Culinary Heritage of Ancient Society: Integrating Indigenous Health-Based Food Traditions into Sustainable Tourism within the Cultural Corridors in North Central Province of Sri Lanka

This study investigates the role of indigenous health-based culinary traditions in promoting sustainable tourism within the cultural corridors of Sri Lanka’s North Central Province, where ancient agrarian systems, paddy and chena cultivations and rural communities have preserved unique food heritage. The main objective is to identify and document traditional health-based food practices, evaluate their socio-economic and cultural significance, and examine their potential integration into sustainable tourism. The main problem of conducting this research was to discuss how local health-based culinary traditions in the North Central Province can be effectively integrated into sustainable tourism development while preserving cultural heritage and community well-being. Using a qualitative approach, the study collected data through in-depth interviews and focus group discussions (FGDs) with farmers, women, elders, and community stakeholders in Medawachchiya and Thulawelliya villages, followed by thematic analysis. The findings reveal that villagers possess extensive culinary literacy, preparing nutritionally rich foods such as kurakkan dishes (Eleusine Coracana), bada iringu dishes (Zea mays), herbal drinks, indigenous rice varieties, and medicinal plant-based recipes, which support health, food security, and rural livelihoods. Traditional food practices also contribute to income generation, women’s empowerment, and local economic sustainability. Community members expressed strong interest in integrating these traditions into tourism through village food experiences, homestays, and food festivals. The study concludes that integrating indigenous culinary traditions into tourism can strengthen rural economies, preserve cultural heritage, and enhance sustainable tourism, provided that community participation, proper documentation, and cultural tourism planning is guaranteed. This paper concludes that local culinary traditions can be transformed into a sustainable tourism asset, preserving the living heritage of Sri Lanka's ancient civilization.