Expansion of Gastronomic Tourism in West Bengal in The Course of Proceedings and Encouragement Through State Tourism Corporation; Gastronomic Tourism in West Bengal-Growth and Challenges Prof. Chowdhury Ramen Assistant Professor School of Hotel Management Nshm Knowledge Campus Arrah-Shibtala Durgapur, West Bengal, India Online published on 2 May, 2018. Abstract Civilization acting is a vital role in tourism and tourism development. Food being a key element of any cultural habitat can measure as component of tourism. As a physical necessity and as a prominent arena for expressing creativity and for embodying cultural and individual identity, food has the functioned as destination, venue and vehicle for tourism. As destination, food is the primary experience sought. The preparation, consumption and even the viewing of an unfamiliar dish give the tourist a sense of otherness and the exotic. Food offers an entry point for viewing any other culture. The sensory attributes of food enable consumers to fell a deeper level of experience; by ingesting food representing another culture, they can feel that they ingest that culture. As venue, food offers a site from which a culture can be explored. These aspects can be commercial or domestic, public or private, festive or ordinary. Restaurants, festivals, cookery book, grocery stores, private festive food events, cooking classes, cooking shows, advertising, literature, films, tourism brochures, food tours and other such sites are physical loci for experiencing tourism. They also offer a tangible, knowable base from which other facts of culture-history, religion, artistic traditions; customs-can be understood and experienced. Top Keywords Gastronomy, Tourism, Culinary. Top |