Vol 1 No 1 (2023)
Articles
Exploring the Potential of Food Tourism in Calabar, Nigeria: Cultural Heritage, Economic Impact, and Growth Opportunities
Published
November 18, 2024
Keywords
- Food Tourism,
- Cultural Heritage,
- Economic Development,
- Calabar Carnival
How to Cite
Eba, M.-B. (2024). Exploring the Potential of Food Tourism in Calabar, Nigeria: Cultural Heritage, Economic Impact, and Growth Opportunities. Advances in Law, Pedagogy, and Multidisciplinary Humanities, 1(1), 45-68. Retrieved from http://103.133.36.82/index.php/alpamet/article/view/786
Abstract
This study examines the burgeoning potential of food tourism in Calabar, the capital city of Cross River State, Nigeria. Known for its rich culinary heritage and vibrant cultural scene, Calabar offers a unique blend of traditional Efik dishes, immersive food-related activities, and iconic events such as the Calabar Carnival. Employing a mixed-method approach, the research explores tourist awareness and perceptions of indigenous foods, the economic contributions of food tourism, and the role of cuisine in preserving cultural identity. The findings reveal a strong appreciation for Calabar’s culinary offerings, with tourists valuing their freshness, flavor, and cultural significance. However, challenges such as inadequate infrastructure, inconsistent promotion, and hygiene concerns limit the sector’s full potential. This study advocates for targeted investments in infrastructure, marketing, and capacity building to position Calabar as a premier culinary destination in Africa, fostering sustainable tourism and economic growth
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AKIAIWOWYYGZ2Y53UL3A&Expires=1557976421&Signature=crsS7Cb
QcacQaQxUOEsWZ%2Fv52Nc%3D&response-content-disposition= inline % 3B%20filename%3DConsuming_Tourists_Food_Tourism_Consumer.pdf on 16th May 2019 at 7:45 am
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Smith, S. L., & Xiao, H. (2008). Culinary tourism supply chains: A preliminary examination. Journal of travel research, 46(3), 289-299.
Scarpato, R. (2000) “New global cuisine: the perspective of postmodern gastronomy studies’, unpublished MA thesis, Melbourne: RMIT University.
Scarpato, R. (2002). Gastronomy as a tourist product: The perspective of gastronomy studies. Tourism and gastronomy, 51-70.
Scarpato, R. (2003). Sustainable gastronomy as a tourist product. In Tourism and gastronomy (pp. 146-166). Routledge.
Symons, M. (1999). Gastronomic authenticity and sense of place. In CAUTHE 1999: Delighting the Senses; Proceedings from the Ninth Australian Tourism and Hospitality Research Conference (pp. 401–408). Canberra: Bureau of Tourism Research.
Symons, M. (2000) On gastronomy, Unpublished interview with Rosario Scarpato (December).
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Trauer, B. (2006). Conceptualizing special interest tourism—frameworks for analysis. Tourism management, 27(2), 183-200.
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Urry, J. (2002). The tourist gaze. Sage.
Usher, R. (1997) “Telling a story about Research and Research as Story-Telling: Postmodern approaches to Social Research,’ in G. McKenzie, J. Powell and R.Usher (eds) Understanding Social Research: perspectives on methodology and practice, London: The Falmer Press.
Weiler, B. Hall, C.M. (1992). Special Interest Tourism. (1992). United Kingdom: Wiley.
World Tourism Organization and Basque Culinary Center (2019), Guidelines for the Development of Gastronomy Tourism, UNWTO, Madrid, DOI: https://doi .org/10.18111/9789284420957
Yüncü, H. R. (2010). Sürdürülebilir turizm açısından gastronomi turizmi ve perşembe yaylası. 10. Aybastı-Kabataş Kurultayı, 11(27-34).
Yun, D., Hennessey, S. M., & MacDonald, R. (2011). Understanding culinary tourists: Segmentations based on past culinary experiences and attitudes toward food-related behaviour.
17.
Birgit Trauer. (2004). Conceptualizing special interest tourism—frameworks for analysis. Retrieved from https://www.researchgate.net/profile/Birgit_Trauer publication/222392890_Conceptualizing_special_interest_tourismFrameworks for_analysis/links/5c352e60458515a4c7177350/Conceptualizing-specialinterest-tourism-Frameworks-for-analysis.pdf. on 15th May 2019 at 16:19
Boniface, P. (2003).Tasting tourism: traveling for food and drink new directions in tourism analysis. Ashgate : London.
Boyne, S; Williams, F.; Hall, D. (2003). Policy, support and promotion for food related tourism initiatives: a marketing approach to regional development.
Journal of Travel and Tourism Marketing, 3 (4), 131 -154.
Brillat-Savarin, J.-A. (1994) The Physiology of Taste, trans. A. Drayton, Harmondsworth: Penguin.
C. Michael Hall and Liz Sharples. (2003). The Consumption of Experiences or the Experience of Consumption?: An Introduction to the Tourism of Taste. Retrieved from https://www.researchgate.net/publication/285831364_ The_consumption_of_experiences_or_the_experience_of_consumption_An_i ntroduction_to_the_tourism_of_taste/download
ÇALIŞKAN, O., & YILMAZ, G. (2016). Gastronomy and tourism. Global issues and trends in tourism, 33.
Corigliano, M. A. (2002). 10 The route to quality: Italian gastronomy networks in operation. Tourism and gastronomy, 166.
Dann, G.M.S. and Jacobsen, J.K.S. (2002). Leading the tourist by the nose. In Dann, G.M.S. (2002). The Tourist as a metaphor of the social world, Wallingford :
CABI Publishing.
Derrett, R. (2001). Special interest tourism: Starting with the individual. In N. Douglas, N. Douglas, & R. Derrett (Eds.), Special interest tourism: Context and cases (pp. 1–28). Brisbane: Chapter 1:John Wiley & Sons Australia
Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism?. Tourism Management, 68, 250-263.
Everett, S., & Slocum, S. L. (2013). Food and tourism: An effective partnership? A UK-based review. Journal of Sustainable Tourism, 21(6), 789-809.
Frochot, I. (2003). An analysis of regional positioning and its associated food images in French tourism regional brochures. Journal of Travel and Tourism Marketing, 14 (3/4), 77-96.
Gheorghe, G., Tudorache, P., & Nistoreanu, P. (2014). Gastronomic tourism, a new trend for contemporary tourism. Cactus Tourism Journal, 9(1), 12-21.
Green, G. P., & Dougherty, M. L. (2008). Localizing linkages for food and tourism: Culinary tourism as a community development strategy. Community Development, 39(3), 148-158.
Hall, C. M., & Sharples, L. (2004). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In Food tourism around the world (pp. 13-36). Routledge.
Hall, C. M., & Weiler, B. (1992). What’s special about special interest tourism? In B. Weiler, & C. M. Hall (Eds.), Special interest tourism (pp. 1–14). London:
Chapter 1:Belhaven Press.
Hegarty, J. A., & O’mahony, G. B. (1999). Gastronomy: A phenomenon of cultural expressionism and an aesthetic for living. Journal of Hospitality & Tourism Education, 11(4), 25-29.
Heldke, L.M. (1992) “Recipes for theory making’, in D.W. Curtin and L.M. Heldke (eds)
Cooking Eating Thinking, Bloomington: Indiana University Press.
Henderson, J. C. (2009). Food tourism reviewed. British Food Journal, 111(4), 317– 326.
Hipwell, W. T. (2007). Taiwan aboriginal ecotourism: Tanayiku Natural Ecology Park. Annals of Tourism Research, 34(4), 876–897.
Jones, A. and Jenkins, I.(2002). A taste of Wales- Blas Ar Gymru : institutional malaise in promoting Welsh food tourism products. In Hjalager, A.M. and Richards, G. Tourism and Gastronomy. London : Routledge. 113115.
Lee, K.-H., & Scott, N. (2015). Food Tourism Reviewed Using the Paradigm Funnel Approach. Journal of Culinary Science & Technology, 13, 95–115.
LinkBC. (2008). Transforming communities through tourism: A handbook for community tourism champions. [PDF] Retrieved from http://linkbc.ca/ siteFiles/85/files/TCTT.pdf
Ontario Ministry of Tourism. (2005). Culinary Tourism in Ontario: Strategy and Action Plan 2005–2015. Toronto: Ontario Ministry of Tourism.
Long, L.M. (2004). Culinary tourism (Material Worlds), Lexington: KY University Press of Kentucky.
Nebioğlu, O. (2016). A qualitative research on gastronomic identity and gastronomic tourism products typology: Alanya sample. Journal of Tourism and Gastronomy Studies, 5(2), 39-60.
Richard Mitchell and. Michael Hall. (2003). Consuming tourists: food tourism consumer behaviour. PDF. Retrieved from https://s3.amazonaws.com/ academia.edu.documents/3243835/file12345678910111213141516171819202 12223242526272829303132Pages_from_Chapter_3.pdf?AWSAccessKeyId=
AKIAIWOWYYGZ2Y53UL3A&Expires=1557976421&Signature=crsS7Cb
QcacQaQxUOEsWZ%2Fv52Nc%3D&response-content-disposition= inline % 3B%20filename%3DConsuming_Tourists_Food_Tourism_Consumer.pdf on 16th May 2019 at 7:45 am
Smith, S. L. J. (1994). The tourism product. Annals of Tourism Research, 21, 582-595
Smith, S. L., & Xiao, H. (2008). Culinary tourism supply chains: A preliminary examination. Journal of travel research, 46(3), 289-299.
Scarpato, R. (2000) “New global cuisine: the perspective of postmodern gastronomy studies’, unpublished MA thesis, Melbourne: RMIT University.
Scarpato, R. (2002). Gastronomy as a tourist product: The perspective of gastronomy studies. Tourism and gastronomy, 51-70.
Scarpato, R. (2003). Sustainable gastronomy as a tourist product. In Tourism and gastronomy (pp. 146-166). Routledge.
Symons, M. (1999). Gastronomic authenticity and sense of place. In CAUTHE 1999: Delighting the Senses; Proceedings from the Ninth Australian Tourism and Hospitality Research Conference (pp. 401–408). Canberra: Bureau of Tourism Research.
Symons, M. (2000) On gastronomy, Unpublished interview with Rosario Scarpato (December).
Tourism Intelligence International. (2012). The Paradigm Shift in Travel and Tourism: Win or Die.
Trauer, B. (2006). Conceptualizing special interest tourism—frameworks for analysis. Tourism management, 27(2), 183-200.
United Nations and World Tourism Organization. (1995). Recommendations on tourism statistics. [PDF] Retrieved from http://unstats.un.org/unsd/ newsletter/ unsd_workshops/tourism/st_esa_stat_ser_M_83.pdf
United Nations World Tourism Organization. (2008). Understanding tourism: Basic glossary. Retrieved from http://media.unwto.org/en/content/understandingtourism-basic-glossary https://opentextbc.ca/introtourism/chapter/chapter-1history-and-overview/
Urry, J. (2002). The tourist gaze. Sage.
Usher, R. (1997) “Telling a story about Research and Research as Story-Telling: Postmodern approaches to Social Research,’ in G. McKenzie, J. Powell and R.Usher (eds) Understanding Social Research: perspectives on methodology and practice, London: The Falmer Press.
Weiler, B. Hall, C.M. (1992). Special Interest Tourism. (1992). United Kingdom: Wiley.
World Tourism Organization and Basque Culinary Center (2019), Guidelines for the Development of Gastronomy Tourism, UNWTO, Madrid, DOI: https://doi .org/10.18111/9789284420957
Yüncü, H. R. (2010). Sürdürülebilir turizm açısından gastronomi turizmi ve perşembe yaylası. 10. Aybastı-Kabataş Kurultayı, 11(27-34).
Yun, D., Hennessey, S. M., & MacDonald, R. (2011). Understanding culinary tourists: Segmentations based on past culinary experiences and attitudes toward food-related behaviour.