How Tourism Homogenizes Cuisines and What Are Possible Solutions
Skift Take
There is a lot that can be done, both from an awareness and, even more importantly, from a policy perspective. Most of it requires changes that the travelers of today, seeking more authentic experiences, would welcome.
We posted a video diary from me this week about how food cultures in various countries and regions get "flattened" – homogenized – as a result of tourism, and worse, too much tourism. By “flattening of food cultures,” I meant how certain cuisines get boiled down to the same, overly familiar dishes because of tourists' expectations.
I asked Skift's own AI answer engine, Ask Skift, for details on first, how this flattening happens and second, the ways to combat it from a tourism board, local government, and traveler perspective.
Here is the analysis it came back with, and it's worth reading in full:
Mechanisms Behind the Flattening: Culinary Adaptations for Tourist Palates:Restaurants in heavily visited areas commonly adjust traditional dishes to suit what they perceive as tourist preferences. Authentic seasonings might be toned down, complex spices simplified, and traditional cooking methods shortened or altered. Over time, these “tourist-friendly” versions can supplant original recipes, even for the local population, who increasingly consume what is easily available. Selective Representation of Local Dishes:When tourists arrive, they often seek out certain "famous" dis