發展創意城市已經成為全球城市的新趨勢。聯合國的教科文組織於2004創立了創意城市網路，其中美食為七大主題之一。至2014年6月，全球已經有5個城市獲選為創意美食城市。台灣以當地的特色小吃及獨特的飲食文化著稱，許多國際媒體也曾經報導台灣的美食。基於此名譽，台北是曾經嘗試申請成為教科文組織中的美食之都。然而，教科文組織的美食之都標準是為一廣義準則，缺乏區域性的飲食特色，而各城市的區域飲食文化因而不能在教科文組織的標準中彰顯。
以考量區域飲食特色構面出發，此研究分為三階段來探討區域飲食特色的創意城市指標。第一階段採用內容分析法，根據教科文組織的準則為主架構，定義創意城市發展因素的美食文化脈絡、教科文組織的美食城市展現的區域飲食特色及台南的區域飲食特色。第二階段根據因素分析建構出屬於美食城市的區域飲食特色指標及評估台南成為美食城市的架構。第三階段將評估台南的架構，檢測台南成為美食創意城市的可行性，運用層次分析法(AHP)及深入訪談法，產出台南於美食城市各指標的分數，了解台南成為創意美食城市的優勢及弱勢，並提供深入的建議。
此研究期許區域的飲食文化及創亦將持續發揚，並促成教科文組織的宗旨，保存文化多樣性，豐富創意，連結國與國之間的文化交流。對台灣的貢獻，此研究希望藉由評估台南，能了解自身優勢，並致力發展成為美食城市。

Developing creative city has become a trend among all the cities in the world. In 2004, United Nations Education, Science and Culture Organization (UNESCO) launched “The Creative Cities Network”. Gastronomy is one of the seven thematic cities. Until May 2014, 5 cities have been certificated to be the membership of the creative cities of gastronomy. Taiwan is famous for its local cuisine and special culinary culture. Lots of international media also have reported the gastronomy in Taiwan. Based on the reputation, Taipei city has applied to join the creative city network as the city of gastronomy in 2011. However, the criteria of city of gastronomy in UNESCO are a general and universal rule which is lack of considering regional features. For this reason, the unique regional culinary culture may not be displayed in the general criteria of city gastronomy in UNESCO.
With the view of considering regional characteristic of cuisine culture, this research constructs a three-step research design to explore the issues regarding creative city of gastronomy in regional cuisine context. The first portion is to conduct literature analysis with the criteria of UNESCO city of gastronomy. In view of characteristics of city of gastronomy in UNESCO, factors of creative city in cuisine culture, and characteristics of cuisine culture in Tainan, this research figures out the characteristics of regional gastronomy culture. Second, this research builds up an overall framework for creative city of gastronomy and a framework for evaluating Tainan as city of gastronomy through factor analysis. Finally, this proposed framework for Tainan leads to analyze the priority of each characteristics by Analytic Hierarchy Process (AHP) for understanding the strength and weakness of Tainan as city of gastronomy, and provide further strategy and suggestion for development by in-depth interview.
This research expects that the regional culinary culture and creativity of cites of gastronomy may rise, and facilitate the purpose of creative cities network in UNESCO that keep the cultural diversity, enrich the creativity and link countries to countries. From the perspective of Taiwan, this research will wish that by evaluating Tainan city, we can understand our advantages more and develop as a city of gastronomy.

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