| 期刊論文| 1. | Smith, S. L. J.、Xiao, Honggen(2008)。Culinary tourism supply chains: a preliminary examination。Journal of Travel Research，46(3)，289-299。   | | 2. | Hosany, S.、Witham, M.(2010)。Dimensions of cruisers' experiences, satisfaction, and intention to recommend。Journal of Travel Research，49(3)，351-364。 | | 3. | Yuan, J. J.、Cai, L. A.、Morrison, A. M.、Linton, S.(2005)。An analysis of wine festival attendees' motivations: A synergy of wine, travel and special events?。Journal of Vacation Marketing，11(1)，41-58。 | | 4. | Santich, B.(2004)。The Study of Gastronomy and Its Relevance to Hospitality Education and Training。International Journal of Hospitality Management，23(1)，15-24。 | | 5. | Pearce, P. L.、Foster, F. A.(2007)。A "University of Travel": Backpacker learning。Tourism Management，28(5)，1285-1298。 | | 6. | Tsang, Eric W. K.(1997)。Organizational Learning and the Learning Organization: A Dichotomy Between Descriptive and Prescriptive Research。Human Relations，50(1)，73-89。 | | 7. | Fox, R.(2007)。Reinventing the gastronomic identity of Croatian tourist destinations。International Journal of Hospitality Management，26(3)，546-559。 | | 8. | Kim, Yeong Gug、Eves, Anita、Scarles, Caroline(2009)。Building a model of local food consumption on trips and holidays: A grounded theory approach。International Journal of Hospitality Management，28(3)，423-431。 | | 9. | Mak, A. H. N.、Lumbers, M.、Eves, A.(2012)。Globalisation and food consumption in tourism。Annals of Tourism Research，39(1)，171-196。 | | 10. | Kimmel, James R.(1999)。Ecotourism as environmental learning。The Journal of Environmental Education，30(2)，40-44。 | | 11. | Saxena, Gunjan(2005)。Relationships, networks and the learning regions: case evidence from the Peak District National Park。Tourism Management，26(2)，277-289。 | | 12. | Lincoln, M. A.、McAllister, L. L.(1993)。Peer Learning in Clinical Education。Medical Teacher，15(1)，17-25。 | | 13. | Prawat, Richard S.(1996)。Learning community, commitment and school reform。Journal of Curriculum Studies，28(1)，91-110。 | | 14. | Hashimoto, Atsuko、Telfer, David J.(2006)。Selling Canadian culinary tourism: branding the global and the regional product。Tourism Geographies，8(1)，31-55。 | | 15. | Mitchell, R. D.(1998)。Learning through play and pleasure travel: using play literature to enhance research into touristic learning。Current Issues in Tourism，1(2)，176-188。 | | 16. | Mhyre, J. M.(2010)。Assessing quality with qualitative research。Canadian Journal of Anesthesia，57(5)，402-407。 | | 17. | Ballantyne, R.、Packer, J.、Falk, J.(2011)。Visitors' learning for environmental sustainability: Testing short- and long-term impacts of wildlife tourism experiences using structural equation modeling。Tourism Management，32(6)，1243-1252。 | | 18. | Kim, Young H.、Goh, Ben K.、Yuan, Jingxue Jessica(2010)。Development of a multi-dimensional scale for measuring food tourist motivations。Journal of Quality Assurance in Hospitality & Tourism，11(1)，56-71。 | | 19. | Kim, J. H.、Brent Ritchie, J. R. B.、McCormick, B.(2010)。Development of a scale to measure memorable tourism experiences。Journal of Travel Research，51(1)，12-25。 | | 20. | Scarinci, J.、Pearce, P.(2012)。The perceived influence of travel experiences on learning generic skills。Tourism Management，33(2)，380-386。 | | 21. | 張玉琳、黃旭男、黃美蓉(20140400)。觀光夜市的服務接觸、體驗價值與品牌體驗之關係探討。觀光休閒學報，20(1)，81-107。 延伸查詢 | | 22. | Božić, Sanja、Tamara, J.、Jovanović, Nemanja、Vasiljević, Djordjije A.(2017)。An analytical scale for domestic tourism motivation and constraints at multi-attraction destinations: The case study of Serbia's Lower and Middle Danube region。Tourism Management Perspectives，23，97-111。 | | 23. | 蔡倩玟(20161000)。從「烹飪」到「廚藝」：法國料理藝術化之展望。中國飲食文化，12(2)，135-172。 延伸查詢 | | 24. | Bell, C.(2015)。Tourists infiltrating authentic domestic space at Balinese home cooking schools。Tourist Studies，15(1)，86-100。 | | 25. | Beer, C.、Ottenbacher, M. C.、Harrington, R. J.(2012)。Food tourism implementation in the Black Forest destination。Journal of Culinary Science & Technology，10(2)，106-128。 | | 26. | Battour, M.、Ismail, M. N.、Battor, M.、Awais, M.(2017)。Islamic tourism: An empirical examination of travel motivation and satisfaction in Malaysia。Current Issues in Tourism，20(1)，50-67。 | | 27. | Curran, R.、Baxter, I. W. F.、Collinson, E.、Gannon, M. J.、Lochrie, S.、Taheri, B.、Thompson, J.、Yalinay, O.(2018)。The traditional marketplace: Serious leisure and recommending authentic travel。The Service Industries Journal，38(15/16)，1-17。 | | 28. | Currie, K.(2008)。Linking learning and confidence in developing expert practice。International Journal of Nursing Education Scholarship，5(1)，1-13。 | | 29. | Daniels, S.、Glorieux, I.、Minnen, J.、van Tienoven, T. P.(2012)。More than preparing a meal? Concerning the meanings of home cooking。Appetite，58(3)，1050-1056。 | | 30. | Gheorghe, G.、Tudorache, P.、Nistoreanu, P.(2014)。Gastronomic tourism, a new trend for contemporary tourism?。Cacfus Tourism Journal，9(1)，12-21。 | | 31. | Falk, J. H.、Ballantyne, R.、Packer, J.、Benckendorff, P.(2012)。Travel and learning: A neglected tourism research area。Annals of Tourism Research，39(2)，908-927。 | | 32. | Kalenjuk, B.、Tešanović, D.、Gagić, S.、Erdeji, I.、Banjac, M.(2015)。Offer of authentic food as a condition for gastronomic tourism development。The European Journal of Applied Economics，12(2)，27-34。 | | 33. | Ku, J. H.、Han, S. H.、Kang, H.(2015)。A structural analysis of adult learners lifelong education consciousness, participation motivation, learning outcome。Journal of the Korea Academia-Industrial Cooperation Society，16(7)，4537-4548。 | | 34. | Koontz, A.(2010)。Constructing authenticity: A review of trends and influences in the process of authentication in consumption。Sociology Compass，4(11)，977-988。 | | 35. | Levitt, J. A.、Zhang, P.、DiPietro, R. B.、Meng, F.(2017)。Food tourist segmentation: Attitude, behavioral intentions and travel planning behavior based on food involvement and motivation。International Journal of Hospitality & Tourism Administration，2017(Sep.)，1-27。 | | 36. | McDaniel, S. G.(1980)。Cooking as a learning experience。Journal of School Health，50(8)。 | | 37. | Mak, A. H. N.、Lumbers, M.、Eves, A.、Chang, R. C. Y.(2013)。An application of the repertory grid method and generalised Procrustes analysis to investigate the motivational factors of tourist food consumption。International Journal of Hospitality Management，35，327-338。 | | 38. | Mak, A. H. N.、Lumbers, M.、Eves, A.、Chang, R. C. Y.(2017)。The effects of food-related personality traits on tourist food consumption motivations。Asia Pacific Journal of Tourism Research，22(1)，1-20。 | | 39. | Nishimura, S.、Waryszak, R.、King, B.(2006)。Guidebook use by Japanese tourists: A qualitative study of Australia inbound travellers。International Journal of Tourism Research，8(1)，13-26。 | | 40. | Richards, G.(2015)。Evolving gastronomic experiences: From food to foodies to foodscapes。Journal of Gastronomy and Tourism，1(1)，5-17。 | | 41. | Seebaluck, V.、Naidoo, P.、Ramseook-Munhurrun, P.、Mungur, S.(2013)。An evaluation of tourists' travel motivations: Case of Mauritius。Global Conference on Business & Finance Proceedings，8(2)，146-153。 | | 42. | Tasci, A. D.、Ko, Y. J.(2016)。A fun-scale for understanding the hedonic value of a product: The destination context。Journal of Travel & Tourism Marketing，33(2)，162-183。 | | 43. | Stone, M. J.、Soulard, J.、Migacz, S.、Wolf, E.(2017)。Elements of memorable food, drink, and culinary tourism experiences。Journal of Travel Research，57(8)，1121-1132。 | | 44. | Silkes, C. A.(2012)。Farmers' markets: A case for culinary tourism。Journal of Culinary Science & Technology，10(4)，326-336。 | | 45. | Walter, P.(2017)。Culinary tourism as living history: staging, tourist performance and perceptions of authenticity in a Thai cooking school。Journal of Heritage Tourism，12(4)，365-379。 | | 46. | Tsaur, S. H.、Huang, C. C.(2016)。Working holiday tourist learning: Scale development and validation。Journal of Travel & Tourism Marketing，33(4)，535-550。 | | 47. | Wattanacharoensil, W.、Sakdiyakorn, M.(2016)。The potential of floating markets for creative tourism: A study in Nakhon Pathom Province, Thailand。Asia Pacific Journal of Tourism Research，21(sup 1)，S3-S29。 | | 48. | Lam, Terry、Hsu, Cathy H. C.(2006)。Predicting behavioral intention of choosing a travel destination。Tourism management，27(4)，589-599。 | | 49. | Richards, Greg W.(2011)。Creativity and tourism: The state of the art。Annals of Tourism Research，38(4)，1225-1253。 | | 50. | Crompton, John L.(1979)。Motivations for Pleasure Vacation。Annals of Tourism Research，6(4)，408-424。 | | 51. | Sims, Rebecca(2009)。Food, place and authenticity: local food and the sustainable tourism experience。Journal of Sustainable Tourism，17(3)，321-336。 | | 52. | Iso-Ahola, Seppo E.(1982)。Toward a Social Psychological Theory of Tourism Motivation: A Rejoinder。Annals of Tourism Research，9(2)，256-262。 | | 53. | Kassarjian, Harold H.(1977)。Content Analysis in Consumer Research。Journal of Consumer Research，4(1)，8-18。 | | 54. | Dann, Graham M. S.(1977)。Anomie, Ego-Enhancement & Tourism。Annals of Tourism Research，4(4)，184-194。 | | 55. | Pine, B. Joseph II、Gilmore, James H.(1998)。Welcome to the Experience Economy。Harvard Business Review，76(4)，97-105。 | | 56. | Kemp, Sharon(2002)。The hidden workforce: Volunteers' learning in the Olympics。Journal of European Industrial Training，26(2-4)，109-116。 | 學位論文| 1. | 王純恩(2014)。泰國烹飪學校遊客動機、知覺價值、滿意度與忠誠度關聯性之研究(碩士論文)。國立澎湖科技大學，Makung。 延伸查詢 | 圖書| 1. | Long, Lucy M.(2004)。Culinary Tourism。The University Press of Kentucky。 | | 2. | Amirou, R.(1995)。Imaginaire touristique et sociabilites du voyage。Paris：Presses universitaires de France。 | | 3. | Goeldner, C. R.、Ritchie, J. B.(2012)。Tourism: principles, practices, philosophies。New York, NY：John Wiley and Sons。 | | 4. | Kotier, P.、Armstrong, G.、Saunders, J.、Wong, V.(2001)。Principals of marketing。Harlow：Prentice Hall。 | | 5. | Moon, J.(2002)。The module and programme development handbook: A practical guide to linking levels, learning outcomes and assessment。Kogan Page。 | | 6. | Patton, Michael Quinn(2002)。Qualitative Research and Evaluation Methods。Sage。 | | 7. | Vroom, Victor Harold(1964)。Work and motivation。John Wiley & Sons, Inc.。 | | 8. | Maslow, Abraham H.(1954)。Motivation and Personality。Harper & Row。 | 其他| 1. | 觀光局(2018)。中華民國105年來臺旅客消費及動向調查，臺北市：觀光局。 延伸查詢 | | 2. | Tourism Authority of Thailand(20150409)。TAT supports creative Thai cooking classes as part of the 2015 Discover Thainess campaign，https://www.tatnews.org/tat-supports-creative-thai-cooking-classes-as-part-of-the-2015-discover-thainess-campaign/。 | 圖書論文| 1. | Fields, K.(2002)。Demand for gastronomy tourism product: Motivational factors。Tourism and gastronomy。London：Routledge。 | | 2. | Hjalager, A. M.、Richards, G.(2002)。Still undigested: research issues in tourism and gastronomy。Tourism and Gastronomy。London：Routledge。 | | 3. | Hall, C. M.、Sharples, L.(2003)。The consumption of experiences or the experiences of consumption? An introduction to the tourism of taste。Food tourism around the world: Development, management and markets。Oxford, England：Butterworth-Heinemann。 | | 4. | Sharpies, L.(2003)。The world of cookery-school holidays。Food tourism around the world。Oxford：Butterworth-Heinemann。 | | 5. | Malone, T. W.、Lepper, M. R.(1987)。Making learning fun: A taxonomy of intrinsic motivations for learning。Aptitude, Learning, and Instruction (Vol. 3): Cognitive and Affective Process Analyses。Lawrence Erlbaum Associates, Inc.。 | |
| |