IN-PERSON: Prague – Section A

Abstract

The South African nation consists of a vibrant mixture of ethnicities and cultural identities, often referred to as the Rainbow Nation. The nation’s food culture or national culinary identity has been shaped by historic events such as migrations, environmental influences, cultural food preferences and fashions and trends. The increased demand for local foods and the fascination with authenticity has created a challenge for the food service industry. Chefs can now use local produce and incorporate cultural foods and dishes on their menus for both local and international guests. Providing authentic food experiences to gastro-tourists challenges the culinary world to innovate and use indigenous and endemic ingredients in recipe creations and menu adaptations. This presentation highlights selected phases of the culinary innovation framework to contextualise examples of Western Cape restaurants applying South African cultural and indigenous cuisine to further national food tourism. The model is used to illustrate how chefs use innovation and product development to produce food that would appeal to the gastro-tourist. South Africa possesses unique resources to offer authentic gastro-experiences to visitors, but as yet have not gained recognition as a noteworthy culinary destination. Conference attendants can form an idea of what innovator chefs have at their disposal in terms of ingredients and produce to create unique dishes. Examples include the incorporation of Amarula (a creamy liqueur made with Marula (Sclerocarya birrea)) in Malva Pudding, an iconic South African dessert. Also, Maize Meal porridge (pap) with peanut butter (sometimes called groundnut – Arachis hypogaea) and crushed peanuts for crunch, and pulled lamb shoulder sliders made from Karoo lamb (with its Geographical Indication (GI) status) The value of culinary innovation through product differentiation provides a strategy for sustainable competitive advantage in food tourism.