Gastronomy Tourism Development Level: A Research on Trabzon

Yıl 2024, Cilt: 8 Sayı: 2, 325 - 349, 05.07.2024

Murat Ödemiş

Öz

The main purpose of the research is to reveal the level of development of the province in terms of gastronomy tourism based on the opinions of the local people living in Trabzon. The data of the research were collected by questionnaire and the sample group of the research consists of the local people of Trabzon. After evaluating the validity and reliability of the data obtained during the data collection process, ANOVA Test, T-Test, correlation and regression analyses were performed on the existing data in order to test the hypotheses. In the research, since the average of the data is generally close to three, it was determined that Trabzon's gastronomy tourism development level was evaluated by the participants at an average level. In addition, some of the tested hypotheses (H1a, H2a, H2c, H6a, H2f, H3b, H3e, H4b, H7, H8, H9 and H10) were accepted. As a result, it was determined in the research that Trabzon has not yet fully developed in gastronomy tourism, but the development potential of the province is high

Anahtar Kelimeler

Gastronomy, Tourism, Gastronomy Tourism Development, Trabzon

Gastronomi Turizmi Gelişmişlik Düzeyi: Trabzon'a Yönelik Bir Araştırma

Öz

Araştırmanın temel amacı, Trabzon’da yaşayan yerel halkın görüşlerine dayanılarak ilin gastronomi turizmi açısından gelişmişlik düzeyini ortaya koymaktır. Araştırmanın verileri anketle toplanmış olup, araştırmanın örneklem grubunu Trabzon yerel halkı oluşturmaktadır. Veri toplama sürecinde elde edilen verilerin geçerliliği ve güvenilirliği değerlendirildikten sonra, hipotezleri test etmek amacıyla mevcut veriler üzerinde ANOVA Testi, T-Testi, korelasyon ve regresyon analizleri gerçekleştirilmiştir. Araştırmada, verilerin ortalamasının genel olarak üçe yakın olması nedeniyle, Trabzon’un gastronomi turizmi gelişmişlik düzeyinin katılımcılar tarafından vasat yani ortalama düzeyde değerlendirildiği tespit edilmiştir. Ayrıca araştırmada, test edilen bazı hipotezler de (H1a, H2a, H2c, H6a, H2f, H3b, H3e, H4b, H7, H8, H9 ve H10) kabul görmüştür. Sonuç olarak araştırmada, Trabzon’un gastronomi turizminde henüz tam olarak gelişim gösteremediği, ancak ilin gelişim potansiyelinin yüksek olduğu belirlenmiştir.

Anahtar Kelimeler

Gastronomi, Turizm, Gastronomi Turizmi Gelişmişliği, Trabzon

Kaynakça

• Alkan, S. (2019). Nevşehir gastronomi turizminin gelişmişlik düzeyinin belirlenmesi [Yayımlanmamış yüksek lisans tezi]. Nevşehir Üniversitesi.
• Altunışık, R., Coşkun, R., Bayraktaroğlu, S., Yıldırım, E. (2010). Sosyal bilimlerde araştırma yöntemleri: SPSS uygulamalı. Sakarya Yayıncılık.
• Bertan, S. (2020). Impacts of restaurants in the development of gastronomic tourism. International of Journal of Gastronomy and Food Science, 21, 100232. https://doi.org/10.1016/j.ijgfs.2020.100232 Büyüköztürk, Ş. (2015). Sosyal bilimler için veri analiz kitabı: İstatistik, araştırma deseni, SPSS uygulamaları ve yorum. Pegem Akademi.
• Chaney, S., Ryan, C. (2012). Analyzing the evaluation of Singapore’s world gourmet summit: An example of gastronomic tourism. International Journal of Hospitality Management, 31(2), 309–318. https://doi.org/10.1016/j.ijhm.2011.04.002
• Çokluk, Ö., Şekercioğlu, G., Büyüköztürk, Ş. (2014). Sosyal bilimler için çok değişkenli istatistik: SPSS ve LISREL uygulamaları. Pegem Akademi.
• Diaconescu, D. M., Moraru, R., Stănciulescu, G. (2016). Considerations on gastronomic tourism as a component of sustainable local development. Contemporary Approaches and Challenge of Tourism Sustainability, 18(10), 999–1014. https://www.econstor.eu/bitstream/10419/169051/1/aej-v18-sn10-p0999.pdf
• Doğan, M., Yılmaz, M. (2022). Hatay ilinin gastronomi turizmi gelişmişlik düzeyinin tespitine yönelik bir araştırma. Türk Turizm Araştırmaları Dergisi, 6(4), 1146–1164. https://doi.org/10.26677/TR1010.2022.1143
• Ertaş, Ç., Kadırhan, G. (2023). Şırnak’ta gastronomi gelişmişliği: Yerel halkın algısı üzerine bir araştırma. Journal of Tourism and Gastronomy Studies, 11(2), 847–864. https://doi.org/10.21325/jotags.2023.1221
• Fayziyeva, S. K., Ruziev, S. S. (2022). Opportunities to develop gastronomic tourism. Central Asian Journal of Innovations on Tourism Management and Finance, 3(12), 1–7. https://doi.org/10.17605/OSF.IO/8HK5R
• Gačnik, A. (2012). Gastronomy heritage as a source of development for gastronomy tourism and as a means of increasing Slovenia’s tourism visibility. Academica Turistica, 5(2), 39–60. https://www.hippocampus.si/ISSN/2335-4194/5_2_39-60.pdf
• Gajić, M. (2015). Gastronomic tourism-A way of tourism in growth. Quaestus Multidisciplinary Research Journal, 6, 155–166. https://www.proquest.com/docview/1713658170?pq-origsite=gscholar&fromopenview=true&sourcetype=Scholarly%20Journals
• Gheorghe, G., Tudorache, P., Nistoreanu, P. (2014). Gastronomic tourism, a new trend for contemporary tourism. Cactus Tourism Journal, 9(1), 12–21. https://www.cactus-journal-of-tourism.ase.ro/Pdf/vol9/nistorescu.pdf
• Hair, J. F., Black, W. C., Babin, B. J., Anderson, R. E. (2010). Multivariate data analysis: A global perspective. Pearson Prentice Hall.
• Hegarty, J. A. (2005). Developing “subject fields” in culinary arts, science, and gastronomy. Journal of Culinary Science and Technology, 4(1), 5–13. https://doi.org/10.1300/J385v04n01_02
• Hjalager, A. M. (2002). A typology of gastronomy tourism. Richards G., Hjalager A.M. (Eds.), Tourism and gastronomy içinde (s. 21–35). Routledge.
• Indra, F., Juliana, J., Hubner, I., Sitorus, N. B. (2022). Development of gastronomic tourism potential in Pontianak Wes Kalimantan. Journal of Information Systems and Management, 1(5), 28–42. https://jisma.org/index.php/jisma/article/view/230
• Kalenjuk, B., Tešanović, D., Gagić, S., Erdeji, I., Banjac, M. (2015). Offer of authentic food as a condition for gastronomic tourism development. The European Journal of Applied Economics, 12(2), 27–34. https://doi.org/10.5937/ejae12-9139
• Kayış, A. (2017). Güvenilirlik analizi (relability analysis). Ş. Kalaycı (Ed.). SPSS uygulamalı çok değişkenli istatistik teknikleri içinde (s. 403–419). Dinamik Akademi.
• Kivela, J., Crotts, J. C. (2005). Gastronomy tourism: A meaningful travel market segment. Journal of Culinary Science and Technology, 4(2–3), 39–55. https://doi.org/10.1300/J385v04n02_03
• Kivela, J., Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality and Tourism Research, 30(3), 354–377. https://doi.org/10.1300/J385v04n02_03
• Lakovou, E., Vlachos, D., Aidonis, D. (2009). A strategic methodological framework for the development of gastronomic tourism: A Greek region’s experience. International Journal of Innovation and Regional Development, 1(3), 301–318. https://doi.org/10.1504/IJIRD.2009.021848
• Manola, M., Koufadakis, S. X. (2020). The gastronomy as an art and its role in the local economic development of a tourism destination: A literature review. SPOUDAI Journal of Economics and Business, 70(1-2), 81–92. https://spoudai.org/index.php/journal/article/view/106
• Meneguel, C. R. D. A., Mundet, L., Aulet, S. (2019). The role of a high-quality restaurant in stimulating the creation and development of gastronomy tourism. International Journal of Hospitality Management, 83, 220–228. https://doi.org/10.1016/j.ijhm.2018.10.018
• Mora, D., Solano-Sanchez, M. A., Lopez-Guzman, T., Moral-Cuadra, S. (2021). Gastronomic experiences as a key element in the development of a tourist destination. International Journal of Gastronomy and Food Science, 25, 100405. https://doi.org/10.1016/j.ijgfs.2021.100405
• Nesterchuk, I., Balabanyts, A., Pivnova, L., Matsuka, V., Skarha, O., Kondratenko, I. (2021a). Gastronomic tourism: Features and development tools. Linguistics and Culture Review, 5(S4), 1871–1885. https://doi.org/10.21744/lingcure.v5nS4.1877
• Nesterchuk, I., Bondarenku, E., Osipchuk, A., Romaniuk R., Trushii, O. (2022). The methodology of territory zoning of the Ukrainian right-bank polissia for the gastronomic tourism development purposes. GeoJournal Tourism Geosites, 44(4), 1271–1281. https://doi.org/10.30892/gtg.44411-943
• Nesterchuk, I., Osipchuk, A., Bondarenko, E., Tyshchenko, S., Trusij, O. (2021b). Elaboration of an optimal model for the development of gastronomic tourism in the right-bank polissia of Ukraine. GeoJournal of Tourism and Geosites, 38(4), 1107–1117. https://doi.org/10.30892/gtg.38416-750
• Oğuz, S., Unur, K. (2018). Gastronomi turizminde gelişmişlik göstergeleri ölçeği: Geliştirilmesi, geçerliliği ve güvenilirliği. Journal of Tourism and Gastronomy Studies, 6(1), 409–429. https://doi.org/10.21325/jotags.2018.195
• Okumus, B., Okumus, F., 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. https://doi.org/10.1016/j.tourman.2005.12.020
• Pamukçu, H., Saraç, Ö., Aytuğaz, S., Sandıkçı, M. (2021). The effects of local food and local products with geographical indication on the development of tourism gastronomy. Sustainability, 13, 6692. https://doi.org/10.3390/su13126692
• Promnil, N., Madhyamapurush, W., Muenwongthep, T., Sakuljimjai, J. (2021). Community-based gastronomy tourism development-The case of Northern Thailand. Turkish Journal of Compute and Mathematics Education, 12(13), 3228–3235. https://doi.org/10.17762/turcomat.v12i13.9135
• Richards, G. (2002). Gastronomy: An essential ingredient in tourism production and consumption?. G. Richards, A.M. Hjalager (Ed.), Tourism and gastronomy içinde (s. 3–20). Routledge.
• Richards, G. (2014, November 27-29). The role of gastronomy in tourism development [Paper presentation]. International Congress on Noble Houses: A Heritage for the Future, Tilburg University, The Netherlands.
• Santich, B. (2004). The study of gastronomy and its relevance to hospitality education and training. Hospitality Management, 23(1), 15–24. https://doi.org/10.1016/S0278-4319(03)00069-0
• Sharma, S. (1996). Applied multivariate techniques. John Wiley & Sons.
• Sorcaru, I. A. (2019). Gastronomy tourism-A sustainable alternative for local economic development. Annals of the University Dunarea de Jos of Galati: Fascicle: I, Economics and Applied Informatics, 25(1), 103–110. https://doi.org/10.35219/eai1584040912
• Sormaz, U., Akmese, H., Gunes, E., Aras, S. (2016). Gastronomy in tourism. Procedia Economics and Finance, 39, 725–730. https://doi.org/10.1016/j.ijgfs.2020.100232
• Şencan, H. (2005). Sosyal ve davranışsal ölçümlerde güvenilirlik ve geçerlilik. Seçkin Yayıncılık. Tabachnick, B. G., Fidell, L. S. (2013). Using multivariate statistic (6. baskı). Pearson.
• Türkiye İstatistik Kurumu. (2023). İl ve cinsiyete göre nüfus, yıllık nüfus artış hızı ve nüfus yoğunluğu. https://data.tuik.gov.tr/Kategori/GetKategori?p=Nufus-ve-Demografi-109 adresinden 21 Aralık 2023 tarihinde alınmıştır.
• Valverde-Roda, J., Medina Viruel, M. J., Castano Prieto, L., Solano Sanchez, M. A. (2022). Interests, motivations and gastronomic experiences in the world heritage site destination of Granada (Spain): Satisfaction analysis. British Food Journal, 125(13), 61–80. https://doi.org/10.1108/BFJ-07-2021-0830
• Vukolic, D., Gajic, T., Penic, M. (2022). The effect of social networks on the development of gastronomy-The way forward to the development of gastronomy tourism in Serbia. Journal of Tourism Futures, Vol. ahead-of-print No. ahead-of-print, 1–16. https://doi.org/10.1108/JTF-01-2022-0034
• Wijaya, I. N. C. (2023). Exploring the evaluation and prospects of gastronomy tourism development in Tista Tourism Village, Tabanan: A comprehensive analysis. International Journal of Glocal Tourism, 4(3), 235–244. https://doi.org/10.58982/injogt.v4i3.498
• Yentür, F., Demir, G. (2022). Travel agencies’ role in gastronomy tourism development and a gastronomy tour example. Journal of Tourism, Leisure and Hospitality, 4(2), 165–171. https://doi.org/10.48119/toleho.1175826