Memorable gastronomy tourism experiences of Polish tourists visiting Turkey

Ozan Güler; Neslihan Şimşek; Esat Özata

Makale detayları

Memorable gastronomy tourism experiences of Polish tourists visiting Turkey

Yazarlar:

Ozan Güler | Neslihan Şimşek | Esat Özata

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Journal of Travel and Tourism Research Vol.25 Issue 25, pp.237-260

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001323536

pISSN:

1302-8545

Anahtar kelimeler:

Özet:

 The statistics for foreign travelers visiting Turkey indicate that Poland has experienced a substantial increase in the past five years. The number of Polish tourists visiting Turkey has increased by over 100 compared to five years ago, approaching 1.5 million. We conducted this research to explore the memorable gastronomy tourism experiences of Polish tourists visiting Turkey. Based on this purpose, 18 Polish visitors who travelled to Turkey and returned to their country were interviewed through a semi-structured interview form using the snowball sampling technique. The data obtained from the interviews were subjected to descriptive analysis through MAXQDA 2024 program. The results showed that baklava, ayran, Adana kebab, döner, and tantuni were the most memorable dishes from the trip to Turkey, providing a memorable experience in terms of taste, novelty, and authenticity. In this sense, product-based elements were most effective in creating a memorable gastronomy experience. Notably, the participants most memorable food experiences were associated with the consumption of kebab and mumbar and the factors of health, habit, unhygienic, and stale. On the other hand, the participants opinions about Turkish cuisine consisted of positive ones such as delicious, quite good, authentic, and quite diverse and negative ones such as too spicy, too oily, unhealthy, and not of good quality. The participants shaped their suggestions about Turkish cuisine around quality and quantity of employees, tasting portions, proper use of spice, quality products, fair pricing, and use of gloves.

 The statistics for foreign travelers visiting Turkey indicate that Poland has experienced a substantial increase in the past five years. The number of Polish tourists visiting Turkey has increased by over 100 compared to five years ago, approaching 1.5 million. We conducted this research to explore the memorable gastronomy tourism experiences of Polish tourists visiting Turkey. Based on this purpose, 18 Polish visitors who travelled to Turkey and returned to their country were interviewed through a semi-structured interview form using the snowball sampling technique. The data obtained from the interviews were subjected to descriptive analysis through MAXQDA 2024 program. The results showed that baklava, ayran, Adana kebab, döner, and tantuni were the most memorable dishes from the trip to Turkey, providing a memorable experience in terms of taste, novelty, and authenticity. In this sense, product-based elements were most effective in creating a memorable gastronomy experience. Notably, the participants most memorable food experiences were associated with the consumption of kebab and mumbar and the factors of health, habit, unhygienic, and stale. On the other hand, the participants opinions about Turkish cuisine consisted of positive ones such as delicious, quite good, authentic, and quite diverse and negative ones such as too spicy, too oily, unhealthy, and not of good quality. The participants shaped their suggestions about Turkish cuisine around quality and quantity of employees, tasting portions, proper use of spice, quality products, fair pricing, and use of gloves.

 The statistics for foreign travelers visiting Turkey indicate that Poland has experienced a substantial increase in the past five years. The number of Polish tourists visiting Turkey has increased by over 100 compared to five years ago, approaching 1.5 million. We conducted this research to explore the memorable gastronomy tourism experiences of Polish tourists visiting Turkey. Based on this purpose, 18 Polish visitors who travelled to Turkey and returned to their country were interviewed through a semi-structured interview form using the snowball sampling technique. The data obtained from the interviews were subjected to descriptive analysis through MAXQDA 2024 program. The results showed that baklava, ayran, Adana kebab, döner, and tantuni were the most memorable dishes from the trip to Turkey, providing a memorable experience in terms of taste, novelty, and authenticity. In this sense, product-based elements were most effective in creating a memorable gastronomy experience. Notably, the participants most memorable food experiences were associated with the consumption of kebab and mumbar and the factors of health, habit, unhygienic, and stale. On the other hand, the participants opinions about Turkish cuisine consisted of positive ones such as delicious, quite good, authentic, and quite diverse and negative ones such as too spicy, too oily, unhealthy, and not of good quality. The participants shaped their suggestions about Turkish cuisine around quality and quantity of employees, tasting portions, proper use of spice, quality products, fair pricing, and use of gloves.

 Türkiyeyi ziyaret eden yabancı turistlere yönelik istatistikler incelendiğinde son beş yılda en önemli artış gösteren ülkelerden birisinin Polonya olduğu görülmektedir. Türkiyeyi ziyaret eden Polonyalı turist sayısı beş yıl öncesine kıyasla 100ün üzerinde artışla 1.5 milyona yaklaşmıştır. Bu kapsamda bu araştırma, Türkiyeyi ziyaret eden Polonyalı turistlerin unutulmaz gastronomi turizmi deneyimlerini keşfetmek amacıyla gerçekleştirilmiştir. Bu amaçtan hareketle Türkiyeye seyahat eden ve ülkelerine geri dönen 18 Polonyalı ziyaretçi ile kartopu örneklem tekniği kullanılarak yarı yapılandırılmış görüşme formu vasıtasıyla görüşmeler gerçekleştirilmiştir. Görüşmeden elde edilen veriler MAXQDA 2024 programı ile betimsel analize tabii tutulmuştur. Elde edilen bulgular, Türkiye seyahatinden en çok hatırlanan yemeklerin baklava, ayran, Adana kebap, döner, tantuni olduğunu, yemeklerin lezzet, yenilik ve otantiklik bağlamında unutulmaz deneyim yaşattığı ve bu anlamda, unutulmaz gastronomi deneyimi yaşanmasında en çok ürüne dayalı unsurların etkili olduğu görülmüştür. Katılımcıların en kötü unutulmaz yemek deneyimlerinin kebap ve mumbar tüketimi ile ve sağlık, alışkanlık, hijyenik olmaması ve bayat olması etkenleri ile meydana geldiği görülmüştür. Diğer yandan katılımcıların Türk mutfağı hakkındaki düşünceleri lezzetli, oldukça iyi, otantik, oldukça çeşitli gibi olumlu görüşler ve çok baharatlı, çok yağlı, sağlıksız, kaliteli değil gibi olumsuz görüşlerden oluşmuştur. Katılımcıların Türk mutfağı hakkındaki önerileri çalışanların nitelik ve niceliği, tadımlık porsiyon sunumu, daha az baharat kullanımı, kaliteli ürün kullanımı, adil fiyatlandırma ve eldiven kullanımı etrafında şekillenmiştir. Bu bulguların Türkiyeyi ziyaret eden farklı milletlerden turistlerin Türk mutfağına yönelik olumlu ve olumsuz görüşleri ile benzerlik gösterdiği görülmektedir.

Makale detayları

Memorable gastronomy tourism experiences of Polish tourists visiting Turkey

Yazarlar:

Ozan Güler | Neslihan Şimşek | Esat Özata

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Journal of Travel and Tourism Research Vol.25 Issue 25, pp.237-260

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001323536

pISSN:

1302-8545

Memorable gastronomy tourism experience

Turkish cuisine

Polish touristsUnutulmaz gastronomi turizmi deneyimi

Türk mutfağı

Polonyalı turistler

Sayı

Makale detayları

Memorable gastronomy tourism experiences of Polish tourists visiting Turkey

Yazarlar: Ozan Güler | Neslihan Şimşek | Esat Özata

Yayıncı: Aydin Adnan Menderes University

Ana Başlıklar: Turizm (Diğer)

Dergi: Journal of Travel and Tourism Research Vol.25 Issue 25, pp.237-260

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001323536

pISSN: 1302-8545

Memorable gastronomy tourism experience

Turkish cuisine

Polish touristsUnutulmaz gastronomi turizmi deneyimi

Türk mutfağı

Polonyalı turistler

Sayı

Yazarlar:

Ozan Güler | Neslihan Şimşek | Esat Özata

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Journal of Travel and Tourism Research Vol.25 Issue 25, pp.237-260

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001323536

pISSN:

1302-8545