms an important component of their travel plan. Therefore the study of food heritage and culinary practices is interesting as well as complex process. Emerging research on food consumption patterns reflects that dining out is a growing form of food tourism where meals are consumed not out of necessity but for a pleasure, and the special events are part of the tourist experience as much as the food heritage itself. The growth of technology and other market forces of globalization have made the traditional cuisines more accessible worldwide. This has encouraged the materialization of traditional cuisines as a theme in popular magazines( Cuisine, Gourmet Traveler, Food and Travel, Tandoori, Good Food, Indian Food, Bakery Review, Beverage & Food World) , radio shows ( Chef’s Table, Splendid Table ), television ( Master Chef, Turban Tadka, Gourmet Central, Mummy Ka Magic ) and other travel shows focusing on food. Even24 hour television channels, such as the‘Food Food’, ‘Food Network’ etc. devoted to cuisine and the place that food comes from, intertwines food with leisure in such a way that it becomes difficult to determine whether one is watching a food show or a travel show. Such technological developments and their broadcasting have raised the visitor’s interest in consumption and experiencing the indigenous cuisines of a destination, and as a result people are often traveling to a destination specifically to experience the local cuisines or to taste the dishes of its ‘celebrity/ master chef’ (Mitchell & Hall, 2003 as cited in Shenoy, 2005). Worldwide food has been classified as per country norms or certain other elements in consideration. For example, Indian food has been classified as per directions north, south , east & west. The North Indian food/cuisine is famous for high use of dairy products; milk, paneer, ghee, butter, and yoghurt (yogurt, yoghourt) etc. It uses dairy based gravies and other common ingredients such aschilies, saffron, and nuts. Another interesting feature of north Indian cooking is use of “tawa” (griddle) for making “roti”/ parantha. “tandoor”- (a cylindrical coal fired oven) is used for making ‘Tandoori Roties’. A popular North Indian snack is ‘smosa’ (a common variety is filled with boiled, fried, or mashed potato) got its popularity in other parts of India and the world including, Central Asia, North America, Africa and the Middle East. Other popular snacks, side-dishes and drinks include mirchibada, buknu, bhujiya, chaat, kachori, imarti, several types of pickles/ achar), murabba, sharbat, aampanna and aampapad etc. Popular sweets are known as mithai/ sweets, such as gulabjamun, jalebi, peda, petha, rewdi, gajak, balmithai, singori, kulfi, falooda, khaja, rasmalai, gulkand, and several varieties of laddu, barfi and halwa etc. If we consider typical Indian dishes these can be divided as per places and regions their ingredients do have the regional impacts. For example, Bengali cuisine (moori, loochi, singharas, sandesh, bhajas, sores dharosh, rasmalaietc), Punjabi cuisine (bhaturachole, sarsonkasaag, makkiki roti, kormas, rajma, paranthas, halwa, gcchimatar, Patiala baiganetc),Gujrati cuisine (khamandhokla, BatataShak, Kadi, Khandvi, Oondhiya, Dhoodhpak, Zorastrians, Dhansak, Akuri, Patranimachi, Custard nu lagan etc.), Goan cuisine (kokum, Goan prawn masala, Pork Vindaloo, Goan fish curry, sopotel, Chicken Xacuti). Other south Indian cuisines include Appam, Hoppers, Puttu, Korma etc. In Maharashtra the popular dishes are Bhopla cha Bhurta, Kareli Cha Khaamam, ArviCrry, Koshmbiri, Khamanpoha, Vada Curry, BatataPoha, La chi Tikat etc. Other famous Kashmiri cuisine includes Narari-soup, Lamb’s tongue, Khagina, AmbadekiBhaji, Mango Bhaji and Haleem , kabab etc. Beside the unique recipes these dishes also carry forward a heritage in both tangible and intangible forms. Various research studies regarding travel behavior of tourists indicated food or local cuisine as an important factor for destination appeal. Or more simply to attract the tourist and motivate him for revisiting a particular destination. It is further stated that movements of tourists towards culinary experiences are the focal point of discussion in this thesis in order to project the food heritage of a destination along with its traditional culinary practices. Therefore the meaning of this research study is multi dimensional. At the outset, it highlights the notion of food heritage and projects the culinary practices. Secondly this study explores the opinions of visitors towards food heritage and culinary practices. Finally it highlights the noteworthy impacts of food tourism on the tourist destinations and suggests protective measure to preserve and promote food heritage. CONCEPT OF FOOD TOURISM, FOOD HERITAGE AND CULINARY PRACTICES As discussed in the introductory phase of this research proposal, food and taste are important elements in tourism. Food tourism can be defined after differentiating the tourists those consume food as a part of travel experience and those whose activities, behaviours and choice of destination are influenced by their interest in food. Therefore food tourism refers to visit to food producers, food festivals, restaurants and specific locations renowned for a particular food as well as food testing and/or experiencing the attributes of specialist food production regions, or even visiting a restaurant to taste the dishes of well known chef (Foskett&Paskin, 2011 p. 7). Scientifically, food is any nourishing substance that people or animals eat or drink or that plants absorb in order to maintain life and growth. In simple words, food is a diet to live healthy which can be broadly divided into vegetarian and non vegetarian food on the basis of food commodities. These commodities may include but are not limited to: meat, poultry, game, fish, vegetables, fruits, nuts, eggs, dairy products, cheese, fats and oils, cereals, raising agents, sugar, beverages or drinks, pulses, herbs, spices, condiments, colourings, flavourings , essences, grocery, delicatessen, confectionary and bakery goods etc. However the ‘Food Heritage’ of India is as varied as its culture and people. In every region food changes in flavours and techniques of cooking because it is influenced by its religion, customs and traditions which cannot be grouped like the food of Western World (Bali, 2009, 2014, p.441). According to the historic legends around 5000 years ago Aryans were first to establish Aryavrat in the Indus valley which is today’s India. Aryans used to cultivate rice but due to lack of sufficient rain they started harvesting wheat which is reflected from the ancient carvings, paintings and stone mill or in regional language to which we call ‘Ghrat’. Fromsimple wheat to today’s lavish buffets, the journey of Indian food is very complex. Therefore food in itself and the culinary practices are essential components to emphasize on the concept of food heritage. History of human being reflects that the first cook of the world was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself and he found the meat tasty than earlier (Arora, 2009 p.1). It should be treated as the origin of cookery which has taken a shape of sophisticating culinary practices in today’s era. Furthermore, it also acts as a basis for research from where the food heritage and the cookery practices require further in-depth investigation into the core concept of food as heritage along with traditional culinary practices. However, the word heritage in itself is very difficult to define which compels people to think upon on its multiple dynamic attributes viz. what to be include and what needs to be excluded from this complex phrase of heritage. In simple words heritage means objects, places and practices those contributes significantly towards cultural identity of a community and country (Sharma, 2014).Heritage can be divided in to tangible and intangible aspects those play a vital role towards tourist motivations and finally establishment of a destination image. Traditionally the Indian cuisine and cooking has been handed down through the generations by demonstrations and the word of mouth. The culinary history of India has been influenced by skills, religion, regions, caste and other historical influences and finally the globalization. However the professional cookery associated with the craftsman can be divided into viz. cuisine simple or plain cookery
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