Cooking with Locals: A Food Tourism Trend in Asia?

  • Lee JolliffeEmail author
Part of the Perspectives on Asian Tourism book series (PAT)


This chapter highlights the recent development of experiential food tourism in Asia. Relevant issues in the developing food tourism scene in the region are identified and discussed, including authenticity and commodification, product development, and food tourist experiences. Illustrating these trends are two case studies on niche types of food tourism products in the region: hot spring-related cuisine in Japan and cooking schools in Thailand. These cases are analyzed on a comparative basis, in particular in terms of the contribution of these food tourism offerings to authentic and sustainable experiences sought out by contemporary food tourists. This chapter illustrates and reflects upon recent trends in experiential food tourism in Asia in the context of the movement toward small-scale, niche, local, and sustainable forms of tourism that appeal to both the local and the global tourist.


Cooking Local food Authenticity Commodification Sustainable Experiential 


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© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  1. 1.University of New BrunswickSaint JohnCanada

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