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An Exploration of the Cuisines and Culinary Habits of the People in the Indian State of Kerala: A Gastronomy Tourism Perspective
Abstract
The culinary legacy of Kerala, an Indian state, offers a captivating experience for food enthusiasts and cultural explorers alike. The vibrant flavors, diverse influences and the cultural significance of the cuisines of the state have high touristic value. This Chapter analyses the culinary habits of the state and its association with the sociocultural fabric from a tourism perspective. The food habits and culinary practices of the state are deeply intertwined with the social structure, gender roles, rituals, festivals and way of living of the people. The study closely examines those interrelationships thereby bringing lots of insights on offering Cuisine as a Tourism Product in the state. The sociability component of dining at a Thattukada, the Ayurvedic diet associated with wellness tourism, the gourmet elements of toddy shops, the cultural significance of traditional Kerala Sadhya, and the spiritual element of temple cuisines of Kerala are all covered in this chapter.
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