Exploring the Impact of Malaysia's Culinary Heritage on Tourism and Economic Development

被引：0

作者：

Shariff, Siti Nor Fadillah Ahmad ^{[1
,3
]}

Omar, Massyittah ^{[2
]}

Jalis, Mohd Hairi ^{[3
]}

Indriastuti, Maya ^{[4
]}

机构：

[1] Univ Utara Malaysia UUM, Sch Tourism Hospitality & Event Management STHEM, Ghazali Shafie Grad Sch Govt GSGSG, Sintok 06010, Malaysia

[2] Taylors Univ, Taylors Culinary Inst TCI, Fac Social Sci & Leisure Management, Lakeside Campus 1, Jalan Taylors, Subang Jaya 47500, Selangor, Malaysia

[3] Univ Teknol Mara UiTM, Fac Hotel & Tourism Management, Dept Culinary Art & Gastron, Dungun Campus, Sura Hujung 23000, Terengganu, Malaysia

[4] Univ Islam Sultan Agung Jl, Fac Econ, Dept Accounting, Raya Kaligawe Km Semarang 4, Semarang, Indonesia

来源：

ENVIRONMENT-BEHAVIOUR PROCEEDINGS JOURNAL | 2024年 / 9卷 / 30期

关键词：

culinary heritage; multi-ethnic; tourism; economic; marketing strategy; FOOD;

D O I：

10.21834/e-bpj.v9i30.6198

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

Local cuisine including culinary heritage, are frequently seen as the foundation of destination/place marketing strategies to forge strong local economies and foster a sense of destination/place. This research investigates the culinary heritage themes, focusing on a multi-ethnic country like Malaysia, to market the country in driving local tourism industry and economic growth. A comprehensive analysis of academic literature triangulated with secondary data was employed in this research. Results indicated that local flavours are often highlighted to promote Malaysia's culinary heritage and identity. Hence, future research could delve deeper into marketing strategies within multi-ethnic, place/destination and culinary heritage tourism industry.

引用

页码：139 / 144

页数：6

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