Culinary(or Gastronomic)Tourism in Derbyshire - Essay Example

?Major Project Proposal Form   The project proposed must normally have elements of literature review and primary data collection and analysis.     Personal Details Name: -------------------------------------------------------------------------------------------------------------     Major project outline Title: Culinary Tourism in Derbyshire   Rationale There are many terms used to refer to culinary tourism that include gastronomic tourism or food tourism. These terms are used to describe the activity of travelling in a bid to experience the different food of a region, an area or a country. Since many people are presently active in culinary tourism, it has been considered to be a critical constituent of the tourism experience. Food tourism has grown such that it is ranked alongside scenery and climate, which are huge attractions for many tourists. It is mainly practiced domestically where people from one region travel to another region to consume locally produced food. However, international culinary tourism is on the increase as people from one continent travel to another, for example, culinary tourists from the United States of America travel to Italy, to experience the Italian cuisine. The different food and beverages experienced in different locations are usually the chief motivating factors for culinary tourists. There are a few reasons why I am interested in Culinary tourism. Firstly, I love cooking and since culinary is the art of cooking food, I would like to learn other recipes and enjoy different kinds of food from other parts of the world. As a cooking enthusiast, increasing one’s knowledge of food is an asset that can be only be acquired through learning how other people prepare their food. Secondly, I loved travelling. I love visiting different places and learning about the diversity of different people. Every culture is unique; therefore, there is a lot to learn especially in the preparation of food. Travelling in to experience other people’s food and the different methods that they employ to prepare it is appealing to me because I am able to come up with new ideas that help me develop new recipes. The reason why I would like to conduct my culinary tourism research in Derbyshire is because I have heard a lot about the culinary events held in the city. The local residents have an Annual Derbyshire Food and Drink festival where competitors cook various local dishes and the crowd gets to enjoy the fete, after which the winners are announced in a small ceremony. This event has attracted many culinary tourists and the following keeps growing. I would like to attend the event this following year and learn about the food in Derbyshire, thus increasing my knowledge base. Nature of research This research will help me in gathering knowledge about the cultural foods grown and prepared in Derbyshire. Most of the research will involve interviewing the participants in the event to find out the food that they will be preparing, the methods that they will employ to prepare the food and the recipes. I will then make observations as this will help me gain knowledge about the different food in that region. I will also interview the residents to seek their expert opinion on the nature of food in the event and around Derbyshire. They will also help me gain insight on their cultural meals and the way they prepare them. Justification of the research This research will help me gain knowledge in cooking. The fact that I will be exposed to different types of foods and experience firsthand information on preparing food will help me increase my knowledge. Learning about other cultures ways of doing things helps an individual to come up with new creative ideas. Conducting this research in a place with a new culture will help me come up with new cooking ideas, thus creating new recipes. Since I love travelling and this research will involve travelling to Derbyshire, I will enjoy the new scenery, the landscape and meet different people, therefore, increasing knowledge on different fields and bringing a relaxing effect on me.   Research methods This section focuses on the research methods to be used and sources of data and availability. Be as specific as possible, but don’t reflect on any theoretical issues here, nor include any secondary data collections. Research aims and objectives The culinary tourism research in Derbyshire will be aimed at the following. 1. To find out the cultural dish of the people of Derbyshire. 2. To learn new cooking methods from the people of Derbyshire. 3. To attend the Annual Derbyshire Food and Drink festival. 4. To increase my knowledge in cooking by incorporating the new methods that I will learn from the Annual Derbyshire Food and Drink festival.  Which primary research methods are you using and how do they address each of the research aims and objectives of the study? The research will employ Quantitative research method as it will seek be descriptive in nature. This is because it seeks to identify, group and classify different foods in Derbyshire and find out the way they are prepared. It will seek to give knowledge, which will be recorded down on a notebook and later reviewed to clarify and support the findings. The data obtained will be numeric as it will be showing distinct kinds of foods prepared by the people of Derbyshire. The research will involve conducting interviews on forty participants in the Annual Derbyshire Food and Drink festival, who will give information on the kinds of foods that they will be preparing. I will record the interviews and take short notes to acquire sufficient supporting evidence on the cultural food of the people of Derbyshire. I will also interview residents to get insight on their traditional foods and the various methods employed to prepare it. I will also take data by observing the on-going activities, which will give me a clear image of the kind of food present and the recipes used. I will jot down the observations and utilise the information for reference purposes. In the culinary tourism research, the chief sources of primary data will be the short notes and the interview notes and recordings that I will tape. Photographs will also be used since pictures give a full account of the proceedings. How many people are you questioning or interviewing? I will interview forty participants of the Annual Derbyshire Food and Drink festival and sixty residents of the Derbyshire community. Timetable     Activity Month of the year 2014 Dec Jan Feb Mar Apr May Jun Write the culinary tourism research proposal Update research proposal Ask for permission to conduct the research Design and print the interviews Book appointments with the respondents Make appointments with research respondents Distribute the research tools Sort the data and analyze Write final report Present and submit the final report   If the answer is NO to any of the following questions you need to reconsider your dissertation proposal. Are you allowed to speak to these people? Yes. I will be allowed to conduct interviews by holding conversations with the participants of the Annual Derbyshire Food and Drink festival and the residents of the Derbyshire community. ? yes    ? no Are you allowed to conduct research in the place you are studying? Yes. I will seek permission to conduct the research in Derbyshire from the relevant authorities and this will give me access to the participants and the residents of Derbyshire. ? yes    ? no Will you be able to speak to all the people you need to? Yes. Considering the time I have allocated to the process of collecting data through interviews, I will be able to speak to all the participants and residents that will be scheduled for the interviews. ? yes    ? no Lastly, and most importantly, are you visiting the destination where your research is based? Yes. I will first visit Derbyshire for reconnaissance. I will finally travel and stay for a week in Derbyshire during the period of collecting data.   Please state details when and where you are going: The research is based in Derbyshire and will be held as they celebrate the Annual Derbyshire Food and Drink festival during the month of April.   ? yes    ? no Key references - at least 10 relevant academic references (books and journal articles) for your project. You should and can add web references if they are relevant and support your project, but they won’t be counted as your 10 academic references. Derbyshire County Council. (2013) Derbyshire County Council Tourism Strategy, 2012-2014.Derbyshire County Council. Derbyshire County Council. (2013, June 11)New venue announced for crowning of Derbyshire's finest culinary outlets. Your council, viewed December 21, 2013, from . Derbyshire County Council. (2013, October 7)Deadline looms for Derbyshire Food and Drink Awards. Your council. Retrieved December 21, 2013, from . Derbyshire Food & Drink Festival. (2013)Derbyshire Food & Drink Festival, Food Fair, Cookery Demonstrations. Derbyshire Food & Drink Festival, Food Fair, Cookery Demonstrations. Retrieved December 21, 2013, from . Everett, S. & Aitchison, C. (2008) ‘The Role Of Food Tourism In Sustaining Regional Identity: A Case Study Of Cornwall, South West England,’ Journal of Sustainable Tourism, vol. 16, no. 2, pp. 150-167. Molz, J.G. (2007)‘Eating Difference: The Cosmopolitan Mobilities Of Culinary Tourism, ’Space and Culture, vol. 10, no. 1, pp. 77-93. Harrington, R. & Ottenbacher, M. (2010) ‘Culinary Tourism—A Case Study Of The Gastronomic Capital,’ Journal of Culinary Science & Technology, vol. 8, no. 1, pp. 14-32. Long, L.M. (2013). Culinary Tourism. Lexington: The University Press of Kentucky. Neville C. (2007). Introduction to Research and Research Methods, Effective Learning service. Bradford University of Management, 2-7. Payne, R. (2011) Call to food and drinks firms to attend Derbyshire culinary events. Belper News (Belper, England), p. 20. Publishing, I. (2011). Ultimate food journeys the world's best dishes and where to eat them.. London: DK Pub. Sims, R. (2009) ‘Food, Place And Authenticity: Local Food And The Sustainable Tourism Experience,’ Journal of Sustainable Tourism, vol. 17, no. 3, pp. 321-336. Torres, R.M. & Momsen, J.H. (2011)Tourism and agriculture: new geographies of consumption, production and rural restructuring. London: Routledge. Read More