Culinary literacy and seafood tourism in coastal Tanzania

Abstract

Culinary literacy is a crucial yet underexplored component of sustainable tourism, particularly in coastal regions where seafood traditions hold significant cultural and economic value. This study examines the role of culinary literacy in enhancing seafood-based tourism in coastal Tanzania. Using a mixed-methods approach, the research integrates survey data from 339 respondents with insights from focus group discussions, key informant interviews, and participant observations across five coastal districts. Findings reveal that while seafood cuisine is deeply embedded in local traditions, it remains underutilized in tourism due to limited culinary awareness among local communities, inadequate institutional support, and international culinary dominance in the hospitality sector. Gender disparities also emerge, with women possessing extensive local knowledge of seafood preparation but facing exclusion from tourism-driven culinary opportunities. The study highlights the risk of cultural erosion as younger generations adopt foreign cooking techniques over indigenous methods. It calls for targeted interventions, including culinary training programs, seafood festivals, and policy support to integrate local seafood traditions into the tourism framework of Tanzania. By strengthening culinary literacy, Tanzania can unlock the economic potential of seafood tourism, enhance cultural preservation, and promote inclusive participation, particularly among women and local fishers. These findings contribute to global discussions on sustainable gastronomic tourism, positioning seafood cuisine as a vital driver of local economic resilience and cultural identity in coastal Tanzania.