Query: ENTREPRENEUR TOURISM HERITAGE QUALITATIVE FOOD

title: Nasi Minyak, A Product Of Arabian Culinary Heritage, As A Gastronomy Tourism In Palembang City
abstract: Gastronomy tourism is a food tasting activity that does not only focuses on food but also emphasizes cultural aspects as well as studies the history of the food itself. Indonesian gastronomy is believed to be formed from a fusion of culture and food between natives, such as Chinese, Indians, Middle East, Europe, Portuguese and Dutch. Palembang is a city that is rich in culture from customs to cuisine. Palembang is influenced by various cultures such as Chinese, Middle East, and Arabic. One of Palembang's culinary that is influenced by Arabic culture is nasi minyak (Indonesian fragrant spiced rice) The method used in this research is descriptive qualitative. While the data processing technique is done by observation and interview techniques. The results show that nasi minyak is similar to the original Arabian kabsa rice, introduced by Arab descendants namely Al Munawar community, when they threw a party. However, they served the cuisine by adapting the taste to the Palembang people's. The ingredients used to make rice oil are white rice, ginger oil, onions, garlic, coriander, cumin, cinnamon, star anise, cloves, cardamom, lemongrass, broth, nutmeg, sweet fennel, ginger, bay leaf, milk, tomato/tomato sauce, and turmeric.

title: Cultural tourism and its relationship with the brazilian house museum sp for the safeguard of paulistan food heritage
abstract: This paper aims to analyze from the 15th to the 19th century the archival collection Ernani Silva Bruno the Museum of Casa Brasileira in Sao Paulo, Brazil, identifying its contribution to the safeguarding of the food patrimony of the State of Sao Paulo through cultural tourism. A qualitative research was based on the analytical descriptive methodology, seeking to establish conceptual questions and to understand the reception practices, commensality and hospitality present in the territory of Sao Paulo during the period. As a result of research, questions were raised regarding food and lodging, from the reception perspective. And through the results it is considered that the collection has a significant role for the preservation and maintenance of the intangible heritage of Sao Paulo, and cultural tourism is a tool for dissemination, dynamization and heritage education.

title: The Reinforcement of Women's Role in Baluwarti as Part of Gastronomic Tourism and Cultural Heritage Preservation
abstract: Surakarta has the potential of gastronomic heritage tourism. The diversity of cuisine becomes the power of Surakarta as a tourist attraction. Municipality of Surakarta stated that their Long Term Development Plan for 2005 2025 will develop cultural heritage tourism and traditional values, historical tourism, shopping and culinary tourism that is part of gastronomic tourism. The study was conducted with the aim to identifying traditional food in Baluwarti along with its historical, tradition, and philosophical values. This area is selected because it is located inside the walls of the second fortress. Other than that, it is the closest area to the center of Kasunanan Palace. The participation of Baluwarti women in the activity of processing traditional food has become the part of gastronomic tourism and cultural heritage preservation. This study uses a qualitative approach because the collected data comes in the form of history and values in society, which demands the depth of data. The data obtained and then sorted into groups to be reduced and analyzed. The selection of informants was done by doing snowball sampling, which means the informants were chosen in accordance with the criteria of sought data and then scrolled from one informant to another. The informants are limited to public figures who understand the history and values of the food as well as the women in Baluwarti who have the skill to cook signature food and participate in Baluwarti's food festival. The data searching will be stopped after the same data obtained from several informants. There are some findings obtained from this study. The first is that Mentho and Penyon menu are almost extinct because they are not durable and must be consumed immediately. Second, Baluwarti is the origin area of Sega Liwet, which has become the signature dish of Surakarta. Third, the implementation of the Baluwarti gastronomic festival is expected to successfully reintroduce the endangered foods that have traditional and philosophical values. Fourth, the society recognizes Bubur Suran menu that is only served in Sura, one of the months in Javanese calendar. Fifth, woman in Baluwarti has role in tourism and cultural heritage preservation, especially the gastronomic heritage of Surakarta. Keywords baluwarti; gastronomic tourism; cultural heritage; preservation; women's role

title: Siti Radhiah Omar, Shahrim Ab Karim, and Siti Nazirah Omar Exploring International Tourists" Attitudes and Perceptions: in Characterizing Malaysian Heritage Food (MHF) as a Tourism Attraction in Malaysia
abstract: Tourism Malaysia indicates food as a major antecedent in attracting International tourists for their travelling purpose to this country. By focusing on the characteristics of Malaysian Food Heritage (MHF) this study explored the attitudes and perceptions among those international tourists through qualitative approach. Data was collected via face to face, semi structured interviews which employed the actual tourists' experiences. Hence cognitive and affective response had been analyzed respectively. As the total population is huge and need details clarification, convenience sampling technique was used in which three males and four females have been recruited to be respondents in this research. Findings demonstrate three categorical influences of tourists towards MHF consumption attitude including psychological, physiological and food in the tourism destination. Also, it is crystal clear proved that more international tourists preferred to have a comfortable experience in restaurant rather than stall selection for food enjoyment.

title: DEVELOPMENT OF TEMIAR INDIGENOUS TOURISM: CASE STUDY OF HABITAT, HERITAGE, HANDICRAFTS AND HISTORY OF POS KUALA MU AND POS YUM SUNGAI SIPUT, PERAK
abstract: The natural heritage asset creates indigenous tourism as a new niche tourism development. Perak is the second highest distribution of poverty rates in the Malaysian Peninsula. Using a qualitative approach in depth interviews, the paper concludes that the development of indigenous tourism Pos Kuala Mu and Pos Yum Sungai Siput, Kuala Kangsar Perak can reduce poverty in the Temiar communities and has become one of JAKOA"s indigenous tourism development models to improve the livelihoods of indigenous communities. The outcome also showed that strong leaders have played a significant role in providing a clear vision for indigenous businesses that aligns community needs with the marketplace. In addition, good accessibility and good infrastructure make a crucial contribution to the development of tourism. Pos Kuala Mu and Pos Yum have shown that indigenous tourism is a new way of generating more income, as well as enabling the Temiar community to improve their livelihoods, share traditions and preserve their heritage. Indigenous tourism gives the Temiar community the opportunity to become an entrepreneur. It provide economic and social returns to indigenous communities. Prosper indigenous businesses, particularly Pos Kuala Mu and Pos Yum indigenous tourism, also leads to a reduced dependence on external sources of funding, including government funding, where the community has the capacity to generate income.

title: Sustainability intent transforming staple food in the Greater Mekong Sub region: Qualitative study of Low Input and Niche Rice Value Chain
abstract: Low input, niche rice value chain in contexts of Cambodia, Myanmar, Thailand and Vietnam has potential for sustainability intent to transform the Greater Mekong agri retail consumer behavior. Creative communications for Sustainability or true green advertising framework test beds input side optimization through rationalization of scaled down water and off grid energy. This paper builds on retail mindset that drives sustainability intent, proactively. The research probes the research gap on lack of co evolution of ruralurban aligned, rurbanization, through hierarchical levels of three sets of metrices of entrepreneurial potential. Literature prompts that the latent spirit of ownership evolves from trust. The potential of shared value entrepreneurship is a possibility for heritage rice cuisine driven family led bottom up businesses. To galvanize this spirit of ownership for folklore rice based culinary delights spanning Cambodia, Laos, Myanmar, Vietnam and Thailand (CLMVT) is an interesting proposition. The vibrant Eastern Economic Corridor (EEC) is the test bed here and this paper unfurls the theory leading to practice on issues of sustainability amid disaster vulnerability, floods, droughts and climate disruption. Key take aways are (i) low input niche rice value chain serves as a sustainability enabler of tourism pivoted through heritage culinary traditions (ii) entrepreneurial ventures at community scale can integrate the folklore heritage rice cuisinedriven tourism with economic infrastructure of EEC through the spirit of ownership. Hierarchical Bayesbased sustainable entrepreneurship metric assesses the viability.  Piya Ngamcharoenmongkol Email addresses for the corresponding author: dr.piya.n@hotmail.com First submission received: 9th October 2018 Revised submission received: 6th December 2018  18th January 2019  The spirit of ownership evolves from trust. Given the literature supported interfirm familial networks to sustain entrepreneurship, this paper proposes 'rurbanization' to galvanize the spirit of ownership for heritage cuisine for Cambodia, Laos, Myanmar, Vietnam and Thailand (CLMVT) The paper contributes to the EEC to usher rural urban connect, described here as rurbanization, through heritage culinary tourism. The value proposition secures sustainable use of resources as it addresses a vital research gap for blending rural with urban tourist destinations. The outcome of this paper blends tourism leveraged on heritage rice based multi cuisine in C L M V T given the milieu of habitat development through EEC. The added feature is to posit low resource input niche rice value chain, that Journal of Business and Retail Management Research (JBRMR) Vol. 13 Issue 3 April 2019 www.jbrmr.com A Journal of the Academy of Business and Retail Management (ABRM) 2 would nurture heritage for well being. The EEC infrastructural fabric is predominantly rural with rapid clustering urban hot spots. Hierarchical Bayes assesses the viability of the blend. A notable concern for EEC is unpredictable and exacerbating issues on disaster preparedness, floods, droughts and disruption. Tourism when parenthesized with heritage cuisine, draws not only economic largesse but generates emotive feelings, such as, care for rural urban blended development. These characteristics open the relevance for heritage cuisine tourism. The pilot outcome based justifies the proposed methodological framework, with the Sustainable Heritage cuisine tourism Intent metric (significance 0.004) meeting the likelihood ratio tests. The key to retain transformation in this era of resource optimization is continuous improvement. Reflection and re evaluation on resource inputs, such as water and energy for rice could generate incremental contributions at the grassroots level. Given the colossal popularity of nice rice based cuisine in the Greater Mekong Sub region, there is multiple benefits from the retail perspective, one, on going quality control processes and secondly, heightened awareness. This innovation on the retail business practice would also foster good governance, societal contributions and stakeholder engagement. The East West Economic Corridor (EEC) redefine role of interfirm networks (Tsai, Ghoshal, 1998) with the potential to blend of rural urban habitats. in Cambodia, Laos, Myanmar, Vietnam and Thailand. Rurbanization is primarily a sustainable blend of power, experience and culture (Sharma, 2004) The common denominator is heritage of cultures, folklore that have significant footprint on culinary driven behavior interlaced family businesses (Chua, Chrisman, Sharma, 1999) The corridor structure, resources scale, sustainability impact enhances local cuisine skills. Self reliance on entrepreneurship, benefits the rurbanization readiness. Rurbanization is rural urban aligned development with characteristics of sustainability corridor that develops on social entrepreneurship (Volkmann, Tokarski, Ernst, 2012) This paper pegs past heritage as a cornerstone to anchor present developmental systems, such as the East West Economic corridor as continuum. Local governance aims to open entrepreneurship along the corridor and the surrounding hinterland. Food and society present principles as well as paradoxes (Guptill, Copelton Lucal, 2017) Re bonding via the heritage cuisine is promising though the diverse sub cultures along the economic corridor with intermittent nodes of urban spots and spaced with rural hinterland. Social media virtual connectivity along with East West Economic Corridor geographical connectivity would surge sustainable behaviors. Sustainable use of natural resources would gain importance through the heritage based cuisine tourism. Local wine is an essential item in the heritage cuisine menu (Sogari, Pucci, Aquilani Zanni, 2017) Rurban aligned economic development would benefit from the cuisine focus. Sustainability initiatives, such as, renewable energy usage, greenhouse emissions curb, inorganic pesticides elimination, water conservation and waste optimization would be encouraged leading to a combined sustainability linked metric that parenthesizes East West Economic Corridor with rurbanization with heritage cuisine led tourism as a central determinant (Sogari, Pucci, Aquilani Zanni, 2017) Developmental outlays ensure economic progress, however there is a research need to local entrepreneurship and diffusion of innovation to external stakeholders. Heritage cuisine tourism can satisfy both, thereby creating tangible economic value as well as intrinsic value with respect to retaining the rich heritage through traditional cuisine. As cuisines are a function of local natural resources, the heritage cuisine tourism can contribute to equity in terms of development in urban hotspots, as well as, robust rural growth while retaining the heritage splendor. A well defined heritage cuisine led tourism would encompass developmental infrastructural projects such as East West Economic Corridor, as well as sustainability clusters such as rurbanization. Heritage cuisine retains the care for health, food without preservatives, community owned infrastructure, as well as, water, waste, energy optimization. Global emissions issue calls for aligned climate change mitigation, with the enhancement of trust quotient (Shi, Ma, Shao, Tang, Wang Wang, 2015) Heritage cuisine led tourism adds on to accountability for environment. This rationale guides this research paper to assess the ecological and habitat sustainability related impacts, along with economic benefits. This approach benefits policy makers to innovate rurbanbudgetary needs along the East West Economic Corridor spanning Cambodia, Laos, Myanmar, Vietnam and Thailand (C L M V T) Heritage cuisine led tourism serves several locales and would promote cooperation among the countries, as it provides differentiated development yet integrates sustainable Journal of Business and Retail Management Research (JBRMR) Vol. 13 Issue 3 April 2019 www.jbrmr.com A Journal of the Academy of Business and Retail Management (ABRM) 3 practices. The novelty and variety seeking behavior of the heritage cuisine tourism clientele would incessantly challenge the entrepreneurs to engage, acquire, bolster and compliment variety cuisines. The small medium scale niche rice based heritage culinary entrepreneurial ecosystem balances the bigger industries and exporters that primarily utilize the East West Economic Corridor. However, there is ample evidence economic corridors suffer as natural resources erode, forest foliage ebbs, livability and well being deteriorate, air quality debilitates, and societal fabric attenuates. This poses as a research gap as well as a heritage cuisine led tourism opportunity. This recourse benefits eco tourism through renewal of culinary education, environment care incorporated through cuisine, cross cultural adhesion in Cambodia, Laos, Myanmar, Vietnam and Thailand and dynamically building a sustainability linked metric (Butler Hinch, 2007) Developmental outlays to regenerate and restore heritage sites are sparse. To enable the entrepreneurial ability to manage heritage habitats, culinary legacy can attract tourists, that would release valuable resources for resilience of the heritage habitats endowed with a rich biocultural/heritage diversity (Kirshenblatt Gimblett, 1998;  2011) These resources could be deployed for developmental projects involving sustainability platforms of health, food, infrastructure, water and education that is of synergistic interest for policy makers, local tourism and cuisine providers (Gossling, Garrod, Aall, Hille Peeters, 2011) However, it is important to promote sustainable practices among culinary and allied entities and potentially inform sustainability measurement more widely. Maurice, G. D. S. (2017) Literature integrating low input, niche rice heritage cuisine, East Wes

title: Exploring the food tourism landscape and sustainable economic development goals in Dhofar Governorate, Oman
abstract: This exploratory research opens a new avenue of tourism destination enquiry for Dhofar Governorate, Oman. It examines the relationship between the food tourism landscape in the country's southernmost region and the Government's stated economic development goals. Tourism is a new industry here and in need of sustainable development. The purpose of this paper is to identify how the natural and human resources of the region may be harnessed to expand food tourism pathways and achieve sustainable economic development e.g. maximising stakeholder benefits.  The literature review highlights many new developments in food tourism for this baseline study. Qualitative and quantitative (i.e. mixed) methods are used including a case study, a pilot survey of key Government stakeholders in Oman's Ministry of Tourism, food factory tours and interviews with their executives in Dhofar, direct and participant observation at food establishments and events, visits to popular roadside and market food stalls in Salalah and tourism trend analysis.  Some recent trends in food tourism elsewhere may be adapted in Salalah and spark interest in the food culture and heritage of Dhofar. This, in turn, may bring multiple benefits to the destination's stakeholders. The governorate's environment yields a rich variety of agricultural and other food products that may be used to provide new forms of food tourism and increase the region's appeal to tourists beyond the Khareef season. Further possible benefits include safeguarding local food knowledge, production, culture and heritage, developing SMEs, creating new jobs and increasing visitor stay and spend.  The study is conducted solely in English, whereas Arabic is the mother tongue in Oman. Dhofar is the country's largest governorate occupying a vast area, not all of which is covered by the study. More data are needed to inform tourism development, policymaking and planning in Dhofar.  Improving tourism's sustainability profile, creating successful food tourism products and services and achieving Dhofar's economic development goals require concerted effort. All are in the best interest of the tourism stakeholders concerned.  This paper provides a foundation for future research on this topic. It highlights the importance of placing food tourism development on a sustainable footing to protect and preserve Dhofar's unique food culture, heritage, traditions and environment, extend the main tourism season and maximise benefits to stakeholders.  Recent trends in food tourism are investigated to gauge their applicability in this dynamic region of Oman. Ideas are presented demonstrating possible food tourism pathways to sustainable economic development that benefit a wide range of stakeholders e.g. food tours, food factory tours and shops, food festivals and cookery school holidays and/or classes.

title: Influence of Natural Heritage on Agro Tourism Development in Nandi County, Kenya
abstract: This paper determined the influence of natural heritage on agro tourism development in Nandi County. Predicaments in the agricultural sector form negative attitudes of farmers regarding agriculture that creates a gap for additional sources of income using existing agricultural land and occupation. With existing problems such as low demand and low prices for farm produce, linkages between agriculture and tourism provide the basis for new solutions in Kenya. Explanatory research design was adopted. The target population was 357,461 farmers from Aldai, Tinderet and Nandi Hills sub counties with 384 forming the sample size. Three out of six sub counties that had evidence of agrotourism development were purposively selected and clustered into wards while systematic random sampling was used to identify the farmers from a list provided by agricultural extension officers. Data was collected using structured questionnaires. Cronbach's Alpha tested reliability at 0.719. Exploratory factor analysis established underlying factor structure of natural heritage. Bivariate analysis tested the hypothesis while qualitative data utilized thematic analysis. The hypothesis negating the influence of natural heritage (b=0.618, p<0.05) on agro tourism development was not supported. The model explained 40.1% (R 2 =0.401) of the variance in agro tourism development while factor analysis results extracted seven components that explain natural heritage. Interviews revealed the existence of underutilized natural resources such as rivers, hills and rocks in Nandi County. The study concluded that natural heritage components such as serenity, ecosystem, regular practice, forests, riparian areas, landscapes and indigenous food influence agro tourism development positively. Based on the results, Nandi County government should package and utilize its natural heritage to enhance agro tourism development which is it its nascent stage in order to complement agriculture and provide an alternative source of income to farmers.

title: Insight from Insiders: A Phenomenological Study for Exploring Food Tourism Policy in Ireland 2009 2019
abstract: This paper focuses on how the phenomenon of food tourism developed in Ireland between 2009 and 2019. Employing a phenomenological epistemology, a qualitative methodology was adopted to explore key stakeholder's lived experience of the Irish government's approach to food tourism, identifying the primary drivers and key moments during the ten year period. Extant literature was reviewed and critically evaluated. Using purposive sampling, and employing an emic posture, ten semi structured interviews were conducted with senior governmental and tourism industry figures until saturation occurred. The findings highlight the influence that key policy makers, the formation of networks, clusters, and the role social entrepreneurs had on developing food tourism in Ireland. The influence of the economic downturn in 2008 was a force for change and creativity among both government agencies and the broader tourism and hospitality industry. Food tourism policy was aligned with broader government policy, the creation of regional tourism brands (Wild Atlantic Way etc. linking gastronomy with cultural and other tourism initiatives and marketing strategies. Whereas food in tourism in Ireland is well established, only ten per cent of overseas visitors are travelling specifically for food experiences.

title: Cooking identity and food tourism: the case of Japanese udon noodles
abstract: Local food heritage plays a crucial role in developing the image and identity of a region. This study investigates the extent and the ways in which local food and identity of a region can be used as tools for tourism development. By using a qualitative research approach of personal interviews with 12 Japanese tourists, the study argues that an authentic locality which has provided traditional handmade udon noodles for the last 400 years for the local people can be developed as a food tourism destination. Since the main attraction of regional tourism in the Mizusawa region in Gunma prefecture of Japan is udon noodles, the study concluded that both tangible and intangible elements of udon noodle heritage contribute to the cultural values, identity construction, characteristics of the place and authentic tourist experiences. The study recommends examining cross cultural differences in the interrelationships between food heritage, regional tourism and identity in a similar but broader Asian context for future studies.