Consideration about the formation process in which local food culture becomes the objects for sightseeing : A case study of traditional vegetables in Nara

Abstract

To make local specific food culture approved as tourism resources, it is necessary for a key person to manage so as to supply the local specific food culture with other people by means of original and creative approach. The local specific food culture does not become the tourism resources without doing anything. The specific local food culture becomes the tourism resources through the process of interaction between the key person and the inhabitants who have succeeded to their own local specific food culture.