Türkiye Merkezli Akademik Yayınlarda Yabancıların Türk Mutfağına İlişkin Algıları: Sistematik Bir Derleme

Abstract

Bu çalışma, Türkiye merkezli akademik yayınlarda yabancıların Türk mutfağına ilişkin algılarını sistematik olarak incelemektedir. Analize dâhil edilen çalışmalar TR Dizin ve DergiPark veri tabanlarından tespit edilmiş ve sürecin raporlanmasında PRISMA yönteminden yararlanılmıştır. Seçilen 18 makale, betimsel haritalama ve kuramsal temelli tematik sentez yoluyla analiz edilmiştir. Analiz edilen çalışmaların yayın bilgileri, yöntemleri, konu dağılımları belirlenmiş ve bulguları sentezlenerek incelenmiştir. Bulgular, yabancıların Türk mutfağına ilişkin algılarını ele alan çalışmaların özellikle 2010’lu yılların ortalarından itibaren belirgin biçimde arttığını, ancak büyük ölçüde betimsel bir yapıya sahip olduğunu göstermektedir. İnceleme sonucunda dört ana tematik alan belirlenmiştir: yabancıların Türk mutfağına ilişkin algı ve değerlendirmeleri; gastronomik / unutulmaz yemek deneyimleri; destinasyon imajı ve gastronomi turizminin gelişimi; yiyecek odaklı motivasyonlar ve davranışsal eğilimler. Çalışmalarda Türk mutfağının genel olarak lezzet, çeşitlilik, görünüm, özgünlük ve kültürel zenginlik açısından olumlu değerlendirildiği görülmektedir. Bu değerlendirmelere, yağlılık, ağırlık ve yoğun baharat kullanımı gibi duyusal kabul edilebilirlik ve algılanan riskle ilişkili konularda ise tekrarlanan eleştiriler eşlik etmektedir. Sentez ayrıca yabancıların algılarının kültürel kökleri, yeme-içme alışkanlıkları, aşinalık, yemek türü, sosyal ortam, hizmet kalitesi ve dijital aracılık gibi unsurlara bağlı olarak değişebildiğini ortaya koymaktadır. Bu derleme, Türkiye’de Türk mutfağına yabancı gözüyle bütüncül bir bakış açsı sunarak, yabancıların tepkilerinin tekdüze biçimde olumlu ya da olumsuz olmadığını, aksine çok boyutlu ve bağlama duyarlı olduğunu göstererek literatüre katkı sağlamaktadır. Gelecek araştırmalarda, mutfak algılarının nasıl oluştuğunu ve gerçek davranışlara nasıl dönüştüğünü incelemek için karşılaştırmalı, uzamsal, karma yöntemli ve kuramsal olarak temellendirilmiş araştırma tasarımlarının kullanılması önerilmektedir.

Keywords

• Türk mutfağı
• Gastronomik miras
• Yabancıların algıları
• Derleme

Foreigners’ Perceptions of Turkish Cuisine in Türkiye-Based Scholarship: A Systematic Review

Abstract

This study systematically reviews academic work from Türkiye-based scholarship on the perceptions of foreigners towards Turkish cuisine. PRISMA informed procedure was used to identify and select studies for analysis from TR Dizin and DergiPark. In order to analyze the selected 18 articles, descriptive mapping and theory-informed thematic synthesis were used. Publication trends, methodological patterns, thematic orientations, and cross-study findings were examined. The results indicate that the literature on foreigners' perceptions of Turkish cuisine has increased significantly, especially after the mid-2010s, but is mostly descriptive and survey-oriented. Four main thematic areas were identified: Perceptions and evaluations of Turkish cuisine by foreigners; Gastronomic experiences and memorable food encounters; Destination image and development of gastronomy tourism; and Food-related motivations and behavioural tendencies. In the reviewed studies, Turkish cuisine was generally rated positively in terms of taste, variety, appearance, authenticity and cultural richness. But this positive image is countered by repeated criticism on sensory acceptability and perceived risk, especially oiliness, heaviness and spiciness. The synthesis additionally demonstrates that perceptions of foreigners depend on cultural background, previous culinary habits, familiarity, type of dish, social setting, service quality, and digital mediation. The review adds to the literature by presenting an overview of the scholarship on Turkish cuisine in Türkiye and indicating that the responses of foreigners are multi-dimensional and context-dependent and not uniformly positive or negative. Future research should adopt more comparative, longitudinal, mixed-method, and theoretically informed designs to examine the development of culinary perceptions and how they are transformed into actual behaviors.

Keywords

• Turkish cuisine
• Gastronomic heritage
• Foreigners’ perceptions
• Review

References

1. Adinugraha, H. H. (2025). Gastronomic experiences and culinary heritage in enhancing destination competitiveness: a study of heritage food tourism in Indonesia. In G. D. Kılıç (Ed.), Gastronomy heritage, health orientations, and evolving food cultures: Perspectives in gastronomy research (pp. 1-40). Liberty Publishing House. https://doi.org/10.5281/zenodo.17949384
2. Ahn, J. (2023). Individual characteristics linking cognitive, affective and conative mechanisms among vegetarian restaurant customers. Asia Pacific Journal of Marketing and Logistics, 36(2), 374–389. https://doi.org/10.1108/apjml-03-2023-0208
3. Aikman, S. N., Crites, S. L., & Fabrigar, L. R.. (2006). Beyond affect and cognition: Identification of the informational bases of food attitudes. Journal of Applied Social Psychology, 36(2), 340–382. https://doi.org/10.1111/j.0021-9029.2006.00011.x
4. Albayrak, A. (2013). Farklı milletlerden turistlerin Türk mutfağina ilişkin görüşlerinin saptanmasi üzerine bir çalişma. Yaşar Üniversitesi E-Dergisi, 8(30).
5. Altıntop, M., & Bak, G., (2025). A review on the most downloaded articles on the Dergipark platform in 2021. Social Scientific Centered Issues 7(1), 1–21. https://doi.org/10.71249/ssci.1608733
6. An, S., Choi, J., Eck, T., & Yim, H. (2024). Perceived risk and food tourism: Pursuing sustainable food tourism experiences. Sustainability, 16(1), 13. https://doi.org/10.3390/su16010013 Aslan, A. (2019). TR Dizin. Acta Medica Alanya, 3 (1), 1–2. https://doi.org/10.30565/medalanya.557393
7. Aydın, Ş., Keskin, E., & Aydemir, D. A. (2021). Türk mutfağının uluslararası bilinirliğindeki engeller ve aşçıların konu hakkındaki görüşleri (The obstacles regarding the international recognition of Turkish cuisine and the related viewpoints of cooks). Journal of Tourism and Gastronomy Studies, 9(1), 470–487. https://doi.org/10.21325/JOTAGS.2021.799
8. Bai, S. P., & Dinesh, G. P. (2023). Attracting tourist with local food a case study on Bellary City. International Journal of Scientific Research in Engineering and Management, 7(11), 1–11. https://doi.org/10.55041/ijsrem26780 Bain, A. (2024). Effect of culinary tourism on local economic development in South Africa. Journal of Hospitality and Tourism: Ajpo Journals, 4(2), 34-44. https://doi.org/10.47672/jht.2382

9. Balan, Y., Rafique, S., Ting, J., & Wei, N.T. (2025). Cuisine as cultural heritage: preserving identity through Sarawak’s traditional foods. International Journal of Service Management and Sustainability. https://doi.org/10.24191/ijsms.v10i2.24231
10. Baltescu, C. A. (2016). Culinary experiences as a key tourism attraction. Case Study: Brasov County. Bulletin of the Transilvania University of Brasov. Series V: Economic Sciences, 107-112.
11. Birdir, K., & Akgöl, Y. (2015). Gastronomi turizmi ve Türkiye’yi ziyaret eden yabancı turistlerin gastronomi deneyimlerinin değerlendirilmesi. İşletme ve İktisat Çalışmaları Dergisi, 3(2), 57-68.
12. Björk, P., & Kauppinen-Räisänen, H. (2014). Exploring the multi-dimensionality of travellers’ culinary-gastronomic experiences. Current Issues in Tourism, 19(12), 1260–1280. https://doi.org/10.1080/13683500.2013.868412
13. Bowen, G. A. (2009). Document analysis as a qualitative research method. Qualitative research journal, 9(2), 27-40. https://doi.org/10.3316/QRJ0902027
14. Braun, V., & Clarke, V. (2006). Using thematic analysis in psychology. Qualitative Research in Psychology, 3(2), 77–101. https://doi.org/10.1191/1478088706qp063oa
15. Caber, M., Yılmaz, G., & Kılıçarslan, D. (2018). The effects of tour guide performance and food involvement on food neophobia and local food consumption intention. International Journal of Contemporary Hospitality Management, 30(3), 1472–1491. https://doi.org/10.1108/IJCHM-02-2017-0080
16. Çakıcı, A. C., & Eser, S. (2016). Yabancı mutfak şefleri gözüyle Türk mutfağına ilişkin bir değerlendirme. Journal of Tourism and Gastronomy Studies, 4(Special Issue 1), 215-227. https://doi.org/10.21325/jotags.2016.32
17. Can, C. (2025). Yorumlar, puanlar ve mutfaklar: Bursa gastronomisinin TripAdvisor verileriyle dijital temsili. Uluslararası Güncel Turizm Araştırmaları Dergisi, 9(1), 109-120. https://doi.org/10.30625/ijctr.1702453
18. Çapar, G., & Yenipinar, U. (2016). Somut olmayan kültürel miras kaynağı olarak yöresel yiyeceklerin turizm endüstrisinde kullanılması. Journal of Tourism & Gastronomy Studies, 4(Special Issue 1), 100-115. https://doi.org/10.21325/jotags.2016.25
19. Cervellon, M., & Dubé, L. (2005). Cultural influences in the origins of food likings and dislikes. Food Quality and Preference, 16(5), 455–460. https://doi.org/10.1016/j.foodqual.2004.09.002
20. Çeşmeci, N., Çulfacı, G., & Kılıçhan, R. (2023). Turistlerin yerel mutfak yeme eğilimleri ile unutulmaz turizm deneyimleri arasındaki ilişki: Kayseri örneği (The relationship between local cuisine eating tendencies of tourists and their memorable tourism experiences: The case of Kayseri). Turk Turizm Arastirmalari Dergisi, 7(1). https://doi.org/10.26677/tr1010.2023.1198
21. Çetinkaya, T., Gül, K., & Can, C. (2024). Kültürel uyum yeteneğinin Türk mutfağının küreselleşme algısına etkisi. Journal of Gastronomy, Hospitality and Travel, 7(2), 516-526. https://doi.org/10.33083/joghat.2024.417
22. Chand, S. P. (2025). Methods of data collection in qualitative research: Interviews, focus groups, observations, and document analysis. Advances in Educational Research and Evaluation, 6(1), 303-317. https://doi.org/10.25082/AERE.2025.01.001
23. Chang, J., Morrison, A. M., & Chen, S. (2021). Soothing the taste buds and the soul? An exploratory analysis of consumption of comfort foods in international travel. Food, Culture & Society, 26(2), 479–500. https://doi.org/10.1080/15528014.2021.2015942
24. Choe, J. Y. & Kim, S. (2025). Who are food-neophobic tourists? The influence of food neophobia on tourists’ local food responses. Journal of Foodservice Business Research, 28(6), 1305-1333. https://doi.org/10.1080/15378020.2024.2303537
25. Cohen, E., & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755–778. https://doi.org/10.1016/j.annals.2004.02.003
26. Damar, M., Aydın, Ö., & Özdağoğlu, G. (2023). Assessment of scientific documents and publication activities of higher education institutions at national scale: A business intelligence application through TR Dizin. Journal of Applied Sciences of Mehmet Akif Ersoy University, 7(2), 196– 230. https://doi.org/10.31200/makuubd.1273347
27. De Miguel Molina, M., de Miguel Molina, B., Santamarina Campos, V., & del Val Segarra Oña, M. (2016). Intangible heritage and gastronomy: The impact of UNESCO gastronomy elements. Journal of Culinary Science & Technology, 14(4), 293–310. https://doi.org/10.1080/15428052.2015.1129008
28. Demirgül, F. (2018). Çadırdan saraya Türk mutfağı. Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi, 3(1), 105-125.
29. Demirkıran, D., & Demir, A. F. (2023). Re-thinking gastronomy as a foreign policy instrument: Turkish cuisine and Turkey’s gastrodiplomacy activism. Üsküdar Üniversitesi Sosyal Bilimler Dergisi, (17), 1-19. https://doi.org/10.32739/uskudarsbd.9.17.129
30. Di̇nç, Y., Sarioğlan, M., Bezi̇rgan, M., & Türkmen, B. M. (2022). Yabancı turistlerin Türk mutfağı hakkındaki görüşleri (Foreign tourists' opinions about Turkish cuisine). Journal of Tourism and Gastronomy Studies, 10(4), 3573-3592. https://doi.org/10.21325/jotags.2022.1156
31. Doğan, S., & Demi̇rtaş, S., (2021). Tripadvsor.com da yer alan restoranlara yönelik yabancı yorumların içerik analizi ile değerlendirmesi: Hatay ili üzerine bir araştırma. Gastroia: Journal of Gastronomy And Travel Research, 5(2), 199–212. https://doi.org/10.32958/gastoria.882664
32. Eck, T., Zielinski, S., & Ahn, Y.-j. (2026). Authenticity, restaurant quality, and place attachment: Evaluating authentic food tourism experiences. Sustainability, 18(4), 1957. https://doi.org/10.3390/su18041957
33. Egresi, I., & Buluç, M. (2016). Local gastronomy: A tasty tourist attraction in Turkey. In Egresi, I. (Eds) Alternative Tourism in Turkey. GeoJournal Library, vol 121. (pp. 229–246). Springer. https://doi.org/10.1007/978-3-319-47537-0_14
34. Eren, E., Çoşkun, K., & Taşçı, T. (2023). Gastronomic tourism of Türkiye: A study on the Polish market. Journal of Tourism and Gastronomy Studies, 11(4), 3112–3127. https://doi.org/10.21325/jotags.2024.1334
35. Everett, S. (2015). Iconic cuisines, marketing and place promotion. In: D. J. Timothy (Ed.) Heritage cuisines: Traditions, identities and tourism. Routledge. https://shorturl.at/orc3q
36. Everett, S. (2019). Theoretical turns through tourism taste-scapes: the evolution of food tourism research. Research in Hospitality Management, 9(1), 3–12. https://doi.org/10.1080/22243534.2019.1653589
37. Galati, A., Testa, R., Schifani, G., & Migliore, G. (2023). Tourists’ motivation toward culinary destination choice: targeting Italian tourists. Journal of Foodservice Business Research, 26(4), 647-668. https://doi.org/10.1080/15378020.2021.1948295
38. Gálvez, J. C. P., López-Gúzman, T., Córdova-Buiza, F., & Medina‐Viruel, M. J. (2017). Gastronomy as an element of attraction in a tourist destination: The case of Lima, Peru. Journal of Ethnic Foods, 4(4), 254-261. https://doi.org/10.1016/j.jef.2017.11.002
39. Geldi, M., & Kartal, E. (2022). Yabancı diller bölümlerinde görev yapan öğretim üyelerinin TR Dizin veri tabanındaki yayın performanslarının değerlendirilmesi. Kesit Akademisi Dergisi, 8(33), 656-690. https://doi.org/10.29228/kesit.66118
40. Girgin, G. K., Demir, Ö., & Çetinkaya, V. (2017). The world's best cuisines and Turkish cuisine. Journal of Tourism & Gastronomy Studies, 5 (Special Issue 2), 219-229. https://doi.org/10.21325/jotags.2017.125
41. Güler, O., Şimşek, N., & Özata, E. (2024). Türkiye’yi ziyaret eden Polonyalı turistlerin unutulmaz gastronomi turizmi deneyimleri. Journal of Travel and Tourism Research, 25(25), 237-260.
42. Gün, S., (2020). The role of gastronomical identity on destination branding. Atlas Journal, 6(27), 365–373. https://doi.org/10.31568/atlas.383
43. Hökelekli, N. A., & Güneren, E. (2025). The relationships between food experience, destination food image, electronic word of mouth and revisit intention: A study on Gaziantep. Journal of Tourism & Gastronomy Studies, 13(1), 653-679. https://doi.org/10.21325/jotags.2025.1576
44. Hurdawaty, R., Dahana, W. D., & Farradia, Y. (2025). Understanding revisit intention in local culinary tourism: The mediating role of memorable culinary tourism experience and destination image. Tourism and Hospitality, 6(4), 184. https://doi.org/10.3390/tourhosp6040184
45. Jamal, A. (1996). Acculturation: the symbolism of ethnic eating among contemporary British consumers. British Food Journal, 98(10), 12–26. https://doi.org/10.1108/00070709610153786
46. Jeong, S., & Lee, J.-H. (2021). Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies. Current Opinion in Food Science, 42, 248–256. https://doi.org/10.1016/j.cofs.2021.07.004
47. Juniarta, P. P., & Suta, P. W. P. (2025). Gastronomic tourism as an innovative strategy to increase the attractiveness of tourist destinations. Jurnal Informatika Ekonomi Bisnis, 7(3), 545-550. https://doi.org/10.37034/infeb.v7i3.1240
48. Kalenjuk Pivarski, B., Grubor, B., Banjac, M., Đerčan, B., Tešanović, D., Šmugović, S., Radivojević, G., Ivanović, V., Vujasinović, V., & Stošić, T. (2023). The sustainability of gastronomic heritage and its significance for regional tourism development. Heritage, 6(4), 3402-3417. https://doi.org/10.3390/heritage6040180
49. Kaya, F. (2023). Yabancı öğrencilerin gastrodiplomasi aracı olarak Türk mutfağı haftasına ilişkin deneyimleri. GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences, 6(1), 152-167. https://doi.org/10.53353/atrss.1227845
50. Kenyon, G.N., Sen, K.C. (2015). The perception process. In: The Perception of Quality. Springer, London. https://doi.org/10.1007/978-1-4471-6627-6_5
51. Kim, Y.G., Eves, A., & Scarles, C., (2013). Empirical verification of a conceptual model of local food consumption at a tourist destination. International Journal of Hospitality Management, 33(1), 484–489. https://doi.org/10.1016/j.ijhm.2012.06.005
52. Kılıç, E. (2017). Yabanci seyyahlarin Türk sofra kültürüne ait izlenimleri üzerine (16. ve 17. Yüzyil): On the Impressions of foreign travelers about the Turkish dinner table culture (16th and 17th Centuries). Journal of Ottoman Legacy Studies, 4(8), 97-117.
53. Koerich, G. H., & Müller, S. G. (2022). Gastronomy knowledge in the socio-cultural context of transformations. International Journal of Gastronomy and Food Science, 29, 100581. https://doi.org/10.1016/j.ijgfs.2022.100581 Komaladewi, R., Rhiswandi, R., Mulyani, I. P., Setyadi, M. A., & Herdianie, R. (2025). Promotional strategies for culinary tourism in enhancing destination image and increasing the revenue of micro enterprises in Wanayasa, Purwakarta. Jurnal Pengabdian Masyarakat, 6(1), 271-278. https://doi.org/10.32815/jpm.v6i1.2612
54. Konuspayeva, G., Baubekova, A., Akhmetsadykova, S., & Faye, B. (2023). Traditional dairy fermented products in Central Asia. International Dairy Journal, 137, 105514. https://doi.org/10.1016/j.idairyj.2022.105514
55. Kovalenko, A., Dias, Á., Pereira, L., & Simões, A. (2023). Gastronomic experience and consumer behavior: Analyzing the influence on destination image. Foods, 12(2), 315. https://doi.org/10.3390/foods12020315
56. Kültür, A. (2025). Experiencing gastronomy through the screen: cultural representation and food narratives in travel vlogs. Avrasya Uluslararası Araştırmalar Dergisi, 13(45), 85-103. https://doi.org/10.33692/avrasyad.1696993
57. Lacap, J. P. (2019). The effects of food-related motivation, local food involvement, and food satisfaction on destination loyalty: the case of Angeles city, Philippines. Advances in Hospitality and Tourism Research (AHTR), 7(2), 238-257. https://doi.org/10.30519/ahtr.550600
58. Lai, M. Y., Khoo-Lattimore, C., & Wang, Y. (2017). Food and cuisine image in destination branding: Toward a conceptual model. Tourism and Hospitality Research, 19(2), 238–251. https://doi.org/10.1177/1467358417740763
59. Lai, M. Y., Khoo-Lattimore, C., & Wang, Y. (2019). Do food image and food neophobia affect tourist intention to visit a destination? The case of Australia. Journal of Travel Research, 59(5), 928–949. https://doi.org/10.1177/0047287519867144
60. Lame, G. (2019, July). Systematic literature reviews: An introduction. In proceedings of the design society: international conference on engineering design (Vol. 1, No. 1, pp. 1633-1642). Cambridge University Press. https://doi.org/10.1017/dsi.2019.169
61. Li, X., & Qiu, L. (2024). Local food consumption: The trio of motivation, satisfaction, and loyalty. Journal of China Tourism Research, 20(1), 48–69. https://doi.org/10.1080/19388160.2023.2176960 Lin, M.-P., Marine-Roig, E., & Llonch-Molina, N. (2021). Gastronomy as a sign of the identity and cultural heritage of tourist destinations: A bibliometric analysis 2001–2020. Sustainability, 13(22), 12531. https://doi.org/10.3390/su132212531
62. López-Guzmán, T., & Sánchez-Cañizares, S. (2012). Gastronomy, tourism and destination differentiation: a case study in Spain. Review of Economics & Finance, 1, 63-72.
63. Mak, A. H. N., Lumbers, M., Eves, A., & Chang, R. C. Y. (2012). Factors influencing tourist food consumption. International Journal of Hospitality Management, 31(3), 928–936. https://doi.org/10.1016/j.ijhm.2011.10.012 Mankan, E., & Özçelik, A. Ö. (2016). Yabancı turistlerin Türk mutfağındaki et yemeklerine ilişkin görüşleri. Kesit Akademi Dergisi, 6, 164-177.
64. Manola, M., & Koufadakis, S. X. (2020). The gastronomy as an art and its role in the local economic development of a tourism destination: A literature review. SPOUDAI Journal of Economics and Business, 70(1-2), 81-92.
65. Martin, C. A., Izquierdo, C. C., & Laguna-Garcia, M. (2021). Culinary tourism experiences: The effect of iconic food on tourist intentions. Tourism Management Perspectives, 40, 100911. https://doi.org/10.1016/j.tmp.2021.100911
66. Mora, D., Solano-Sánchez, M. Á., López-Guzmán, T., & Moral-Cuadra, S. (2021). Gastronomic experiences as a key element in the development of a tourist destination. International Journal of Gastronomy and Food Science, 25, 100405. https://doi.org/10.1016/j.ijgfs.2021.100405
67. Moral-Cuadra, S., Martín, J. C., Román, C., & López-Guzmán, T. (2023). Influence of gastronomic motivations, satisfaction and experiences on loyalty towards a destination. British Food Journal, 125(10), 3766-3783. https://doi.org/10.1108/BFJ-02-2023-0121
68. Moutinho, L. (1987). Consumer behaviour in tourism. European Journal of Marketing, 21(10), 5–44. https://doi.org/10.1108/eum0000000004718
69. Neuman, N. (2019). On the engagement with social theory in food studies: cultural symbols and social practices. Food, Culture & Society, 22(1), 78–94. https://doi.org/10.1080/15528014.2018.1547069
70. Nightingale, A. (2009). A guide to systematic literature reviews. Surgery, 27(9), 381-384. https://doi.org/10.1016/j.mpsur.2009.07.005
71. Okumus, B., Okumus, F., & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism management, 28(1), 253-261. https://doi.org/10.1016/j.tourman.2005.12.020
72. Oliveira, B. S., Tricárico, L. T., Sohn, A. P. L., & Pontes, N. (2018). The culinary intangible cultural heritage of UNESCO: a review of journal articles in EBSCO platform. Journal of Culinary Science & Technology, 18(2), 138–156. https://doi.org/10.1080/15428052.2018.1513882
73. Özdemir, B., & Kınay, F. (2004). Yabancı ziyaretçilerin Türk mutfağına ilişkin görüşleri: Antalya’yı ziyaret eden Alman ve Rus turistler üzerine bir araştırma. Gazi Üniversitesi Ticaret ve Turizm Eğitim Fakültesi Dergisi, (2), 5-28.
74. Ozhan, B., & Tugrul, B. (2024). Analysis of Turkish cuisine flavors network. International Journal of Food Science and Technology, 59(2), 908-915. https://doi.org/10.1111/ijfs.16849
75. Page, M. J., McKenzie, J. E., Bossuyt, P. M., et al. (2021). The PRISMA 2020 statement: An updated guideline for reporting systematic reviews. BMJ, 372, n71. https://doi.org/10.1136/bmj.n71
76. Pike, S., & Ryan, C. (2004). Destination positioning analysis through a comparison of cognitive, affective, and conative perceptions. Journal of Travel Research, 42(4), 333–342. https://doi.org/10.1177/0047287504263029
77. Pliner, P., & Hobden, K. L. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105–120. https://doi.org/10.1016/0195-6663(92)90014-W
78. Putri, J. A., & Wijoyo, T. A. (2023). Global image through local cuisine: Exploring culinary diversity in global tourism. International Conference on Digital Advance Tourism, Management and Technology, 1 (2), 138–144. https://doi.org/10.56910/ictmt.v1i2.30
79. Quan, S., & Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism management, 25(3), 297-305. https://doi.org/10.1016/S0261-5177(03)00130-4
80. Radd-Vagenas, S., Kouris-Blazos, A., Singh, M. F., & Flood, V. M. (2017). Evolution of Mediterranean diets and cuisine: concepts and definitions. Asia Pacific journal of clinical nutrition, 26(5), 749-763. https://doi.org/10.6133/apjcn.082016.06
81. Ramadanoğlu, E., & İnce Karaçeper, E. (2023). Evaluation of foreign visitors' Turkish cuisine experiences on Tripadvisor, an online platform: The case of İstanbul-Beyoğlu. Journal of Tourism and Gastronomy Studies, 11(3), 2223–2237. https://doi.org/10.21325/jotags.2023.1290
82. Ramos, C. M. Q. & Pinto, K. (2024). How gastronomic image shapes tourism competitiveness: An approach with sentiment analysis. Applied Sciences, 14(20), 9524. https://doi.org/10.3390/app14209524
83. Robinson, R. N. S., & Getz, D. (2014). Profiling potential food tourists: and Australian study. British Food Journal, 116(4), 690-706. https://doi.org/10.1108/BFJ-02-2012-0030
84. Sarıtunç, B. (2026). The intangible heritage dimension of Balkan culinary culture: Rituals, identity and social memory. Turkish Folklore Research Association Journal, (372), 153-180. https://doi.org/10.61620/tfa.115
85. Sauner-Leroy, M.-H. (2008). "The way to the heart is through the stomach": Culinary practices in contemporary Turkey. In A. Bilgin & Ö. Samancı (Eds.), Turkish Cuisine (pp. 261-279). Ministry of Culture and Tourism Publications.
86. Seçim, Y. (2018). Selçuklu ve Osmanlı mutfağının gastronomi açısından değerlendirilmesi. Journal of Tourism Theory and Research, 4(2), 122-132. https://doi.org/10.24288/jttr.452330
87. Seyitoğlu, F., & Çalışkan, O. (2016). Turkish Cousine’s Importance and Tourism Potential. In C. Avcıkurt, M. S. Dinu, N. Hacıoğlu, R. Efe, A. Soykan, & N. Tetik (Eds.) Global Issues and Trends in Tourism, (pp. 490–498). St. Kliment Ohridski University Press.
88. Seyitoğlu, F., & Ivanov, S. (2020). A conceptual study of the strategic role of gastronomy in tourism destinations. International Journal of Gastronomy and Food Science, 21, 100230. https://doi.org/10.1016/j.ijgfs.2020.100230 Sezgin, A., & Tanrisevdi, A. (2021). Understanding eating behaviors of foreign residents: A case of Turkey. Journal of Foodservice Business Research, 24(5), 503-533. https://doi.org/10.1080/15378020.2021.1883213
89. Shaw, L., Nunns, M., Briscoe, S., et al. (2021). A “Rapid Best-Fit” model for framework synthesis: Using research objectives to structure analysis within a rapid review of qualitative evidence. Research Synthesis Methods, 12(3), 368–383. https://doi.org/10.1002/jrsm.1462
90. Silkes, C. A., Cai, L. A., & Lehto, X. Y. (2013). Marketing to the culinary tourist. Journal of Travel & Tourism Marketing, 30(4), 335–349. https://doi.org/10.1080/10548408.2013.784151
91. Sims, R. (2009). Food, place and authenticity: local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321-336. https://doi.org/10.1080/09669580802359293
92. Sırıklı, İ. K., Sormaz, Ü., & Kara, H. H. (2022). İstanbul'un tarihi bölgelerinde bulunan restoranların gastronomi turizm bağlamında turist değerlendirmeleri, Journal of Gastronomy, Hospitality and Travel, 5(4), 1353-1363. https://doi.org/10.33083/joghat.2022.205
93. Sthapit, E. (2017). Exploring tourists’ memorable food experiences: a study of visitors to Santa’s official hometown. Anatolia, 28(3), 404 - 421. https://doi.org/10.1080/13032917.2017.1328607
94. Stone, M. J., Migacz, S., & Sthapit, E. (2022). Connections between culinary tourism experiences and memory. Journal of Hospitality & Tourism Research, 46(4), 797-807. https://doi.org/10.1177/1096348021994171
95. Stone, M. J., Soulard, J., Migacz, S., & Wolf, E. (2017). Elements of memorable food, drink, and culinary tourism experiences. Journal of Travel Research, 57(8), 1121-1132. https://doi.org/10.1177/0047287517729758
96. Şahin, G. G. (2015). Gastronomy tourism as an alternative tourism: an assessment on the gastronomy tourism potential of Turkey. International journal of academic research in business and social sciences, 5(9), 79-105. https://doi.org/10.6007/ijarbss/v5-i9/1816
97. Şallı, G. (2025). Turkish Cuisine: An ancient legacy from past to future. Anemon Muş Alparslan Üniversitesi Sosyal Bilimler Dergisi, 13(3), 2024-2060. https://doi.org/10.18506/anemon.1776031
98. Şanlıer, N. (2005). Yerli ve yabancı turistlerin Türk mutfağı hakkındaki görüşleri. Gazi Eğitim Fakültesi Dergisi, 25(1), 213–227.
99. Tagmanov, U., Ulema, Ş., & Ekinci, Y. (2025). The effect of gastronomy experience on destination loyalty in Kazakhstan. Anatolia, 36(2), 452–471. https://doi.org/10.1080/13032917.2024.2393631
100. TR Dizin. (2026, February 09). Hakkında. https://TR Dizin.gov.tr/hakkinda/
101. Tsai, C. -T. (2016). Memorable tourist experiences and place attachment when consuming local food. International Journal of Tourism Research, 18(6), 536–548. https://doi.org/10.1002/jtr.2070
102. Tsaur, S. H., & Lo, P. C. (2020). Measuring memorable dining experiences and related emotions in fine dining restaurants. Journal of Hospitality Marketing & Management, 29(8), 887–910. https://doi.org/10.1080/19368623.2020.1748157
103. UNESCO. (2026). What is Intangible Cultural Heritage? Retrieved from https://ich.unesco.org/en/what-is-intangible-heritage-00003
104. Üzülmez, M., & Akdağ, G. (2020). Analysis of motivations of foreign tourists behind their choice of Turkish cuisine based on their neophobic and neophilic tendencies: A research in Istanbul. Seyahat ve Otel İşletmeciliği Dergisi, 17(3), 540-552. https://doi.org/10.24010/soid.720612
105. Wibowo, O. H. (2023). Integrating local cuisine into tourism to create economic and social benefits in the digital 4.0 era: Mengintegrasikan kuliner lokal ke dalam pariwisata dalam menciptakan manfaat ekonomi dan sosial di era digital 4.0. Santhet (Jurnal Sejarah Pendidikan Dan Humaniora), 7(2), 559-566. https://doi.org/10.36526/santhet.v7i2.1846
106. Wijaya, S. (2014). Encounters with local food: The culinary experiences of international visitors in Indonesia (Doctoral dissertation, Victoria University).
107. Wijaya, S., King, B.E., Morrison, A.J., & Nguyen, T. (2017). Destination encounters with local food: the experience of international visitors in Indonesia. Tourism Culture & Communication, 17, 79-91. https://doi.org/10.3727/109830417X14966810027526
108. Yalcin, M. (2023). Türk yemek kültür mirasinin coğrafyasi, kaynaği ve evreleri. Türk Tarihi Araştırmaları Dergisi, 8(2), 128-142. https://doi.org/10.56252/turktarars.1317517
109. Yayla, Ö., Ekincek, S., & Yayla, S. (2020). Türk mutfağı imajının ürün odaklı geliştirilmesi: turistler üzerinde bir uygulama. Journal of Tourism and Gastronomy Studies, 8(4), 2916- 2955. https://doi.org/10.21325/jotags.2020.745
110. Yazıcıoğlu, İ., Keskin, E., & Sezen, N. (2022). Relationships between cuisine quality, food image, feelings, recommendation and revisit intention: Gaziantep case. Journal of Culinary Science & Technology, 21(6), 903–921. https://doi.org/10.1080/15428052.2021.2024471
111. Yetgin, D., Keküç, M., & Sayin, M. (2020). Restoranlara yönelik Tripadvisor yorumlarının içerik analizi yöntemi ile değerlendirilmesi: İstanbul örneği (Content analysis of Tripadvisor reviews on restaurants: A case study of Istanbul). Journal of Tourism & Gastronomy Studies, 8(3), 2090-2109. https://doi.org/10.21325/jotags.2020.650
112. Yiğit, S., & Perçin, N. Ş. (2021). Analysis of the perception of foreign tourists about Turkish cuisine through the word association test: The case of Cappadocia region. Journal of Multidisciplinary Academic Tourism, 6(1), 1-6. https://doi.org/10.31822/jomat.708996
113. Zhang, T., Chen, J., & Hu, B. (2019). Authenticity, quality, and loyalty: Local food and sustainable tourism experience. Sustainability, 11(12), 3437. https://doi.org/10.3390/su11123437