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Opportunities and Challenges of Gastronomy in Tourism and Hospitality Industry: A Conceptual Study on Bangladesh

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  • Md. Sohan Hossain

    (Department of Tourism and Hospitality Management, Student of Islamic University, Kushtia, Bangladesh)

  • Mst Polyara Khatun

    (Department of Tourism and Hospitality Management, Student of Islamic University, Kushtia, Bangladesh)

  • Tabassum Taskin

    (Department of Tourism and Hospitality Management, Student of Islamic University, Kushtia, Bangladesh)

  • Md Korban Ali Sany

    (Department of Tourism and Hospitality Management, Student of Islamic University, Kushtia, Bangladesh)

  • Md Manik Hossain

    (Department of Tourism and Hospitality Management, Student of Islamic University, Kushtia, Bangladesh)

Abstract

Gastronomy has become an increasingly popular topic, integrating art, science and culture. This research paper aims to study the possible role of gastronomy in tourism and hospitality industry, focusing on the advantages it could offer for Bangladesh. The study seeks to identify opportunities, challenges, and recommendations for the use of gastronomy in enhancing tourism and economic returns. A comprehensive literature review was conducted to understand the theoretical concept of gastronomy, historical evolution, and its impact on various sectors. The required content was gathered through secondary sources, including prestigious journals, books, and trusted online resources. A qualitative analysis approach was used to interpret and synthesize the gathered data. This research could be useful for the formulation of policies by persons in authority, professionals in tourism, as well as local communities. Such stakeholders will be equipped to design new and strategic tools for promoting culinary tourism, while at the same time helping support local enterprises and their cultural heritage, by understanding the economic and cultural consequences of gastronomy. The study reveals that gastronomy can truly contribute significantly to the economy’s growth through job creation, marketing local products, and attracting tourists. At the same time, it can help preserve the cultural heritage through traditional cooking and use of indigenous ingredients.

Suggested Citation

  • Md. Sohan Hossain & Mst Polyara Khatun & Tabassum Taskin & Md Korban Ali Sany & Md Manik Hossain, 2025. "Opportunities and Challenges of Gastronomy in Tourism and Hospitality Industry: A Conceptual Study on Bangladesh," International Journal of Research and Innovation in Social Science, International Journal of Research and Innovation in Social Science (IJRISS), vol. 9(1), pages 1787-1799, January.
    • Handle: RePEc:bcp:journl:v:9:y:2025:i:1:p:1787-1799
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    References listed on IDEAS

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    1. Riccardo Testa & Antonino Galati & Giorgio Schifani & Anna Maria Di Trapani & Giuseppina Migliore, 2019. "Culinary Tourism Experiences in Agri-Tourism Destinations and Sustainable Consumption—Understanding Italian Tourists’ Motivations," Sustainability, MDPI, vol. 11(17), pages 1-17, August.
    2. Graziani,Augusto, 2003. "The Monetary Theory of Production," Cambridge Books, Cambridge University Press, number 9780521812115, January.
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