This chapter first sheds light on the definition of traditional food. Many researchers in previous studies define traditional food in several ways. Generally, traditional food is linked to the locality, whether through its ingredients, method, formulation or the people who handle it. Additionally, some researchers believe that traditional foods have a close relationship with the culture and heritage of the place where they are produced. Additionally, authenticity is an important element that contributes to the uniqueness of traditional cuisine. As traditional food embraces culture and heritage instead of relating to authenticity, it offers many benefits to the country's tourism industry. Terengganu is chosen as the state of Malaysia, which represents the variety of traditional foods that contain elements of authenticity. Finally, explanations about traditional food, authenticity, the relationship between food and tourism as well as Terengganu as a representative of authentic food in Malaysia will be discussed in detail in this chapter.2.2 Definition of Traditional FoodFood is commonly recognized as something that contains nutritional values ​​beneficial to human health. On the other hand, Bassière (1998) defines food as a component of the physiological, psychosensory, social, hygienic and symbolic environment. The author symbolized food in different forms: (a) basis of fantastic and symbolic virtues (bread, wine and black blood of game); (b) communication (food sharing influences social bonds), class marker (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 made entirely from traditional processing methods or...... middle of paper ...... there is a close relationship between local food and tourism, because today culinary tourism has become broader and more popular. in all countries. Chen-Tsang and Jeou-Shyan (2011) noted that food may be only one part of the economy, but food marketing in collaboration with restaurants, markets and produce is the essential component of tourism. Similarly, Gustafsson et al. (2005) revealed that regional food culture is a benefit to the economy as it appears to give rise to successful rural food businesses. Therefore, producers, marketers and even the government must make great efforts to examine existing culinary resources so that potential benefits can be identified. A solid framework considering the advantages and disadvantages should be established to ensure that the tactical form and style of culinary tourism appropriate for certain locations can be developed (Chen-Tsang and Jeou-Shyan, 2011).