Abstract:

This study investigated the influence of gastronomy on tourism in Iloilo Province, Philippines, using a qualitative methodology. Insights were gathered from a diverse group of stakeholders, including local chefs, restaurant owners, tourists, farmers, and others. The research demonstrated that gastronomy is a key factor in shaping the region's cultural identity, serving as a medium for preserving and showcasing its rich heritage and traditions. The culinary landscape of Iloilo Province is characterized by a variety of unique and authentic dishes, with local specialties like talaba (oysters), binakol (chicken soup), and an array of seafood and agricultural products. These gastronomic offerings significantly enhance the tourist experience, positively influencing their choice of destination and their likelihood to revisit. The study highlights the role of gastronomy in not only attracting tourists but also in boosting their overall satisfaction. Gastronomy in Iloilo Province is more than a cultural expression; it is a vital economic force, contributing to local development, fostering community engagement, and promoting sustainability. The culinary sector's emphasis on local produce and sustainable practices reflects a commitment to environmental conservation and community empowerment. This approach benefits not just the tourism industry but also the local community and the environment. The findings of the study underline the necessity of integrating gastronomy more deeply into tourism strategies. Doing so, Iloilo Province can enhance its appeal and competitiveness as a tourist destination. The study advocates for a holistic approach to gastronomy in tourism, where culinary excellence is harmoniously blended with sustainability and community collaboration. In conclusion, gastronomy can be a driving force behind a more resilient and inclusive tourism sector in Iloilo Province. Focusing on a gastronomic strategy that values culinary innovation, environmental stewardship, and community involvement, the region can create a distinctive and appealing tourism experience that resonates with both local and international tourists. This approach can set a precedent for other regions looking to integrate gastronomy into their tourism offerings in a sustainable and community-oriented manner.