The Contribution of Traditional Food to Tourism Experience and Sustainability in Rural Regions: A Literature Review
The Contribution of Traditional Food to Tourism Experience and Sustainability in Rural Regions: A Literature Review

Summary/Abstract: This paper explores how traditional food shapes the overall experience of tourists and contributes to more sustainable forms of tourism, especially in regions where local identity and gastronomy are closely interrelated. Most of the time, these places are often rural areas, which attract visitors seeking authenticity. Drawing on an in-depth review of the literature, the study combines academic research knowledge with practical examples to demonstrate how traditional food, as an expression of local culture, enhances the visitor experience and contributes to sustainable tourism development. It is organised into four main parts: the conceptualisation of traditional food, the role of food in tourism, the influence of food on destination image and perception, and the contribution of traditional food to sustainable local development. The findings suggest that traditional food is more than a commodity; it has a multifaceted role and is a strategic asset for regions aiming to align tourism growth with sustainability and heritage preservation.

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