Academia Link of Project

  An Exploratory Study of Indigenous Culinary Practices of Mizo Community for The Promotion of Gastronomy Tourism

Abstract

This exploratory mixed-methods study investigates the indigenous culinary practices of the Mizo community, focusing on their potential to enhance gastronomy tourism in Mizoram, India. By documenting traditional dishes, cooking techniques, ingredients, and the cultural contexts surrounding food preparation and consumption, the research aims to bridge academic insights and practical tourism development strategies.

The research employed a comprehensive methodological framework, combining qualitative ethnographic approaches—including participant observation, in-depth interviews, and visual documentation—with quantitative survey data from 375 respondents across five diverse districts: Aizawl, Champhai, Lunglei, Lawngtlai, and Mamit. This mixed-methods approach facilitated a nuanced understanding of culinary traditions, their sociocultural significance, and their perceived attractiveness for tourism promotion.

The first research objective aimed to systematically catalog Mizo dishes, capturing local nomenclature, recipes, ingredients, and cultural meanings. Analysis revealed distinctive categories, notably staple dishes such as Bai (a vegetable stew integral to daily Mizo meals), festive dishes like Vawksa Rep (smoked pork), and medicinal dishes recognized for their health benefits. Quantitative findings indicated a high prevalence of staple dishes in everyday life (85% regular consumption), contrasting with festive dishes predominantly reserved for special occasions (35% regular consumption). These culinary practices represent more than sustenance; they embody social cohesion, identity, and heritage, demonstrating significant district-specific variations shaped by ecological and agricultural contexts.

Objective two focused on the investigation of traditional culinary tools, unique ingredients, and preparation techniques. Ethnographic observations and interviews highlighted extensive use of bamboo utensils and earthen pots, alongside specialized culinary techniques such as fermentation (e.g., Nghathu) and open-fire smoking methods. Quantitative data reinforced these qualitative findings, indicating prevalent use of bamboo tools (78%) and traditional cooking techniques (55%). A notable generational and geographical divergence emerged, with traditional methods predominantly preserved by older generations and rural populations, contrasting the younger urban residents’ preference for modern kitchen appliances.

The third objective assessed the commercialization and tourism potential of Mizo culinary practices. Stakeholder interviews—including local chefs, cultural custodians, and tourism officials—underscored the significant potential for culinary tourism centered around authentic gastronomic experiences. Quantitative measures reinforced this qualitative insight, revealing substantial tourist interest (72% strongly interested) in engaging with authentic culinary activities and moderate willingness to pay premiums (65%) for such unique experiences. However, stakeholders identified notable barriers, including insufficient marketing strategies, infrastructural constraints, and cultural sensitivity concerns. This study highlights the critical balance between preserving authenticity and adapting to market demands, essential for successfully developing gastronomy tourism.

The integrated discussion emphasized that preserving culinary authenticity enhances cultural heritage and tourism appeal. Practically, the research findings suggest that Mizo culinary heritage possesses considerable potential for fostering sustainable tourism development, necessitating strategic investment in infrastructure, marketing, and community engagement.

Based on these findings, actionable recommendations are proposed to optimize gastronomy tourism development. Policy makers and tourism authorities are encouraged to facilitate community-led culinary festivals, integrate culinary heritage into tourism planning, and support training programs on food safety and packaging standards. Recommendations for local entrepreneurs and chefs include developing branded traditional food products, offering interactive cooking workshops, and fostering partnerships with local homestays for authentic culinary experiences. Academically, further research avenues are identified, including comparative studies across Northeastern Indian cuisines, detailed value-chain analyses, and longitudinal assessments of economic impacts from gastronomy tourism.

Sustainability and cultural sensitivity are critical to the recommendations, emphasizing protective measures for traditional culinary knowledge through intellectual property frameworks, cultural protocols, and fair-trade principles. The study acknowledges limitations such as restricted geographic and demographic scope, seasonal variations, and potential translation biases, suggesting future research projects to address these constraints comprehensively.

Future research directions include sensory and nutritional analyses of traditional dishes, evaluations of tourist culinary experiences, and pilot studies in digital marketing strategies to amplify the visibility and attractiveness of Mizo culinary heritage globally. Ultimately, this study advances academic and practical understanding of indigenous culinary practices, positioning Mizo cuisine as a valuable intangible asset for sustainable tourism and cultural preservation in Mizoram.