Exploring gastronomy brands as value-based motivations for cultural and heritage tourism in Nigeria

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Published: Apr 1, 2024
DOI: https://doi.org/10.37715/jtce.v4i1.4195
Keywords:
Intangible Cultural Heritage, Gastronomy , Cultural and Heritage Tourism, Food Tourism, Tourism Development, Nigeria

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Terngu Sylvanus Nomishan
Federal University Lokoja, Kogi State, Nigeria
Akintunde John Oloidi
University of Nigeria, Nsukka, Nigeria
Bashir Aliyu
Kaduna Polytechnic, Kaduna, Nigeria

Abstract

Gastronomy is the science that studies the connection between foods, traditions, and cultures of different peoples and societies of the world. Gastronomy has always been strongly linked with tourism because when people travel to new areas, they pay great attention to the local culinary habits and traditions. As an intangible cultural heritage (ICH), gastronomy has become one of the primary motivators for tourists’ choices to visit specific destinations. Thus, following this important influence of gastronomy on the tourism industry, there arose a need to study it and uncover some of its salient contributions to tourism development to enhance the transformation of Nigeria’s tourism industry. Therefore, to achieve the aim of this study, the researchers adopted the exploratory research design using key informant interview methods as a data collection tool. Secondary sources were also utilized to enable the drawing of coherent and concise conclusions. The research reveals massive gastronomy or culinary traditions in Nigeria. It is worth noting that these unique cuisines have not received the attention they deserve from all stakeholders, including academics, tourist professionals/practitioners, government organizations, and the general public. As a result, this study is relevant in light of the fact that there is little or no scholarly output on gastronomic tourism in Nigeria.

Article Details

How to Cite
Nomishan, T. S., Oloidi, A. J., & Aliyu, B. (2024). Exploring gastronomy brands as value-based motivations for cultural and heritage tourism in Nigeria. Journal of Tourism, Culinary, and Entrepreneurship (JTCE), 4(1), 17–32. https://doi.org/10.37715/jtce.v4i1.4195
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Vol. 4 No. 1 (2024): APRIL 2024
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Articles
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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Author Biographies

Terngu Sylvanus Nomishan, Federal University Lokoja, Kogi State, Nigeria

Terngu Sylvanus Nomishan holds Bachelor’s and master’s degrees in Archaeology, from the Ahmadu Bello University, Zaria-Nigeria. He is preparing to study for a Ph.D. at the University of Nigeria, Nsukka. Nomishan also holds a certificate in World Heritage from The Open University, United Kingdom. Another one in Tourism Management at UNESCO World Heritage Sites, anchored by the France Université Numérique, and the Université Paris 1 Panthéon-Sorbonne, France. He is a lecturer in the Department of Archaeology and Museum Studies, Federal University Lokoja, Nigeria. His research areas include Cultural Anthropology, Ethnoarchaeology, Cultural Heritage Studies, Critical heritage, Museum Studies, Indigenous Knowledge Systems, Cultural Resource Management (CRM), Cultural Tourism, and African Studies. He has published quality articles and chapters in local and internationally renowned journals and books. Nomishan is an Inaugural Council Member of the Pan African Scientific Research Council, Princeton University, USA. He reviews journal articles for the Journal of Humanities and Applied Social Sciences, published by the Emerald Publishing Limited on behalf of the University of Cairo, Egypt; The International Journal of the Inclusive Museum, published by Common Ground Research Networks, University of Illinois Research Park, USA.

Akintunde John Oloidi, University of Nigeria, Nsukka, Nigeria

Akintunde John Oloidi is a Lecturer and a Ph.D. student in the Department of Archaeology and Tourism Studies, University of Nigeria, Nsukka, Enugu State, Nigeria. He specializes in tourism and heritage studies. He teaches tourism planning and development, eco-cultural tourism, and quantitative method in tourism, among others. He has published several in-depth pieces of research on heritage management, cultural authenticity and revitalization, indigenous knowledge, tourism, hospitality management, and museum, while some are still under review for publication.

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