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شناسایی ظرفیت های گردشگری خوراک در جذب گردشگر | ||
| پژوهش های بازاریابی گردشگری و میهمان نوازی | ||
| مقاله 10، دوره 3، شماره 1 - شماره پیاپی 4، فروردین 1404، صفحه 223-247 اصل مقاله (909.86 K) | ||
| نوع مقاله: مقاله پژوهشی مستقل | ||
| شناسه دیجیتال (DOI): 10.22080/tmhr.2025.29331.1065 | ||
| نویسندگان | ||
| نرگس مورکی* 1؛ مسعود هنرور2؛ محدثه طالبی حقگو3 | ||
| 1گروه علوم و مهندسی صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران ، ایران | ||
| 2گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران | ||
| 3گروه علوم و مهندسی صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران | ||
| تاریخ دریافت: 04 خرداد 1404، تاریخ بازنگری: 13 تیر 1404، تاریخ پذیرش: 25 تیر 1404 | ||
| چکیده | ||
| زمینه و هدف: گردشگری خوراک یا گردشگری خوراک پویا فعالیتی است که گردشگران برای تجربۀ غذا و نوشیدنی‌های محلی به مقصدی سفر می‌کنند. این نوع گردشگری منجر به افزایش تجربۀ سفر و پشتیبانی هویت‌های منطقه‌ای می‌شود. گردشگری خوراک با ارائۀ بینشی از فرهنگ و شخصیت مناطق مختلف، به یکی از بخش‌های خلاق و پویا تبدیل شده است. هدف مطالعه، بررسی نقش گردشگری خوراک در بهبود تجربۀ سفر، تقویت هویت منطقه‌ای، افزایش دانش غذایی نسل جوان و پایداری فرهنگی و اجتماعی جوامع محلی است. روش شناسی: پژوهش حاضر از نظر هدف، کاربردی و از نظر روش‌شناسی، توصیفی-تحلیلی است. در بخش توصیفی از روش کتابخانه‌ای و منابع مرتبط داخلی و خارجی استفاده شده و در بخش تحلیلی نیز داده‌ها از طریق پیمایش، بررسی‌های میدانی، مشاهده و مصاحبه گردآوری شده‌اند. یافته ها: به طورکلی، مسائل ایمنی نه تنها بر توسعۀ صنایع غذایی بلکه بر توسعۀ گردشگری، زندگی مردم، امنیت عمومی و ثبات اجتماعی تأثیر می‌گذارد. نظارت بر امنیت غذایی جاذبه‌های گردشگری، موضوعی کلیدی و نگران‌کننده است. نتیجه گیری و پیشنهادات: گردشگری خوراک با تکیه بر تنوع فرهنگی ایران، می‌تواند به توسعۀ اقتصادی، اشتغال‌زایی و حفظ میراث غذایی کمک کند. تحقق این اهداف نیازمند سیاست‌گذاری منسجم، ارتقاء زیرساخت‌ها، آموزش نیروی انسانی، بازاریابی و حمایت از فعالان محلی است. ترویج داستان‌های بومی جایگاه ایران را تقویت می‌کند. نوآوری و اصالت: این مطالعه بر گردشگری خوراک به عنوان ابزار استراتژیک برای ارتقاء دانش غذایی جوانان و حفظ سنت‌های محلی با نگاهی چند بعدی تأکید دارد که در پژوهش‌های پیشین کمتر دیده شده است. | ||
| کلیدواژه‌ها | ||
| امنیت غذایی؛ ایران؛ سفر؛ فرهنگ؛ گردشگری خوراک | ||
| عنوان مقاله [English] | ||
| Identifying the Potential of Food Tourism in Attracting Tourists | ||
| نویسندگان [English] | ||
| Nargess Mooraki1؛ Masoud Honarvar2؛ Mohadese Talebi haghgo3 | ||
| 1Department of Food Science and Technology, NT.C., Islamic Azad University, Tehran, Iran. | ||
| 2Department of Food Science and Technology, SR.C., Islamic Azad University, Tehran, Iran. | ||
| 3Department of Food Science and Technology, NT.C., Islamic Azad University, Tehran, Iran. | ||
| چکیده [English] | ||
| Context and Purpose: Food tourism, or dynamic food tourism, is an activity in which tourists travel to a destination to experience local food and beverages. This type of tourism leads to an enhanced travel experience and supports regional identities. By providing insight into the culture and character of various regions, food tourism has become one of the most creative and dynamic sectors. The purpose of this study is to investigate the role of food tourism in improving the travel experience, strengthening regional identity, increasing food knowledge among the younger generation, and supporting the cultural and social sustainability of local communities. Design/methodology/approach: The present research is applied in nature and employs a descriptive-analytical methodology. In the descriptive part, the library method and a review of relevant domestic and international sources were used. In the analytical part, data were collected through surveys, field studies, observations, and interviews. Findings: Culinary tourism, leveraging Iran’s cultural, geographical, and culinary diversity, holds significant potential for economic development and the preservation of cultural heritage. Findings indicate that food safety, quality improvement, human resource training, and effective marketing are key success factors. Additionally, the roles of women, local restaurants, and cultural storytelling play an influential role in attracting tourists. Conclusion: Culinary tourism is an effective tool for strengthening the economy, preserving traditions, and promoting Iranian culture. Despite positive initiatives, such as the registration of creative food cities, challenges like weak infrastructure, lack of support, and poor marketing still persist. Targeted development, comprehensive policymaking, and support for local stakeholders can transform Iran into one of the world’s leading culinary tourism destinations. Originality/value: This study emphasizes food tourism as a strategic tool for enhancing food knowledge among youth and preserving local traditions, with a perspective that has not been explored in previous research. | ||
| کلیدواژه‌ها [English] | ||
| Culture, Food safety, Food tourism, Iran, Travel | ||
| مراجع | ||
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