Gastronomi Deneyimi, Otantiklik Algısı ve Memnuniyet: Gastronomik Deneyim Oluşturmada Bilgi, Duyusal Çekicilik ve Yerellik

Kadir Çetin

doi:10.24010/soid.1623878

EN TR

Gastronomic Experience, Perception of Authenticity, and Satisfaction: Knowledge, Sensory Appeal, and Locality in Creating a Gastronomic Experience

Abstract

This research aims to examine the factors affecting tourists' gastronomic satisfaction within a holistic model framework. In the study, the relationships between gastronomic knowledge, sensory appeal, locality, perception of authenticity, gastronomic experience, and satisfaction were examined. In the study, data was collected from 370 domestic tourists using an online survey tool and analyzed using structural equation modeling (SEM). According to the research findings, it has been determined that gastronomic knowledge has a positive effect on sensory appeal, locality, and gastronomic experience. Additionally, the fact that gastronomic knowledge does not create a significant impact on the perception of authenticity and locality in gastronomic experiences stands out as a noteworthy finding. The high explanatory power of the research model provides significant theoretical and practical contributions to understanding the factors affecting tourist satisfaction in the field of gastronomy tourism.

Keywords

Gastronomic Experience , Perception of Authenticity , Locality , Sensory Appeal

Gastronomi Deneyimi, Otantiklik Algısı ve Memnuniyet: Gastronomik Deneyim Oluşturmada Bilgi, Duyusal Çekicilik ve Yerellik

Öz

Bu araştırma, turistlerin gastronomik memnuniyetini etkileyen faktörleri bütüncül bir model çerçevesinde incelemeyi amaçlamaktadır. Araştırmada gastronomi bilgisi, duyusal çekicilik, yerellik, otantiklik algısı, gastronomik deneyim ve memnuniyet arasındaki ilişkiler ele alınmıştır. Araştırmada çevrimiçi anket aracıyla 370 yerli turistten veri toplanmış ve yapısal eşitlik modellemesi (SEM) ile analiz edilmiştir. Araştırma sonuçlarına göre gastronomi bilgisinin duyusal çekicilik, yerellik ve gastronomik deneyim üzerinde olumlu etkisinin olduğu tespit edilmiştir. Ayrıca gastronomi bilgisinin otantiklik algısı ve yerelliğin gastronomik deneyim üzerinde anlamlı bir etki yaratmaması, dikkat çeken bir bulgu olarak öne çıkmaktadır. Araştırma modelinin yüksek açıklayıcılık gücü, gastronomi turizmi alanında turistlerin memnuniyetini etkileyen faktörlerin anlaşılmasına önemli teorik ve pratik katkılar sunmaktadır.

Anahtar Kelimeler

Gastronomik Deneyim , Otantiklik Algısı , Yerellik , Duyusal Çekicilik

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Details

Primary Language

Turkish

Subjects

Tourism (Other)

Journal Section

Research Article

Authors

Kadir Çetin ^*
0000-0003-0102-8913
Türkiye

Early Pub Date

August 15, 2025

Publication Date

August 25, 2025

Submission Date

January 20, 2025

Acceptance Date

June 25, 2025

Published in Issue

Year 2025 Volume: 22 Number: 2

DOI

https://doi.org/10.24010/soid.1623878

IZ

https://izlik.org/JA72LW35YM

APA

Çetin, K. (2025). Gastronomi Deneyimi, Otantiklik Algısı ve Memnuniyet: Gastronomik Deneyim Oluşturmada Bilgi, Duyusal Çekicilik ve Yerellik. Seyahat Ve Otel İşletmeciliği Dergisi, 22(2), 510-529. https://doi.org/10.24010/soid.1623878

Cited By

Sustainable marketing practices in Turkish ecotourism destinations: Exploring their influence on gastronomic experience, visitor satisfaction, and destination loyalty

International Journal of Gastronomy and Food Science

https://doi.org/10.1016/j.ijgfs.2025.101405

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