Gastronomic Tourism in Ayutthaya, Thailand
| dc.contributor.author | Ladapha Pullphothong, Chiranut Sopha | |
| dc.date.accessioned | 2025-02-18T04:25:20Z | |
| dc.date.available | 2025-02-18T04:25:20Z | |
| dc.date.issued | 2013-02-02 | |
| dc.description.abstract | Thai gastronomic tourism involves culinary heritage resources basis and theirs amazing tourist destinations which can be generated the squander of the long history of Thai culinary heritage resources. This article addresses this by drawing together knowledge of gastronomy involving with tourism aspect in order to develop a better understanding of the meaning, role, and the importance of gastronomy and culinary heritage in Thailand tourism. Particular attention is paid to the relationship between the forces of localization and the potential for being the gastronomic destination of Ayutthaya. The aim of this paper is to present the gastronomic tourism in Ayutthaya, Thailand. The study was using qualitative method. Data were gathered from documentaries, interviewing, observation and exploring geographic of the tourism area. The result of the culinary aspect discovered that there are the most popular menus of Thai dishes and desserts among those Thai and foreign tourists which included kouy tiew rue, Thai styled rice noodle soup with vegetable and meat: kung-mae-naam-pao, charcoal grilled river prawn, and the dessert is the candy floss wrapped with roti flour. | |
| dc.identifier.citation | 42 | |
| dc.identifier.uri | https://repository.dusit.ac.th//handle/123456789/3798 | |
| dc.publisher | Proceedings of the International Conference on Tourism, Transport, and Logistics | |
| dc.relation.ispartofseries | 1416 | |
| dc.title | Gastronomic Tourism in Ayutthaya, Thailand |
