| Project/Area Number |
24611027
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Tourism Studies
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| Research Institution | Osaka Prefecture University (2013-2014)
Osaka University of Tourism (2012) |
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Principal Investigator |
OIE Tateo 大阪府立大学, 21世紀科学研究機構, 客員研究員 (30441124)
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| Co-Investigator(Kenkyū-buntansha) |
TAMAKI Junko 関西外国語大学, 外国部学部, 准教授 (70564516)
MURAKAMI Yoshifumi 追手門学院大, 学経営学部, 准教授 (60548353)
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥5,460,000 (Direct Cost: ¥4,200,000、Indirect Cost: ¥1,260,000)
Fiscal Year 2014: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
Fiscal Year 2013: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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| Keywords | フードツーリズム / ガストロノミー / 庄内 / エノガストロノミー / B級ご当地グルメ / イタリア / 美味場 / 庄内地域 / 食の都・庄内 / 原産地名称制度 / スローフード / 国際研究者交流 イタリア / フード・ツーリズム / 地産地消 / 農村レストラン / 食と観光 |
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| Outline of Final Research Achievements |
We tried to resolve the meaning of the concept of gastronomy by analyzing the results which were done by survey research.As a result, we could find that gastronomy of the day is composed of three basic elements; “the art of good eating” that means a selection of ingredients and a way of cooking, “the studies of delicious food” which means the whole knowledge regarding the delicious food by systematized in the interdisciplinary field, “the good flavor field” which indicates the place concerning the delicious food in which should be involved an impelling force to seek the delicious food both in regions and home.
As mentioned above, that is the good flavor field which is a new concept, and should be developed or succeeded in regions. We define it as a resource of society that can make region and culture richer. On the development of food tourism, we could reach the conclusion that it is very important to establish gastronomy in our own region and create the gastronomic experiences.
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