Article Sidebar
Published:
Feb 18, 2025Keywords:
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
It is our policy to publish all articles in the IJHHR as open access under the Creative Commons CC-BY license (the current version is CC-BY, version 4.0). This means that the author(s) retain copyright, but the article may be downloaded, distributed, and adapted for commercial or noncommercial purposes, provided appropriate attribution is provided to the original author. By submitting their article, the author(s) grant IJHHR publisher permission to publish, including displaying, storing, copying, and reusing their content. The CC-BY Creative Commons attribution license ensures that any individual can freely use the publication as long as they give proper and appropriate credit to the author(s) and cite the IJHHR publisher as the original source. Third-party materials that contain a copyright notice to prevent the copying of the material are not covered by the CC-BY Creative Commons attribution license. The author(s) must comply with any third-party copyright notices attached to the third-party content, except if the third-party content is also under the terms of the Creative Commons attribution license, or another license with an equally permissive term.
Main Article Content
Culinary Arts: A Motivator Towards Community-Based Festival Attendance and Sustainability
Abstract
This study investigates motive factors attracting people to community-based festivals characterized by culinary activities and underscore its contribution to sustaining tourism activities in the study area. Multistage sampling technique was adopted for sample selection. Kayo- Kayo Festival in the Epe area of Lagos State was purposively selected, purposive and availability sampling technique was used to select household head and one additional adult from 25 households respectively within the host community. Convenience sampling method was further used to select 100 festivals attendees, making a total of 150 respondents and a structured close-ended questionnaire was administered for data gathering. Analysis was done through the use of simple percentages, weighted mean, standard deviation and correlation analysis. Majority (79.3%) of the respondents were attracted to communitybased festival because of their interest in supporting preservation of cultural heritage (M=2.63; SD=0.85). 48.6% were highly attracted by Culinary arts competition during the festival activities (M=2.41; SD=0.87). Also, most respondents opines that the festival has positive effects on the sociocultural (M=2.45; SD=1.33) economy (M=2.43; SD= 1.49) and environment (M=3.35; SD=132) of the host community. The study found that there is a positive correlation (r= 0.356) between culinary arts and factors that motivate festival attendance. The study concludes that culinary arts motivates peoples’ attendance at festivals and therefore recommends sustaining the inclusion of culinary activities in other community- based festivals to promote attendance for the progress of the festivals and its sustainability.
