Socio-Cultural Barriers in the Development of Culinary Tourism: A Case Study in the Tourist Destination of Air Manis Beach, Padang City
The development of culinary or local food in a tourist destination is very important because it can be a unique strategic resource that characterizes one destination and distinguishes it from other destinations, besides that it can preserve local foods in many regions. However, not all tourist destinations have developed their local food. Purpose: To analyze […]

