FACTORS IN GASTRONOMY TOURISM GIVING LOCAL FOODS A COMPETITIVE ADVANTAGE

Year 2021, Issue: 6, 1 - 9, 13.09.2021

Hulusi Doğan Celal Cem Dengiz Meliha Yaren Doğan

https://doi.org/10.46236/jovosst.937204

Abstract

Abstract
Gastronomy tourism is one of the youngest and fastest growing branches of tourism. Therefore, it can be said that different searches and expectations for gastronomy tourism have manifested themselves in tourism with food and drink. In this sense, tourists' search for different tastes, different flavors and experiences have brought a new perspective and a new dimension to tourism. Being able to experience different tastes in different geographies means a different excitement and a special memory for tourists. These real destinations have pushed tourism professionals to think about local foods once again and to a serious competition process. Therefore, nowadays, each region, each city and each destination is in search of developing strategies and policies to offer and market their unique local foods to the tourism industry.
Destinations are aware that difference and originality are the basis of creating competitive advantage. With this awareness, it strives to identify and protect the elements that give life to its local foods and give them privilege. This effort is not only a sustainable competitive advantage, but also a prerequisite for leaving local foods to future generations.
This study focuses on the place and importance of local foods in gastronomy tourism. The advantages of local foods to destinations in gastronomy tourism are discussed. In addition, local food characteristics and factors that give competitive advantage to local foods are analyzed in depth. The factors that add originality to local foods and limit their imitability are presented and examined in this study in concrete. Concrete suggestions and solutions are also offered to all stakeholders to identify and develop the elements that provide competitive advantage to local foods.

Keywords

Gastronomy, tourism, local food competetive advantage

Supporting Institution

Destekleyen kurum yok

Project Number

Bir proje çalışması değildir

Thanks

Dergi yönetimi ve edtörlerine teşekkür ederiz

FACTORS IN GASTRONOMY TOURISM GIVING LOCAL FOODS A COMPETITIVE ADVANTAGE

Abstract

Abstract Gastronomy tourism is one of the youngest and fastest growing branches of tourism. Therefore, it can be said that different searches and expectations for gastronomy tourism have manifested themselves in tourism with food and drink. In this sense, tourists' search for different tastes, different flavors and experiences have brought a new perspective and a new dimension to tourism. Being able to experience different tastes in different geographies means a different excitement and a special memory for tourists. These real destinations have pushed tourism professionals to think about local foods once again and to a serious competition process. Therefore, nowadays, each region, each city and each destination is in search of developing strategies and policies to offer and market their unique local foods to the tourism industry. Destinations are aware that difference and originality are the basis of creating competitive advantage. With this awareness, it strives to identify and protect the elements that give life to its local foods and give them privilege. This effort is not only a sustainable competitive advantage, but also a prerequisite for leaving local foods to future generations. This study focuses on the place and importance of local foods in gastronomy tourism. The advantages of local foods to destinations in gastronomy tourism are discussed. In addition, local food characteristics and factors that give competitive advantage to local foods are analyzed in depth. The factors that add originality to local foods and limit their imitability are presented and examined in this study in concrete. Concrete suggestions and solutions are also offered to all stakeholders to identify and develop the elements that provide competitive advantage to local foods.

Keywords

tourism, local food competetive advantage, Gastronomy

Project Number

Bir proje çalışması değildir

References

• Abate, G. (2008), “Local Food Economies: Driving Forces, Challenges, and Future Prospects,” Journal of Hunger & Environmental Nutrition, Vol. 3: 384-399.
• Alonso, A. D. and Y. Liu, Y. (2011), “The potential for marrying local gastronomy and wine; the case of the fortunate islands”, International Journal of Hospitality Management, 30: 974-981.
• Altıntaş, V. ve Hazarhun, E. (2020), “İzmir’in Gastronomi Turizmi Potansiyeline Turist Rehberlerinin Bakış Açıları”, International Journal of Applied Economic and Finance Studies”, Vol. 5 (2): 13-36.
• Blanke, M. M. and Burdick B. (2005), “Food (miles) for Thought”, Environmental Science and Pollution Research, Vol. 12: 125-127.
• Bostancı, S. (2018), “Taş fırında pişer mahalleye düşer”, https://www.aa.com.tr/tr/yasam/tas-firinda-piser-mahalleliye-duser/1281260, Date Accessed: 13.05.2021.
• Carpio, C.E. and Isengildina-Massa, O. (2009), “Consumer Willingness to Pay for Locally Grown Products: The Case of South Carolina”, Agribusiness, Vol. 25: 412–426.
• Coley, D., Howard, M. and Winter, M. (2009), “Local Food, Food Miles and Carbon Emissions: A Comparison of Farm Shop and Mass Distribution Approaches”, Food Policy, Vol. 34: 150-155.
• Çavuşoğlu, M. ve Çavuşoğlu, O. (2018), “Gastronomi Turizmi ve Kıbrıs Sokak Lezzetleri Üzerine Bir Araştırma”, Güncel Turizm Araştırmaları Dergisi, 637-651.
• Doğan, H. (2006), “The Search of Tacit Knowledge in Akhism Culture”, Kocaeli Üniversitesi Sosyal Bilimler Enstitüsü Dergisi ,12 (2) : 22-38.
• Doğan, H. (2018), “İnsanlık tarihi kadar eski bir sanat: Çömlekçilik”, http://www.turktarim.gov.tr/Haber/82/insanlik-tarihi-kadar-eski-bir-sanat-comlekcilik, Date Accessed: 13.05.2021.
• Getz, D. and Brown, G. (2006), “Critical success factors for wine tourism regions: A demand analysis”, Tourism Management, 27 (1): 146-158.
• Giraud K.L., Bond C.A., Bond J.J. (2005), “Consumer preferences for locally made specialty food products across Northern New England”, Agricultural and Resource Economics Review, 34: 204–216.
• Göde, H. A. (2017), Kültür endüstrisine örnek olarak Isparta/Yalvaç ekmek kültürü ve dünden bugüne mahalle fırıncılığı”, folklor/edebiyat, 23 (91): 197-210.
• Green, G. P. and Dougherty, M. L. (2008), “Localising link ages for food and tourism: culinary tourism as a community development strategy”, Community Development, 39 (3): 148-158.
• Guruge, M. C. B. (2020), “Conceptual Review on Gastronomy Tourism”, International Journal of Scientific and Research Publications, Vol. 10 (2): 319-325.
• Hardesty, S. D. (2008), “The Growing Role of Local Food Markets”, American Journal of Agricultural Economics, Vol. 90: 1289-1295.
• Henderson, J.C. (2009), “Food Tourism Reviewed”, British Food Journal, 111(4), 317-326.
• Hu W., Qing, P., Batte, M., Woods, T. and Ernst, S. (2013),”What is local and for what foods does it matter?”, Agricultural Economics, 59(10): 454-466.
• Kılıçarslan, İ. (2021), “Tam 600 yıllık çömlekçilik geleneğini yaşatıyorlar”, https://www.sozcu.com.tr/hayatim/yasam-haberleri/tam-600-yillik-comlekcilik-gelenegini-yasatiyorlar/, Date Accessed: 13.05.2021.
• Kifer, C. (2016), “15 unusual fruits to try from around the world”, https://everintransit.com/exotic-fruits, Date Accessed: 13.05.2021.
• Kivela, J. and Crotts, J. (2006), “Tourism and Gastronomy: Gastronomy's Influence on How Tourists Experience a Destination”, Journal of Hospitality & Tourism Research, Vol. 30: 354-377.
• Lubit, R. (2001), Tacit Knowledge and Knowledge Management: The Keys to Sustainable Competitive Advantage, Organizational Dynamics, Vol. 29, No. 4: 164-178.
• Mariola, M. J. (2008), “The Local Industrial Complex? Questioning the Link Between Local Foods and Energy Use”, Agriculture and Human Values, Vol. 25: 193-96.
• McKercher, B., Okumus, F. and Okumus, B. (2008), “Food tourism as a viable market segment: it's all how you cook the numbers”, Journal of Travel & Tourism Marketing, 25 (2): 137-148.
• Reed, R. and DeFillippi, J. R. (1990), “Casual Ambiguity, Barriers to Imitation, and Sustainable Competitive Advantage”, Academy of Management Review, Vol. 15, No. 1: 88-102.
• Selfa, T. and Qazi, J. (2005), “Place, Taste, or Face-to-Face? Understanding Producer-Consumer Networks in ‘Local’ Food Systems in Washington State”, Agriculture and Human Values, Vol. 22: 451-464.
• Thilmany D., Bond C.A., Bond J.K. (2008), “Going local: Exploring consumer behavior and motivations for direct food purchases”, American Journal of Agricultural Economics, 90: 1303–1309.
• Torlak, H. (2009), “Yediğimiz-içtiğimiz endemik bitkilerimiz”, https://bilimvegelecek.com.tr/index.php/2009/02/01/yedigimiz-ictigimiz-endemik-bitkilerimiz, Date Accessed:08.05.2021.
• Weber, C.L. and H.S. Matthews, H. S. (2008), “Food-Miles and the Relative Climate Impacts of Food Choices in the United States”, Environmental Science and Technology, Vol. 42: 3508-3513.