Locals’ and Suppliers’ Evaluations on the Gastronomy Potential of Kilis

Year 2023, Volume: 20 Issue: 2, 173 - 190, 29.08.2023

Adem Ademoğlu , İbrahim Çekiç

https://doi.org/10.24010/soid.1237373

Abstract

The tourism sector is in search of individuality day by day. One of these searches is the gastronomic experiences of destinations. Stakeholders play an important role in revealing the mentioned gastronomic experiences and in the development of regional tourism. The aim of this study is to reveal the potential of Kilis in gastronomy tourism, which has hosted many civilizations in the historical processes. The research was carried out on the local people and stakeholders operating in the sectors related to the research subject, and the data of the study was collected through semi-structured interview forms from 76 individuals, 54 of them were local inhabitants and 22 of them were stakeholders. As a result of the descriptive content analysis made on the collected data, Kilis’s cuisine has a wide range of delicacies in terms of traditional product variety. Additionally, it has been determined that among the mentioned products paradise mud, kerebiç, Kilis's stick, Kilis's flaky pastry, Kilis's casserole, Kilis's cookies with fennel, pistacia coffee, and licorice sherbet are among the iconic tastes representing the city by the local inhabitants. The results of the research also revealed that Kilis's dishes are not sufficiently included in the restaurant menus and that the city's location was considered as both a threat and an advantage by the stakeholders.

Keywords

Destination, Marketing, Gastronomy Tourism, Stakeholder Analysis, Kilis

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