Promoting sustainable tourism futures in Timor-Leste by creating synergies between food, place and people is a peer-reviewed paper published on 1 April 2021 in the Journal of Sustainable Tourism (DOI 10.1080/09669582.2021.1895819). Its authors are Tracy Berno of AUT University and Gobie Rajalingam, Agueda Isolina Miranda and Julia Ximenes of The Asia Foundation. The research was funded by the New Zealand Ministry of Foreign Affairs and Trade through the Foundation’s tourism programme. It asks how Timorese food, and the stories behind it, could become a tourism product that keeps more tourist spending in rural communities.
Key findings
- Method: qualitative research. A focus group of 15 community members and local administrators in Fatubessi, a site linked to FALINTIL’s use of caves during the occupation. Seven semi-structured interviews in Maubisse (including two military veterans) and seven with restaurant owners or managers in Dili, plus analysis of restaurant menus.
- What counts as “Timorese cuisine”: Participants saw both traditional Timorese and Portuguese dishes as Timorese, but not Indonesian food, even though it is widely eaten. “Local food” often meant local produce used in any cuisine.
- Absence from restaurants: Traditional dishes such as batar da’an are eaten at home but rarely appear in restaurants, hotels or guesthouses. Region-specific, seasonal or foraged ingredients and long preparation times are part of the reason.
- Training gap: Only about 20% of restaurants used earlier culinary training to create lasting new dishes, and a similar share could explain ingredients to guests. Cookery skills alone are not enough. Operators also need to be able to tell the “food story”.
- Demand data gap: Some operators doubt tourists want Timorese food, but no data shows what visitors actually eat.
- Opportunities: Food tourism fits the “culture” and “exploration” marketing themes. It can grow markets for local produce, reduce leakage and create jobs for women. A partnership approach is suggested, with Dili creating demand and rural areas such as Maubisse and Fatubessi as partners.
Document details
- Journal: Journal of Sustainable Tourism, published online 1 April 2021
- Authors: Tracy Berno, Gobie Rajalingam, Agueda Isolina Miranda, Julia Ximenes
- Funder: New Zealand Ministry of Foreign Affairs and Trade (via The Asia Foundation)
- Language: English
- Pages: 28 (Asia Foundation-formatted version)
- Download: PDF (timorleste.tl), journal DOI