Globally, food preparations and its consumption, including its service, has transformed into a new science (culinary science in catering studies) and tradition (culinary tourism), which is evolving to transform not only communities, but a whole country or region at large. Due to the fusion of cultures, particularly the Western culture into the local cultures or tradition, many local cultures are influenced, both positively and negatively – thereby affecting, or dominating the host or local culture. This leads to compromise of the host food/culinary culture by adopting, or at least incorporating the foreign or dominant food culture, leading to influence of the foreign food culture into the local/traditional culture. Therefore, the main purpose of this research is to identify the threats faced by the local or traditional recipes; present the strategies needed to preserve the local recipes for future generations in addition to tourism potentials; and how they are used to help transform the immediate communities at large.
Authors: Shuaibu Chiroma Hassan, Amrik Singh
DOI: https://doi.org/10.4018/979-8-3693-7096-4.ch023
Publish Year: 2024
