جغرافیای شهری، دانشگاه آزاد اسلامی، تهران، ایران.
عنوان مقاله [English]
With more than 4000 years of history, Iran is a large land with diverse history and geographical conditions, each region of this country has been able to develop various patterns of food production due to its special climatic, natural and cultural conditions. Food in Iran is a symbol of cultural contexts related to geography in the historical context. In Iran, when we talk about food tourism, it means that we are talking about a flourishing creativity that has many components, such as: the way of production, processing, storage, processing, and the preparation process, and finally, the way of catering and serving food, as well as medicinal culture. dependent on it. The variety of food in different regions of Iran is so great that we can talk about the brand of creativity in food tourism. The main goal of this research is to determine the effective variables in the food tourism development model in Iran, which was used to collect data from interviews and questionnaires, and then using an analytical methodology called Interpretive Structural Modeling (ISM) the relationships between development variables. Food tourism has been determined and analyzed in an integrated manner, and finally, by using MICMAC analysis, the effect of variables on each other was determined. The results of the research showed that the factor of preparing healthy food and observing hygiene principles in the different stages of its preparation and serving has the greatest influence on the development of food tourism in Iran. Also, holding festivals and promoting the consumption of local foods play an important role in the creativity of this It has a domain.