Master's thesis tourism and Local Food and Beverages

Chapter2. Literature Review…….……………………………………………………....7-33 
2.1 Introduction…………………………………………….…….………………….………7 
2.2 Key Words………………………………………………...…………………….…..……7 
2.2.1 Local Food………………...………………………………………….…………7 
2.2.2 Food Tourism……………………………………………………….………..…8 
2.2.3 Motivational factors:………………………….…………………………………8 
2.2.4 Mazandaran province………………………………………………………....9 
2.3 Relationships between Food and Tourism………………………...………….………...10 
2.3.1 Food and tourism…………………………..…………………………….…….10 
2.3.2 Food and culture. ……………………….…….………………………………11 
2.3.3 Demographic status and food consumption…………….……………………...14 
2.3.4 Food neophibic and neophilic tendencies…………………………….....……14 
2.3.5 Food as a motivating factor………………………………………….………...15 
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2.3.6 Authenticity in food tourism…………………………………..……..……….16 
2.3.7 Food-related tourism………….……………………………………..………..17 
2.3.7.1 Food tourism…………………………………………………………18 
2.3.7.2 Gastronomic tourism………………………………….……….……18 
2.3.7.3 Culinary Tourism……………………………..……………………..19 
2.4 Previous related studies………………………………………………………………..…21 
2.5 Theories in this section………………………………………..……………….…………27 
2.6 Extracted component……………………………………….…………………………….31 
2.7 Conclusion……………………………………………………………………….…….....33 
Chapter3. Methodology…………………………………………………………………34-39 
3.1 Instrumentation………………………………………………………….………..…….34 
3.1.1 Data collection instrument…………………………….……………………..34 
3.1.2 Validity reliability…………………………………………………………….35 
3.1.3 Data analysis instrument……………………………………………………..37 
3-2 Subjects (Participants)……………………………………….…………………..……..37 
3-2-1. Population……………………………………………………………..……37 
3-2-2. Sample and sample size…………………………………..…………...……..38 
3-3 Procedure………………………………………………………...……………….……38 
3.3.1Research domain…………………………………………………………….38 
3.3.2 Data collection……………………………………………………………….39 
3.3.3 Data analysis procedure………………..…………………………………….39 
3.4 Research limitation…………………………………………………………….………39