Chapter 2. Literature Review
9) Bessiere (1998), proposed and used a model related to the interplay
between tradition and
modernity in the construction of heritage was proposed and used to examine the development
of heritage features of traditional food and cuisine. He hypothesized that "the dynamics of
building up heritage consist in actualizing, adapting, and re-interpreting elements from the
past of a given group (its knowledge, skills and values)" (Bessiere, 1998, p. 27). The
relationship of food, place, and culture provides a powerful vehicle for "conservation and
innovation, stability and dynamism,
reproduction and creation, and consequently giving a
new social meaning (Bessiere, 1998, p. 27). The result of this study was preserving a regional
identity as well as developing a new social entity.
10) Tefler&Wall (1996) investigated the relationship between the local food production and
tourism industry in developing a country. The case study was the island of Lombok in
Indonesia. This research showed that tourism industry and local producing sectors were
developed programs with the aim of training and employ local people.
11) Okumus & McKercher, (2007) in a study examined the success
factors for culinary
tourism in the marketing of tourism destination of two places, one Hong Kong and the other
one Turkey. The study centers on how two totally different destinations make use of food in
their marketing activities, e.g. Hong Kong, makes extensive use of food as a part of its core
positioning statement while Turkey, despite its rich and unique indigenous cuisine makes
little reference to it. The data gathered suggests that while using food in destination
marketing some expertise and knowledge are required for marketing destinations,
recognizing local and international cuisines and identifying the socio-cultural
characteristics
of potential tourists. The study gathers useful information on how the destination tourist
centers can differentiate and develop their activities by utilizing their unique cuisines. The
research data of this study is presented in qualitative (descriptive) form which focuses on
three key areas. As the purpose of this research was primarily to shed some light on some
tourism areas about which no adequate research was done, the choice of representing data by
qualitative form was deemed as suitable.
13) In a study conducted by Olsen, Warde and Martens (2000) a line is drawn between the
„ethnic
‟
values appealing to certain social groups for particular
reasons and the eating
products favorable to those particular groups. The method used in this paper is that of logistic
regression which helps distinguish the factors influential in the probability of exposure to
each possible kind of restaurants. It also points that age, earnings and household income are
25
Chapter 2. Literature Review
also effective factors, but that they vary in terms of their influences. In fact in their paper,
logistic regression serves as
a suitable analytic technique for explaining the differential
participation in the selection between different types of places for the purpose of eating out.
The research also shows that socio-demographic and socioeconomic
variables have an effect
on dining out, frequency of eating out, and money spent on food at home and outside home.
14) Up to 1934, Iran was known as Persia that is why Iranian cuisine is often referred to as
“Persian”. According to Hanson, 2002 Persians belong to an ancient civilization, the origin of
which dates back to 2000 B.C. Iranian foods which are also known as Persian foods are
regarded as one of the best foods in the region. Notably Persian foods are known for being
healthy and fresh due to the small amount of meat (usually beef and lamb) and
larger quantity
of grain, fruits and vegetables used in them. One of the special characteristics of Iranian
cuisine puts it, is its unique capacity to offer us a mixture of different flavors simultaneously,
such as a combination of sweet and sour or mild and spicy. Although the exact date of the
first usage of vegetables by our ancient forefathers is not precisely known, the importance of
vegetables in the ancient world is fully acknowledged. It is now a well know fact that the
knowledge of utilizing these vegetables and the acquisition of different methods of utilization
have played a significant role in the development of trade routes through Western and Eastern
hemispheres, so much so that, Alexander the great brought with himself to Greece, melons
and other fruits from Persia. According to Chesser (1992), spices
and herbs have always
occupied an important place in the human community and they have been usually regarded as
valuable. Iranian dishes, however, have changed little over the centuries and have maintained
their uniqueness as a result of the somewhat sweet and savory ingredients which are cooked
together.
Iran
‟
s cuisine is to a great extent based on
Berenj (rice), for it is a locally grown product and
is also inexpensive and readily available to everybody. A typical Iranian meal is often a
heaping plate of
chelo (CHEH-loh; plain cooked rice) topped with vegetables, fish, or meat
toppings. The two national rice dishes are chelo and polo (POH-loh; as cited in
rice cooked
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