A Cause-effective Relationship between tourism and Food Culture

In recent years, Cuisine has established itself as one of the key elements for the enhancement, sustainable and consolidation of tourist destinations. The aim of this paper is to contribute to the advancement of knowledge on culinary tourism in India, specifically in the analysis of the relationship between Cuisine, culture and tourism as the research focuses on the city of Sivagangai district, Tamilnadu State. The methodology of this research involved conducting surveys with foreign travelers who were lunching or dining at various restaurants in the historic area, and these facilities were characterized by having in their culinary menus major typical culinary products of the city using the concept of Chettinad Mess, i.e., the presentation of Cuisine through small portions of food. The results of the study indicate that the healthy component of the Cuisine represents the main dimension.