T here's a warm coastal breeze in the air and tourists walk around in the heat, clad in shorts and singlet tops that stick to their sides. Signs along the beach promise poke and acai bowls in Russian, and bars blast Bob Marley and house music to lure holidaygoers. The last place you might imagine this scene is the beachside town of Mirissa on the island of Sri Lanka, but this is what tourism gentrification looks like in a small town.
It might sound harmless, but tourism gentrification is insidious when left unchecked. It strips communities of their identity and dilutes it in favour of the Western palate, making a place like Mirissa just another beach town with no personality. Travel further inland, and you will see locals in the village, receive invitations to eat the best, freshly caught fish ambulthiyal in someone's home, or try some of the country's finest kottu roti at a small restaurant.
The late author and chef Anthony Bourdain encouraged people to be travellers and not tourists. It's one of the antidotes to culture loss in beautiful spots across the world. But how else do you curb this problem? And what can you do to support locals? Here are some tips on what you can do to be a more sustainable traveller the next time you head overseas.
EAT LOCAL
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Esta historia es de la edición March 2024 de Gourmet Traveller.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 8500 revistas y periódicos.
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THE SMOKING CAMEL
Each month we explore the origins behind some of Australia's signature drinks and learn how to recreate them.
MEET THE MAKER HELEN XU
As she swings open the doors to a new restaurant and hotel at her Yarra Valley vineyard, we check in with the Helen & Joey Estate winemaker to talk science, Sichuan and the wine brand she runs with husband Joey Zeng.
Fuel to the fire
From chilli to wasabi, there's an art to pairing drinks with spicy foods. SAMANTHA PAYNE breaks it down.
Sri Lankan hoppers
Chef TRAVIN DE HOEDT of Sydney's Kurumba shares his family recipe for this South Asian staple.
The art of...thoughtful feasting
It was a Moroccan tagine that taught ANNA HART to relax her ethics and eat, drink and be merry like a local.
THE NEW COCKTAIL CAPITAL
Mexico City is in its golden era of cocktail culture. Once home to a small handful of recognisable names, today the capital is heaving with globally renowned drinking destinations. And it's leading the charge for North America on awards lists such as World’s 50 Best (last year, Mexico City landed four bars on the list, compared to three in New York City).
Golden age
Time travel may not be possible but JOANNA HUNKIN discovers the next best thing when she pairs the Eastern & Oriental Express with a journey through Veuve Clicquot's private cellar.
48 HOURS IN PHUKET
Beyond beaches and resorts, Thailand's biggest island is a treasure trove of culinary gems. DANI VALENT gets the inside scoop from restaurateur Merica Charungvat.
LOVE IN A COLD CLIMATE
Fireplaces, slowness and country scenes. Holidaying hits differently in winter
What is curry?
Cuisine or construct? RUSHANI EPA retraces the history of the saucy, spicy dish across the Indian subcontinent and its diaspora.