International Journal of Food Design - Online First

This study aimed to examine the potential of gastronomic tourism development related to built environment context for attractiveness and competitiveness in three riverside cities near Bangkok: Pad-Rew, Tha-Chalom and Mae-Klong, which are often perceived as less known tourism destinations. Employing a mixed-methods approach, the research analysed restaurant type and location utilizing Google Maps data and conducted field surveys to assess restaurant menus and their integration with the built environment, focusing on establishments offering local specialties. We identified the relationship between local materials, the restaurants and their location in the landscape of the cities. The findings revealed a limited number of restaurants that truly represented the local gastronomy, but also provided opportunities to develop gastronomic tourism. The study recommended leveraging the abundance of local gastronomic assets to create new activities and businesses related to gastronomic tourism, capitalizing on their unique culinary heritage.