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The rise in plant-based gastronomy has boosted demand for plant-based food tours around the world. This study aims to identify the elements that contribute to the local plant-based gastronomy tourism experience, develop a resource utilization model, and create guidelines for the development of experiential tourism. A mixed-method design is employed. The research sites included three ecological areas in Chiang Mai province, namely highland, upland, and lowland. Data were collected via a questionnaire and a focus group of 30 key stakeholders, which was comprised of 10 groups (Thai and foreign tourists with a special interest in the topic, chefs, travel agents, tour guides, target communities, tourism organizations, tourism academia, media, and local government organizations). The results revealed that the key elements contributing to the plant-based gastronomy tourism experience pertain to 21 local plants (among 190 plants found). The resource utilization model was developed in three stages: pre, during, and post-travel experiences. The experiential tourism development guidelines identify the groups of young chefs, and health conscious people, as the major target tourists. Good conservation of local plants and effective communication using social media are also crucial to development.

This exploratory and descriptive paper characterized the methodological procedures adopted in the master's theses produced in the scientific field of tourism with themes focused on gastronomy between 2001 and 2016. For this purpose, 61 theses at the CAPES Thesis Bank were treated employing content analysis from categories based on referential authors. Exploratory and descriptive researches, with a qualitative approach, were the most recurrent. The main research strategies adopted are case studies and ethnography, while the most recurrent techniques for data collection were interviews and document analysis. Many authors did not inform about data analysis techniques. The results agreed with the scientific field of tourism in Brazil, but not with the international scenario. There are no trends of change regarding the methodological procedures, which may indicate that Gastronomy as a tourism research theme does not move towards a maturation stage.

Part I: Theoretical aspects of studies on gastronomy in urban space -- Relations between gastronomy and the city -- Theories and concepts related to gastronomy in urban space -- Dimensions of gastronomy in contemporary cities -- Part II: Changes -- Changes in gastronomy and urban space – Introduction to Part II -- Culinary attractiveness of a city – Old and new destinations -- Traditional and regional cuisine in urban space -- Changes in the distribution of gastronomic services in the city centre -- Restaurants and bars in the outer city -- Suburbanisation and gastronomic services on the outskirts of Warsaw (Poland): Piaseczno -- Eating establishments in smaller cities and towns in Poland (on selected examples) -- Ethnic cuisine in urban space -- Tourist experience and change in culinary tastes. An example of Polish students in Warsaw -- The food supply chain in the restaurant industry: a case study from Warsaw, Poland -- Part III: Challenges -- New trends in gastronomy in the context of the urban space – Introduction to Part III -- New gastronomic hotspots in the urban space. Food courts in Poland -- Challenges to urban gastronomy: green and blue spaces -- Street food and food trucks: Old and new trends in urban gastronomy -- Home delivery services -- Conclusion.

Gastronomy and eno-tourism are pointed as special kinds of rural tourism. Special legislative is needed for these types of tourism. Gastronomy tourism considers traditionally prepared specialties, conditioned by environment specifics. Food of organic, healthy groceries should be prepared, in traditional area, in ethno - place. Legislation for rural tourism, as well as for gastro tourism, differs from a country to another, and in Republic of Macedonia it is comprehensive and it has European standards, but its implementation is a quite heavy. In this paper, gastronomy tourism specifics are presented, its development in the Republic of Macedonia, referring the Ohrid region analysis. It's recommended gastronomy tourism to be developed on high level in this region, according to the legislative. Keywords: rural tourism, gastronomy tourism, organic food and beverages, legislation in gastronomy tourism.

Inauthentic gasronomy. California roll -- Chinese take-out -- Disreputable gastronomy. Kimchi -- Dogmeat -- Artificial gastronomy. Monosodium glutamate -- SPAM

Today Internet has very important role to promote products and services all over the world. Companies and destinations in tourism industry use Internet to sell and to promote their core products to directly potential tourists. Internet technologies have redefined the relationships between tourists, tourism companies, and travel agents. The new relationship allows for accessing and tapping tourism information and services. Internet technologies ensure new opportunities to available for the tourism industry, including travel accommodation, and tourist destination organizations. Websites are important devices to the marketing of a destination. Most people make a research about the destination before arriving via internet. Governments have a considerable role in the process of marketing tourism destinations. Governments make policies and regulations; furthermore, they help to market destinations to potential tourists. Governments have a comprehensive overview of the sector to see changes in tourism market and design better policies, programs and marketing plans. At the same time, governments support developing of alternative tourism in the country with regulations and marketing tools. The aim of this study is to analyse of an Internet website of governmental tourism portal in Turkey to determine effectiveness about gastronomy tourism. The Turkish government has established a culture portal for foreign and local tourists. The Portal provides local and general information about tourism attractions of cities and Turkey. There are 81 official cities in Turkey and all these cities are conducted to analyse to determine how effective marketing is done by Turkish Government in the manner of gastronomy tourism. A content analysis will be conducted to Internet website of the portal with food content, recipes and gastronomic feature of cities.