THE DEVELOPMENT OF CULINARY TOURIM MODEL BY COMMUNITY IN THAILAND
Keywords:
Culinary tourism, Community Based Tourism, Value Chain, Value Co-creationAbstract
This article aims to (1) study the key elements in creating value for Culinary tourism in the community (2) study the process of value co-creation of culinary tourism among stakeholders In the context of community-based tourism (3) to develop Culinary Tourism Model by communities in Thailand by using an integrated concept between food tourism and the Value Chain. A model of Culinary tourism by the community in Thailand by using the integrated concept of Culinary tourism and Value Chain. This case research was conducted by using qualitative methods complying various data collection technique: in-depth interview and participatory observations. Participants in the study consist of farmers and local people, local authorities, local culinary enterprises and tourist from 3 communities: Mea Tah community, Chiang Mai province, Ban Phai Dam Patthana community, Angtong province, and Rai Pean Din community, Chanthaburi Province. The results show that communities with abilities develop culinary tourism must have four elements as follows: 1) Community Based Tourism 2) Local wisdom and culinary heritage 3) Local Culinary Tourism Enterprises and 4) Local Culinary tourism experiences. 2. The process of value co-creation found 3 processes are: 1) the process of searching and understanding their culture and food identity 2) the process of creating value that is delivered to tourists to experience the authenticity of local food 3) the process of branding and promote tourism image so that stakeholders perceive and understand the value of culinary tourism through the process of learning and accepting local culture and the tourist culture. 3) The CBT-Culinary Tourism creates the value co-creation of culinary tourism with stakeholders by the community enabling the community to receive sustainable value from tourism
References
สำนักงานปลัดกระทรวงการท่องเที่ยวและกีฬา. (2560). แผนการท่องเที่ยวแห่งชาติฉบับที่ 2 (พ.ศ. 2560 ถึงพ.ศ. 2564). กรุงเทพฯ: การท่องเที่ยวแห่งประเทศไทย กระทรวงการท่องเที่ยวและกีฬา.
ยศ สันตสมบัติ. (2547). การท่องเที่ยวเชิงนิเวศ: ความหลากหลายทางวัฒนธรรมและการจัดการทรัพยากร (พิมพ์ครั้งที่ 2). กรุงเทพฯ: โครงการพัฒนาองค์ความรู้และศึกษานโยบายการจัดการทรัพยากรชีวภาพในประเทศไทย.
รัฐนันท์ พงศ์วิริทธิ์ธร. (2556). แนวทางการพัฒนาการท่องเที่ยวเชิงวัฒนธรรมชนเผ่าเพื่อความยั่งยืน. Journal of Community Development, 6(1).
วรภพ วงค์รอด. (2557). แนวทางการจัดการท่องเที่ยวเชิงวัฒนธรรมแบบมีส่วนร่วมของชุมชนวัฒนธรรมในพื้นที่จังหวัดนครสวรรค์. วารสารวิชาการและวิจัยสังคมศาสตร์, (26), 13-28.
Alba, R., P, A., K, P., Fonari, N., Anderson, E., & Glazer, N. (2000). Beyond the Melting Pot 35 Years Later: On the Relevance of a Sociological classic for the Immigration Metropolis of Today. The International Migration Review, 34(1), 243.
Bruner, E. (1991). Transformation of self in tourism. Annals of Tourism Research, 18(2), 238-50.
Cohen, E. (1979). A phenomenology of tourist types. Sociology, 13(2), 179-201.
Cohen, E., Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755–778.
Equations. (2008). Community-Based Rural Tourism in Developing Countries. Some Insights and Lessons from the Endogenous Tourism Project in India. In Making a Difference. Dossier on Community Engagement on Nature Based Tourism in India. Equations, ed. (pp. 62–68). Bagalore: Equations.
Food World food Travel Association. (2016). Food Travel Monitor research report. Retrieved April 21, 2022, from www.foodtravel.org.
Fitter, R. & Kaplinsky, R. (2001). Who gains from product rents as the coffee market becomes more differentiated? A value chain analysis. IDS Bulletin Paper (May).
Gereffi, G. & R. Kaplinsky (eds.) (2001). The Value of Value Chains. IDS Bulletin, 32(3).
Giampiccoli, A., & John, N. (2010). Problems and Prospects for Community-Based Tourism in the New South Africa: The 2010 FIFA World Cup and Beyond. African Historical Review, 42(1), 42–62.
Gretzel, U., Fesenmaier, D. R., & O’Leary, J.T. (2006). The tranformation of consumer behavior. In D. Buhalis & C. Costa (Eds.), Tourism business frontiers: Consumers, products and industry (pp.9-18).
GTZ. (2007). Tourism Residential Models and Alleviation of Poverty. Managna: GTZ German Coooperation.
Harrington R. & Ottenbacher M. (2010). Culinary Tourism-A case study of the Gastronomic Capital. Journal of Culinary Science & Technology, 8(1), 14-32.
Hegarty J., & Barry G. (2001). Gastronomy: A phenomenon of cultural expressionism and an Aesthetic for living. Journal of Hospitality & Tourism Education, 11, 25-29.
Hwang, W. & Chen. (2005). Constructing the Green Supply Chain for Rural Tourism in China: Perspective of Front–Back Stage Decoupling. Sustainability 2018, 10, 4276-4282
Jennifer Bair & Enrique Dussel Peters. (2006). Global commodity chains and endogenous growth: Export dynamism and development in Mexico and Honduras. World Development, 2(34), 203-221.
Kaplinsky R. (2000). Spreading the gains from globalisation: What can be learned from value chain analysis?. Journal of Development Studies, 37(2), 117-146.
Kaplinsky, R. (2002). Gaining From Global Value Chains: The Search For The Nth Rent. In G. Gereffi (ed.), Who Gets Ahead in the Global Economy? Industrial Upgrading, Theory and Practice. New York: Johns Hopkins Press
MacCannell, D. (2002). The ego factor in tourism, Journal of Consumer Research, 29, 146-151.
Matta, R. (2013). Valuing Native Eating: The Modern Roots of Peruvian Food Heritage. Anthropology of food, S8.
Mitchell , R, & Hall, C.M. (2006). Wine tourism research: the state of play. Tourism Review International, 9(4), 307-332.
Mitchell, J., & Caroline, A. (2010). Tourism and Poverty Reduction. Pathways to Prosperity. London: Earthscan.
Moscardo, G. (ed). (2008). Building Community Capacity for Tourism Development. CABI, Australia.
Ndlovu, N., & Christian M. R. (2004). The Local Economic Impacts of Rural Community Based Tourism in Eastern Cape. In Tourism and Development Issues in Contemporary South Africa. Christian M. Rogerson and Gustav Visser, (eds.) (pp. 436–451). Pretoria: Africa Institute of South Africa.
Pietrobelli, C. & Rabellotti, R. (2007). Upgrading to Compete. Global Value Chains, Clusters and SMEs in Latin America, Cambridge, MA, Harvard University Press.
Porter M. E. (1985). Competitive Advantage: Creating and Sustaining Superior Performance. New York: The Free Press.
Raikes P., & Gibbon P. (2000). Globalisation and African Export Crop Agriculture. Journal of Peasant Studies, 27(2), 50-93
Ramli, A., & Zahari, M. (2014). Determinants of food heritage in Malaysia context. Theory and Practice in Hospitality and Tourism Research.
Ramli, A. M., Zahari, M. S. M., Halim, N. A., & Aris, M. H. M. (2015). Knowledge and Awareness on Food Heritage in Klang Valley, Malaysia. Paper presented at the AicQoL2015 Jakarta, "Quality of Life in the Build & Natural Environment", AMER International Conference on Quality of Life, Jakarta, Indonesia.
Ramli, A. M., Zahari, M. S. M., & Talib, S. A. (2014). Identification of Food Heritage: Food Identity Analysis on Demographic Background. Paper presented at the National Research & Innovation Conference for the Graduate Students in Social Sciences 2014, Corus Paradise Resort, Port Dickson, Negeri Sembilan.
Richards, Greg. (2002). Gastronomy: An Essential Ingredient in Tourism Production and Consumption? In Tourism and Gastronomy. Anne-Mette Hjalager and Greg Richards, (eds.) (pp. 3–20). London: Routledge.
Richards, G. (2012). Food and the tourism experience: major findings and policy orientations. In Dodd, D. (ed.) Food and the Tourism Experience. Paris: OECD, (pp. 13-46).
Richards, G. (2014). Creating relational tourism through exchange: The Maltese experience. Journal of Hospitality and Tourism, 12(1), 87-94.
Ritchie J. R. B., Hudson S. (2009). Understanding and meeting the challenges of consumer/tourist experience research. International Journal of Tourism Research, 11(2), 11-26.
Ryan, C. (1997). The Tourist Experience: A New Introduction. London: Cassell.
Sebele, L.S. (2010). Community-based tourism ventures, benefits and challenges: Khamahino sanctuary trust, central district, Botswana. Tourism Management, 31(1), 136-146. doi: 10.1016/j.tourman.2009.01.005.
Sims (2009). Food, place and authenticity: local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321-336.
Smith, S, Xiao H. (2008). Culinary tourism supply chains: a preliminary examination. Journal of Travel Research, 46(3), 289–299.
Telfer, David J. (2009). Development Studies and Tourism. In The SAGE Handbook of Tourism Studies. Tazim Jamal and Mike Robison, (eds.) (pp.146–165). London: SAGE Publications.
Telfer, David J., & Richard Sharpley. (2008). Tourism and Development in the Developing World. London: Routledge.
Timothy, Dallen J. (2002). Tourism and Community Development Issues. In Tourism and Development Concepts and Issues. Richard Sharpley and David J. Telfer (eds.) (pp. 135–178). Clevedon: Channel View Publications.
Trencher G., Yarime M., & Kharrazi A. (2013). Co-creating sustainability: cross-sector university collaborations for driving sustainable urban transformations. Journal of Cleaner Production, 50, 40-55.
UNWTO. (2012). Tourism Highlights, 2012 Edition. Retrieved July 3, 2013, from http://dtxtq4w60xqpw.cloudfront.net/sites/all/files/docpdf/unwtohighlights12enhr_1.pdf.
UNWTO. (2018). Tourism Highlights, 2012 Edition. Retrieved July 3, 2013, from http://dtxtq4w60xqpw.cloudfront.net/sites/all/files/docpdf/unwtohighlights12enhr_1.pdf.
Uriely, N. (2005). The tourist experience conceptual developments. Annals of Tourism Research, 32(1), 199-216.
Wang, N. (1999). Rethinking authenticity in tourism experience. Elsevier Science Ltd., 26(2), 349-370.
Zapata, M.J., Hall, M.C, Lindo, P., & Vanderschaeghe, M, (2011) Can Community Based Tourism contribute to development and poverty alleviation? Lesson from Nicaragua. Current Issues in Tourism, 14(8), 725-749.
Downloads
Published
Issue
Section
License
Copyright (c) 2022 Suvarnabhumi Institute of Technology
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของวารสารวิชาการ สถาบันเทคโนโลยีแห่งสุวรรณภูมิ
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับสถาบันเทคโนโลยีแห่งสุวรรณภูมิ และคณาจารย์ท่านอื่นๆในสถาบันฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
2.jpg)
