The Development of Tourism Destination and its effects on the Culinary heritage of Himachal Pradesh, India

Abstract

The current paper is an exploration of the complex connection between the culinary culture of Himachal Pradesh and its effects on destination development giving a detailed overview of how the different influences on the food culture in the area. The paper discusses the major shifts in ingredients, cooking techniques, and key role of chefs in sustainment and evolution of traditional cuisine, especially the changing experience of Himachali food. Within the setting of the rich cultural heritage and beautiful scenery in Himachal Pradesh, the paper will focus on the dynamics of destination development that are intricate. It has been proved that the increase in the number of tourists has influenced the culinary traditions of the region. The paper reviews the influence of the rising tourist numbers on the supply of the products and the necessity to make new adaptations to the culinary styles. The fields of sustainable tourism, culinary heritage preservation, and destination development are the areas where research aims to contribute significantly to the knowledge field. The article, the Tourism Destination Development and Its Impact on the Culinary Heritage of Himachal Pradesh, India is dedicated to the application of linear regression method to establish the effects of destinations development on the regional food. The research is motivated by the increased significance of the tourism business in Himachal Pradesh and the potential implications on the famous food heritage in the region. The primary objective is to measure and research the connection between the change in local culinary practices and indicators of destination development.