This research examines the many effects of environmentally friendly culinary tourism in West Bengal, India. Using a comprehensive perspective, it investigates the social, cultural, and environmental aspects of promoting ethical behaviour in the travel and hospitality industries. The gastronomic legacy and cultural variety of West Bengal offer a singular case study. The study examines how gastronomy tourism affects employment, revenue, and small company development while focusing on community empowerment and cross-cultural interaction. The chapter addresses the ecological footprint and suggests methods for reducing adverse effects, encouraging biodiversity conservation, and supporting sustainable sourcing methods. The results are intended to direct West Bengal and other regions toward a resilient form of culinary tourism that balances environmental stewardship, cultural preservation, and economic prosperity.
TopIntroduction
West Bengal, one of India's 30th states, has a distinctive and diverse assimilation of culture, environment, traditions, and social life (Rajpal, 2022). West Bengal, an eastern ghat of India, is a diverse state with a rich history and culture divided into two parts: Purba Banga and Epar Bangla. (The part of India) (Sengupta, 2023).” Before the 1930s Riots, “Purba Banga” and “West Bengal” were united, with Bangladeshi migrants increasing population, culture, language, cuisine, festivals, and social interactions (O'Brien, 2013).
Bengali, spoken in West Bengal and Bangladesh, has become the spoken language due to the merging of ethnicities and regional accents brought by Bangladeshi immigrants (Sinha, Chaudhury, & Mazumdar, Understanding Gastronomic Taste of Cosmopolitan Consumers: Study on Bengali Themed Restaurants in Kolkata, 2016).
For instance, both regions now enjoy a variety of seafood dishes, rice-based foods, and sweets. Important cultural markers include festivals (Ray, Culture of Food in Colonial Bengal, 2009). “Durga Puja” is the most popular event in West Bengal, but other Bangladeshi celebrations like “Eid” and “Pohela Boishakh” have gained popularity and are now observed alongside traditional Bengali holidays. (Dey & Maart, Decolonisation and Food: The Burden of Colonial Gastronomy—Stories from West Bengal, 2020). A key component of culture is music and dance. Bangladeshi musical and dancing forms have inspired residents of West Bengal. Folk dances as well as musical shows from the two regions are frequently enjoyed and shared (Mariani & Okumu, 2022). In West Bengal, Hinduism predominates, but there are also Muslim groups (Dasgupta, Defining Bengali Cuisine: The Culinary Difference Between West Bengal and Bangladesh, 2023). Bangladeshi immigrants, primarily Muslims, have influenced religious practices and ceremonies in the state, with cultural assimilation facilitated by daily interactions, shared experiences, friendships, and marriages. (Robinson, Getz, & Dolnicar, 2018). Cultural assimilation among Bangladeshi migrants and locals is facilitated by daily encounters, common experiences, friendships, and marriages (Ishani, 2017).
Encouragement of Regional Ingredients
Bengali and Bangladeshi dishes often use seasonal, locally produced ingredients, benefiting local farmers and reducing the environmental impact of food transportation. (Su, Johnson, & O'Mahony, 2020).
Practises for Sustainable Fishing
Bengali cooking heavily relies on fish, particularly in West Bengal, and promoting sustainable fishing methods can help protect aquatic environments. (Ghosh & Biswas, 2017) (Sinha, et al., 2021).
Reduced Food Waste
To reduce food wastage, traditional recipes frequently utilize a variety of constituent portions. Food waste in homes and restaurants can be decreased by encouraging and promoting this environmentally friendly strategy (Murphy, Gretzel, Pesonen, & Elorinne, 2019).