YENİ YİYECEK FOBİSİ VE GASTRONOMİ TURİZMİNİN GELİŞMESİNE ETKİSİ: KALİTATİF BİR ÇALIŞMA

Year 2022, , 177 - 198, 01.04.2022

Nuray Türker , Emre Akmanoğlu

https://doi.org/10.32958/gastoria.1055484

Abstract

Gastronomi turizminin önemli bir gelişme kaydettiği günümüzde insanlar yeni yiyecekler denemek, böylece destinasyonun kültürünü ve ürünlerini yiyecek ve içecekler yoluyla deneyimlemek için seyahat etmektedir. Bununla birlikte, yeni ürünler deneyimlemek isteyenler kadar yeni ve aşina olmadıkları yiyecek ve içeceklerden korkan insanlar da bulunmaktadır. Yiyecek neofobisi olarak adlandırılan bu korkular gastronomi turizminin gelişmesini olumsuz yönde etkilemektedir. Bu bağlamda bu çalışmanın temel amacı, kişilerin yeni yiyecek fobilerini belirlemek ve yiyecek neofobisinin gastronomi turizminin gelişimi üzerindeki etkisini ortaya koymaktır. Çalışmada nitel bir araştırma deseni benimsenmiş olup amaçlı örnekleme yöntemi kullanılarak daha önce yurt dışına seyahat etmiş 16 kişi ile online görüşme yapılmıştır. Araştırmada yeni yemek deneyiminin kültür, din, hijyen gibi durumlardan etkilendiği belirlenmiştir. Çalışma, yiyecek neofobisinin gastronomi turizminin gelişmesini olumsuz yönde etkilediğini göstermektedir.

Keywords

Yiyecek Neofobisi, Gastronomi, Gastronomi Turizmi, Kültür

Food Neophobia and Its Effect on The Development of Gastronomic Tourism: A Qualitative Study

Abstract

Today, when gastronomy-oriented travel has made a significant development, people travel to try new food, to experience the destination's culture and products through food and beverages. However, there are people who fear of trying new and unfamiliar food and beverages as well as individuals who want to experience new food. These fears, called food neophobia, can negatively affect the development of gastronomic tourism. In this context, the main purpose of this study is to determine individuals' food neophobias and to reveal the effect of food neophobia on the development of gastronomic tourism. A qualitative research design was adopted in the study, and online interviews were conducted with 16 people who had traveled abroad before using the purposive sampling method. The data were analyzed by content analysis. In the study, it was determined that the new food experience was affected by conditions such as culture, religion, and hygiene. The study shows that food neophobia negatively affects the development of gastronomic tourism, especially that it may cause a decrease in the demands of tourists for gastronomic tourism.

Keywords

Food Neophobia, Gastronomy, Gastronomy Tourism, Culture

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