Research Article
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Year 2019, Volume: 7 Issue: 2, 167 - 187, 16.12.2019
https://doi.org/10.30519/ahtr.571666

Abstract

References

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  • Barney, J. B. (1996). The resource-based theory of the firm. Organization Science, 7(5), 469–470.
  • Birdir, K. Karakan, İ. H., & Çolak, O. (2015). SWOT Analysis of Gaziantep province in terms of tourism and suggestions for the development of tourism. Journal of Travel and Hospitality Management, 13(1), 77-92.
  • Björk, P., & Kauppinen-Räisänen, H. (2016). Local food: A source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177-194.
  • Bollen, K. A. (1989). Structural Equations with Latent Variables. NY: Wiley
  • Boyne, S., Hall, D., & Williams, F., (2003). Policy, support and promotion for food related tourism initiatives: A marketing approach to regional development. Journal of Travel & Tourism Marketing, 14(3-4), 131-154.
  • Braun, E., Kavaratzis, M., & Zenker, S. (2013). My city–my brand: The different roles of residents in place branding. Journal of Place Management and Development, 6(1), 18-28.
  • Buhalis, D. (2000). Marketing the competitive destination of the future. Tourism management, 21(1), 97-116.
  • Butler, R. (1980). The Concept of a Tourist Area Cycle of Evolution: Implications for Management of Resources. Canadian Geographer, 24(1): 5-2.
  • Campelo, A., Aitken, R., Thyne, M., & Gnoth, J. (2014). Sense of place: The importance for destination branding. Journal of Travel Research, 53(2), 154-166.
  • Chi, C. G. Q., Chua, B. L., Othman, M., & Karim, A. S. (2013). Investigating the structural relationships between food image, food satisfaction, culinary quality, and behavioral intentions: The case of Malaysia. International Journal of Hospitality & Tourism Administration, 14(2), 99-120.
  • Cohen, E. (2003). Tourism and gastronomy. Annals of Tourism Research, 31(3), 731–733.
  • Compte-Pujol, M., de San Eugenio-Vela, J., & Frigola-Reig, J. (2018). Key elements in defining Barcelona’s place values: The contribution of residents’ perceptions from an internal place branding perspective. Place Branding and Public Diplomacy, 14(4), 245-259.
  • Correia, A., Moital, M., Ferreira da Costa, C., & Peres, R. (2008). The determinants of gastronomic tourists’ satisfaction: A second-order factor analysis. Blackwell Publishing Journal of Foodservice, 19, 164–176.
  • D'Angella, F., & Go, F. M. (2009). Tale of two cities’ collaborative tourism marketing: Towards a theory of destination stakeholder assessment. Tourism Management, 30(3), 429-440.
  • Danhi, R. (2003). What is your country’s culinary identity? Culinology Currents, Winter 2003, 4-5.
  • Duarte Alonso, A. (2017). Exploring a developing tourism industry: A resource-based view approach. Tourism Recreation Research, 42(1), 45-58.
  • Duarte Alonso, A., Kok, S., & O'Brien, S. (2018). ‘We are only scratching the surface’– A resource-based and dynamic capabilities approach in the context of culinary tourism development. Tourism Recreation Research, 43(4), 511-526.
  • Encyclopaedia Britannica. (2019). The definition of gastronomy. Retrieved May 01, 2019, from https://www.britannica.com/topic/gastronomy.
  • Engel, K. S., Moosbrugger, H., & Müller, H. (2003). Evaluating the fit of structural equation models: Tests of significance and descriptive goodness-of-fit measures. Methods of Psychological Research Online, 8(2), 23-74
  • Eröz, S. S., & Doğubay, M. (2012). Turistik ürün tercihinde sosyal medyanın rolü ve etik ilişkisi. Dokuz Eylül Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 27(1), 133-157.
  • Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England. Journal of Sustainable tourism, 16(2), 150-167.
  • Ferrell, O. C., Gonzalez-Padron, T. L., Hult, T. M., & Maignan, I. (2010). From marketing orientation to stakeholder orientation. Journal of Public Policy Marketing, 29(1), 93–96.
  • Fox, R. (2007). Reinventing the gastronomic identity of Croatian tourist destinations. Science Direct Hospitality Management, 26, 546–559.
  • Garcia, J. A., Gomez, M., & Molina, A. (2012). A Destination-branding model: An Empirical analysis based on stakeholders. Tourism Management, 33(3), 646-661.
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  • Gaziantep27 (2017). Baklavanın ünü sınırları aşıyor. Retrieved November 22, 2019, from https://www.gaziantep27.net/baklavanin-unu-sinirlari-asiyor-507803h.htm
  • GCC, Gaziantep Chamber of Commerce, (2019). Gaziantep’te Turizm. Retrieved November 19, 2019, from https://www.gto.org.tr/tr/genel-sayfa/turizm-5.html
  • GMM, Gaziantep Metropolitan Municipality, (2019). Gaziantep City of History and Culture.
  • GPDCT (2019). Gaziantep Provincial Directorate of Culture and Tourism.
  • Gundlach, G. T., & Wilkie, W. L. (2010). Stakeholder marketing: Why ‘stakeholder’ was omitted from the American Marketing Association’s official 2007 definition of marketing and why the future is bright for stakeholder marketing. Journal of Public Policy & Marketing, 29(1), 89–92.
  • Harrington, R. J. (2005). Defining Gastronomic Identity: The impact of environment and culture on prevailing components, texture and flavours in wine and food. Journal of Culinary Science and Technology, 4(2/3), 129-152.
  • Harrington, R. J., & Ottenbacher, M.C. (2010). Culinary Tourism—A Case Study of the Gastronomic Capital. Journal of Culinary Science & Technology 8(1),14-32.
  • Hatcher, L. (1994). A Step-By-Step Approach to Using SAS System for Factor Analysis and Structural Equation Modelling. Cary, NC: SAS Institute Inc.
  • Haugland, S. A., Ness, H., Grønseth, B. O., & Aarstad, J. (2011). Development of Tourism Destinations: An Integrated Multilevel Perspective. Annals of Tourism Research, 38(1), 268-290.
  • Hillel, D., Belhassen, Y., & Shani, A. (2013). What makes a gastronomic destination attractive? Evidence from the Israeli Negev. Tourism Management, 36, 200-209.
  • Hjalager, A. M., & Richards, G. (2002). Tourism and Gastronomy. Routledge.
  • Horng, J. S., Liu C. H., Chiu, H. Y., & Tsai, C. Y. (2012). The role of international tourist perceptions of brand equity and travel intention in culinary tourism. The Service Industries Journal, 32(1)6, 2607-2621.
  • Horng, J. S., & Tsai, C. T. (2010). Government websites for promoting East Asian culinary tourism: A cross-national analysis. Tourism Management, 31, 74–85.
  • Horng, J. S., & Tsai, C. T. (2012). Constructing indicators of culinary tourism strategy: An application of resource-based theory. Journal of Travel & Tourism Marketing, 29(8), 796-816.
  • Hurriyet Newspaper. (2018). Gaziantep’te “Gastronomi” Festivali. Retrieved November 22, 2019, from http://www.hurriyet.com.tr/gaziantepte-gastronomi-festivali-40906579.
  • Jiménez-Beltrán, F., López-Guzmán, T., & González Santa Cruz, F. (2016a). Analysis of the relationship between tourism and food culture. Sustainability, 8(5), 418.
  • Jiménez Beltrán, F.J., López-Guzmán, T. & Santa Cruz, F. G. (2016b). Gastronomy and Tourism: Profile and motivation of international tourism in the city of Córdoba, Spain. Journal of Culinary Science & Technology 14(4), 347-362.
  • Kivela, J. (2017). Gastronomy tourism: Croatia, a land of wine and plenty, or beyond pizza and grill! In L. Dwyer, R. Tomljenović, S. Čorak (Eds.), Evolution of Destination Planning and Strategy (pp. 265-278). Palgrave Macmillan, Cham. DOI 10.1007/978-3-319-42246-6_13
  • Kivela, J., & Crotts, J. C. (2005). Gastronomy tourism: A meaningful travel market segment. Journal of Culinary Science & Technology, 4(2-3), 39-55.
  • Kivela, J., & Crotts, C, (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354 -377.
  • Koçoğlu, C. M. (2019). Yerli turistlerin gastronomi turizmine yönelik tutumlarının demografik özellikler açısından incelenmesi: Gaziantep örneği. Gastroia: Journal of Gastronomy and Travel Research, 3(2), 366-380.
  • Kong, W. H., du Cros, H., & Ong, C. E. (2015). Tourism destination image development: A lesson from Macau. International Journal of Tourism Cities, 1(4), 299-316.
  • Lai, M. Y., Khoo-Lattimore, C., & Wang, Y. (2018). A perception gap investigation in to food and cuisine image attributes for destination branding from the host perspective: The case of Australia. Tourism Management, 69, 579–595.
  • Lin, Y. C., Pearson, T. E., & Cai, L. A. (2011). Food as a form of destination identity: A tourism destination brand perspective. Tourism and Hospitality Research, 11(1), 30-48.
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Gastronomic Identity of Gaziantep: Perceptions of Tourists and Residents

Year 2019, Volume: 7 Issue: 2, 167 - 187, 16.12.2019
https://doi.org/10.30519/ahtr.571666

Abstract

Tasting local flavours is often an
important motivation for tourists visiting a particular destination. A
destination’s richness in terms of cuisine increases its attractiveness and may
be an important element of its branding identity. Gaziantep is one of the
cities that is known for its gastronomy and unique foods. The purpose of this
research is to explore the concept of gastronomic identity, seeking to better
understand the elements that construct it in the case of Gaziantep. In
addition, the study looks at the differences between tourists and local
residents in relation to the gastronomic identity of this city. According to
the results, gastronomic identity is formed by four dimensions; namely
Gastronomic Culture and Reputation, Food Quality, Food Outlets and Gastronomic
Activities. Besides, significant differences between the tourists and residents
are found in the dimensions of Food Quality and Gastronomic Activities.

References

  • Aksoy, M., & Sezgi, G. (2015). Gastronomy tourism and South-eastern Anatolia region gastronomic elements. Journal of Tourism and Gastronomy Studies, 3(3), 79-89.
  • Barney, J. B. (1996). The resource-based theory of the firm. Organization Science, 7(5), 469–470.
  • Birdir, K. Karakan, İ. H., & Çolak, O. (2015). SWOT Analysis of Gaziantep province in terms of tourism and suggestions for the development of tourism. Journal of Travel and Hospitality Management, 13(1), 77-92.
  • Björk, P., & Kauppinen-Räisänen, H. (2016). Local food: A source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177-194.
  • Bollen, K. A. (1989). Structural Equations with Latent Variables. NY: Wiley
  • Boyne, S., Hall, D., & Williams, F., (2003). Policy, support and promotion for food related tourism initiatives: A marketing approach to regional development. Journal of Travel & Tourism Marketing, 14(3-4), 131-154.
  • Braun, E., Kavaratzis, M., & Zenker, S. (2013). My city–my brand: The different roles of residents in place branding. Journal of Place Management and Development, 6(1), 18-28.
  • Buhalis, D. (2000). Marketing the competitive destination of the future. Tourism management, 21(1), 97-116.
  • Butler, R. (1980). The Concept of a Tourist Area Cycle of Evolution: Implications for Management of Resources. Canadian Geographer, 24(1): 5-2.
  • Campelo, A., Aitken, R., Thyne, M., & Gnoth, J. (2014). Sense of place: The importance for destination branding. Journal of Travel Research, 53(2), 154-166.
  • Chi, C. G. Q., Chua, B. L., Othman, M., & Karim, A. S. (2013). Investigating the structural relationships between food image, food satisfaction, culinary quality, and behavioral intentions: The case of Malaysia. International Journal of Hospitality & Tourism Administration, 14(2), 99-120.
  • Cohen, E. (2003). Tourism and gastronomy. Annals of Tourism Research, 31(3), 731–733.
  • Compte-Pujol, M., de San Eugenio-Vela, J., & Frigola-Reig, J. (2018). Key elements in defining Barcelona’s place values: The contribution of residents’ perceptions from an internal place branding perspective. Place Branding and Public Diplomacy, 14(4), 245-259.
  • Correia, A., Moital, M., Ferreira da Costa, C., & Peres, R. (2008). The determinants of gastronomic tourists’ satisfaction: A second-order factor analysis. Blackwell Publishing Journal of Foodservice, 19, 164–176.
  • D'Angella, F., & Go, F. M. (2009). Tale of two cities’ collaborative tourism marketing: Towards a theory of destination stakeholder assessment. Tourism Management, 30(3), 429-440.
  • Danhi, R. (2003). What is your country’s culinary identity? Culinology Currents, Winter 2003, 4-5.
  • Duarte Alonso, A. (2017). Exploring a developing tourism industry: A resource-based view approach. Tourism Recreation Research, 42(1), 45-58.
  • Duarte Alonso, A., Kok, S., & O'Brien, S. (2018). ‘We are only scratching the surface’– A resource-based and dynamic capabilities approach in the context of culinary tourism development. Tourism Recreation Research, 43(4), 511-526.
  • Encyclopaedia Britannica. (2019). The definition of gastronomy. Retrieved May 01, 2019, from https://www.britannica.com/topic/gastronomy.
  • Engel, K. S., Moosbrugger, H., & Müller, H. (2003). Evaluating the fit of structural equation models: Tests of significance and descriptive goodness-of-fit measures. Methods of Psychological Research Online, 8(2), 23-74
  • Eröz, S. S., & Doğubay, M. (2012). Turistik ürün tercihinde sosyal medyanın rolü ve etik ilişkisi. Dokuz Eylül Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 27(1), 133-157.
  • Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England. Journal of Sustainable tourism, 16(2), 150-167.
  • Ferrell, O. C., Gonzalez-Padron, T. L., Hult, T. M., & Maignan, I. (2010). From marketing orientation to stakeholder orientation. Journal of Public Policy Marketing, 29(1), 93–96.
  • Fox, R. (2007). Reinventing the gastronomic identity of Croatian tourist destinations. Science Direct Hospitality Management, 26, 546–559.
  • Garcia, J. A., Gomez, M., & Molina, A. (2012). A Destination-branding model: An Empirical analysis based on stakeholders. Tourism Management, 33(3), 646-661.
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  • Gaziantep27 (2017). Baklavanın ünü sınırları aşıyor. Retrieved November 22, 2019, from https://www.gaziantep27.net/baklavanin-unu-sinirlari-asiyor-507803h.htm
  • GCC, Gaziantep Chamber of Commerce, (2019). Gaziantep’te Turizm. Retrieved November 19, 2019, from https://www.gto.org.tr/tr/genel-sayfa/turizm-5.html
  • GMM, Gaziantep Metropolitan Municipality, (2019). Gaziantep City of History and Culture.
  • GPDCT (2019). Gaziantep Provincial Directorate of Culture and Tourism.
  • Gundlach, G. T., & Wilkie, W. L. (2010). Stakeholder marketing: Why ‘stakeholder’ was omitted from the American Marketing Association’s official 2007 definition of marketing and why the future is bright for stakeholder marketing. Journal of Public Policy & Marketing, 29(1), 89–92.
  • Harrington, R. J. (2005). Defining Gastronomic Identity: The impact of environment and culture on prevailing components, texture and flavours in wine and food. Journal of Culinary Science and Technology, 4(2/3), 129-152.
  • Harrington, R. J., & Ottenbacher, M.C. (2010). Culinary Tourism—A Case Study of the Gastronomic Capital. Journal of Culinary Science & Technology 8(1),14-32.
  • Hatcher, L. (1994). A Step-By-Step Approach to Using SAS System for Factor Analysis and Structural Equation Modelling. Cary, NC: SAS Institute Inc.
  • Haugland, S. A., Ness, H., Grønseth, B. O., & Aarstad, J. (2011). Development of Tourism Destinations: An Integrated Multilevel Perspective. Annals of Tourism Research, 38(1), 268-290.
  • Hillel, D., Belhassen, Y., & Shani, A. (2013). What makes a gastronomic destination attractive? Evidence from the Israeli Negev. Tourism Management, 36, 200-209.
  • Hjalager, A. M., & Richards, G. (2002). Tourism and Gastronomy. Routledge.
  • Horng, J. S., Liu C. H., Chiu, H. Y., & Tsai, C. Y. (2012). The role of international tourist perceptions of brand equity and travel intention in culinary tourism. The Service Industries Journal, 32(1)6, 2607-2621.
  • Horng, J. S., & Tsai, C. T. (2010). Government websites for promoting East Asian culinary tourism: A cross-national analysis. Tourism Management, 31, 74–85.
  • Horng, J. S., & Tsai, C. T. (2012). Constructing indicators of culinary tourism strategy: An application of resource-based theory. Journal of Travel & Tourism Marketing, 29(8), 796-816.
  • Hurriyet Newspaper. (2018). Gaziantep’te “Gastronomi” Festivali. Retrieved November 22, 2019, from http://www.hurriyet.com.tr/gaziantepte-gastronomi-festivali-40906579.
  • Jiménez-Beltrán, F., López-Guzmán, T., & González Santa Cruz, F. (2016a). Analysis of the relationship between tourism and food culture. Sustainability, 8(5), 418.
  • Jiménez Beltrán, F.J., López-Guzmán, T. & Santa Cruz, F. G. (2016b). Gastronomy and Tourism: Profile and motivation of international tourism in the city of Córdoba, Spain. Journal of Culinary Science & Technology 14(4), 347-362.
  • Kivela, J. (2017). Gastronomy tourism: Croatia, a land of wine and plenty, or beyond pizza and grill! In L. Dwyer, R. Tomljenović, S. Čorak (Eds.), Evolution of Destination Planning and Strategy (pp. 265-278). Palgrave Macmillan, Cham. DOI 10.1007/978-3-319-42246-6_13
  • Kivela, J., & Crotts, J. C. (2005). Gastronomy tourism: A meaningful travel market segment. Journal of Culinary Science & Technology, 4(2-3), 39-55.
  • Kivela, J., & Crotts, C, (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354 -377.
  • Koçoğlu, C. M. (2019). Yerli turistlerin gastronomi turizmine yönelik tutumlarının demografik özellikler açısından incelenmesi: Gaziantep örneği. Gastroia: Journal of Gastronomy and Travel Research, 3(2), 366-380.
  • Kong, W. H., du Cros, H., & Ong, C. E. (2015). Tourism destination image development: A lesson from Macau. International Journal of Tourism Cities, 1(4), 299-316.
  • Lai, M. Y., Khoo-Lattimore, C., & Wang, Y. (2018). A perception gap investigation in to food and cuisine image attributes for destination branding from the host perspective: The case of Australia. Tourism Management, 69, 579–595.
  • Lin, Y. C., Pearson, T. E., & Cai, L. A. (2011). Food as a form of destination identity: A tourism destination brand perspective. Tourism and Hospitality Research, 11(1), 30-48.
  • Line, N. D., & Wang, Y. (2017). A multi-stakeholder market-oriented approach to destination marketing. Journal of Destination Marketing & Management, 6(1), 84-93.
  • Lusch, R. F. (2007). Marketing’s evolving identity: Defining our future. Journal of Public Policy & Marketing, 26(2), 261–268.
  • Lusch, R. F., & Webster, F. E., Jr. (2011). A stakeholder-unifying, co-creation philosophy for marketing. Journal of Macro Marketing, 31(2), 129–134
  • Long, L. M. (Ed.). (2004). Culinary tourism. Kentucky: The University Press of Kentucky.
  • McKercher, B., Okumus, F., & 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.
  • Nebioğlu, O. (2016). A qualitative research on gastronomic identity and gastronomic tourism products typology: Alanya sample. Journal of Tourism and Gastronomy Studies, 5(2), 39-60.
  • Okumus, B., & Cetin, G. (2018). Marketing Istanbul as a culinary destination. Journal of Destination Marketing & Management, 9, 340-346.
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There are 84 citations in total.

Details

Primary Language English
Subjects Tourism (Other)
Journal Section Research Article
Authors

Belma Suna 0000-0003-0710-2678

Maria D.alverez 0000-0003-4986-5702

Publication Date December 16, 2019
Submission Date May 29, 2019
Published in Issue Year 2019 Volume: 7 Issue: 2

Cite

APA Suna, B., & D.alverez, M. (2019). Gastronomic Identity of Gaziantep: Perceptions of Tourists and Residents. Advances in Hospitality and Tourism Research (AHTR), 7(2), 167-187. https://doi.org/10.30519/ahtr.571666

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