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Abstract
Epicurean tourism is a sub-segment of culinary tourism and focuses on increasing the pleasure and enjoyment that tourists get from sampling local cuisines. It is fast becoming a niche segment of tourism in countries such as Australia, Ireland, the United States and Canada. However, it is not so well-known or developed in India. This paper explores the potential for Epicurean Tourism in Tamil Nadu. From the literature review, it was identified that epicurean tourism is a function of regional food, location, ambience, culture, history, customer service and collaborations with several stakeholders. An application of these factors to Tamil Nadu tourism sector indicated that the regions with the most potential for culinary tourism includes Chennai, Madurai, Pondicherry, Tirunelveli and Karaikudi. Culinary trails can be established in these regions, where small groups of tourists can be taken on guided tours of the farms, villages, historic monuments, local restaurants and hotels in these areas and introduced to the regional specialties. The foods which foreign tourists can most enjoy are authentic, regional specialities served in the traditional thalis or platters, prepared with aromatic spices and low on hot spices and oil. The locations include those that are closely associated with the region, its culture and history. For example, a Chettinad mansion is the best place to sample a Karaikudithali. The setting in which the food is to be served is to be very clean and hygienic and evoke local culture and traditions. Small departures are to be made from tradition for the sake of the comfort of the tourists. Thus, while most Indians sit on the floor whilst eating meals and eat with their hands, this will prove difficult to unaccustomed tourists and hence the recommendation is to use table, chair and cutlery based settings. This paper found that the pleasure got from food can be heightened if tourists are informed and educated about what they are consuming. The culinary experience can be enhanced if food is served against the backdrop of festivals, special events, music, dance and folk cultural activities. Collaboration between several agencies is however required if Epicurean tourism is to become a reality in Tamil Nadu on the basis of these findings several recommendations have been made