Slow Food Practices in Relation to Tourist Preferences A Study of Uttarakhand

Abstract

The role of gastronomic tourism has not been justified enough in the studies conducted till date and the 21st century has seen a remarkable shift in the global food trends. In the late 1990s the role of regional and authentic cuisine in popularizing a particular destination was given the name of Culinary Tourism and has been popularly getting much importance. Culinary tourism is flourishing in India and has been a great tourist product in the state of Uttarakhand especially in the 3 districts namely Dehradun, Haridwar and Nainital. Food is considered as a gift from the gods and the main aim to conduct this research study is to know the extent of tourist s perception on the slow food as a tourist attraction and what measures are needed to be built in promoting the slow food as a tourist attraction. The Research study is based on the subsequent objectives: newline1. To Study various Slow Food served in Uttarakhand, 2. To identify the opinion of tourists regarding slow food in Uttarakhand, 3. To find out the scope for Slow Food tourism in Uttarakhand and 4. To suggest measures for the promotion of Slow Food tourism in Uttarakhand. newlineThe data was collected from the tourists and the Stakeholders through two separate questionnaires. The data has been collected from 399 tourists and 150 stakeholders. Researcher has used the advanced excel tools for data analysis and the SPSS software and described by using statistical tools i.e. T-test, ANOVA, factor analysis, chi-square test, descriptive statistics and correlation analysis. . Government of India and state government of Uttarakhand have organized and encouraged many action policies -such as Deen Dayal Upadhyay Scheme, Viability Gap Scheme for Revenue- Generating Tourism Projects and Self Employment Scheme namely Veer Chandra Singh Garhwali among others for slow food tourism development. newline newline