Zhu, Hongrui ORCID: https://orcid.org/0000-0001-8052-3888 and Yasami, Mehri (2021) Developing gastronomic resources: practices of UNESCO creative cities of gastronomy. GeoJournal of Tourism and Geosites, 39 (4 supp). pp. 1406-1414.

Preview

Text gtg.394spl11-784.pdf - Published Version Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (356kB) | Preview

Abstract

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.

Item Type:	Article
Status:	Published
DOI:	10.30892/gtg.394spl11-784
School/Department:	York Business School
URI:	https://ray.yorksj.ac.uk/id/eprint/10768

University Staff: Request a correction | RaY Editors: Update this record