Examining perceptions and attitudes towards Maltese cuisine amongst foreign customers

Abstract

The purpose of this dissertation is to understand foreigners’ perceptions and attitudes towards the Maltese cuisine. Today the role of the cuisine plays a crucial part in the tourists overall holiday experience. The dinning industry has evolved and people are becoming more intrigued by the idea of globalisation, wanting to experience a full adventure of the visited country, hence local food forms an essential part of such an experience. It is part of the country’s tradition and culture. The literature in the dissertation interprets the origins and memories of Maltese local food so as to better understand the development of such products, being able to understand the way food was preserved, prepared and conserved in line with local tradition and the way people lived through the ages. The study also elaborates on the importance of food in tourism and tourists motivation to taste local food. The food and beverage industry can connect people to the past and re-live memories in the present making it a culinary pleasure. The study also goes into the influence that tourists have had on the Maltese culinary industry, where many ‘tourist’ restaurants tend to accommodate tourists by serving the mainstream Mediterranean cuisine drifting away from tradition. It is clear to say that Malta has not yet grasped the idea of culinary tourism. Although Malta’s local produce is varied, many products are not always available on demand hence most of what is consumed is imported. Local products could definitely be enhanced to promote the island through a culinary aspect correlating with the historic, cultural and traditional element that is has to offer. This research seeks out to observe what tourists portray Maltese cuisine to be, resulting to whether they are familiar with it or not.