2025/08/27 by Thanh Le Minh, Dang Thi Phuong Anh · 1 voice
Agricultural and Biological Sciences · Social Sciences · #Culinary Culture and Tourism #Tourism, Volunteerism, and Development #Diverse Aspects of Tourism Research
paper · doi:10.1080/14616688.2025.2533471
openalex publication_date 2025/08/27 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/21
This study investigates the regenerative potential of community-based ecotourism (CBET) through the lens of culinary value chains and experiential perspectives, analyzing their role in promoting cultural preservation, environmental stewardship, and local economic resilience. Employing Critical Place Inquiry (CPI) and ethnographic research methods, including participatory video, photography, walks, and mental mapping, the research examines the integration of Indigenous knowledge and place-based culinary traditions in fostering sustainable tourism models within Trà Vinh province, Vietnam. Findings reveal that culinary practices are deeply embedded within broader ecological, cultural, and social landscapes, functioning as socio-ecological systems that bolster local agency, facilitate intergenerational knowledge transfer, and promote environmental protection. The research identifies four key place-based resources—culinary diversity & cultural identity, gastronomic harmony & social cohesion, environmental conservation & sustainability, and cultural exchange & intercultural understanding—critical for understanding the significance of place in CBET. Case studies exemplify how community-led culinary initiatives, rooted in Indigenous knowledge, strengthen agricultural traditions, foster biodiversity, and enhance community resilience. The study demonstrates that incorporating participatory methods enhances the comprehension of place-based tourism practices, positioning culinary value chains as essential mechanisms for preserving cultural traditions and ecological well-being. It offers novel insights into the transformative capacity of localized, community-based ecotourism, highlighting the crucial role of Indigenous viewpoints in tourism planning and advocating for holistic, inclusive, and sustainable culinary tourism strategies that lead to net-positive socio-environmental outcomes.