University of South Florida (USF) M3 Publishing
Abstract
This study explores the potential of rural gastronomic capital as tourism product in Shimla district of Western Indian Himalayas keeping in view the sustainable community-based approach. Bottom-up community driven approach is essential for sustainable tourism development and the state under study accounts for 89% of rural population. Gastronomic tradition is one such approach involving a large number of populations bringing them direct benefits. In this study a mixed research design was adopted for first identifying themes and lately looking for scope in a broader area. For getting initial idea 16 interviews were conducted. Upon analyzing the responses from this pilot interview study, one gastronomic tradition was identified as a popular festival celebrated with a potential of attracting tourist. In this festival a lamb is butchered at household level in 8 of 16 tehsils and various delicacies are prepared of the lamb meat including naturally dried mutton, sausages and several more dishes particularly during the winters. A questionnaire was thereafter developed to further conduct the study with a household sample each from 293 villages to analyze the future potential and acceptability of non-vegetarian gastronomic traditions as a tourism product and to identify prospects of current transition in this gastronomic tradition.
DOI
https://www.doi.org/10.5038/9781955833080
Recommended Citation
Chauhan, R. (2022). Scope of rural tourism inroads through nonvegetarian gastronomic tradition in Western Himalayas: The Hindu’s Bakrid. In L. Altinay, O. M. Karatepe, & M. Tuna (Eds.), Advances in managing tourism across continents (Vol. 2, pp. 1– 14). USF M3 Publishing. https://www.doi.org/10.5038/9781955833080
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This work is licensed under a Creative Commons Attribution-Noncommercial 4.0 License
