Prof. Hüseyin Pamukçu Explores Gastronomy Tourism Growth

During the International Gastronomy Day conference held in Azerbaijan, Assoc. Prof. Hüseyin Pamukçu from Afyon Kocatepe University, Türkiye, delivered a thought-provoking presentation on the “Current State of Gastronomy Tourism in Islamic Countries.” The presentation explored the emerging trends, opportunities, and policy implications of this rapidly growing sector within the broader travel industry.

Gastronomy Tourism: A Growing Industry in Islamic Countries

Prof. Hüseyin emphasized that gastronomy tourism is gaining momentum across Islamic countries, with an increasing number of travelers seeking cultural immersion through food. He highlighted that this form of tourism goes beyond traditional sightseeing by offering visitors the chance to engage with local culinary traditions.

“Gastronomy tourism has emerged as a powerful tool not only for attracting tourists but also for empowering local communities and promoting sustainable practices,” stated Prof. Hüseyin. He further explained that Islamic countries, with their diverse culinary traditions and rich cultural heritage, have a unique opportunity to foster cultural exchange and drive economic growth through gastronomy tourism.

Sustainable Tourism and Gastronomy

A major focus of the presentation was the role of gastronomy tourism in promoting sustainable travel. Prof. Hüseyin pointed out that sustainable gastronomy tourism encourages tourists to support local businesses, reduce food waste, and promote the use of locally sourced ingredients. He praised countries like Türkiye, Malaysia, and the UAE for actively embracing these practices by promoting their culinary heritage through food festivals and dedicated food trails.

“By supporting small businesses and showcasing authentic culinary experiences, Islamic countries can tap into the growing demand for sustainable tourism,” Prof. Hüseyin remarked. He encouraged the development of more food tours, culinary workshops, and cooking classes to engage tourists in meaningful cultural exchanges.

Experiential Gastronomy Tourism: A New Approach

Another key aspect of the presentation was experiential gastronomy tourism, an approach that allows visitors to immerse themselves in a destination’s culinary traditions by participating in cooking classes, visiting food markets, and interacting with local food producers. Prof. Hüseyin shared examples from Indonesia, Malaysia, Morocco, and Gambia, where tourists can engage with local cultures through food.

In Malaysia, visitors can take part in cooking classes in Penang to learn how to make traditional dishes or visit night markets in Kuala Lumpur to sample local street food. Similarly, in Morocco, tourists can explore traditional markets and learn how to cook iconic dishes like tagine and couscous.

Opportunities for Growth in Islamic Countries

Prof. Hüseyin identified several opportunities for Islamic countries to expand their gastronomy tourism sectors. He pointed out the growing interest in Muslim-friendly tourism and the global appeal of unique Islamic cuisines as key drivers for growth. He also highlighted the potential of gastronomy tourism to promote cultural exchange and provide economic opportunities for local communities.

One of the main recommendations from the presentation was the development of cultural exchange programs focused on the culinary arts. Prof. Hüseyin suggested that such programs could involve the exchange of chefs, culinary students, recipes, and food items between Islamic countries, fostering collaboration and education in gastronomy tourism.

Revitalizing Local Economies through Gastronomy Tourism

Prof. Hüseyin stressed that gastronomy tourism could serve as a vital tool for revitalizing traditional foodways and boosting local economies. In countries like Kyrgyzstan, Kazakhstan, and Uzbekistan, gastronomy tourism has allowed small-scale food producers, particularly women, to benefit from the influx of visitors seeking authentic food experiences. These initiatives have created new revenue streams for local communities, empowering them economically.

Policy Recommendations for Islamic Countries

Concluding his presentation, Prof. Hüseyin outlined several policy recommendations for Islamic countries to support and grow their gastronomy tourism industries. He called for the promotion of food and beverage festivals, the facilitation of cultural exchange programs, and the development of policies that support small food businesses and encourage sustainable tourism practices.

“The rich and diverse culinary traditions of Islamic countries are a tremendous asset,” Prof. Hüseyin concluded. “By investing in gastronomy tourism, these nations can not only preserve their cultural heritage but also attract tourists, foster deeper cultural understanding, and provide economic opportunities for local communities.”

Prof. Hüseyin’s presentation at International Gastronomy Day was well-received, offering valuable insights for policymakers, tourism authorities, and culinary professionals interested in capitalizing on the growing field of gastronomy tourism in Islamic countries.