Gastronomi Turizminde Sokak Yiyeceklerinin Rolü Üzerine Kavramsal Bir Çalışma

Yıl 2024, Cilt: 6 Sayı: 2, 195 - 213

Furkan Dursun

https://doi.org/10.51525/johti.1554128

Öz

Sokak yiyecekleri, belirli bir kurumsal yapı ya da mekan çatısı altında sunulmayan, satıcılar tarafından sokaklarda ve kamusal alanlarda önceden ya da satış sırasında hazırlanan, satış anında minimal düzeyde veya hiç işleme tabi tutulmadan doğrudan tüketiciye sunulan yiyecek ve içecekler olarak tanımlanabilir. Sokak yiyecekleri, bölgenin coğrafi koşulları, tarımsal yapısı, sosyo-ekonomik ve dini özellikleri ile toplumların diğer toplumlarla olan ilişkilerinden etkilenerek şekillenir. Ait olduğu destinasyonun mutfak kültürünü yansıtan bu yiyecekler, bölgenin gastronomi turizmi açısından cazibesini artırma potansiyeline sahip olup, aynı zamanda bölgenin imajına ve rekabet avantajına olumlu katkılar sağlayabilmektedir. Bu çalışma, kavramsal olarak sokak yiyeceklerine odaklanmakta, sokak yiyecekleri ile gastronomi turizmi arasındaki ilişkiyi ele almakta ve sokak yiyeceklerini gastronomi turizmi ürünü olarak incelemeyi amaçlamaktadır. Bu doğrultuda, literatürde öne çıkan konular ve çalışmalar incelenmiş, araştırma neticesinde ilgili sektör paydaşları ve gelecekteki çalışmalara yönelik birtakım öneriler sunulmuştur. Son olarak, çalışmada sokak yiyecekleri tüketimi ve turizm ilişkisi çerçevesinde turistler, trendler ve pazarlama faktörleri üzerine kavramsal bir model önerisi sunulmuştur.

Anahtar Kelimeler

Sokak Yiyecekleri, Yerel Yiyecekler, Gastronomi Turizmi, Gastronomik Turizm Ürünleri

A Conceptual Study on the Role of Street Food in Gastronomic Tourism

Öz

Street food, which can be defined as food and beverages that are not available within a specific organizational structure or under the roof of a place, prepared in advance or during sales by sellers on the streets and public areas, and offered directly to the customer's consumption with minimal or no processing during the sale, is shaped by the geographical conditions, agricultural characteristics, socio-economic and religious characteristics of the region, as well as the relations of societies with other societies. Street food, which reflects the culinary culture of the destination to which it belongs, has the potential to increase the region's attractiveness in gastronomy tourism while positively impacting the image and competitive advantage of the region. This study conceptually focuses on street food. In addition, the relationship between street food and gastronomy tourism is discussed and it is aimed to examine street food as a gastronomic tourism product. For this purpose, the prominent topics and studies in the literature were examined. Because of the study, some suggestions are presented for the relevant sector stakeholders and future studies. Finally, the study presents a conceptual model focusing on tourists, trends, and marketing factors within the context of street food consumption and its relationship with tourism.

Anahtar Kelimeler

Street Food, Local Foods, Gastronomic Tourism, Gastronomic Tourism Products

Kaynakça

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