For a territory to be sustainable, economic and social benefits need to be exploited to improve the living standard of local people. Food as a part of human culture has supposed a significant role in tourist decision-making and satisfaction, tourism services and destination promotion strategies, accordingly, it can be a useful factor of destination development. The main argument of current research is to explore and document a group of authentic heritage foods of Egyptian Bedouins as an attempt to preserve them as well as suggest a potential utilisation of these foods in the light of rural tourism. An initial online survey, semi-structured interviews, and focus group discussions with Bedouins from Sinai and Matruh areas have been undertaken to accomplish the study aim. At the end of the study, a full description of seven heritage foods of the mentioned areas with their original names, pictures, ingredients, and preparation methods have presented, additionally, a potential utilisation has been suggested.

The land of Ewes and Milk: An exploration study of heritage food of Egyptian Bedouins

IMPERIALE, FRANCESCA;
2019-01-01

Abstract

For a territory to be sustainable, economic and social benefits need to be exploited to improve the living standard of local people. Food as a part of human culture has supposed a significant role in tourist decision-making and satisfaction, tourism services and destination promotion strategies, accordingly, it can be a useful factor of destination development. The main argument of current research is to explore and document a group of authentic heritage foods of Egyptian Bedouins as an attempt to preserve them as well as suggest a potential utilisation of these foods in the light of rural tourism. An initial online survey, semi-structured interviews, and focus group discussions with Bedouins from Sinai and Matruh areas have been undertaken to accomplish the study aim. At the end of the study, a full description of seven heritage foods of the mentioned areas with their original names, pictures, ingredients, and preparation methods have presented, additionally, a potential utilisation has been suggested.
2019
978-92-990088-1-2
File in questo prodotto:
File Dimensione Formato  
FImperiale_ENCATC_Proceedings_2019.pdf

non disponibili

Tipologia: Versione editoriale
Licenza: Copyright dell'editore
Dimensione 9.21 MB
Formato Adobe PDF
9.21 MB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11587/436205
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact