Culinary choices: developing Durban as a culinary destination.

• Main Authors: Professor Anand Singh, Sheetal Bhoola
• Format: Article
• Language: English
• Published: AfricaJournals 2016-08-01
• Series: African Journal of Hospitality, Tourism and Leisure
• Subjects: culinary tourism; destination marketing; the anthropology of food; Durban cuisine; food tourism
• Online Access: http://www.ajhtl.com/uploads/7/1/6/3/7163688/article_28_vol_5__4_.pdf

This article explores a framework in culinary tourism as a means to strengthen tourism in the city of Durban, South Africa. ‘Culinary Tourism’ was founded by Lucy Long in the year 1998. Long (2004) believes that food is central to a travel experience and it can be used as a vehicle to access other cultures, and that we do not literally have to leave home to ‘travel”. Eating is a universal activity and it gives one an insight into the lifestyle, and normative customs of other societies. Recent information technology, publications and academic literature indicate that culinary tourism has become popular for many local and international travellers. This study began from the hypothesis that South Africa has yet to use culinary tourism as a tool to market itself as a destination. Other supportive objectives of the study investigated whether Durban’s cuisine is marketed adequately in relation to the identification of the variations in cuisine types that are available in Durban. The study also pays attention to ways in which Durban can serve as an attraction and preference for local and international tourists.