Sustaining and Spreading Local Food Culture Through Cooking Classes

A Case Study of Chiang Mai, Thailand

Authored by: Wantanee Suntikul , Rodrigues Ng Iris , Ho Weng , Luo Xiao Yan , Lam Iok Cheng , Chan Weng San

The Routledge Handbook of Sustainable Food and Gastronomy

Print publication date:  May  2015
Online publication date:  June  2015

Print ISBN: 9780415702553
eBook ISBN: 9780203795699
Adobe ISBN: 9781134457335

10.4324/9780203795699.ch9

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Abstract

Tourism connected to food has been referred to alternatively as food tourism, culinary tourism, or gastronomy tourism (Karim and Chi, 2010). Culinary activities at a tourism destination are sometimes classified as a component of cultural tourism (Corigliano, 2002; Richards, 1996). Food is an intrinsic component of a destination’s image and an important motivator in the decision to visit a particular country (Boyne et al., 2002; Henderson, 2004; Karim, 2006),

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