Culinary tourism as a driver of regional economic development and socio-cultural revitalization: Evidence from Amhara National Regional State, Ethiopia

Culinary tourism becomes increasingly influential in shaping visitors' decision-making and holiday experience on top of providing significant socio-cultural and economic benefits. This study examines the contributions of culinary tourism to the socio-economic development and cultural revitalization of tourism destinations using Porter's value chain theory. The study adopts a qualitative research approach with an exploratory design and collects data from 71 purposively selected informants. Research findings reveal that the proper planning, development, and management of culinary tourism promotes the economic development and socio-cultural revitalization of destinations by strengthening inter-sectorial linkages and empowering local communities. The existence of diverse agricultural products coupled with unique gastronomic heritage does not only improve the experience of visitors but also extend their length of stay. The provision of authentic culinary products also enables to manifest local culture and thereby portray a positive destination image. Several challenges including maintaining a consistent partnership between local gastronomic ingredient suppliers and the hospitality service providers hamper the successful development of culinary tourism in Amhara National Regional State. By adopting and extending the classic Porter's value chain theory, this study makes substantive theoretical contributions and practical implications about the multifaceted roles of culinary tourism in agriculturally reliant destinations. Conclusions and implications are also discussed along with study limitations and opportunities for further research.