Exploring Local Food Characteristics in Developing Food Tourism Destination at Lenggong Valley, Perak

Lenggong Valley, Perak, harbors a rich culinary heritage that can serve as a cornerstone for developing food tourism. The study identifies four key characteristics of local cuisine: the use of natural ingredients, Malay traditional dishes, incorporation of wild edible plants, and freshwater fish as signature ingredients. These elements reflect the valley's diverse natural resources and cultural backgrounds, offering potential for creating more memorable tourism experiences. The findings suggest that integrating local food into tourism marketing strategies could enhance destination appeal by representing its unique culinary culture. Data were gathered through in-depth interviews with nine informants—traditional food experts, providers, and authorities—and participant observation.

Abdul Raji, M. N., Karim, S. Ab., Ishak, F. A. C., & Arshad, M. M. (2020). Exploring Local Food Characteristics in Developing Food Tourism Destination at Lenggong Valley, Perak. International Journal of Academic Research in Business and Social Sciences, 10(6). https://doi.org/10.6007/ijarbss/v10-i6/7462