Gastronomy Tourism

گردشگری خوراک

Gastronomy is combination of two words. The word gastro is derived from the words “gastros” which means stomach and “gnomos” which means knowledge or law in Greek. Apart from gastronomy, the word culinary is a word used as a country or a places dishes, food, food preparation techniques and it refers to ingredients, foods that are prepared, beverages, production process, the activities.

The context of gastronomy is about the variety of food and beverages, the production, microbiology of food and drinks, the dietary, eating habits and, restaurant.

Until the 1970s–1980s, dining at three-star restaurants of France was considered as gastronomy tourism, but today it has shifted to experiencing different cultures (Santich, 2004). And in this new era, it is not only a food and beverage issue but also a where, how, when and why we eat and drink issue.

According to the Smith & Costello’s study (2009) food-focused tourists travel as couples, have higher education, spend more than other cultural tourists, stay longer and accommodate in hotels and, the main motivations for them are to have the opportunity for rest, relaxation, and personal indulgence. Similarly, Chaney & Ryan (2012) confirms that gastro-tourists have the experience and knowledge of experiencing the different cultures.

According to Boyne et al. (2003), there are four types of cuisine tourists. The Type I tourists are the ones in which gastronomy is crucial during their holidays and they look for gastronomic elements mostly local food. For Type II tourists gastronomy is also important but not as much as Type I tourists. They do appreciate gastronomic elements when it is presented to them. For Type III tourists gastronomy is not an important part of their holiday, however, they may attend gastronomic events during their holidays. Type IV tourists are not interested in gastronomic elements during their holiday.

Cuisine culture of Guilan is different from city to city and village to village. There are over than 300 foods recognized in this province. As desserts and appetizers are part of gastronomy tourism, choosing Rasht, the capital city of Guilan province, as UNESCO creative citiy of gastronomy is really smart and sophisticated. Not only foods of the village where is surrounding Gileboom inherit the taste and smell from Rasht cuisines, but also this region has its own cuisines.

Omigo is frying beans for Baghala-Ghatogh (Bean Stew)

Omigo, Japanese girl traveled to learn how to cook local foods

Eco lodges serve their guests with local cuisines, desserts, appetizers and eating / drinking habits so they are known as gastronomy tourism destinations. Gileboom makes 13 different foods of eastern part of Guilan, eight kinds of jams, three local cookies, herbal teas, and beverages in each season.

Jams including: Orange blossom, Sour orange blossom, Raspberry, Orange, Kiwi fruit, Fig, Wild medlar, known as Anbu, and Quince.

Orange blossom and Raspberry jams for breakfast

Orange blossom and Raspberry jams for breakfast

Local Cookies: Aab dandun (the cookie gets watered down when as you put in your mouth), Mein-Por (The middle of it is filled), and Keshta.

Ready to put on table

Ready to put on table

Gileboom’s authentic Guilani food tablecloth

Gileboom’s authentic Guilani food tablecloth

Local Foods Recipes

Foods Recipes

You may find Persian Food Tour in Tehran province as the team who hold gastronomy tours there.

Ref: Gastronomy  Tourism,  Motivations  and  Destinations BerrinGUZEL  ,  Müge  APAYDIN

Tree house, Konduj

Gileboom tree house | perfect stay for backpackers with tent and sleeping bag

Konduj is the warehouse of rice stems. The warehouse is located on four wooden and polygon pillars that are usually rounded down at the bottom. There are some round and thick woods like the wheels of a car, but solid and smooth, on the pillars. They are called ratter; a simple but excellent technique to fend a mouse.

The konduj of Gileboom is eighty-three years old and is now considered as the oldest construction of it. It was standing silent for a long time in a house next to the crossroad “Chale-Sara”. This konduj, with a four-sided roof, was filled of the tools for agriculture, as it used more heat from the sun. Radiation of heat from the ceiling into the konduj heated it. The wooden and thatched walls did not let the heat out. In this way, immature rice became ripe as well.

We were informed that some people wanted to destroy and sell it to a coal plant. There should be no hesitation, so we sat off. We numbered its components, separated and brought them with a pickup truck to Gileboom. It would be interesting if time went back and we would become a student for the konduj-maker.

We lubricated the usable woods frequently. In the first year, we raised the main pillars and columns up with the help of the village’s hero, Mr. Mojtaba. Then we covered them with thick linens so that the rain would not ruin them.

In the winter 2016, we implemented its ceiling – not as a four-sided ceiling but as a two-sided one – to keep it cooler and have enough space to stand. We just used the titled woods for the walls and covered the floor with the wooden boards, so that the air would draft well unlike the previous status.

Now it has turned into a tree house where kids can play and sometimes it is a place to sleep or a private room for guests.

Observing Fishing Activities

Observing Fishing Activities in Ghasem-Abad’s beach

You can observe the process of catching the Caspian White Fish in Ghasem-Abad’s beach from April to October. The nearest beach is located across the main road from Gileboom, next to Ahovan Complex. About 50 meters ahead of the two horse statues on the road, there is a narrow path which leads to the beach.

The duration of this program is 1 hour.

Fishing starts at 6 a.m. in the morning. Spreading the fishing net in the sea and pulling it takes about 1.5 to 2 hours. Several boats work along the net while groups of uniformed fishermen and two tractors manage the work from the shore. The tractors have rotaries which pull the main rope. The ropes are tied to each other at uniform distances and are untied one-by-one after reaching the rotary. You should be patient to see the volume of fishes caught, unless you arrive right after the net has been pulled out. The catch is stored in special baskets and sent immediately to a refrigerated storage. No fishes are sold in the beach. The soothing sound of sea waves, shaking boats and flying seagulls, occasional complaints by fishermen of their low catch and getting lost in the crowd that comes to stare at the fishes are all that remain.