Food-related Barriers to Gastronomy and Tourism: The Role of Food Allergies and Diet Preferences

Abstract

The Increasing number of tourists with food allergies and different eating preferences triggers a  wide array of problems within the gastronomy and tourism service establishments. Thus the need to understand the behavior of people assist the tourism stakeholders in adopting the changing nutrition paradigms to their operations. This study attempts to diagnose the prominent components that disturb travelers with food allergies and distinct diet preferences withing their gastronomy and tourism experiences. To understand their eating experiences through tourism activities major affecting groups identified by reviewing the related literature. Two critical groups determined as celiac patients and vegan/vegetarian travelers. The qualitative research methodology is used by sending open-ended questionnaires to various groups associated with the sample. Data obtained from the study classified into three dimensions as acceptance and empathy, Education and Training, Ethics and Sustainability. Findings reveal that travelers encounter a wide array of problems during their gastronomy and tourism-related experiences. 

Keywords

• Food Barriers,Gastronomy,Tourism,Celiac,Vegan

Gastronomi ve Turizm İçin Gıda İle İlgili Engeller: Gıda Alerjileri ve Diyet Tercihlerinin Rolü

Abstract

Yiyecek alerjisi ve farklı yemek tercihlerine sahip olan turist sayısındaki artış, gastronomi ve turizm hizmeti kuruluşları içinde çok çeşitli sorunları tetiklemektedir İnsanların davranışlarını anlama ihtiyacı turizm sektörü paydaşlarına faaliyetlerinde değişen beslenme paradigmalarını benimseme konusunda yardımcı olmaktadır. Bu çalışma, gastronomi ve turizm yoluyla yemek yeme bozuklukları dahilinde yemekle ilgili bozuklukları ve tercihleri olan gezginleri etkileyen belirgin faktörleri belirlemeye çalışmaktadır. İlgili literatür taraması ile belirlenen çölyak hastaları ve vegan/vejeteryan gezginler olarak tanımlanan iki ana grup bulunmuştur. Nitel araştırma metodolojisi, örneklemle ilişkili çeşitli gruplara açık uçlu anketler gönderilerek kullanılmıştır. Çalışmadan elde edilen veriler, Kabul ve Empati, Eğitim ve Öğretim, Etik ve Sürdürülebilirlik olarak üç boyutta sınıflandırılmıştır. Bulgular, gezginlerin gastronomi ve turizmle ilgili deneyimleri sırasında çok çeşitli sorunlarla karşılaştıklarını ortaya koymaktadır.

Keywords

• Gıda Engelleri,Gastronomi,Turizm,Çölyak,Vegan,Vegan

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