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Delectable Bengali Sweets: A Cultural and Sustainable Food Tourism Experience
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Author(s): Ajoy Bhakat (Lovely Professional University, India), Satyajit Sinha (Noida International University, India), Bakul Govil (Mody University, India), Debasis Sahoo (Central University of Himachal Pradesh, India)and Ankita Patra (Institute of Hotel Management, Ahmedabad, India)
Copyright: 2025
Pages: 14
Source title:
Global Sustainable Practices in Gastronomic Tourism
Source Author(s)/Editor(s): Varinder Singh Rana (City University, Ajman, UAE), Ashish Raina (CT University, India)and Gaurav Bathla (CT University, India)
DOI: 10.4018/979-8-3693-7096-4.ch014
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Abstract
This study explored the prospects of sustainable food tourism in West Bengal through Bengali sweets. As Bengal is known for its sweet delicacies all over the world, there has been increasing interest in how this old-age food culture may be safeguarded and promoted using it as a vehicle for sustainable food tourism in West Bengal. The evolution, prospects, and challenges of the Bengali sweet industry are examined in this study. The history, tradition, and transformation of Bengali sweets and their production technique are examined. This book chapter examined the prospects and challenges of the Bengali sweets industry. It provided an overview of the industry and the key prospects and challenges facing the industry. Finally, the paper provided some recommendations for how the industry can address these challenges and continue to grow. This conceptual research study explored the concerns of stakeholders of the Bengali sweet industry and came up with some innovative ideas for the best practices that can lead to socio-economic and environmental sustainability.
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