International cuisines and their effect on Maltese traditional food

Abstract

This dissertation attempts to understand the impact that international cuisines have on Maltese traditional food amongst the local population. Over the centuries, the Maltese islands have experienced the occupation of numerous powers, which have left a prominent mark on the food and culinary practices of the Maltese people. This has continued to this day through the millions of tourists and the effects of globalization. Within the dining industry, new international practices have been introduced and several restaurants have, over the years, picked up on this trend and put aside traditional Maltese dishes. The literature outlines the development of Maltese food to gauge where this all started. It also explores the different aspects that are influencing Maltese food and to what extent. This situation is further impacted by evidence of invented traditions related to Maltese dishes. This study adopts a triangulation research design: A questionnaire was distributed among Maltese consumers while an interview was administered to a number of local restaurateurs. The main outcomes from these two investigative sources indicate a lack of restaurants serving Maltese dishes, and the variety of international cuisines present in the Maltese islands. The results, in line with the literature available, also outlined the influence generated by media platforms on the eating patterns of the Maltese. Furthermore, there emerged the lack of interest in local food among the younger generation.