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The Role of Authenticity in Food Tourism Development in Two Historic Cities in Malaysia a Comparative Case Study Between George Town, Penang and Ipoh, Perak

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The Role of Authenticity in Food Tourism Development in Two Historic Cities in Malaysia a Comparative Case Study Between George Town, Penang and Ipoh, Perak THE ROLE OF AUTHENTICITY IN FOOD TOURISM DEVELOPMENT IN TWO HISTORIC CITIES IN MALAYSIA A COMPARATIVE CASE STUDY BETWEEN GEORGE TOWN, PENANG AND IPOH, PERAK MASTER THESIS BY ANNE PLADDET 2 Master thesis for the Master Leisure, Tourism and Environment Thesis code: GEO-80436 Author: Johanne Marrigje Pladdet Student number: 900307654090 Contact: [email protected] Supervisor: dr. Arjaan Pellis Examiner: Prof. dr. René van der Duim Wageningen University and Research Department of Environmental Sciences Cultural Geography Chair Group August 2019 Disclaimer: This thesis is a student report produced as part of the Master Program Leisure, Tourism and Environment. It is not an official publication and the content does not represent an official position of Wageningen University and Research. 3 ACKNOWLEDGEMENTS The journey of this master thesis started a long time ago, to be precise in March 2015. It has been a journey that I have enjoyed and hated at the same time, but after all I’m grateful for the whole journey because it taught me a lot about academics, food tourism in Malaysia and myself. Due to various reasons it has taken me a long time to finalize this thesis, therefore I’m really happy to be able to finally end this journey and see what is next for me after graduating from the master Leisure, Tourism and Environment at Wageningen University and Research. I would like to thank a few people who played a major role in finalizing this thesis. First, I would like to thank my two supervisors. In 2015 I started this project with dr. Meghann Ormond as my supervisor. I would like to thank her for all her help, mentoring and support, but unfortunately we were not able to finish this thesis together. In 2018 dr. Arjaan Pellis took over the role as my supervisor and I would like to thank him for all his time, his patience with me, listening to all my stories about food tourism and Malaysia, but mostly for all his help, feedback and pushing me to finish this thesis. Second, I would like to thank my friends and family who supported me during this whole journey, were so understanding about the whole situation and lend me an ear when necessary. Special thanks to my parents and brother who were always there for me helping me to push through the hard moments. Last, I would like to thank all the people who made me feel welcome in Malaysia, shared a tremendous amount of food with me and made it possible for me to do my research with a special shout out to Howard. So here we are, the end of the journey that was called ‘my master thesis’. I hope you enjoy reading this thesis and get inspired to explore the great culinary heritage of Malaysia and the rest of the world. Anne Pladdet Amsterdam, 18 August 2019 4 ABSTRACT Food tourism is a niche of tourism that can be categorized as a form of heritage tourism and is often used as a development tool for destinations with a rich culinary heritage. What is identified as (culinary) heritage is defined by discourses around heritage, which in the same time also define the role of authenticity in identifying and judging heritage. Nevertheless, heritage and authenticity are concepts that are socially constructed and can therefore differ at different places, which means that heritage and authenticity do not hold the same meaning everywhere. George Town and Ipoh are two historic cities with a rich culinary heritage located in Malaysia. Both cities are in a different stage regarding food tourism development and went through a different development process. The object of this study is to understand how culinary practices have become socially constructed and harnessed as authentic culinary heritage and to understand the role of authenticity in context of food tourism development in two historic cities in Malaysia. The goal of this study is to further understand the discursive dissonance in the ongoing construction of authentic culinary heritage in George Town and Ipoh in order to get an insight in how both cities could develop (further) as food tourism destinations. A comparative case study was conducted to compare the different discourses around heritage and authenticity at play at both cities, the role of authenticity in food tourism development and look at what lessons could be learned from both cases. The data for this study was collected in George Town and Ipoh with the use of four different collection methods: inventory of current food tourism resources, participatory observation, interviews with local actors and a focus group with different actors in Ipoh. The results of this study show that the culinary heritage of both George Town and Ipoh are a reflection of their history and historical mobility of the inhabitants of the cities, but what is identified as culinary heritage is determined by the dominant heritage discourses at both cases. Authenticity plays a different role at both destinations in food tourism development, since they are in different food tourism development orders. Keywords: Malaysia, food tourism, heritage discourse, culinary heritage, authenticity 5 TABLE OF CONTENTS Acknowledgements ............................................................................................................................................................................ 3 Abstract ............................................................................................................................................................................................... 4 1. Introduction ..................................................................................................................................................................................... 8 1.1 Background ............................................................................................................................................................................. 8 Food tourism .............................................................................................................................................................................. 8 Food tourism in Malaysia .................................................................................................................................................... 10 1.2 Problem statement .............................................................................................................................................................. 10 1.3 Research objectives and questions .................................................................................................................................. 11 1.4 Scientific and empirical relevance .................................................................................................................................. 12 1.5 Outline .................................................................................................................................................................................. 12 2. Conceptual framework ............................................................................................................................................................. 14 2.1 Heritage discourses ............................................................................................................................................................ 14 Authorized Heritage Discourse ........................................................................................................................................... 15 Heritage From Below ........................................................................................................................................................... 18 Sub-conclusion ........................................................................................................................................................................ 19 2.2 Culinary heritage................................................................................................................................................................ 19 Safeguarding culinary heritage ........................................................................................................................................ 21 Sub-conclusion ........................................................................................................................................................................ 22 2.3 Authenticity ........................................................................................................................................................................... 23 Authenticity within the context of food tourism ............................................................................................................... 26 Sub-conclusion ........................................................................................................................................................................ 27 2.4 Overview conceptual framework .................................................................................................................................... 28 3. Methodology .............................................................................................................................................................................. 29 3.1 Research design .................................................................................................................................................................. 29 3.2 Data Collection ..................................................................................................................................................................
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