Authentic products and gastronomy, drivers of tourism

The discovery of local flavors is a privileged gateway to the authenticity of a culture, indicates the Tourism Insiders blog in an article devoted to the impact of gastronomy on cultural tourism. According to a study by the World Tourism Organization (UNWTO), underlines the blog, “nearly 88% of travelers consider gastronomy as a key element of the tourist experience. The typical dishes, ancestral culinary techniques and local products constitute a captivating intangible heritage for gourmets from around the world. »

Other data noted by the blog: according to the Association of European Gastronomy, spending on food and drinks represents approximately 25% to 30% of travelers' total budget. “This data illustrates the strategic importance of cuisine in the development of local tourism and in the attractiveness of destinations. Gastronomy is not only a pleasure for the senses, it is also an important economic driver,” underlines the author of the article.

Promoter of authentic Khmer products, Confirel, which has continued since its creation to support the development of Cambodia's culinary heritage, can only rejoice at this trend, especially since, the blog continues, "the cuisines of the world arouse the curiosity of travelers." And not only that of great chefs but also street cuisine which highlights authentic dishes, often prepared under the eyes of passers-by while local markets offer an immersion in the diversity of regional products and culinary traditions and workshops cooking classes and classes with chefs allow to learn to cook but also to understand the local culture. »

In addition, and this is also an reason for satisfaction for Confirel, Tourism Insiders notes the growth of sustainable gastronomic tourism: “in a context where 73% of global travelers express the importance of finding sustainable travel options, according to Booking.com, the culinary stopover is no exception. Tourists are now looking for sustainable gastronomy, favoring establishments that help protect the environment and are committed to a fair local economy. »

At the end of last year, in one month, no less than three international awards gave Cambodian gastronomy a spotlight. UNESCO has recognized the city of Battambang as a creative city of gastronomy and two culinary books “Sayo, Royal Cambodian Home Cuisine” and “The Taste of Angkor” gleaned several awards at the last World of Gourmand World Cookbook Awards, which had place in Saudi Arabia.

Next month, Chef Nak, author of “Sayo, Royal Cambodian Home Cuisine,” will host a Khmer culinary competition to promote the rich Khmer culinary tradition and provide local cooks with an opportunity to express their talents, as well as stimulate discussions , to inspire creativity and show local potential, reports Khmer Times.

“The reason why I want to organize this cooking competition is to provide Cambodians with a platform to showcase their culinary knowledge and skills in Khmer cuisine,” she told the newspaper.

While the UNWTO predicts that global tourism will return this year 2024 to its level before the Covid 19 pandemic, it is more than ever time to highlight, like Che Nak, the Khmer culinary heritage and the authentic products from the country to show that the fabulous temples of Angkor are not the only wealth of the kingdom, to which Confirel will undoubtedly continue to contribute.