Lived Experiences of Local Food Artisans in Preserving Traditional Gastronomy for Food Tourism Development in Sarrat, Ilocos Norte

ABSTRACT

Food tourism is an important tool for cultural identity preservation and regional destination promotion. But the rapid changes in the lifestyles of young people, the homogenization of commerce, and economic pressures threaten the extinction of traditional gastronomy. The study investigated and documented the lived experiences of grassroots local food artisans in the preservation of the traditional gastronomy for the development of food tourism in Sarrat, Ilocos Norte. The study employed a qualitative descriptive phenomenological design based on Colaizzi’s seven-step analysis. Semi-structured in-depth interviews and virtual kitchen demonstrations were conducted with eight (N = 8) key local food artisans, including tupig makers, heritage cooks, and legacy bakers with at least 10 years of experience. The data depicts five major thematic clusters: (1) Traditional Daily Rhythms and Authentic Preparation Practices; (2) Emotional Fulfillment, Familial Pride, & Identity in Heritage Cooking; (3) Generational Transmission Challenges, Higher Education, & Youth disinterest; (4) Tourism demands, economic inflation & uncompromising quality; and (5) Fear of Cultural Extinction & Aspirations for LGU Institutional Support. The results suggest that the disengagement of young in traditional cooking methods and the limits in supply chain have a heavy impact on the sustainability of the intangible gastronomic heritage of Sarrat, even if the devotion of the local food artisans to culinary authenticity remains high despite the limited profit margins. The study underscores the vital necessity for formal LGU youth apprenticeships, raw material subsidies and locations for selling cultural products to secure the local foodways for future generations.

Keywords: Intangible Cultural Heritage, Gastronomic Tourism, Local Food Artisans, Phenomenological Study, and Sarrat Ilocos Norte

Intangible Cultural Heritage, Gastronomic Tourism, Local Food Artisans, Phenomenological Study, and Sarrat Ilocos Norte

1. Abaño, J. A., Ramos, C. M., & Corpuz, R. D. (2021). Culinary heritage preservation and local community engagement in Northern Luzon. Journal of Tourism and Cultural Change, 19(4), 481–498. [Google Scholar] [Crossref]

2. Alejandro, A. M., Bartolo, K., Basallo, Q. A. K., Esguerra, M. D., Mallari, M., Santos, S., & Topacio, R. (2022). Perception of Maloleños on cultural food heritage: An input to gastronomic tourism. Globus: An International Journal of Management and IT, 13(2), 53–70. https://doi.org/10.46360/globus.mgt.120221009 [Google Scholar] [Crossref]

3. Colaizzi, P. F. (1978). Psychological research as the phenomenologist views it. In R. S. Valle & M. King (Eds.), Existential-phenomenological alternatives for psychology (pp. 48–71). Oxford University Press. [Google Scholar] [Crossref]

4. Cruz, G. R. C., & Roldan, M. D. G. Z. (2024). Sustainable cities in developing countries: A case of balancing cultural heritage preservation and tourism in Manila, Philippines. Asia-Pacific Social Science Review, 24(4), Article 5. https://doi.org/10.59588/2350-8329.1549 [Google Scholar] [Crossref]

5. Dela Cruz, E. T., & Ramos, M. L. (2022). Commercialization vs. authenticity: Navigating heritage food tourism in Philippine provinces. Philippine Social Sciences Review, 74(2), 112–134. [Google Scholar] [Crossref]

6. Etrata, R. M. (2021). The awareness and authenticity of gastronomic tourism in Ilocos Region. International Journal of Research Studies in Management, 9(3), 133–145. https://doi.org/10.5861/ijrsm.2021.m7730 [Google Scholar] [Crossref]

7. Fernandez, D. G. (2019). Tikim: Essays on Philippine food and culture. Anvil Publishing. [Google Scholar] [Crossref]

8. Sta. Maria-Abalos, C. F. L. (2021). Shifting food culture and space: Narrative of communities living in tributary rivers of Ilocos Sur and Ilocos Norte, Philippines. Asia Social Issues, 14(5), Article 248398. https://so06.tci-thaijo.org/index.php/asi/article/view/248398 [Google Scholar] [Crossref]

• Reconceptualising Sustainable Intelligence as a Multidimensional Psychological Capability
• Bridging the Gap: Assessing Skills, Training, and Competencies for Curriculum Development in Sustainable Tourism
• Locals’ Level of Awareness on the “Naturally Vibrant Nueva Vizcaya” Slogan: Basis for Enhancement of the Province’s Tourism Branding
• Religious and Heritage-Based Tourism: From Ibn Battutah's Travels to Contemporary Global Practices
• Indigenous Community Entrepreneurship in the Tourism Industry towards Technopreneurship in Malaysia