Constructing A New Vision of Dietary Culture Tourism: A Case Study on Mainland China Tourists

• Main Authors: I-CHUN CHEN, 陳怡均
• Other Authors: 鄒淑慧
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/64579191774714766545

碩士 === 元智大學 === 藝術管理研究所 === 97 === Tourism, as one of the tertiary industry, is a green industry that many nations intend on developing. It also plays a major role in the foreign exchange earnings of some countries with ancient culture. However, tourists are now no longer satisfied with the passing glance or shallow experience journey. Instead more versatile and in depth journeys are demanded. The cultural tourism, a special type of consuming product, can suffice for the desires for new life experiences, culture stimulations, and comply integrated locals of contemporary tourists. In this regard, many countries have devoted to study the characteristics of their own culture and market them. Food tourism, part of cultural tourism, is getting a lot of attention lately. This is because the food tourism not only contributes profits but also raises tourists’ concerns about the local culture and increases their knowledge via the introduction of the ingredients, guidance of the food origins, and analysis of cooking methods. The motive of this thesis is based on the author’s long term observation of the unproportionate concerns of food tourism despite its major position in cultural tourism. Hopefully this thesis could recall our society paying more attention to the food tourism. As the saying goes “Deeds speak louder than words”, this thesis will try to analyze the direction of our cultural tourism and characteristics of food tourism, and observe the change of journeys and opinions of tourists from Mainland China. From this we then propose suggestions of how to integrate food tourism into cultural tourism to build up a new era of food tourism in Taiwan. This thesis is composed of four chapters. Chapter One is the introduction. Chapter Two details the concept of cultural and food tourism. Meanwhile, this chapter also describes the motives and demands of cultural and food tourists, respectively. Chapter Three states the current situation of cultural and food tourism in Taiwan. Chapter Four details the process of opening to the tourists of Mainland China and proposes a strategy for the development of food tourism for them. The successful cases of other countries are exemplified and well discussed. The last part is our conclusions and suggestions.