從菜市場到餐桌：泰國烹飪學習觀光之動機與學習成果

From Food Market to Dining Table: The Motivations and Perceived Learning Outcomes from Thai Cooking Learning Tourism

駱香妃(Hsiang-Fei Luoh) ； 駱佩君(Pei-Chun Lo) ； 黃玉緹(Yu-Ti Huang)

《觀光休閒學報》 25卷1期 (2019/04) Pp. 39-72

https://doi.org/10.6267/JTLS.201904_25(1).0002

摘要

真實的體驗是全球觀光市場的重要趨勢。從菜市場到餐桌，烹飪學習觀光即提供觀光客烹飪學習和體驗當地真實的飲食文化，然而，有關海外烹飪學習觀光議題之研究卻非常有限。因此，本研究利用深度訪談法，邀請20位具有泰國烹飪學習觀光經驗的觀光客進行訪談，並使用內容分析法萃取烹飪學習觀光客之動機與學習成果因素。研究結果可歸納出內在動機與外在動機兩個動機主類目，以及內在學習、人際學習與課程學習三個學習成果主類目。最後，本研究並提出相關研究結論、管理意涵與未來研究之建議。

關鍵字

烹飪學習觀光 ； 動機 ； 學習成果

並列摘要

Experiencing authenticity is one of the most important trends for global tourism markets. A rising trend is to experience authentic tourism by visiting local food markets, joining a cooking class, and then preparing and enjoying an authentic meal. However, very few studies discuss the issues including motivations and learning outcomes of the food tourism experience. Therefore, this study utilized in-depth interviews with 20 tourists participating in tourist cooking classes in order to explore these issues. The results can be summarized into intrinsic and extrinsic motivations, as well as three learning outcomes: internal learning, interpersonal learning, and curriculum learning. Finally, theoretical and managerial implications and future research suggestions are proposed.

並列關鍵字

cooking learning tourism ； motivation ； learning outcome

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