Gastronomy Tourism in Malaysia: Conceptual Development and Its Socio-Economic and Cultural Implications
DOI:
https://doi.org/10.24191/idealogy.v11i1.946Abstract
Gastronomic tourism has evolved from mere food consumption into a form of experiential tourism that integrates culinary interaction, cultural heritage, and local identity. This study aims to evaluate the evolution of Malaysia’s gastronomy sector, focusing on the role of strategic government initiatives and their implications for the national economy. Utilizing systematic literature analysis and secondary data synthesis, the findings reveal that the food and beverage subsector is now a critical driver, contributing 16.3% to the country’s tourism industry. High-impact programs such as Malaysia Kitchen and the recognition of Kuching as a UNESCO Creative City of Gastronomy have strengthened Malaysia’s position as a competitive global destination. This study formulates a holistic development framework that integrates culinary innovation, resource sustainability, and digital transformation. The implications of the study suggest that the synergy between technology and heritage preservation is the key to sustainable tourism growth at both national and international levels.
Keywords: Gastronomic Tourism, Malaysia, Local Cuisine, Tourist Experience, Cultural Innovation
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