https://orcid.org/0000-0002-8721-9704
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ABSTRACT
Interpretation helps visitors understand the value of resources and the need for preservation. Existing interpretation principles focus more on natural and built heritage sites, rather than intangible cultural heritage, such as traditional foodways. Hence, this study examined the interpretation of culinary heritage from the supply side (i.e. heritage owners and tour operators) and demand side (i.e. visitors), and revealed how culinary heritage interpretation differs from that of tangible heritage. First, existing interpretation principles in the literature were categorized and synthesized. Next, Hong Kong was selected as the study site. Observations were conducted on nine culinary heritage workshops in Hong Kong, and thirty heritage owners/operators and workshop participants were interviewed. Findings revealed that ‘culinary’ elements were introduced through a standardized process with value-added activities, whereas ‘heritage’ interpretations were non-standardized. From the perspectives of consumers and suppliers, five themes of effective interpretation were identified respectively. Participants seek interpretations that are personalized by heritage owners, showcase all possible traditions, and enable post-event sharing. Owners/operators design interpretations that facilitate idea exchange and promote innovative revitalization. A new model is proposed for culinary heritage interpretation, which extends the interpretation timeframe to pre-, during, and post-event and highlights the needs and personal involvement of heritage owners.
Acknowledgments
We would like to express our sincere thanks to the culinary heritage workshop organizers and participants for taking part in this study. We are also grateful to the anonymous reviewers and editor for their constructive feedback to help us improve the manuscript.
Disclosure statement
No potential conflict of interest was reported by the author(s).
Additional information
Notes on contributors
Sin Ting (Cindy) Chiu
Sin Ting (Cindy) Chiu received an MSc degree in Hotel and Tourism Management from The Hong Kong Polytechnic University. She works in the Global Strategic Planning Department of a Hong Kong-based food company that specializes in Chinese and Asian sauces. Her research interests include culinary heritage tourism and strategic tourism planning.
Wei-Jue Huang
Wei-Jue (Sabrina) Huang is an Associate Professor in the School of Hotel and Tourism Management at The Hong Kong Polytechnic University. Her research interests include cultural heritage tourism, diaspora tourism, and the tourist experience.