تحلیل فرایند توسعه گردشگری غذاهای محلی استان گیلان؛ مسیر تحقق پایداری روستایی و موانع پیش‌رو

 

References

An, Soyoung, Choi Jinkyung, Eck, Thomas & Yim Huirang (2023), Perceived Risk and Food Tourism: Pursuing Sustainable Food Tourism Experiences, Sustainabilit, 16(1), 1-19. https:// doi.org/10.3390/su16010013.

Azman, A.M. (2012). Food tourism special events and festival in Appalachian Ohao.“knowledge in food tourism: the case of lofoten and maremma tascana. Current issues in tourism, 14(4), 355-371.

Buiatti Stefano, (2011). Food and Tourism: the role of the “Slow Food” association, Food, Agri-Culture and Tourism (book), editors: Katia Laura Sidali ksidali, Achim Spiller a.spiller & Birgit Schulze bschulze, Springer Vienna, 92-101.

Din Wani, M, Ahmad Dada, Z & Ahmad Shah, S. (2023). Can consumption of local food contribute to sustainable tourism? Evidence from the perception of domestic tourists, International Journal of Sustainable Development & World Ecology, https:// doi.org/ 10.1080/13504509.2023.2262950.

Ellis, A., Park, E., Kim, S., and Yeoman, I. (2018). What is food tourism?. Tourism Management, 68, 250-263.

Ghanbari, A., Farzankia, S. and Abdi Daylari, K. (2021). An Investigation of the factors influencing local food demand in attracting foodies (A Case Study: Tabriz City). Journal of Tourism and Development, 10(1), 95-106. https://doi.org/ 10.22034/jtd.2020.209123.1886 [In Persian]

Grbac Bruno & Milohanovic Ana. 2008. Contribution of Food Products in Creating Cultural Identity of Tourist Destination, WSEAS International Conference on Cultural Heritage and Tourism (CUHT'08), Heraklion, Crete Island, Greece, July 22-24. 83-88.

Heydari, M. T., Ahadnejad roveshti, M. and Moharami, S. (2019). An analysis of city economic regeneration with a gastronomic tourism approach (Case study: Zanjan annual Aash Festival). Urban Economics, 4(2), 37-54. https://doi.org/ 10.22108/ue.2020.123690.1147[In Persian]

Jafari mehr abadi., M, Akbari., M., Ataei., F & Razeghi., F. (2017). Interpretive Structural Modeling (ISM) of Factors Affecting Food Tourism Development (Case Study: Rasht City). Journal of Studies of Human Settlements Planning, 12(3), 681-698. https:// sanad.iau.ir/journal/jshsp/Article/535978?jid=535978 [In Persian]

Javan, F. (2021). The Explantion of Tourism Benefits System Distribution Rezvanshahr Rural Area. Village and Space Sustainable Development, 2(2), 69-94. https:// doi.org/ 10.22077/vssd.2021.4838.1050[In Persian]

Javan, F. and Jomehpour, M. (2025). Analysis of the Stability of Rural Communities with an Emphasis on Tourism Development Based on the Consumption Value of Local Foods (Case Study: Tourism Target Villages of Gilan Province). Economic Geography Research, 6(19).https://doi.org/10.30470/jegr.2025.2054543.1277 [In Persian]

Javan, F., Hasanvand, A. and Arefnezhad, M. (2024). Identification of the Most Influential and Influenced Factors in Rural Tourism Development towards Sustainable Economy. Economic Geography Research, 5(15), 84-98. https://doi.org/ 10.30470/jegr.2024.2022661.1143[In Persian]

Kivela, J., & Crorrs, C. (2005). Gustoronomy tourism; Amraingful Market segment. Journal of culinary science& tourism, 4(2-3), 39-55. https://doi.org/ 10.1300/J385v04n02_03

Lan Lawrence W., Wu Wei-Wen, Lee Yu-Ting. (2012). Promoting Food Tourism with Kansei Cuisine Design, Procedia - Social and Behavioral Sciences, 40, PP. 609-615. https://doi.org/ 10.1016/j.sbspro.2012.03.238

Long Lucy M., (2013). Culinary Tourism, Encyclopedia of Food and Agricultural Ethics, Springer Science-Business Media Dordrecht. https:// link.springer.com/referenceworkentry/10.1007/978-94-007-6167-4_416- 1#page-1

Naim Abadi, N. and Javan, F. (2020). An Analysis of Factors Influencing Tourists’ Stay in Mashhad Ecotourism Resorts. Village and Space Sustainable Development, 1(1), 69-84. https://doi.org/ 10.22077/vssd.2020.3551.1004[In Persian]

Nikraftar, T., KArimizade, E. and Hosseini, E. (2019). Identification of factors influencing tourists in local food consumption: Case study of Guilan province. Journal of Tourism and Development, 7(4), 119-133. https://doi.org/ 10.22034/jtd.2019.120397.1351[In Persian]

Perrea, T., Grunert, K. G., & Krystallis, A. (2015). Consumer value perceptions of food products from emerging processing technologies: A cross-cultural exploration. Food Quality and Preference, 39, 95-108. https://doi.org/ 10.1016/j.foodqual.2014.06.009

Purnomo, A. (2021). Development of Local Food Tourism for Supporting Sustainable Indonesia Tourism Development. In Proceedings of the 3rd International Conference on Social Sciences, Laws, Arts and Humanities (BINUS-JIC 2018), pages 104-109. https://doi.org/ 10.5220/0010003301040109

Sánchez-Fernández, R., & Iniesta-Bonillo, M. Á. (2007). The concept of perceived value: a systematic review of the research. Marketing theory, 7(4), 427-451. https://doi.org/ 10.1177/1470593107083165

Soltani, M., Nejad, N. S., Azad, F. T., Taheri, B., & Gannon, M. J. (2020). Food consumption experiences: a framework for understanding food tourists' behavioral intentions. International Journal of Contemporary Hospitality Management. https://doi.org/ 10.1108/IJCHM-03-2020-0206.

Yurtseven H. Ridvan & Karakas Necati. (2013). Creating a Sustainable Gastronomic Destination: The Case of Cittaslow Gokceada-Turkey, American International Journal of Contemporary Research, 3(3), 91-100. https:// www.aijcrnet.com/journal/index/429