Prospects of Culinary Tourism in Bangladesh

Sanjoy Kumar Acharjee
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Sanjoy Kumar Acharjee: Noakhali Science and Technology University, Noakhali.

International Journal of Science and Business, 2023, vol. 25, issue 1, 139-150

Abstract: This study demonstrates the potential for culinary tourism in Bangladesh by emphasizing the country's rich culinary tradition, diversified food offers, and growing interest in food tourism. It also emphasizes the significance of authentic indigenous cuisine, which can distinguish Bangladeshi cuisine from other cuisines and enhance the image and reputation of the country. The study employs both primary and secondary data to collect insights from 250 respondents using a questionnaire survey with closed-ended questions about respondents' demographic information, perceptions, and attitudes regarding culinary tourism in Bangladesh. The acquired data were assessed using computer tools such as Microsoft Excel and IBM SPSS 25, descriptive statistics, and multiple regression analysis. The findings of the study indicate that investment in Bangladesh's culinary tourism sector can generate large economic returns and aid in promoting the country's culture, history, and heritage overseas. The significance of preserving the authenticity of the local cuisine, attracting foreign tourists, and boosting the local economy was highlighted by the study's findings. At the same time, it was acknowledged that development of the superstructure, food quality, and experience was significant. In order to restore these less influential parts and reconstruct the most crucial ones for the aim of growing culinary tourism, it is necessary for the policy makers to plan and act promptly. This study lays the groundwork for future research into the potential of culinary tourism in Bangladesh and how it can be utilized to achieve sustainable industry growth.

Keywords: Culinary; Food; Tourist; Cuisine; Prospects. (search for similar items in EconPapers)
Date: 2023
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