A Study of the Macanese Gastronomy as the Tourism Attraction

• Main Authors: Kit Hou Cheong, 張杰豪
• Other Authors: Hsiou-Hsiang Liu
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/81142662675911945709

碩士 === 國立高雄應用科技大學 === 觀光與餐旅管理研究所 === 101 === The Macanese Gastronomy is an important food culture in Macao. In 2012, it became one of the Intangible Cultural Heritages of Macao. The purposes of the study are to examine the attraction of the culinary tourism of the Macanese Gastronomy, the reasons of the attraction and its insufficient parts. The purposive sampling method is chosen in the study and 6 samples are collected using the semi-structured interviews. The data was analyzed by the subject analysis method. The result of the study found the attractions of the Macanese Gastronomy are “The diverse cooking techniques”, “The food culture experience”, “The historic environment of Macao”, “The unique history and culture” and “The unique and amazing taste”. On the other hand, there are 5 factors are considered to contribute the insufficient parts of the Macanese Gastronomy: “Change of flavor causes the different of attraction”, “The bad service quality”, “The low recognition of the Macanese Gastronomy”, “Lack of introduction of the Macanese Gastronomy” and “The different cognitions by the misunderstand of the Macanese Gastronomy”.