POTENTIAL DESTINATION FOR GASTRONOMIC TOURISM IN THAILAND
Keywords:
gastronomic destination, food authenticity, street foodsAbstract
This research aims to explore the strength of Thailand for being a gastronomic destination using the qualitative study including a literature review and document analysis. The study found three aspects that impel Thailand to be one of the gastronomic destinations, for example, food authenticity, street foods, and local products. Since gastronomy tourism has expanded in Thailand for decades and is one way that generates income for our country. This study found that Thailand has a deep root in authentic delicacies and cooking classes that visitors can indulge in more than flavors. We also comprise an array of street food but food hygiene is what people concern the most. Finally, local products with strong government support are not only generating income but also increasing employment opportunities to the communities.
References
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_______. (2010). Community-based tourism in Thailand: The need and justification for an operational definition. Kasetsart Journal: Social Sciences, 31(2), pp. 280-289.
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Chavarria, L. C. T., & Phakdee-auksorn, P. (2017). Understanding international tourists' attitudes towards street food in Phuket, Thailand. Tourism Management Perspectives, 21, pp. 66-73.
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Park, E., Kim, S., & Yeoman, I. (2019). Food Tourism in Asia. Singapore: Springer.
Pullphothong, L., & Sopha, C. (2013). Gastronomic tourism in Ayutthaya, Thailand (Online). Available: http://www.ijbts-journal.com/images/main_1366796758/0043-Ladapha.pdf [2020, January 12].
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Sahin, E. (2015). Bir Destinasyon Unsuru Olarak Yerel Gastronominin Marka Sehir Pazarlamasında Etkileri: Gaziantep Ornegi. Master of Arts Thesis, Department of Gastronomy and Culinary Arts, Institute of Social Sciences, Gaziantep University, Turkey.
Savadori, L., et al. (2004). Expert and public perception of risk from biotechnology. Risk Analysis: An International Journal, 24(5), pp. 1289-1299.
Sezgin, A. C., & Şanlıer, N. (2016). Street food consumption in terms of the food safety and health. Journal of Human Sciences, 13(3), pp. 4072-4083.
Sormaz, et al. (2016). Gastronomy in tourism. Procedia Economics and Finance, 39, pp. 725-730.
Sukenti, K. (2014). Gastronomy tourism in several neighbor countries of Indonesia: A brief review. Journal of Indonesian Tourism and Development Studies, 2(2), pp. 55-63.
Uner, E. (2014). Her Sey Dahil Sistemde Turkiye Gastronomi Turizmi Potansiyelinin Degerlendirilmesi. Master of Arts Thesis, Institute of Social Sciences, Atılım University, Ankara.
Walter, P. (2017). Culinary tourism as living history: Staging, tourist performance and perceptions of authenticity in a Thai cooking school. Journal of Heritage Tourism, 12(4), pp. 365-379.
Wattanavrangkul, K. (2017). Thailand is moving forward to be gastronomy tourism hub (Online). Available: www.tatguru.com/thailand-is-moving-forward-to-be-gastronomy-tourism-hub [2020, January 12].
Wongleedee, K. (2013). Food safety management: Concerns from EU tourists in Thailand. International Scholarly and Scientific Research & Innovation, 7(1), pp. 94-97.
_______. (2015). Marketing mix and purchasing behavior for community products at traditional markets. Procedia-Social and Behavioral Sciences, 197, pp. 2080-2085.
Yeoman, I., & McMahon-Beatte, U. (2016). The future of food tourism. Journal of Tourism Futures, 2(1), pp. 95-98.
Andersson, T. D., Mossberg, L., & Therkelsen, A. (2017). Food and tourism synergies: Perspectives on consumption, production and destination development. Journal Scandinavian Journal of Hospitality and Tourism, 17(1), pp. 1-8.
Bell, C. (2015). Tourists infiltrating authentic domestic space at Balinese home cooking schools. Tourist Studies, 15(1), pp. 86-100.
Bellia, C., Pilato, M., & Seraphin, H. (2016). Street food and food safety: A driver for tourism?. Calitatea, 17(S1), p. 20.
Boonratana, R. (2009). An assessment and evaluation of community-based tourism’s contribution to sustainable lifestyles and local socio-economic development. Nakhon Pathom: Mahidol University International College.
_______. (2010). Community-based tourism in Thailand: The need and justification for an operational definition. Kasetsart Journal: Social Sciences, 31(2), pp. 280-289.
Bratec, M. (2008). Sustaining through gastronomy: The case of slow food movement in Slovenia, its impacts on socio-cultural environments and tourism development (Online). Available: http://agrilife.org/ertr/files/2012/09/405_Bratec.pdf [2020, January 12].
Çalışkan, O. (2013). Destinasyon rekabetçiliği ve seyahat motivasyonu bakımından gastronomik kimlik. Journal of Tourism and Gastronomy Studies, 1(2), pp. 39-51.
Chavarria, L. C. T., & Phakdee-auksorn, P. (2017). Understanding international tourists' attitudes towards street food in Phuket, Thailand. Tourism Management Perspectives, 21, pp. 66-73.
Cohen, E., & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), pp. 755-778.
Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO). (2004). Codex alimentarius: Food hygiene basic texts. Rome, Italy: FAO.
Getz, et al. (2014). Foodies and food tourism. Oxford, UK: Goodfellow.
Gillespie, C., & Cousins, J. (2012). European gastronomy into the 21st century. London, UK: Routledge.
Harrington, R. J., & Ottenbacher, M. C. (2010). Culinary tourism-A case study of the gastronomic capital. Journal of Culinary Science & Technology, 8(1), pp. 14-32.
Horng, J.-S., & Tsai, C.-T. S. (2010). Government websites for promoting East Asian culinary tourism: A cross-national analysis. Tourism Management, 31(1), pp. 74-85.
Karim, A., et al. (2009). Malaysia as a culinary tourism destination: International tourists’ perspective. Journal of Tourism, Hospitality & Culinary Arts, 1(3), pp. 63-78.
Kesimoğlu, A. (2015). A reconceptualization of gastronomy as relational and reflexive. Hospitality & Society, 5(1), pp. 71-91.
Kim, et al. (2011). The role of money: The impact on food tourists' satisfaction and intention to revisit food events. Journal of Culinary Science & Technology, 9(2), pp. 85-98.
Kivela, J., & Crotts, J. C. (2005). Gastronomy tourism: A meaningful travel market segment. Journal of Culinary Science & Technology, 4(2-3), pp. 39-55.
Kritsanaprakobkit, W. (2017). Foodie food tourism trend 2017. TAT Review 1/2017, 3(1/2017), p. 84.
Kurokawa, K. (2009). Effectiveness and limitations of the ‘One Village One Product' (OVOP) approach as a government-led development policy: Evidence from Thai ‘One Tambon One Product' (OTOP). Studies in Regional Science, 39(4), pp. 977-989.
Long, L. M. (2013). Culinary tourism. In Thompson P., & Kaplan D. (Eds) Encyclopedia of Food and Agricultural Ethics. Amsterdam, Netherlands: Springer.
Lunchaprasith, T., & Macleod, D. (2018). Food tourism and the use of authenticity in Thailand. Tourism Culture & Communication, 18(2), pp. 101-116.
McKercher, B., Okumus, F., & Okumus, B. (2008). Food tourism as a viable market segment: It's all how you cook the numbers!. Journal of Travel & Tourism Marketing, 25(2), pp. 137-148.
MICE Intelligence Team. (2020). Community-based tourism (CBT) in Thailand (Online). Available: https://intelligence.businesseventsthailand.com/th/blog/community-based-tourism-cbt-in-thailand [2020, January 12].
Miller, R. K., & Washington, K. D. (2014). Consumer behavior 2014. Loganville, GA: Richard K Miller & Associates.
Mitchell, R., & Hall, C. M. (2004). Consuming tourists: Food tourism consumer behavior. In Michael C. Hall, et al. (Eds.) Food tourism around the world: Development, management and markets (pp. 72-92). Oxford, UK: Elsevier.
Molz, J. G. (1998). Tasting an imagined Thailand. Culinary Tourism, 55(3), p. 53.
National Statistic Institute. (2013). The summary of tourist expenditure (Online). Available: http://service.nso.go.th/nso/nsopublish/citizen/news/news_travel.jsp [2020, January 12].
Natsuda, Kaoru, et al. (2012). One Village One Product–rural development strategy in Asia: The case of OTOP in Thailand. Canadian Journal of Development Studies/Revue canadienne d'études du developpement, 33(3), pp. 369-385.
Nemo Guides. (2019). Thailand’s best foodie destinations (Online). Available: https://nemoguides.com/thailand/best-thai-food-destinations/ [2020, January 12].
Park, E., Kim, S., & Yeoman, I. (2019). Food Tourism in Asia. Singapore: Springer.
Pullphothong, L., & Sopha, C. (2013). Gastronomic tourism in Ayutthaya, Thailand (Online). Available: http://www.ijbts-journal.com/images/main_1366796758/0043-Ladapha.pdf [2020, January 12].
Rattanareuthai, C. (2006). Attitudes and buying behaviour of consumers at Thevaraj Market in Dusit District, Bangkok. Bangkok, Thailand: Suan Sunandha Rajabhat University.
Richards, G., & Hall, D (Eds.). (2003). Tourism and sustainable community development. London, UK: Routledge.
Sahin, E. (2015). Bir Destinasyon Unsuru Olarak Yerel Gastronominin Marka Sehir Pazarlamasında Etkileri: Gaziantep Ornegi. Master of Arts Thesis, Department of Gastronomy and Culinary Arts, Institute of Social Sciences, Gaziantep University, Turkey.
Savadori, L., et al. (2004). Expert and public perception of risk from biotechnology. Risk Analysis: An International Journal, 24(5), pp. 1289-1299.
Sezgin, A. C., & Şanlıer, N. (2016). Street food consumption in terms of the food safety and health. Journal of Human Sciences, 13(3), pp. 4072-4083.
Sormaz, et al. (2016). Gastronomy in tourism. Procedia Economics and Finance, 39, pp. 725-730.
Sukenti, K. (2014). Gastronomy tourism in several neighbor countries of Indonesia: A brief review. Journal of Indonesian Tourism and Development Studies, 2(2), pp. 55-63.
Uner, E. (2014). Her Sey Dahil Sistemde Turkiye Gastronomi Turizmi Potansiyelinin Degerlendirilmesi. Master of Arts Thesis, Institute of Social Sciences, Atılım University, Ankara.
Walter, P. (2017). Culinary tourism as living history: Staging, tourist performance and perceptions of authenticity in a Thai cooking school. Journal of Heritage Tourism, 12(4), pp. 365-379.
Wattanavrangkul, K. (2017). Thailand is moving forward to be gastronomy tourism hub (Online). Available: www.tatguru.com/thailand-is-moving-forward-to-be-gastronomy-tourism-hub [2020, January 12].
Wongleedee, K. (2013). Food safety management: Concerns from EU tourists in Thailand. International Scholarly and Scientific Research & Innovation, 7(1), pp. 94-97.
_______. (2015). Marketing mix and purchasing behavior for community products at traditional markets. Procedia-Social and Behavioral Sciences, 197, pp. 2080-2085.
Yeoman, I., & McMahon-Beatte, U. (2016). The future of food tourism. Journal of Tourism Futures, 2(1), pp. 95-98.
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2020-12-28
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