Title: Gastronomic delights for community growth: unravelling the impact of sustainable tourism in Sikkim, India

Authors: Rupa Sinha; Sumit Haluwalia

Addresses: Amity Institute of Travel and Tourism, Amity University, Kolkata, 700135, India ' Department of Economics, Christ University, Bangalore, Karnataka, 560058, India

Abstract: Community development (CD) and sustainable gastronomy tourism development (SGTD) are mutually beneficial. Therefore, this study calls for a thorough investigation and interpretation of the phenomenon. In the context of Sikkim, India, this study examines the effects of SGTD on CD. The research question of whether sustainable gastronomy tourism (SGT) influences CD is addressed through a narrative analysis. The stories of ten local food vendors are gathered and examined using the categorical-content approach. However, the narratives indicate that local food vendors do believe that SGTD can act as a catalyst for local development, and that using traditional food as an alternative source of income can offer them a number of benefits. Other facets of gastronomic tourism are identified in the stories that may have unfavourable effects. Several ways to promote SGTD are suggested. The paper concludes that, to endorse gastronomic tourism (GT), local community involvement and strict policies are crucial.

Keywords: SGTD; sustainable gastronomic tourism development; gastronomy tourism (GT); community development (CD); narrative analysis; categorical-content approach; Sikkim.

DOI: 10.1504/IJTP.2024.139729

International Journal of Tourism Policy, 2024 Vol.14 No.4, pp.384 - 401

Received: 05 Jun 2023
Accepted: 05 Sep 2023
Published online: 05 Jul 2024 *

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