THE DEVELOPMENT OF GASTRONOMY TOURISM DESTINATION WITH THE UNIQUENESS OF LOCAL FOOD
DOI:
https://doi.org/10.14456/nrru-rdi.2021.52Keywords:
Gastronomy Tourism, Tourism Destination Development, Uniqueness of Local Food, Local food, Uniqueness of local foodAbstract
Gastronomy is becoming a key factor in the competitiveness of tourist destinations since destination’s gastronomy contributes to the tourists’ quality of experiences while visiting the destination. Developing gastronomy tourism requires the understanding in identity of local food and creating vivid memories for tourists. Objectives of this study are to investigate uniqueness of local food in secondary cities in the lower North-Eastern provincial cluster 1 and to study the initiative of perception toward local food of secondary cities in the lower North-Eastern provincial cluster 1. The study was undertaken in Buriram, Chaiyaphum and Surin Province, according to some are destinations that offer unique and diverse gastronomy.
Qualitative research method was used a semi-structured interview form passing quality from expert in an in-depth interview with the samples obtained from the snowball sampling were conducted with 48 participants who belong to target groups of government officials and local people. The interviews were transcribed, and content analysis was conducted. The results provide evidence, suggesting that local food could be found unique in 3 different ways which were cooking techniques, flavor, and recipe. Local gastronomy has been applied to create the perception towards community in forms of souvenirs and festivals as a part of tourism activities, which were promoted through online social media.
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