Gastronomi ve Turizm İlişkisi Bağlamında Temel Konuların İncelenmesi

Year 2018, , 316 - 344, 24.12.2018

Faruk Seyitoğlu

https://doi.org/10.35235/uicd.466935

Abstract

Hem uluslararası düzeydeki hem de Türkiye’deki eğitim
kurumlarına bakıldığında gastronominin daha çok turizm ve ağırlama alanlarıyla
ilişkilendirildiği görülmektedir. İnsanlar her gittiği yerde öncelikle
hayatlarını devam ettirebilmek için yiyecek ve içeceklere ihtiyaç duymaktadır.
Bu açıdan bakıldığında tüm turistik destinasyonlarda yiyecek ve içeceklerin
turistler tarafından önemli bir ihtiyaç olduğu söylenebilir. Bu durum,
gastronomiyi daha önemli kılmaktadır. Gastronomi sayesinde, turistlerin
unutulmaz bir seyahat deneyimi yaşamaları mümkün hale gelmektedir. Unutulmaz
bir yiyecek-içecek deneyimi de turistlerin destinasyon deneyimlerini
etkileyebilmektedir. Ayrıca gastronomi turizmi sayesinde turizm
destinasyonlarının güçlü bir imaja sahip olmaları da mümkün olabilmektedir.
Böylelikle gastronominin turizm ile ilişkisi biralan olduğu ifade edilebilir. Bu araştırmada da gastronomi ve turizm ilişkisi kapsamında ele alınan
araştırmalar inceleme konusuna göre farklı kategorilere ayrılarak
incelenmiştir. Bu amaç doğrultusunda gastronomi ve turizm ilişkisi bağlamında
yapılan çalışmaların hangi konularla ilgili olduğu, hangi değişkenleri
kapsadığı; bu çalışmalarda ne tür yöntemlerin tercih edildiği ve hangi
bulguların ortaya çıktığı aktarılmıştır. Mevcut durumda gastronomi ve turizm
ilişkisi üzerine yapılan çalışmaların turist davranış ve deneyimleri,
gastronomik kimlik ve gastronomik turizm ürünleri, destinasyonların
pazarlanması ve strateji konularıyla ilgili olduğu görülmektedir. Literatürde,
gastronomi ve turizm ilişkisinde konular bakımından bir sınıflandırma yapan
herhangi bir çalışmaya rastlanılmaması nedeniyle bu araştırmanın hem literatüre katkı sağlayacağı hem de
yapılacak çalışmalar açısından faydalı olacağı düşünülmektedir.

Keywords

Gastronomi, Turizm, Deneyim, Strateji, Davranış, Kimlik

Investigation of Research Related to Gastronomy and Tourism Relationship

Abstract

Both the international context as well as in Turkey,
Gastronomy education are associated with more tourism and hospitality field.
People need food and drinks to maintain their lives. From this point of view,
it can be said that food and drinks are an important need of tourists in all
tourist destinations. According to this situation, gastronomy gains more
importance. Thanks to the gastronomy, it is possible for tourists to have
memorable travel experience. Memorable food and beverage experience may affect
the tourist experience of tourists. In addition, it can be said that tourism
destinations may have a strong image with gastronomy tourism. Thus, it is
obvious that the relationship between gastronomy and tourism is exist. In the
present study, the researches in the context of gastronomy and tourism
relations were examined by different categories according to their subjects. To this end, it is
aimed to find out which topics are related to gastronomy and tourism relations
and which variables are covered; what kind of methods are preferred and what
kinds of findings have emerged in these studies. In the present case, it has
been observed that studies in gastronomy and tourism are related to the issues
such as tourist behavior and experience, gastronomic identity and gastronomic
tourism products, marketing of destinations and strategies. Since there is no study found on the
classification of gastronomy and tourism relationship with regards to subjects
in the literature, it is thought that this study will be beneficial in terms of
both contributing to the literature and future studies.

Keywords

Gastronomy, Tourism, Experience, Strategy, Behavior, Identity

References

• Björk, P. ve Kauppinen-Räisänen, H. (2014), “Culinary-gastronomic tourism–a search for local food experiences”. Nutrition & Food Science, 44(4), ss. 294-309.
• Björk, P. ve Kauppinen-Räisänen, H. (2016), “Exploring the multi-dimensionality of travellers' culinary-gastronomic experiences”. Current Issues in Tourism, 19(12), ss. 1260-1280.
• Björk, P. ve Kauppinen-Räisänen, H. (2017). “Interested in eating and drinking? How food affects travel satisfaction and the overall holiday experience”. Scandinavian Journal of Hospitality and Tourism, 17(1): 9-26.
• Boyne, S., Hall, D. ve Williams, F. (2003). “Policy, Support and Promotion for Food Related Tourism Initiatives: A Marketing Approach to Regional Development”. Journal of Travel and Tourism Marketing, 14(3/4): 131–154.
• Chang, R. C. Y., Kivela, J. ve Mak, A. H. N. (2011). “Attributes that influence the evaluation of travel dining experience: when East meets West”. Tourism Management, 32(2): 307–316.
• Cohen, E. ve Avieli, N. (2004). “Food in tourism attraction and impediment”. Annals of Tourism Research, 31(4): 755–778.
• Crompton, J. L. ve McKay, S. L. (1997). “Motives of visitors attending festival events”. Annals of Tourism research, 24(2): 425-439.
• Çalışkan, O. (2013). “Destinasyon Rekabetçiliği ve Seyahat Motivasyonu Bakımından Gastronomik Kimlik”. Journal of Tourism and Gastronomy Studies, 1(2): 39-51. Danhi, R. (2003). “What is your country’s culinary identity?”. Culinology Currents, Winter 2003: 4-5.
• Ebster, C. ve Guist, I. (2005). “The role of authenticity in ethnic theme restaurants”. Journal of Foodservice Business Research, 7(2): 41-52.
• Everett, S. ve Aitchison, C. (2008). “The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England”. Journal of sustainable tourism, 16(2): 150-167.
• Ferguson, P. P. (1998). “A cultural field in the making: gastronomy in 19th-century France 1”. American journal of sociology, 104(3): 597-641.
• Fields, K. (2002). “Demand for the gastronomy tourism product: motivational factors”. In A. M. Hjalager ve G. Richards (Ed.). Tourism and gastronomy, Routledge, London, 36-50.
• Fox, R. (2007). “Reinventing the gastronomic identity of Croatian tourist destinations”. International Journal of Hospitality Management, 26(3): 546-559.
• Frochot, I. (2003). “An analysis of regional positioning and its associated food images in French tourism regional brochures”. Journal of Travel & Tourism Marketing, 14(3-4): 77-96.
• Fuller, D., Hanlan, J. ve Wilde, S. (2007). “The identification and implementation of key competitive factors for tourism based firms”. International Journal of Hospitality & Tourism Administration, 8(3): 73-90.
• Gillespie, C. (2002). European Gastronomy into the 21st Century. Oxford: Butterworth-Heinemann, Oxford.
• Hall, C. M. ve Mitchell, R. (2005). “Gastronomic tourism: Comparing food and wine tourism experiences”. In M. Novelli (Ed.). Niche tourism: Contemporary issues, trends and cases, Oxford: Butterworth-Heinemann, Oxford, 73-88.
• Hall, M. ve Sharples, L. (2003). “The consumption of experiences or the experience of consumption? An introduction to the tourism of taste”. In M. Hall, L. Sharples, R. Mitchell, N. Macionis, & B. Cambourne (Ed.). Food tourism around the world: Development, management and markets. Oxford: Butterworth- Heinemann, 1-24.
• Harrington, R. J. (2005a). “The how and who of strategy making: Models and appropriateness for firms in hospitality and tourism industries”. Journal of Hospitality & Tourism Research, 29(3): 372-395.
• Harrington, R. J. (2005b). “Defining gastronomic identity: The impact of environment and culture on prevailing components, texture and flavors in wine and food”. Journal of culinary science & technology, 4(2-3): 129-152.
• Harrington, R. J. ve Ottenbacher, M. C. (2010). “Culinary tourism—A case study of the gastronomic capital”. Journal of Culinary Science & Technology, 8(1): 14-32.Hegarty, J. (2009). “How might gastronomy be a suitable discipline for testing the validity of different modern and postmodern claims about what may be called avant-garde?”. Journal of Culinary Science & Technology, 7(1): 1-18.
• Hegarty, J. A. ve O’Mahony, G. B. (2001). “Gastronomy: A phenomenon of cultural expressionism and an aesthetic for living”. International Journal of Hospitality Management, 20(1): 3-13.
• Hillel, D., Belhassen, Y. ve Shani, A. (2013). “What makes a gastronomic destination attractive? Evidence from the Israeli Negev”. Tourism Management, 36: 200-209. Hjalager, A. M. (2004). “What do tourists eat and why? Towards a sociology of gastronomy in tourism”. Tourism (Zagreb), 52(2): 195-201.
• Hjalager, A. M. ve Richards, G. (2002). “Still undigested: research issues in tourism and gastronomy”. In A. M. Hjalager ve G. Richards (Ed.). Tourism and gastronomy, Routledge, London, 224-234.
• Horng, J. S. ve Tsai, C. T. S. (2010). “Government websites for promoting East Asian culinary tourism: A cross-national analysis”. Tourism management, 31(1): 74-85.
• Horng, J. S. ve Tsai, C. T. S. (2012a). “Culinary tourism strategic development: an Asia‐Pacific perspective”. International journal of tourism research, 14(1): 40-55.
• Horng, J. S. ve Tsai, C. T. (2012b). “Constructing indicators of culinary tourism strategy: An application of resource-based theory”. Journal of travel & tourism marketing, 29(8): 796-816.
• Horng, J. S. ve Tsai, C. T. (2012c). “Exploring marketing strategies for culinary tourism in Hong Kong and Singapore”. Asia Pacific Journal of Tourism Research, 17(3): 277-300.
• Jalis, M. H., Zahari, M. S. M., Izzat, M. ve Othman, Z. (2009b). “Western tourists perception of Malaysian gastronomic products”. Asian Social Science, 5(1): 25-36.
• Jalis, M. H., Zahari, M. S., Zulkifly, M. I. ve Othman, Z. (2009a). “Malaysian gastronomic tourism products: Assessing the level of their acceptance among the western tourists”. South Asian Journal of Tourism and Heritage, 2(1): 31-44.
• Jang, S. S., Ha, J. ve Park, K. (2012). “Effects of ethnic authenticity: Investigating Korean restaurant customers in the US”. International Journal of Hospitality Management, 31(3): 990-1003.
• Kim, Y. G. ve Eves, A. (2012). “Construction and validation of a scale to measure tourist motivation to consume local food”. Tourism Management, 33(6): 1458-1467.
• Kim, Y. G., Eves, A. ve Scarles, C. (2009). “Building a model of local food consumption on trips and holidays: A grounded theory approach”. International Journal of Hospitality Management, 28(3): 423-431.
• Kim, B. Y. ve Oh, H. (2004). “How do hotel firms obtain a competitive advantage?”. International Journal of Contemporary Hospitality Management, 16(1): 65–71.
• Kivela, J. J. ve Crotts, J. C. (2009). “Understanding travelers' experiences of gastronomy through etymology and narration”. Journal of Hospitality & Tourism Research, 33(2): 161-192.
• Lee, Y. L. ve Sparks, B. (2007). “Appraising tourism and hospitality service failure events: A Chinese perspective”. Journal of Hospitality & Tourism Research, 31(4): 504–529.
• Long, L. M. (Ed.). (2004). Culinary tourism. The University Press of Kentucky, Kentucky.
• Mak, A. H., Lumbers, M., Eves, A. ve Chang, R. C. (2012). “Factors influencing tourist food consumption”. International Journal of Hospitality Management, 31(3): 928-936.
• Mak, A. H., Lumbers, M., Eves, A. ve Chang, R. C. (2017). “The effects of food-related personality traits on tourist food consumption motivations”. Asia Pacific Journal of Tourism Research, 22(1): 1-20.
• Mkono, M., Markwell, K. ve Wilson, E. (2013). “Applying Quan and Wang's structural model of the tourist experience: A Zimbabwean netnography of food tourism”. Tourism management perspectives, 5: 68-74.
• Nebioğlu, O. (2017). “Gastronomik Kimlik ve Gastronomik Turizm Ürünlerinin Sınıflandırılması Üzerine Nitel Bir Araştırma: Alanya Örneği”. Journal of Tourism and Gastronomy Studies, 5(2): 39-60.
• Okumus, B., Okumus, F. ve 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.
• Ottenbacher, M. C. ve Harrington, R. J. (2013). “A case study of a culinary tourism campaign in Germany: Implications for strategy making and successful implementation”. Journal of Hospitality & Tourism Research, 37(1): 3-28.
• Özdemir, B. ve Seyitoğlu, F. (2017). “A conceptual study of gastronomical quests of tourists: Authenticity or safety and comfort?”. Tourism Management Perspectives, 23: 1-7.
• Renko, S., Renko, N. ve Polonijo, T. (2010). “Understanding the Role of Food in Rural Tourism Development in a Recovering Economy”. Journal of Food Products Marketing, 16(3): 309-324.
• Ritzer, G. ve Liska, A. (1997). “McDisneyization’ and ‘post-tourism’: complementary perspectives on contemporary tourism”. In Chris, R. ve Urry, J. (Ed). Touring Cultures: Transformations of Travel and Theory. Routledge, London, 96-109.
• Ryu, K. ve Jang, S. (2006). “Intention to experience local cuisine in a travel destination: The modified theory of reasoned action”. Journal of Hospitality & Tourism Research, 30(4): 507-516.
• Santich, B. (2004). “The study of gastronomy and its relevance to hospitality education and training”. International Journal of Hospitality Management, 23(1): 15-24.
• Sanchez-Cañizares, S. ve Castillo-Canalejo, A. M. (2015). “A comparative study of tourist attitudes towards culinary tourism in Spain and Slovenia”. British Food Journal, 117(9): 2387-2411.
• Scarpato, R. (2002a). “Gastronomy as a tourist product”. A.-M. Hjalager ve G. Richards (Ed.). Tourism and gastronomy, Routledge, London, 51-70.
• Scarpato, R. (2002b). “Gastronomy studies in search of hospitality”. Journal of Hospitality & Tourism Management, 9: 152-163.
• Silkes, C. A., Cai, L. A. ve Lehto, X. Y. (2013). “Marketing to the culinary tourist”. Journal of Travel & Tourism Marketing, 30(4): 335-349.
• Smith, S. L. ve Xiao, H. (2008). “Culinary tourism supply chains: A preliminary examination”. Journal of travel research, 46(3): 289-299.
• Stokes, R. (2008). “Tourism strategy making: Insights to the events tourism domain”. Tourism management, 29(2): 252-262.
• Sukalakamala, P. ve Boyce, J. B. (2007). “Customer perceptions for expectations and acceptance of an authentic dining experience in Thai restaurants”. Journal of Foodservice, 18(2): 69-75.
• Tavitiyaman, P., Qu, H. ve Zhang, H. Q. (2011). “The impact of industry force factors on resource competitive strategies and hotel performance”. International Journal of Hospitality Management, 30(3): 648-657.
• Tikkanen, I. (2007). “Maslow’s hierarchy and food tourist in Finland: five cases”. British Food Journal, 109(9): 721-734.
• Tsai, C. T. S. ve Lu, P. H. (2012). “Authentic dining experiences in ethnic theme restaurants”. International Journal of Hospitality Management, 31(1): 304-306.
• Tse, P. ve Crotts, J. C. (2005). “Antecedents of novelty seeking: international visitors’ propensity to experiment across Hong Kong's culinary traditions”. Tourism Management, 26(6): 965-968.
• Verbeke, W. ve Poquiviqui López, G. (2005). “Ethnic food attitudes and behaviour among Belgians and Hispanics living in Belgium”. British Food Journal, 107(11): 823-840.
• Quan, S. ve Wang, N. (2004). “Towards a structural model of the tourist experience: An illustration from food experiences in tourism”. Tourism management, 25(3): 297-305.
• Wang, Y. C. (2015). “A study on the influence of electronic word of mouth and the image of gastronomy tourism on the intentions of tourists visiting Macau”. Turizam: znanstveno-stručni časopis, 63(1): 67-80.
• Wilkins, J. ve Hill, S. (1994). The Life of Luxury, Prospect Books. Blackawton, Totnes.
• Wolf, E. (2006). Culinary tourism: The hidden harvest. Dubuque, IA: Kendall/Hunt.
• Zahari, M. S. M., Jalis, M. H., Zulfifly, M. I., Radzi, S. M. ve Othman, Z. (2009). “Gastronomy: an opportunity for Malaysian culinary educators”. International Education Studies, 2(2): 66-71.