HuSS: International Journal of Research in Humanities and Social Sciences

E. Devabalane ¹

Affiliations
1 Department of Tourism and Travel Management, Tagore Arts College, Puducherry-605008, IN

Abstract

Wet land, are water bodies of different types ranging from lakes, estuarine area, riparian flood plains to tidal mud-flats, play a vital role in ensuring both the quality and quantity of water for human beings and the entire range of flora and fauna. It provide fresh water for agriculture, livestock and domestic consumption and recharge the ground water levels which are under immense strain of over-exploitation. Detailed economic studies on wetland tourism are not always available but the income from tourism can support the wise use of wetlands which in turn sustains tourism activities. The fact that environmental damage hurts people both today and tomorrow, if the future provides additional grounds for rethinking our measurement of progress towards sustainability. However ever increasing, multiple demands on water resources for agriculture, irrigation, domestic, industrial supplies have greatly impacted upon the ecosystems. Yet little attention is paid for the restoration, conservation and sustainability of wetland ecosystems which contribute significantly to the food security and economy of the local community. In Puducherry, well known wetlands are Ousteri and Bahour. During the year 2008, Ousteri wetland, largest lake in Puducherry was declared as a bird sanctuary, home for hundreds of species of migratory birds, variety of fishes, mussels and crabs, and breeding sites of common coot in South India. With this backdrop, the study deals with primary and secondary sources with survey methods on socio-economic and biological, flora and fauna parameters in and around the lake area for developing wetland tourism. Conservation and sustainable wet land tourism management is urgently required with appropriate institutional arrangements for sustainable development, implementation of policy, long term planning strategies with sustainable management action plan with a hope to achieve the objectives, with the help of community involvement.

Keywords

Wetland Tourism Management, Water Governance, Lake' Ecosystems, Planning Strategies, Bio-Physical, Anthropogenic, Food Security.

Full Text

   

E. Devabalane ¹, Marie Josephine Aruna ²

Affiliations
1 Tagore Arts College, Puducherry, IN
2 Bharathidasan Government College for Women (Autonomous), Puducherry, IN

Abstract

Puducherry has a unique ambience of colonial culture and ethnicity because of its connections with France for more than 138 years, creating a niche for heritage and gastronomical practices till today that stands as a living monument of French culture. France’s greatest treasure is its rich cuisine. The French have an ongoing love affair with food and beverages and their reverence in eating is evident throughout the world especially in Puducherry. French cuisine is one of the most popular types of food for its quality attracts several visitors to eat and talk a lot of all ages because of a homely social life in restaurants. There are two traditions running through French cooking, la hautecuisine as practised by the great chefs and restaurants and la cuisineregionale which consists of the natural specialities utilising the best local and seasonal ingredients. The notable aspect in the faculty of history is the study of heritage where food takes centre stage in revealing the nuances of culture and where Paris is the gastronomical capital of the world. French food is unique, a cultural experience that moulds flavourful, nutritious food with beauty, leisure, and therapeutic preparations. The symbolism inherent in any shared meal has the ability not only to create relationships between the countries and difficult to define them as well. As ubiquitous tools in the art of statecraft, diplomatic meals give participants and planners the opportunity to predict, identify, and fully understand the subtle messages such occasions create. A solid understanding of the semiotics of diplomatic gastronomy will allow researchers to decode and analyze state dinners and other diplomatically significant meals. The present study emphasises on French food as a heritage product and how stereotypical French dishes are still prevalent among the peoples of Puducherry inculcating a sense of pride. How French food becomes Unique Selling Preposition (USP) as well as the identity of the destination for the rich experiences creating added value for the cultural promotion is analysed. The paper deals with primary and secondary sources of information and the findings of the study will showcase the rich French legacy and lifestyle of the peoples of Puducherry.

Keywords

French Legacy, Gastronomical, La Cuisineregionale, La Hautecuisine, USP.

Full Text