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

Chadorshab Motifs on Manteau

نقش چادرشب بر مانتو

A good feeling is the same; the patterns of chadorshab on manteau, clothes and vests. A motif becomes brilliant; it is like Rudaki’s poems on the tongue of Homayoun. The position of both would be slightly faint as long as it flies with singing.

I wish that day comes; it is not far off the day when art is for art; when we wrote that it is a time to reveal these unaffected motifs anywhere; curtains of homes, flags of climbers; a dress for any time, not just for celebrations and happiness. This is not a big request for Qasem Abad.

Now, we have taken the collaboration of Doosti and Mehrabadi as a good omen. It is a good and auspicious sign, and blessed are the tourists and guests who showed or show respect to us.

Come the same it may!

Eco Kolbe

Eco Kolbe

Eco Kolbe is a cottage made of mud and wood in the yard of Gileboom, which has been built in the architectural style of 50 years ago.

One European style toilet with bathroom (all private) is provided in eco Kolbe.

The cottage is equipped with a traditional fireplace and an electric heater (for very cold winter days) and a fan for summers.

Eco-Kolbe has capacity for 4 guests, including 3 traditional style beds and extra coverlet and mattress for the 4th guest.

Steps of renovating eco Kolbe is as follows:

Steps of renovating eco Kolbe

Steps of renovating eco Kolbe

Gileboom is an ecolodge in Gilan province which is located by the Caspian Sea (also called Khazar) and only 20 minutes away from the Hyrcanian jungle.

Ghasem Abad’s songs and music

Ghasem Abad’s songs and music are famous in Iran.

Ghasem Abadi dance is inspired by farming tasks performed during rice plantation, harvest, and tea harvesting. This dance is often performed in weddings and festivals.

This ceremony is held in local people’s house of Ghasem Abad village, Gileboom should obtain permission to take part in the ceremony.

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.

Rice Doll (Warzamoshte)

ورزامشته

The Gilaks used to roll up the last harvested bundle of rice straw and hang it on one of the pillars in the terrace. They believed it would bless their rice fields.

The name of this rice bundle is warzamoshte, meaning the fist of rice straw which was harvested with the help of a cow.

Mrs. Houri decorates this bundle as a female doll with a golden skirt.

She is from Nahavand. This doll was originally made with wheat straws and its name was wheat doll. Houri has been living in Ghasem-Abad (eastern Guilan village) since many years and uses rice straws to make this doll, which is also called as the rice doll.

This doll has been produced in cooperation with the Puppet and Toy Museum of Kashan.

Mrs Houri and Warzamoshte

Mrs Houri and Warzamoshte

Vermicompost Worms

کرم کمپوست

From the outset, we knew red worms are abundant in the soil of Gileboom. These worms eat lots of things. What they create is as valuable as honey made by a honeybee. Like cattle manure, this has no seeds, so farmers and gardeners are not involved in pruning weeds.

Organic wastes, including vegetable residue, fruits and potato peels, papers and tissue papers, cartons and three leaves, are a good food for these worms.

The maximum efficacy of these worms is at a temperature between 16 and 22˚ C.

We dug some pits in the courtyards behind the house, pouring garbage into it and then dropping a layer of soil on it. We also use rice husks or straw and, of course, sea sand to cover the garbage. Rise husks and sands are needed to retain moisture and for better digestions of garbage in the digestive system of worms, respectively. The worms get good fertilizer for six months.

The fertilizers are poured onto trees. Compost is pale black and sometimes dark gray.

Chadorshab Weaving

Chadorshab Weaving

Goal: In this workshop, the participants learn about Chadorshab weaving techniques, designs and motifs, and the weaving machine known as Pachal.

The Program:

The master Chadorshab weaver explains about the weaving techniques while simultaneously demonstrating them on the Pachal machine. She also explains about the textile weaving motifs and their interpretations.

Required Tools and Raw Materials:

Threads as the raw material, Pachal machine and its parts.

Designs, Motifs and Their Philosophy:

Chadorshab patterns often include sea-flower or carpet-flower, chehel-cheragh (chandelier), tree, comb, sea-wave reflection or light from the sea.

Chadorshab Products:

Floor mat, blanket, tablecloth, chair cover, curtain, dress, wedding podium decoration, wearing around the waist, table runner, bedspread and in small pieces used for making handbags and purses, dolls, pencil cases, etc.

Chale-Sara Hiking

چاله سرا

The duration of Chale-Sara Hiking is 3:30 hours. After crossing the lanes and viewing the tea and the orange farms, we reach the fresh water river (Siah-Lat). In the river we can see little fishes called Caspian vimba fish. After 1.5h of easy hiking with a light slope, we arrive at Chale-Sara. It is a flat place with wooden and mud cottages and an Imam-Zade (holy shrine) where local people come for their vow or special events.

Chale-Sara Hiking Trail Map

Chale-Sara Hiking Trail Map

 

For more information about Chale-Sara Hiking refer to download section.

Rice Transplanting

کرت ها بعد از نشاء برنج

Goal: Participating in transplantation of rice seedlings in Ghasem-Abad’s rice fields, individually or in groups

Best time: From May to mid-July. The time may vary depending on the weather.

The Program:

The participants put on farm boots and help transfer the rice seedlings from the nursery to the paddy field. An experience woman gives tips on how to separate the seedlings and hold them in one’s hands. The participants imitate the woman’s movements for manual transplantation. The aim is to transplant at least one section of the paddy field together.

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