The land of Ewes and Milk: An exploration study of heritage food of Egyptian Bedouins

For a territory to be sustainable, economic and social benefits need to be exploited to improve the living standard of local people. Food as a part of human culture has supposed a significant role in tourist decision-making and satisfaction, tourism services and destination promotion strategies, accordingly, it can be a useful factor of destination development. The main argument of current research is to explore and document a group of authentic heritage foods of Egyptian Bedouins as an attempt to preserve them as well as suggest a potential utilisation of these foods in the light of rural tourism. An initial online survey, semi-structured interviews, and focus group discussions with Bedouins from Sinai and Matruh areas have been undertaken to accomplish the study aim. At the end of the study, a full description of seven heritage foods of the mentioned areas with their original names, pictures, ingredients, and preparation methods have presented, additionally, a potential utilisation has been suggested.