EDITOR, The Tribune.
I refer to the Business Section of The Nassau Guardian’s October 3rd edition in which the headline “Forget beaches, says Vasser: Market your food” was a welcomed read.
At the Bahamas Business Outlook at the beginning for the year, Patricia Glinton-Meicholas and I presented papers relating to the goals of our community organisation, “Creative Nassau” (www.creativenassau.com) in which we extolled the importance of shifting the country’s tourism thrust from one of sun, sand and sea, to one of “Cultural Tourism” which invites visitors to experience the country’s Art, Culture and Heritage with the country’s inhabitants.
This is the tourism model of the future and the one on which we should focus our attention.
Coming from the mouth of a foreigner, Jeffrey Vasser, the CEO of the Caribbean Hotel and Tourism Association, hopefully the powers-that-be will take note and adjust accordingly, and I trust that this month’s Bahamian Culinary Festival will make significant headway towards this goal!
PAMELA BURNSIDE
Nassau,
October 5, 2014.
Comments
ThisIsOurs 9 years, 11 months ago
What is "our" food? Peas and rice macaroni, potato salad is heavy, unhealthy and I'm not sure it's uniquely Bahamian. Is it? Conch fritters, conch salad, ..dunno..never understood the term Bahamian food. We have a typical Bahamian "diet" which combines several well "world" foods, but what can we point to to say, that meal originated in the Bahamas? This is not a criticism it's a question. Guava duff is the only thing I can think of that's not prepared worldwide, love it but it's pure sugar. do we have any healthy truly Bahamian meals? (Souse?? Could be classified as "chicken soup"...dunno)
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