Gastronomic Identity: A Review of the Environment, Culture and Economy Effect on Culinary Tourism

Eusabia Bosibori Ondieki

doi:10.37284/ajthm.4.1.2675

Eusabia Bosibori Ondieki Murang’a University of Technology

DOI: https://doi.org/10.37284/ajthm.4.1.2675

Keywords: Food Tourism, Adaptability, Traditions, Social Relationships, Income

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Abstract

Gastronomic identity encapsulates an individual's cultural background and food choices wherever they go to work or visit as tourists. The study evaluated various factors that are considered to influence gastronomic identity. The dominant environmental elements include geography and climate, which impact available agricultural products and the adaptability of new products due to trends, fashion, or demand from increased travel. The cultural elements included religions, history, ethnic diversity, innovations, capabilities, traditions, beliefs, and values. The tourism industry is not only affected by the environment but also by cultural and culinary heritage and the cost of living. Tourism is a way to promote traditions and customs. Eating habits are a matter of culture, a product of codes of conduct and the structure of social relationships. This study aimed to establish how Kenya’s vast cultures satiate their gastronomic identities while appreciating other cultures’ ethnic foods with the current economic situation. The study used a desktop review of studies in gastronomic identity. Findings will be used to provide information on gastronomic tourism. Understanding these concepts can be valuable when relating food choices, defining culinary tourism strategies, and local restaurant concepts

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