This chapter first clarifies the definition of traditional food. Many researchers in previous studies define traditional food in many ways of thinking. In general, traditional food is tied to place, whether by its ingredients, method, formulation or the people who handle it. Furthermore, some researchers believe that traditional food has a strong relationship with the culture and heritage of the place where it is produced. Furthermore, authenticity is an important element that contributes to the uniqueness of traditional food. Since traditional food embraces culture and heritage instead of referring to authenticity, it offers many benefits to the tourism industry in the country. Terengganu is chosen as a state within Malaysia, which represents the variety of traditional foods that contain elements of authenticity. Finally, explanations on traditional food, authenticity, the relationship between food and tourism along with Terengganu as an authentic representative of food in Malaysia will be discussed in detail in this chapter. 2.2 Definition of traditional food Food is commonly recognized as something that contains nutritional values ​​beneficial to health. human health. Bassiere (1998) instead defined food as a component of the physiological, psychosensory, social, hygienic and symbolic environment. The author symbolized food in different forms according to which: (a) basis of fantasy and symbolic virtues (bread, wine and dark blood of the game); (b) communication (sharing food influences social bonding), class indicator (champagne, wine, caviar or tripe); and (c) emblem of culinary heritage. In terms of traditional food, Iglesias et al. (2003) defined it as a food completely processed according to traditional processing methods or… middle of paper… a strong relationship between local food and tourism as today culinary tourism has become larger and more popular in almost all countries . Chen-Tsang and Jeou-Shyan (2011) commented that food may be only one part of the economy, but food marketing collaborating with restaurants, markets and products is the essential component of tourism. Similarly, Gustafsson et al. (2005) revealed that regional food culture is a boon to the economy as it appears to generate successful rural food businesses. Therefore, manufacturers, marketers and even the government must make a great effort to examine existing culinary resources so that any potential benefits can be identified. A solid framework taking into account the pros and cons should be established to ensure that a tactical form and style of culinary tourism appropriate for certain locations can be developed (Chen-Tsang and Jeou-Shyan, 2011).