Third International Conference on Tourism & Leisure Studies

Abstract

The leisure and recreation industry has become very competitive, therefore it requires innovation. The current leisure and recreation offering in Zimbabwe is similar to that of competing destinations in the region. Thus, the issue of innovation in leisure and recreation is addressed in a sustainable fashion whereby cultural ethnic gastronomic practices are explored to glean ideas on how to improve the offering to make it more competitive. The “Karanga” ethnic group of Zimbabwe have food in the heart of their leisure and recreation activities. These can be in the form of ritualistic eating, work programmes, games, and festivals. Some of these can be used as tourism lures. Using the mixed methodology this study explores the concept of ethnic gastronomy as recreation in Zimbabwe. Survey, observation, and interviews were carried out and findings and recommendations still to be concluded.