Fateme Rashki and Saman Shafi Tourism researcher
Due to its geographical location and desert climate, Isfahan has been faced with a wide range of basic foodstuffs from the past until today. The common feature of most of these dishes is their mild appearance and that they are served with bread. Also, meat is one of the main ingredients of Isfahan cuisine.
The newest way to discover indigenous cultures is to experience it from the closest possible distance. Today, tourists no longer limit themselves to visiting indigenous communities, but they need to feel that they are involved in the daily life of indigenous people and through active participation in workshops and programs. native education to bring their creative capabilities to the fore. Instead of watching the handicrafts of local people, tourists participate in the production workshops of these types of products, and in this way, they can develop their creativity and skills, and establish deep contact with the local culture. Such creative activities are a great way to become one with the local culture, discover hidden talents and make artistic memories.
The city of Isfahan as an important cultural tourism destination that has rich historical sites that even has UNESCO World Heritage Sites has capabilities in the field of creative tourism. Both in the discussion of handicrafts, the city of Isfahan has actually joined the UNESCO Creative Cities Network, and in the discussion of cuisine, the foods and sweets of Isfahan have long been popular and have attracted the attention of tourists in this city. Therefore, the city of Isfahan has the ability and capabilities to carry out tours centered on creative tourism in the field of handicrafts and food and the development of this type of tourism is not only able to contribute to the development of sustainable tourism, but it can also attract tourists, create jobs, increase income, promote The standard of living of the local community of Isfahan city helped.
In 2006, the concept of creative tourism was accepted by the United Nations Educational, Scientific and Cultural Organization (UNESCO) in the program of the Creative Cities Network, and thus, the said organization presented its definition of this concept: “Creative tourism is a trip that The goal is to achieve a first-hand and active experience along with collaborative learning of the arts, cultural heritage or special features of a place and provides a useful connection with the residents of the tourist destination who are the creators of the living culture of that place.
Due to its geographical location and desert climate, Isfahan has been faced with a wide range of basic foodstuffs from the past until today. The common feature of most of these dishes is their mild appearance and the fact that they are served with bread. Also, meat is one of the main ingredients of Isfahan cuisine.
Briyan, Kalejosh, Ashkeneh, Halim Bamjan, chickpea stuffing, meat and beans (Yakhnilobya), meat and lentils, chickpeas, Sarganjeshki food (Keleganjeshki), mung bean and moong, dill bean dumplings, Ikhme Tarsh, Esfahani kebab cubes, Mashti kebab or Isfahan Zardak Kebab, Shelle Brion, Isfahani Cumin, Isfahani Behplo, Chicken and Plum Stew, Yogurt Stew, Kachi Haft Dekhtron (Bibi Hoor), Gaz, Pulki, Dogh, and Goshfil are some of the most famous traditional dishes of Isfahan.
Isfahanis also have another dish called Gosht and Lentils (in the local dialect of Goshdaades). This dish has a cooking method similar to meat and beans, with the difference that they use lentils instead of white beans. Meat and peas (ice peas) have a similar preparation, with the difference that peas are used. Keep in mind that this dish is different from Isfahani chickpeas.
The historical city of Isfahan, in addition to its historical buildings and historical monuments, tangible and intangible cultural achievements and heritage, and in addition to its famous handicrafts that have recognized this city as a UNESCO creative city, from the variety of food, cooking and pastry art and how Serving and consumption is unique. The art of cooking and special preparation, the way of consumption and the type of eating, and serving it is telling about this.
There are about 22 types of traditional foods and desserts and sweets in Isfahan city, although not all of these foods may be served in restaurants, but they still have a place on the table of local people, and some others are also famous and even used as souvenirs by tourists. It is possible that the development of creative tourism with a gastronomy approach and the development of this style of tourism can help to revive and popularize the forgotten traditional foods of Isfahan.
Creative tourism is a new type of tourism that allows tourists to have a new experience by being close to the local community and local culture, get training and participate in the activities themselves in a way that they may have a first-hand experience that they may not have experienced before. to be The city of Isfahan, especially in the field of food and cooking, can be a potential for the development of creative tourism with a food science approach and creative tourists in pastry workshops, traditional kitchens, ecotourism and local houses, and with local people to observe how to prepare, and participate in cooking and preparation. They can taste the traditional foods of the destination and have a first-hand experience, and tourism tours with a combination of creative tourism and food can be offered and help the development of national and local tourism.
In this framework, it is suggested that the public and private sector pay more attention and focus on the development of creative food tourism in Isfahan city and investment for this type of tourism. Also, in the form of creative tourism tours and cooking workshops, the local community should be launched for the participation of tourists in the preparation stages of Isfahan’s traditional foods.
Also, a part of active confectionery workshops in the city of Isfahan should be established for the presence of tourists to observe, train and participate in the preparation and production of individual and group tours by tour operators to Isfahan for creative food tourism and food tourism and to help the prosperity of this type of tourism.
Holding food festivals in different rural and urban areas of Isfahan, running food tours to teach cooking local dishes, holding cooking classes and teaching how to cook different types of food can greatly contribute to the development of food tourism in Isfahan province.
A research paper examining the capabilities of creative tourism with a focus on gastronomy in the city of Isfahan, written by Fateme Rashki (Ph.D. in Geography and Urban Planning) and Saman Shafie (M.Sc. in Geography and Tourism Planning) in the second national event of Iran and food tourism in the new century, which coincides with Tourism Week. 5 to 11 Mehr) was held at the Center of International Broadcasting Conferences, it was selected as the best scientific and research paper and both researchers of this paper were honored with a plaque.
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