The Development of Traditional Food in Tourist Destinations from the Perspective of Dramaturgy

Tourism-driven transformations of traditional cuisine in UNESCO World Heritage Sites can enhance the gourmet experience for visitors, shifting it from mere support to peak engagement. A study on mandarin fish—a local Anhui dish—revealed that Hongcun, a heritage village, adapted its culinary offerings through menu simplification, standardized production, and theatrical presentation to cater to mass tourism while preserving authenticity. The research identified a 'middle stage' in dining experiences, blending frontstage (tourist-facing) and backstage (traditional) elements, which deepens cultural immersion. Interviews were used to analyze this evolutionary process, offering insights into sustainable gastronomic development in heritage contexts.

Mo, H., Yin, S., & Liu, Y. (2022). The Development of Traditional Food in Tourist Destinations from the Perspective of Dramaturgy. Sustainability, 14(24), 16900. https://doi.org/10.3390/su142416900