Local food, the missing link in tourism in Ardabil province
The lack of local food to entertain tourists in Ardabil province is felt while the province has a unique variety of food that can become a major goal of attracting tourists. According to IRNA, although food and food have long been far from the motivation to travel. However, in recent years, this has flourished under the name of tourism industry called food tourism. Despite its rich history and culture, Ardabil province has a significant capacity in the field of indigenous food and food and beverages. It is common like a colorful tablecloth spread from north to south.
Having the capacity of about 100 types of food and beverages in many parts of the province alone has been a factor in attracting tourists. In leading countries in the tourism industry, significant planning and investment has been done in this field, but according to experts and tourists, Ardabil province The significant capacities they have have not made sufficient use of the resources and benefits of this type of tourism.
Food tourism in fact includes a huge chain of services, one of the preliminary stages of its prosperity is the national registration of samples with historical background, and steps have been taken in this direction by the relevant agencies.
The registration of food, of course, has its difficulties and complexities, because access to their historical background, unlike buildings, is not easily possible; But this is a prelude to work, and other steps must be taken to place indigenous food on the tourist table and ultimately boost food tourism.
However, work is underway in Ardabil province in the early stages, and so far foods such as Ghovarma, Gildik Ashi, Qara Shiqalat, Rusta, Kheshil, Dushab Halvasi, Yarma Shilausi, Ginger Halvasi, Saj Ichi / Qategh Shorbashi, Sutdi Ploo, Cheguri, Chigirtema, Mushkoufi, Basdirma pilaf, a loaf of bread with vegetables, Pichaq Ghimeh, Qara Halwa, Qimaq, Hadik Ashi / Dishliq, Fatir, Qorut, Iran Ashi and Omaj Ashi have been inscribed on the Intangible National Heritage List.
The case file of several other foods such as Bayram Yomurtasi, Ghormasi Chickpea, Khingal, Kheshil and Imam Ashi is being prepared, but at present, Doogh, Black Halva, Pichak Ghimeh and Asal are among the few foods that are mainly offered to domestic travelers and foreign tourists. And those who travel to Ardabil do not have experience with a variety of foods in the province.
Lack of local food on the table of Nowruz travelers
Adnan Hadidi, one of the travelers who visited Ardabil for the first time this year on Nowruz, said: “Visiting important historical monuments along with the beautiful nature of the region was a pleasant experience.” However, in the discussion of food, I felt that Ardabil province lags behind other places and there are few restaurants that provide quality and standard services to tourists.
He said: “Active and good restaurants are more likely to offer food that is available in other parts of the country, and in the meantime there is no news of local food in the province.”
Another traveler from Ardabil province stated in this regard: A large number of fast food supply centers and barbecues in the region are in good taste; There should be readiness to provide services for every taste, but this is not the case in Ardabil.
Shakiba Hashemi added: The reason for people traveling to other places is to get acquainted with the customs, traditions, culture and history of the destination, of which food is a part; But in Ardabil province this issue has been ignored.
Referring to his family trip to Ardabil province, he said: “We are the home of a guest relative and the situation is such that in these few days, except for doogh, we have not tasted local food even once and most of the food served is similar to other Was points; While as a person originally from Ardabil, I know what a colorful table of food diversity this region has.
Another passenger told IRNA: “I traveled to Ardabil province several times and ate and enjoyed local food at the homes of friends and acquaintances, but this experience is not possible for all travelers.”
Milad Activ added: “I have experience traveling to different parts of the country and except for a few provinces such as Hormozgan and Gilan where local food can be found, in other places the situation is not good in this regard and in the best conditions only a few types of local handicrafts are offered.” It becomes.
He said: “Not all tastes are the same and some people may want to use foods such as chelokbab or pizza, but for any reason, travelers may want to try the local food and drinks of a region, which should also be possible for these people who are We do not have such a possibility in places like Ardabil.
Vacancy of local food in the menu of restaurants / the need for branding in food tourism
The Deputy Minister of Tourism of the General Directorate of Cultural Heritage, Handicrafts and Tourism of the province, emphasizing the need to revive the Ardabil kitchen school in this regard, said: There is a vacancy for local food in the menu of restaurants in the province, especially in tourist cities such as Ardabil.
Soghari Farshi added: “Most restaurants and eateries in Ardabil province did not include local and indigenous food in their menu, while this can be effective in attracting more travelers and tourists and should be considered by activists in this sector.”
He said: The starting point of this move was made by Laleh Sarein Hotel at the suggestion of the Deputy Minister of Tourism, where local food is included in the menu of this hotel to host the guests of 2 important international events (ECO Health Tourism Conference and Nations Volleyball League). Took.
The Deputy Minister of Tourism of the General Directorate of Cultural Heritage, Handicrafts and Tourism of the province added: Foods such as Pichaq Ghimeh, Sotli Plo with dates, Qisawa, Yarma Ashi and Omaj Ashi are among the local dishes of the province, and their vacancy is noticeable in the menu of restaurants.
He said: In this regard, holding several festivals to introduce the food of Ardabil province at the national level is planned, including the Ash Nir festival in the Bolaghlar tourist region with the aim of introducing the capabilities of different provinces, especially Ardabil in the field of food and traditional foods.
Referring to the identification of dozens of traditional foods in different cities of the province, Farshi explained: Due to the long cold in this region, most of the food was used in cold weather in the past, some of which have been forgotten and others due to use. Fast food is less commonly used.
He reminded: food tourism is done in order to promote health and introduce the correct pattern of nutrition. In addition, food tourism is a tourist attraction that can increase the stay of travelers in the province.
The Deputy Minister of Tourism of the General Directorate of Cultural Heritage, Handicrafts and Tourism of Ardabil Province continued: “According to this, the planned programs in the second half of the year with the focus on winter awakening will provide an opportunity to introduce food tourism attractions.” Introduced the field of food tourism.
He reminded the formation of a committee to study and introduce traditional food and pointed to the need for branding in the field of food tourism with the participation of the private sector and said: in order to introduce traditional food, the capacity of traditional restaurants and eateries will be used.
The need to move from food tourism to food
The head of the advertising and marketing department of the General Directorate of Cultural Heritage, Tourism and Handicrafts of Ardabil province, referring to the existence of 2,500 traditional foods and more than 100 types of drinks in different parts of the country, said: only about 800 items in cookbooks and related research articles. And compatriots are only familiar with about 20 to 30 of them.
In an interview with IRNA, Nayeb Pashaei psychiatrist added: “One of the causes of this situation goes back to families; Because today, busy work has led to the disappearance of many slow foods and people do not have enough time to cook food and gradually forget about food.
He explained: Traditional food that is cooked in the north to south of Ardabil province is very valuable, but food tourism is not a well-known category in the province, and therefore, in the past few years, an action has been started in the Cultural Heritage Organization to prepare a food tourism atlas. .
The head of the Advertising and Marketing Department of the General Directorate of Cultural Heritage, Tourism and Handicrafts of Ardabil Province pointed out the differences between food and food tourism and said: In food tourism, domestic tourists stay in hotels or accommodation but eat in restaurants and 10 to 15% of their travel expenses Dedicated to food.
He added: “In recent years, however, the title of food tourism has been introduced, in the form of which it is no longer just food, and even includes visiting tourist farms, cooking training and participation in how to cook.”
Nayeb Pashaei stated: Types of condiments and spices, drinks, teas and hot drinks are also considered as part of food tourism in this new definition, which is divided into several sections.
The head of the advertising and marketing department of the General Directorate of Cultural Heritage, Tourism and Handicrafts of Ardabil province added: “In this framework, tours for domestic and foreign tourists can be attracted to Ardabil province as participation in traditional food education or nature tours and how to cook some food in Its format taught.
He said: “Even tourists can participate in the preparation and purchase of organic food raw materials in schools or rural homes, and with this method, the new goal and destination of tourism for Ardabil province can be defined;” This approach must be changed in order to succeed in food tourism.
Training of target groups is a prerequisite for food tourism prosperity
The head of the Advertising and Marketing Department of the General Directorate of Cultural Heritage, Tourism and Handicrafts of Ardabil Province described climate, agricultural and livestock products and seasons as effective factors in preparing various types of food and added: “Food tourism needs training, but little has been done in this field.” It should be considered in restaurants, tourist facilities and rural ecotourism units.
He said: “Holding attractive events related to food tourism, including appetizers, meals, after meals, spices and condiments, drinks and cold drinks at the national and international levels can make people more familiar with these foods.”
Nayeb Pashaei said that the quantity and quality of traditional food needs to be reconsidered. Submitted.
He continued: “After these steps, it is time to include traditional foods in the menu of restaurants and tourism facilities;” Currently, if a foreign tourist travels from the north to the south of Iran, he will see only a small amount of food on the menus, which is unfortunate.
The head of the Advertising and Marketing Department of the General Directorate of Cultural Heritage, Tourism and Handicrafts of Ardabil Province stated: Holding specialized tourist tours and appropriate advertising on tours, food and events at the provincial, national and international levels should be expanded. Indigenous food and easy access to prepare or buy your own ingredients, in addition to hotels and restaurants, street markets and food stations can be set up to introduce people to traditional flavors.
He stressed: “There may be problems at the beginning of the road, but this will eventually be welcomed by domestic travelers and foreign tourists; Because food is an important part of the tourism industry and paying attention to this issue can increase the stay of travelers.
Nayeb Pashaei also considered branding as an important issue and said: “Iranian cuisine is a unique style in the world and we have good and famous chefs in Iran who are not known, while branding is of special importance in the world.”
He added: “The root of all these issues goes back to education, and improving the situation requires national determination, and the people and officials must work together to gradually see positive and tangible changes.”