Abstract:
Ethnic and traditional foods in Jaffna serve as a vital expression of intangible cultural
heritage, offering significant potential to establish the region as a unique culinary
tourism destination in Sri Lanka. This study aims to explore how these culinary
traditions can be preserved, enhanced, and promoted to attract culinary tourists,
thereby contributing to local economic development and cultural preservation. The
objectives focus on identifying indigenous foods and ingredients, analyzing their
preparation and preservation methods, and developing marketing and product
strategies while evaluating the challenges and opportunities in this context.
Employing a qualitative research methodology rooted in interpretivism and content
analysis, the study collected data through semi-structured interviews and
observations targeting stakeholders such as food producers, hospitality professionals,
and local community members. The findings revealed that Jaffna's rich culinary
heritage, centered around ingredients like palmyra, seafood, and traditional
preservation techniques, can be elevated through strategic branding, digital
marketing, and stakeholder collaboration. However, key challenges include
infrastructural limitations, limited awareness, and the risk of losing authenticity
through commercialization. The study highlights that leveraging the culinary identity
of Jaffna, while ensuring cultural sensitivity and community involvement, can result
in sustainable tourism development. Recommendations emphasise the need for
partnerships between the public and private sectors, capacity building for local food
entrepreneurs, and promoting authentic food experiences. The research underscores
the importance of culinary tourism not only as a tool for economic upliftment but also
as a means to safeguard cultural heritage, positioning Jaffna as a compelling
destination for culturally curious travelers.
