Eskişehir’s gastronomy businesses walking routes

Year 2024, Volume: 6 Issue: 2, 49 - 63, 07.01.2025

Ebru Zencir Çiftçi

https://doi.org/10.48119/toleho.1517798

Abstract

At present, when tourism activities are differentiated and diversified in line with the demands and needs of people, there is a need for destinations and different routes that can meet these expectations and respond to current tourism demands. Although route identification studies are increasing daily in line with the need, no systematic studies exist. From this point of view, this study aims to create specific gastronomy routes in Eskişehir using a systematic approach. For this purpose, a multi-layered research was conducted. In the research, which was designed in a mixed design, the Delphi technique, focus group interviews, interviews including experts and businesses, and mapping were carried out in the last stage. For this purpose, the Delphi results were evaluated with descriptive statistics, and the data obtained from focus group discussions with expert participants and stakeholders representing different groups were evaluated using content analysis. It is thought that the walking routes proposed as a result of the research will contribute to the tourism activities in the city and will provide a source for similar studies in other destinations with the model proposed.

Keywords

Walking route, route themes, route criteria, Gastronomy tourism, Eskişehir.

Ethical Statement

Ethical approval for the involvement of human in this study was granted by Anadolu University Ethics Committee, Reference number 388968, 26/09/2022.

Supporting Institution

This study was supported by Anadolu University Scientific Research Projects Coordination Unit (Project No: 2301E013).

Project Number

2301E013

Thanks

This study was supported by Anadolu University BAP Coordination Unit. I would like to thank Anadolu University BAP Coordination Unit for their contribution to the project. I would like to thank project researchers Prof. Dr. Hilmi Rafet YÜNCÜ, Res. Ass. Beyza UYANIK (Anadolu University), and Assistant Prof. Dr. Gökhan ERŞEN (Ondokuz Mayıs University) for their efforts. I would like to thank Sercan KARAMAN, a graduate student of Anadolu University Gastronomy and Culinary Arts master programme, who served as a scholarship student for the first 8 months of the project, and Anıl Tunç ERDOĞAN, a student of Anadolu University Gastronomy and Culinary Arts master programme, who took over in the next 4 months, for their contribution to the project. I would also like to express my gratitude to the experts who contributed their valuable time to this study, which required a long research process.

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