Tourism and Gastronomy: An Evaluation on The Promotion of Local Delicacies and Their Relationship with Tourism

Muhammet Nimet Çavuş

Makale detayları

Tourism and Gastronomy: An Evaluation on The Promotion of Local Delicacies and Their Relationship with Tourism

Yazarlar:

Muhammet Nimet Çavuş

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Journal of Travel and Tourism Research Vol.24 Issue 24, pp.36-66

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001311179

pISSN:

1302-8545

Anahtar kelimeler:

Özet:

 In this study, it is aimed to compile and examine the postgraduate thesis studies on the promotion of local delicacies in Turkey and their relationship with tourism and to evaluate the current situation in Turkey regarding the subject in recent years. In the research, an evaluation study was tried to be presented by examining the methods and findings of the postgraduate thesis studies on the promotion of local tastes and their relationship with tourism in Turkey. In the research, 17 postgraduate theses, 14 of which were at the masters degree and 3 at the doctoral level, were prepared between 2014-2023 by using the document analysis method, one of the qualitative research methods. As a result of the research, it has been determined that the events organized for gastronomy tourism are important in the promotion of local tastes. Additionally, it has been determined that local flavors can be used as a tourism attraction tool. It can be understood from the studies that giving importance to the promotion of local tastes, organizing events such as festivals and tasting days can be effective in the destination choices of tourists by increasing the interest in the destination. So, increasing academic research on local tastes and tourism, encouraging food and beverage businesses to include local delicacies in their menus, using the power of social media to reach large masses in the promotion of local delicacies, and cooperating with the public and private sectors at events such as festivals and tastings can be provided.

 In this study, it is aimed to compile and examine the postgraduate thesis studies on the promotion of local delicacies in Turkey and their relationship with tourism and to evaluate the current situation in Turkey regarding the subject in recent years. In the research, an evaluation study was tried to be presented by examining the methods and findings of the postgraduate thesis studies on the promotion of local tastes and their relationship with tourism in Turkey. In the research, 17 postgraduate theses, 14 of which were at the masters degree and 3 at the doctoral level, were prepared between 2014-2023 by using the document analysis method, one of the qualitative research methods. As a result of the research, it has been determined that the events organized for gastronomy tourism are important in the promotion of local tastes. Additionally, it has been determined that local flavors can be used as a tourism attraction tool. It can be understood from the studies that giving importance to the promotion of local tastes, organizing events such as festivals and tasting days can be effective in the destination choices of tourists by increasing the interest in the destination. So, increasing academic research on local tastes and tourism, encouraging food and beverage businesses to include local delicacies in their menus, using the power of social media to reach large masses in the promotion of local delicacies, and cooperating with the public and private sectors at events such as festivals and tastings can be provided.

 In this study, it is aimed to compile and examine the postgraduate thesis studies on the promotion of local delicacies in Turkey and their relationship with tourism and to evaluate the current situation in Turkey regarding the subject in recent years. In the research, an evaluation study was tried to be presented by examining the methods and findings of the postgraduate thesis studies on the promotion of local tastes and their relationship with tourism in Turkey. In the research, 17 postgraduate theses, 14 of which were at the masters degree and 3 at the doctoral level, were prepared between 2014-2023 by using the document analysis method, one of the qualitative research methods. As a result of the research, it has been determined that the events organized for gastronomy tourism are important in the promotion of local tastes. Additionally, it has been determined that local flavors can be used as a tourism attraction tool. It can be understood from the studies that giving importance to the promotion of local tastes, organizing events such as festivals and tasting days can be effective in the destination choices of tourists by increasing the interest in the destination. So, increasing academic research on local tastes and tourism, encouraging food and beverage businesses to include local delicacies in their menus, using the power of social media to reach large masses in the promotion of local delicacies, and cooperating with the public and private sectors at events such as festivals and tastings can be provided.

 Bu çalışmada Türkiyede yerel lezzetlerin tanıtımı ve turizmle ilişkisi konusunda yapılmış lisansüstü tez çalışmalarının derlenip incelenmesi ve konuyla ilgili olarak son yıllarda Türkiyede mevcut durumun değerlendirilmesi amaçlanmıştır. Araştırmada Türkiyede yerel lezzetlerin tanıtımı ve turizmle ilişkisi üzerine yapılmış lisansüstü tez çalışmalarının yöntem ve bulguları incelenerek bir değerlendirme çalışması sunulmaya çalışılmıştır. Araştırmada nitel araştırma yöntemlerinden doküman analizi yöntemi kullanılarak 2014-2023 yılları arasında konuyla ilgili olarak hazırlanan 14ü yüksek lisans, 3ü doktora düzeyinde olmak üzere toplam 17 lisansüstü tez çalışmaları incelenmiştir. Araştırma sonucunda gastronomi turizmine yönelik düzenlenen etkinliklerin yerel lezzetlerin tanıtımında önemli olduğu tespit edilmiştir. Ayrıca yerel lezzetlerin turizm çekiciliği aracı olarak kullanılabileceği tespit edilmiştir. Yerel lezzetlerin tanıtımlarına önem verilmesi, festivaller, tadım günleri gibi etkinliklerin düzenlenmesi destinasyona olan ilgiyi artırarak turistlerin destinasyon seçimlerinde etkili olabileceği incelenen araştırmalardan anlaşılabilmektedir. Bu kapsamda, yerel lezzetler ve turizm konusunda yapılan akademik araştırmaların artırılması, yiyecek-içecek işletmelerinin yerel lezzetlere menülerinde yer vermeleri hususunda teşvik edilmesi, yerel lezzetlerin tanıtımında geniş kitlelere ulaşabilmek için sosyal medyanın gücünden yararlanılması, festival ve tadım günleri gibi etkinlerde kamu ve özel sektörün işbirliği içinde olması sağlanabilir.

Makale detayları

Tourism and Gastronomy: An Evaluation on The Promotion of Local Delicacies and Their Relationship with Tourism

Yazarlar:

Muhammet Nimet Çavuş

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Journal of Travel and Tourism Research Vol.24 Issue 24, pp.36-66

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001311179

pISSN:

1302-8545

Gastronomy

Local Taste

TourismGastronomi

Yerel Lezzet

Turizm

Sayı

Makale detayları

Tourism and Gastronomy: An Evaluation on The Promotion of Local Delicacies and Their Relationship with Tourism

Yazarlar: Muhammet Nimet Çavuş

Yayıncı: Aydin Adnan Menderes University

Ana Başlıklar: Turizm (Diğer)

Dergi: Journal of Travel and Tourism Research Vol.24 Issue 24, pp.36-66

Belge Tipi: Makale

Yayın Tarihi: 1/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001311179

pISSN: 1302-8545

Gastronomy

Local Taste

TourismGastronomi

Yerel Lezzet

Turizm

Sayı

Yazarlar:

Muhammet Nimet Çavuş

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Journal of Travel and Tourism Research Vol.24 Issue 24, pp.36-66

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001311179

pISSN:

1302-8545