「美食」無疑是當前最熱門的旅遊主題之一,然除了在旅程中品嚐美食外,應有更豐富多元的活動,如舉辦「烹飪假期」活動,可使國際觀光客認識台灣特有食材,並體驗烹煮台灣的特色菜餚,以更瞭解在地的美食特色,進一步深入體會飲食文化意涵。為使台灣的美食觀光活動更加充實,本初探性研究欲為在台灣仍方興未艾的烹飪假期,提出具體的活動面向及指標,希冀藉此推動烹飪假期的發展。本研究採用修正式德爾菲法,搜羅產、官、學界等十三位專家意見,歷經兩回合的問卷後,專家群體達成共識,共為烹飪假期活動萃取出「在地飲食」、「產製體驗」、「烹飪體驗」、及「氛圍營造」等四大面向及二十二項評估指標,再續以運用層級分析法,賦予各指標在活動中適當的權重,結果顯示,烹飪假期中首要的三項活動指標,依序為:「安心食材」、「在地特色」、及「課程豐富」。本研究為台灣的烹飪假期活動,確立具體指標與其相應之權重,可成為公部門及相關產業,未來規劃烹飪假期之實際活動依據。
Take “culinary” as the main theme of tour is undoubtedly one of the most popular activities. Culinary tourism should include not only tasting cuisines but more diverse activities, such as “Cooking Holiday”. Cooking Holiday could simultaneously introduce Taiwan peculiar foods to international tourists, allow them to learn about cooking Taiwanese dishes, and even appreciate the food culture in Taiwan. In order to enrich the culinary tourism and promote Cooking Holiday in Taiwan, this exploratory study aims to indicate the important elements of Cooking Holiday. Through utilizing modified Delphi method to collect and integrate the opinions of 13 specialists, 4 criteria,“Local Food”, “Production and Procedure Experience”, “Cooking Experience”, and “Environmental Atmosphere”, and 22 sub-criteria are defined after two round surveys. Weights ratio are given accordingly by applying analytic hierarchy process. The result shows that “innocuous ingredients”, “local feature”, and “diverse programs” are the top three sub-criteria of Cooking Holiday. This study proposed the concrete criteria of Cooking Holiday which could offer the related government departments and industry the practical suggestions while planning Cooking Holiday in Taiwan.