Consume Before It Disappears: Ephemeral Gastronomy Tourism and the Temporal Production of Destination Value

Öz

Research on gastronomy tourism has largely asked a spatial question, examining how food is tied to place, identity and authenticity, while treating time as a fixed backdrop. Yet food's most distinctive feature is temporal: the harvest window is narrow, a dish ends once eaten, and an ingredient or species may disappear for good. This article moves transience to the centre of the field and treats it as a mechanism through which destination value is produced. Two axes are proposed: the source of scarcity (designed versus given-structural) and the logic of time (cyclical versus terminal). Their intersection yields four value regimes, while perceived urgency and the moral weight of consumption are variables derived from these regimes. The article's central observation is that, for a vanishing delicacy, the 'eat it before it's gone' appeal often accelerates depletion rather than conservation; this intuition shares its logic with the rarity–value relationship in ecological economics (the anthropogenic Allee effect). Six propositions are developed, with empirical testing left to future research.

Anahtar Kelimeler

• Temporal value
• Transience
• Scarcity
• Demarketing
• Gastronomy tourism

Kaybolmadan Tüket: Efemeral Gastronomi Turizmi ve Destinasyon Değerinin Zamansal Üretimi

Öz

Gastronomi turizmi araştırmaları çoğunlukla yemeğin yere bağlılığını, kimliğini ve otantikliğini konu almakta; yani çözümlemede mekânı merkeze alıp zamanı sabit bir arka plan saymaktadır. Oysa yemeği ayırt eden şey büyük ölçüde onun zamansallığıdır; hasat penceresi dardır, tabak tüketildiğinde biter, kimi ürün ya da tür kalıcı olarak yitirilebilir. Bu çalışma geçiciliği alanın merkezine taşımakta ve onu destinasyon değerinin üretildiği bir mekanizma olarak ele almaktadır. İki eksen önerilmektedir: kıtlığın kaynağı (tasarlanmış mı, doğal-yapısal mı) ve zaman mantığı (döngüsel mi, terminal mi). İki eksenin kesişiminden dört değer rejimi doğmakta; algılanan aciliyet ile tüketimin ahlaki yükü ise bu rejimlerden türeyen değişkenlerdir. Çalışmanın öne çıkardığı sonuç, yok olmakta olan bir lezzette kullanılan 'kaçırmadan ye' söyleminin çoğu zaman korumayı değil tükenişi hızlandırdığıdır; bu sezgi, ekoloji-ekonomisindeki nadirlik-değer ilişkisiyle (anthropogenic Allee effect) aynı mantığı paylaşır. Çalışma altı önerme geliştirmekte, ampirik sınamayı sonraki araştırmalara bırakmaktadır.

Anahtar Kelimeler

• Zamansal değer
• Geçicilik
• Kıtlık
• Demarketing
• Gastronomi turizmi

Kaynakça

1. Appadurai, A. (1986). Introduction: Commodities and the politics of value. In A. Appadurai (Ed.), The social life of things (pp. 3–63). Cambridge University Press.
2. Barton, B., Zlatevska, N., & Oppewal, H. (2022). Scarcity tactics in marketing: A meta-analysis of product scarcity effects on consumer purchase intentions. Journal of Retailing, 98(4), 741–758.
3. Beeton, S., & Benfield, R. (2002). Demand control: The case for demarketing as a visitor and environmental management tool. Journal of Sustainable Tourism, 10(6), 497–513.
4. Bertella, G. (2020). Re-thinking sustainability and food in tourism. Annals of Tourism Research, 84, 103005. Cheng, D., Wu, J., Chen, X., & Zhou, Y. (2024). Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism. International Journal of Gastronomy and Food Science, 36, 101035.
5. Courchamp, F., Angulo, E., Rivalan, P., Hall, R. J., Signoret, L., Bull, L., & Meinard, Y. (2006). Rarity value and species extinction: The anthropogenic Allee effect. PLoS Biology, 4(12), e415.
6. Denley, T. J., Woosnam, K. M., Ribeiro, M. A., Boley, B. B., Hehir, C., & Abrams, J. (2020). Individuals' intentions to engage in last chance tourism: Applying the value–belief–norm model. Journal of Sustainable Tourism, 28(11), 1860–1881.
7. DOSDER. (2021). Van Gölü balıkçılık yönetimi ve inci kefali (Alburnus tarichi) koruma çalışmaları [Lake Van fisheries management and pearl mullet conservation]. Doğanın Sesi Dergisi. [Non-peer-reviewed sector/NGO source.]
8. Dorsett, C., & Rubio-Cisneros, N. (2019). Many tourists, few fishes: Using tourists' and locals' knowledge to assess seafood consumption on vulnerable waters of the archipelago of Bocas del Toro, Panama. Tourism Management, 74, 110–122.

9. Eijgelaar, E., Thaper, C., & Peeters, P. (2010). Antarctic cruise tourism: The paradoxes of ambassadorship, last chance tourism and greenhouse gas emissions. Journal of Sustainable Tourism, 18(3), 337–354.
10. Everett, S. (2008). Beyond the visual gaze? The pursuit of an embodied experience through food tourism. Tourist Studies, 8(3), 337–358.
11. Fisher, D., & Stewart, E. J. (2017). Tourism, time, and the last chance. Tourism Analysis, 22(4), 511–521. Fryxell, J. M., Hilborn, R., Bieg, C., Turgeon, K., Caskenette, A., & McCann, K. S. (2017). Supply and demand drive a critical transition to dysfunctional fisheries. Proceedings of the National Academy of Sciences, 114(46), 12333–12337.
12. Fusté-Forné, F. (2019). Seasonality in food tourism: Wild foods in peripheral areas. Tourism Geographies, 23(5–6), 1276–1298.
13. Groulx, M., Boluk, K., Lemieux, C. J., & Dawson, J. (2019). Place stewardship among last chance tourists. Annals of Tourism Research, 75, 202–212.
14. Hall, R. J., Milner-Gulland, E. J., & Courchamp, F. (2008). Endangering the endangered: The effects of perceived rarity on species exploitation. Conservation Letters, 1(2), 75–81.
15. Holden, M. H., & McDonald-Madden, E. (2017). High prices for rare species can drive large populations extinct: The anthropogenic Allee effect revisited. Journal of Theoretical Biology, 429, 170–180.
16. Hosany, A. R. S., & Hosany, S. (2025). On scarcity and tourism: Theoretical perspectives and implications. Journal of Travel Research. Advance online publication.
17. Jaakkola, E. (2020). Designing conceptual articles: Four approaches. AMS Review, 10(1–2), 18–26.
18. Kotler, P., & Levy, S. J. (1971). Demarketing, yes, demarketing. Harvard Business Review, 49(6), 74–80.
19. Kovalenko, A., Dias, Á., Pereira, L., & Simões, A. (2023). Gastronomic experience and consumer behavior: Analyzing the influence on destination image. Foods, 12(2), 315.
20. Lemelin, H., Dawson, J., Stewart, E. J., Maher, P., & Lueck, M. (2010). Last-chance tourism: The boom, doom, and gloom of visiting vanishing destinations. Current Issues in Tourism, 13(5), 477–493.
21. Lugosi, P., Robinson, R. N. S., Walters, G., & Donaghy, S. (2020). Managing experience co-creation practices: Direct and indirect inducement in pop-up food tourism events. Tourism Management Perspectives, 35, 100702.
22. Lynn, M. (1991). Scarcity effects on value: A quantitative review of the commodity theory literature. Psychology and Marketing, 8(1), 43–57.
23. MacCannell, D. (1973). Staged authenticity: Arrangements of social space in tourist settings. American Journal of Sociology, 79(3), 589–603.
24. Petrini, C. (2007). Slow food nation: Why our food should be good, clean, and fair. Rizzoli Ex Libris. Pirotta, E., & Lusseau, D. (2015). Managing the wildlife tourism commons. Ecological Applications, 25(3), 729–741.
25. Richards, G. (2021). Evolving research perspectives on food and gastronomic experiences in tourism. International Journal of Contemporary Hospitality Management, 33(3), 1037–1058.
26. Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321–336.
27. Sthapit, E., Coudounaris, D. N., & Björk, P. (2019). Extending the memorable tourism experience construct: An investigation of memories of local food experiences. Scandinavian Journal of Hospitality and Tourism, 19(4–5), 333–353.
28. Trubek, A. B. (2008). The taste of place: A cultural journey into terroir. University of California Press. Tsai, C.-T., & Wang, Y.-C. (2017). Experiential value in branding food tourism. Journal of Destination Marketing and Management, 6(1), 56–65.
29. Yayla, Ö., Köseoğlu, M. A., Yıldız, M., & Okumuş, F. (2021). Mise en place for gastronomy geography through food: Flavor regions in Turkey. International Journal of Gastronomy and Food Science, 26, 100384. [NOT: tam yazar listesi dergi kaydından teyit edilmeli.]