Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/17386
ชื่อเรื่อง: DEVELOPING GASTRONOMIC RESOURCES: PRACTICES of UNESCO CREATIVE CITIES of GASTRONOMY
ผู้แต่ง: Zhu H.
Yasami M.
Keywords: monitoring system
resource development
tourism development
UNESCO
วันที่เผยแพร่: 2021
บทคัดย่อ: The category of Cities of Gastronomy has been an integral part of UNESCO Creative Cities Network due to the importance of gastronomic experiences. Against this backdrop, this research aimed to synthesize the gastronomic practices among these member cities and develop a framework based on the synthesis for cities with long-standing gastronomic identities to incorporate gastronomic resources into their long-term planning for gastronomy tourism development. This research adopted thematic analysis to analyze 17 monitoring reports that were submitted by Cities of Gastronomy. The findings identified four key dimensions (infrastructure, attraction, organization, and education) encapsulating 13 sub-dimensions of developing gastronomic resources among these member cities. © 2021 Editura Universitatii din Oradea. All rights reserved.
URI: https://ir.swu.ac.th/jspui/handle/123456789/17386
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85122208731&doi=10.30892%2fgtg.394spl11-784&partnerID=40&md5=66d2b89bb08ea70633df87cffdeb1b0d
ISSN: 20650817
Appears in Collections:Scopus 1983-2021

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