Exploring the Potential of Chinese Food Culture for Cultural Tourism Promotion in Mueang District, Buri Ram Province Chinese food culture, Cultural Tourism Promotion, Buriram province
Article Sidebar
Main Article Content
Abstract
This study aims to explore the potential of Chinese food culture in promoting cultural tourism in Mueang District, Buri Ram Province. Through in-depth interviews and non-participant observation, the study examines the perceptions and experiences of Thai and foreign tourists who have eaten at Chinese restaurants in the province. The findings reveal that taste and ambiance are the main factors attracting tourists to Chinese restaurants in the region, while quality, authenticity, presentation, and health benefits of Chinese food are also important factors. Additionally, the study identifies the role of Chinese restaurants and food culture in promoting cultural tourism in Buri Ram Province. The results suggest guidelines for using Chinese food culture in cultural tourism promotion in the region. This study contributes to the understanding of the interplay between cultural food and tourism, particularly in the context of Buri Ram Province, and provides implications for future research and practice in cultural tourism.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Changprachak, S. (2022). การสังเคราะห์งานวิจัยเกี่ยวกับการจัดการท่องเที่ยวเชิงวัฒนธรรมโดยการมีส่วนร่วมของชุมชน. Journal of Social Science for Local Rajabhat Mahasarakham University, 6(2), 214-222.
Chumpuvilad, N. and K. Santawee. (2022). การสร้างแบรนด์การท่องเที่ยวเชิงวัฒนธรรมจังหวัดลำพูน. MCU Haripunchai Review, 6(2), 125-139.
Denzin, N. K. and Y. S. Lincoln. (2011). The Sage handbook of qualitative research. Sage Publications.
Hammersley, M. and P. Atkinson. (2011). Ethnography: Principles in practice. Routledge.
Hussain, K., F. Jing, and K. Parveen. (2018). How do foreigners perceive? Exploring foreign diners’ satisfaction with service quality of Chinese restaurants. Asia Pacific Journal of Tourism Research, 23(6), 613-625.
Jainan, A., J. Kaewsamdoung. and T. Yaisumlee. (2022). Chinese Food in Thai : Food Cultural Diversity. Journal of Thai Food Culture, 3(2), 47-57.
Krajangchom, S. and P. Srichai. (2023). โมเดลการท่องเที่ยวของเมืองท่องเที่ยวเชิงวัฒนธรรมลำปางเซรามิกซิตี้. Journal of Thai Hospitality and Tourism, 18(1), 71-83.
Kvale, S. and S. Brinkmann. (2009). Interviews: Learning the craft of qualitative research interviewing. Sage.
Li, X. and D. Wang. (2019). A study of Chinese food culture and its social function. Food Research International, 125(108556).
Nomnian, S. and S. Pillai. (2022). An Ethnographic Study of Dessert Culture in the Tenth Lunar Month Festival. Journal of Mekong Societies, 18(3), 182-206.
Nunkoo, R., S. L. Smith. and H. Ramkissoon. (2013). Power, trust, social exchange and community support. Annals of Tourism Research, 43, 267-289.
Pham, T. T. and H. V. Hoang. (2020). The role of food in cultural tourism development: An empirical study in Vietnam. Journal of Hospitality and Tourism Management, 42, 10-20.
Pruksorranan, N., J. Wisansing. and S. Kaenhin. (2020). Gastronomy Tourism’s Value Added Creation in Community Tourism, Buriram Province. Siam Academic Review, 21(36), 1-15.
Quer, D. and J. Peng. (2022). Chinese outbound tourism segmentation: A systematic review and research agenda. Journal of China Tourism Research, 18(4), 778-808.
Ren, C. and J. Zhang. (2019). Research on Chinese food culture and tourism. Journal of Tourism and Leisure Research, 5(1), 52-60.
TAT Newsroom. (2019). TAT launches ‘Open to the New Shades’ campaign. Retrieved from TAT Newsroom: https://www.tatnews.org/2019/01/tat-launches-open-to-the-new-shades-campaign/
Thongtamsiri, W. and T. Thongtamsiri. (2563). ประเพณีทิ้งกระจาด: ความเชื่อของชาวไทยเชื้อสายจีนในจังหวัดบุรีรัมย. วารสารศิลปศาสตร์ มหาวิทยาลัยอุบลราชธาน, 16(2), 109-127.
Wang-Chen, Y. N. J. Kellow. and T. S. Choi. (2022). Exploring the Determinants of Food Choice in Chinese Mainlanders and Chinese Immigrants: A Systematic Review. Nutrients, 14(2), 346.
Zhang, Y. and B. Wu. (2018). Chinese food and beverage culture and tourism development: A perspective from Beijing. Journal of Hospitality and Tourism Management, 36, 11-21.
