This study explores slow food tourism by analyzing tourists’ perspective on how slow food tourism has been developed, including how slow food tourism has been adopted and diffused and evaluate the current market of slow food tourism through value perception. Currently, food development in tourism tends to increase the number of tourists and revenue (Mazza, 2013). Studying about Product Life Cycle (PLC) strategies (Steffens, 2002) and tourists’ perceived value (Ashton, Scott and Solmet and Breakey, 2010) help to understand the trend of ...