Food is considered as an integral part of Tourism experience, and Culinary Tourism is a relatively new concept in the Tourism industry. Culinary Tourism deals with cookery, cuisines, and food ways of a country, region, or locale as a unique and memorable activity. The present study was aimed to prioritize factors influencing Culinary Tourism development using marketing mix strategy in Khorasan Razavi province, Iran. This applied research was performed by descriptive– survey method. The population consisted of experts in Tourism and hotel management as well as experts in food industry, cookery, and restaurant management. Using stratified random sampling, first 200 participants were selected to fill the questionnaire, in order to identify effective factors, and then, 10 experts were asked to rank these factors. Confirmatory factor analysis and Fuzzy Analytical Hierarchy Process were employed to analyze the data. Findings of the study suggested that, among the four marketing mix strategies, price-related factors with a normal weight of 0. 033 ranked first, and in terms of sub criteria related to study dimensions, matching prices to product quality and branding of local food products with a weight of 0. 095 and 0. 093, respectively were identified as the top factors influencing Culinary Tourism development.

Today, Culinary Tourism is a type of Tourism that is prospering in the world. Various global experiences show that this industry plays a very important role in the welfare and promotion of life quality of host communities. Due to having various cultural potentials, different regions of Iran, possess special position in this subject. Sarvelat village in Gilan province is one of these destinations that can be cited.Therefore, this study measures the situation of Culinary Tourism in Sarvelat village from the perspective of stakeholders, with the aim of increasing the effectiveness of future actions. The statistical population consists of three groups including experts, tourists and residents and the researcher-made questionnaire has been used as data collection tool in this research. It is a descriptive-analytic research and Regression analysis, Entropy and ACSI model has been used for data analysis.research findings indicate that according to the opinions of experts and residents, Culinary Tourism have the greatest influence on social, economic and cultural development of this village and its effects on "infrastructural", "environmental" and "governmental" aspects were minimal. The index of tourists’ satisfaction from Culinary Tourism activities in Sarvelat was calculated as 67.16, on a scale from zero to one hundred, which most of all indicates the lack of infrastructure and services in this destination.

The exciting term of Culinary Tourism as a beneficial, new and profitable tourist product, in the last century, cause significant changes and developments in the world Tourism industry. The purpose of this study was to model the factors shaping Culinary Tourism and its effect on the loyalty of tourists in the city of Isfahan, In this regard, internal and external tourists of Isfahan are considered as statistical community. The sample size was determined using the Cochran formula and 384 tourists were calculated which 246 and 138 internal and external tourists were questioned. The research is applied in terms of purpose and in terms of method is analytical - descriptive. To promote the research, library studies and past researches of different countries were used and a 5 item Likert scale questionnaire the reliability and validity of which was tested in recent researches was used after being admitted by experts. For the test validity experts' judgment method and for the test reliability Cronbach's alpha coefficient was used.After doing data collection and classifying them by SPSS software. The modeling was also performed using the software AMOS. The results of structural equation modeling shows that knowledge and Recognition of tourists from indigenous foods in Isfahan has a significant effect on Tourism loyalty with a value of 0.26. Also, positive attitude towards native foods in Isfahan with a factor of 0.22 has a significant effect on the desire to re-experience Culinary Tourism and the use of traditional foods from Isfahan.

The sulfate ion is one of the contaminations in natural salt. This impurity affects on quality and taste of Culinary salt. One of the salt purification methods is SALEX process. In this method, saturated saline is used for extraction of impurities from salt. In this study effective parameters for removing of sulfate contamination are considered in SALEX method. At first the effects of salt particles size, washing time, saline volume to salt weight ratio and hardness of saline (according to calcium carbonate) were studied. Then the effects of all parameters, with random quantity, were considered synchronizely. Finally all data analyzed by statistical methods. The main and mutual effects are obtained by factorial analysis of variance. The results show that the maximum removal of sulfate are obtained by using of 0.25 mm particles size during 10 minute washing time with 10 to 1 (ml/g) ratio of saline/salt and 125 – 175 mg/l calcium carbonate concentration in washing solution.