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Yıl 2021, Cilt: 4 Sayı: 2, 140 - 167, 08.09.2021

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THE EVALUATION OF STUDIES ABOUT GASTRONOMY TOURISM IN THE TOURISM LITERATURE

Yıl 2021, Cilt: 4 Sayı: 2, 140 - 167, 08.09.2021

Öz

There are many different cultures globally, and each culture has lots of different characteristics of food culture inside. This can make a destination where food cultures are presented as a tourist product more attractive in terms of tourism. Furthermore, there is a significant relationship between destinations and food and also food can start branding the name of the country. This branding has revealed gastronomy tourism, which is a kind of alternative tourism. Today, many people are traveling because of gastronomic tourism. Therefore; this study has aimed to assess the work done in tourism on gastronomic tourism. The method of study will benefit from scanning and document analysis of the qualitative research methods.

Kaynakça

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  • Necibe, S. & Silahsor, Y. (2018). A Research on Local Foods Served in Erzincan Food and Beverage Businesses within the Scope of Gastronomy Tourism. Journal of Current Tourism Research, 2 (Appendix 1), 414-429.
  • Oasis (2009). Our Gastronomic Tours with Istanbul Culinary Institute'', Http://Www.Oasis.Com.Tr/Tr/Default.Asp?İıd=Gdlfhk
  • Oguz, S. & Unur, K. (2018). Development Indicators Scale in Gastronomy Tourism: Development, Validity And. Journal Of Tourism And Gastronomy Studies, 409, 429.
  • Onal, N. (2018). Using Local Foods as Touristic Products within the Scope of Gastronomy Tourism in Kastamonu. Unpublished Master Thesis Kastamonu University. Institute of Social Sciences. Kastamonu
  • Ongun, U., Inanir, A. & Kilinc, O. (2019). Determination of Gastronomy Tourism Potential of Ağlasun District, Integration into Culture and Rural Tourism. Gastroia: Journal Of Gastronomy And Travel Research, 3 (4), 805-822.
  • Orcan, S. (2008). Gastronomy and Tourism, Journal of Food in Life Tourism Gastronomy and Life, Issue: 1, Istanbul
  • Oren, V. E. & Oren, T. S. (2019). Sustainability in the Scope of Gastronomy Tourism: The Example of Ebem Meatballs. Turkish Studies-Social Sciences, 14 (1), 151-162.
  • Ozaltas, Serçek, G. & Serçek, S. (2015). The Role and İmportance of Gastronomy Tourism on Destination Branding. Journal of Tourism Theory and Research, 1 (1) , 15-28. DOI: 10. 24288/ jttr.202819
  • Ozcelik, N. E. (2019). A Qualitative Research on the Evaluation of Gastronomy Tourism Potential of Bolu Province Unpublished Master Thesis. Bolu Abant İzzet Baysal University. Institute of Social Sciences. Bolu
  • Ozdemir, G. & Altıner, D.D. (2019). A Study on Gastronomy Concepts and Gastronomy Tourism. Erzincan University Journal of Social Sciences Institute, 12 (1), 1-14.
  • Ozgen, N. N. (2020). Gastronomy Tourism Festivals And Evaluation Of Festivals In The Case Of Izmir Province. Unpublished Master Thesis. Dokuz Eylul University Institute of Social Sciences. Izmir.
  • Ozkaya, F.D., Akbulut, B.A. & Tulga, D. (2016). Celiac in the Scope of Gastronomy Tourism Barriers. Black Sea Journal of Social Sciences, 9 (16), 213-228.
  • Ozmen, R. (2019). Gastronomy Tourism as Destination Attraction: The Example of Canakkale Unpublished Master Thesis. Canakkale Onsekiz Mart University. Institute of Social Sciences. Çanakkale.
  • Ozmenli, C. (2020). Determining The Level of Development of Gastronomy Tourism in, Ankara Unpublished Master Thesis. Atilim University Institute of Social Sciences. Izmir.
  • Pir, B. (2020). Evaluation of Gastronomic Tourism Potential of Kelkit Basin Districts in Gumushane Province. Unpublished Master Thesis. Gumushane University. Institute of Social Sciences. Gumushane.
  • Richards, G. (2003). Gastronomy: An Essential İngredient in Tourism Production and Consumption? In Tourism and Gastronomy (Pp. 17-34). Routledge.
  • Sahin Güzel, G. (2014). The Role of Eco-Gastronomy in Sustainable Rural Development Eco Gastronomy Congress.24/25 April 2014. Gokceada.
  • Sahin, E. & Aslan, Z. (2019). An Alternative Product in Gastronomy Tourism: An Example of Barbaros Village "Cat Door Houses" Application. Journal Of Tourism And Gastronomy Studies, 7 (3), 2000-2019.
  • Sahin, G.G. & Unver, G. (2015). Gastronomy Tourism as a Destination Marketing Tool: A Study on Istanbul's Gastronomy Tourism Potential. Journal of Tourism and Gastronomy Studies, 3 (2), 63-73.
  • Sahin, S. Z. (2019). Gastronomy Tourism Potential of Corum Cuisine. Journal of Tourism and Gastronomy Studies, 7 (4), 2550-2565.
  • Salvarcı, S. & Sarı Gok, H. (2020). Gastronomy Tourism as a Rural Development Tool in Tourism: The Example of Samandag Gastronomy Village. Journal of International Social Research, 13 (73).
  • Sami, F. (2019). Examination of Foreign Tourists' Views on Turkish Cuisine in the Framework of Gastronomy Tourism: A Study on Atatürk Airport Region Hotels Unpublished
  • Santich, B. (2004). The Study Of Gastronomy and Its Relevance to Hospitality Education and Training. Hospitality Management, (23), 15–24.
  • Sarıısık, M. & Ozbay, G. (2015). A Literature Review on Gastronomy Tourism. Anatolia: Journal of Tourism Studies, 26 (2).
  • Sari, D.B. & Tetik, N. Food Culture of Bulgarian Immigrants in the Scope of Gastronomy Tourism. Anasay , (8), 73-88.
  • Sen, M.A. (2020). “Kuymak”, a Product Unique to Trabzon Cuisine within the Scope of Gastronomy Tourism. Journal of Black Sea Studies, 15 (29), 251-268.
  • Sengul, S. (2017). Determining Turkey's Gastronomy Tourism Destinations: A Study on Domestic Tourists. Balıkesir University Journal of Social Sciences Institute, 20 (37), 375-396.
  • Sengul, S. & Turkay, O. (2016). Evaluation of Mediterranean Culinary Culture in the Context of Gastronomy Tourism. Journal Of Tourism And Gastronomy Studies, 4 (1), 86-99.
  • Sercek, S. & Sercek, G. O. (2015). The Effect of Recreation Activities on Tourists' Choice of Accommodation Business. Electronic Turkish Studies, 10 (14).
  • Serceoglu, N., Boztoprak, F. & Tırak, L. (2016). The Relationship between Gastronomy Tourism and City Branding: Atatürk University Students. Journal Of Tourism And Gastronomy Studies, 94, 114.
  • Sergeant, A., Isık, M.F. & Yalcın, C. (2018). Zigana Region in terms of Gastronomy Tourism Attractiveness. Journal of Atatürk University Social Sciences Institute, 22 (Special Issue 3), 3071-3085.
  • Sezgin, A.C. & Onur, M. (2017). The Investıgatıon Of Cultural Herıtage Weddıng Dıshes In Gastronomy Tourısm: The Sample Of Erzincan Cıty. Erzincan University Journal Of Social Sciences Institute, 203-214.
  • Shenoy, S. S. (2005). Food Tourism And The Culinary Tourist. Unpublished PhD Thesis. Graduate School of Clemson University, USA.
  • Simsek, A. & Gulec, E. (2020). Geographically Indicated Product within the Scope of Gastronomy Tourism: Elazığ Orcig. Aydın Gastronomy, 4 (2), 73-81.
  • Simsek, A. & Yildiz, S. (2020). Investigation of Turkish Drinks in terms of Gastronomy Tourism. Journal Of Tourism And Gastronomy Studies, 8 (1), 684-699.
  • Sokmen, C. (2018). The Development of Gastronomy Tourism Literature: A Review of the Articles Published in the Journal of Tourism and Gastronomy Studies Unpublished Master Thesis Gaziantep University. Institute of Social Sciences. Gaziantep
  • Sokmen, C. & Ozkanli, O. (2018). The Development of Gastronomy Tourism Literature: A Review on the Articles Published in the Journal of Tourism and Gastronomy Studies. Journal Of Tourism And Gastronomy Studies, 6 (2), 99-127.
  • Solak, B.B. (2016). A Model for Sustainable Gastronomy Tourism: The Case of Sille Town. Journal of Gazi University Faculty of Tourism , (1), 1-12.
  • Soner, F. (2013). Gastronomy Tourism: A Solution For Small Cities Marketing And Regional Development, Unpublished Master's Thesis, Yeditepe University, Istanbul.
  • Sormaz, U., Madenci, A. B. & Yılmaz, M. (2020). Evaluation of Konya Province Gastronomy Tourism Potential. Social, Mentality and Researcher Thinkers Journal 2020 (Vol6 - Issue:28)
  • Sormaz, U., Yılmaz, M. & Akdag, G. (2018). Gastronomy and Gastronomy Tourism from the Perspective of Foreign Tourists Visiting Konya. International Journal of Social and Economic Sciences, Issn, 2146-0078.
  • Suhendan, M. & Varlik, C. (2019). Istanbul's Gastronomy Tourism Potential and the Role of Fish. Aydın Gastronomy, 3 (2), 65-74.
  • Seker, T. & Hastaoglu, E. (2020). Investigation of Micro and Macro Nutrient Elements of Sivas Local Dishes in the Scope of Gastronomy Tourism. Journal of Atatürk University Social Sciences Institute, 24 (4), 1879-1894.
  • Tabu, O. (2020). Vegan, Vegetarian, Pesketarian Local Dishes of Turkey within the Scope of Gastronomy Tourism. Unpublished Master Thesis. Gumushane University Institute of Social Sciences. Gümüşhane.
  • Talas, M. (2006). Turkish Nutrition Culture in the Historical Process and Turkish Food According to Mehmet Eröz, Journal of Turkic Studies, Issue:18, 273-283.
  • Talas, M. (2020). Evaluation of Malatya Foods in terms of Gastronomy Tourism. Journal Of World Of Turks, 12 (3).
  • Temiz, T. (2019). The Importance Of Products Having Geographical Indication For Gastronomy Tourism: The Case Of Konya Unpublished Master Thesis. Selcuk University. Institute of Social Sciences. Konya
  • Tuna, M. & Özyurt, B. (2018). Evaluation of Gastronomy Tourism in Ankara: A Qualitative Research Journal of Tourism and Gastronomy Studies 6(3):73-87
  • Turan, B. & Akogul, E. (2019). Determination of Products that Can Create a Supply Source for Gastronomy Tourism: Erzurum Cuisine Example. Academic Social Studies Journal, Year: 7, Issue: 92, p. 370-384.
  • Turk, O. (2021). Gastronomy Tourism Potential and Swot Analysis of Muş Province. Journal of International Social Research, 14 (77).
  • Ulucay, D. M. (2017). A Comparative Evaluation on Websites of Gastronomy Tourism Businesses. Erciyes Journal of Communication, 5 (2), 196-208.
  • Unal, S. G. (2019). A Research on Olive and Olive Oil Festivals within the Scope of Gastronomy Tourism: The Case of Ayvalık Harvest Days Unpublished Master Thesis. Izmir Katip Celebi University. Institute of Social Sciences. Izmir
  • Uner, E. H. & Sahin, G.G. (2016). Within the All Inclusive Sales System of Turkey's Gastronomy Tourism Potential. Board Of Referees, 76, 76.
  • Uner, H. E. (2014). Evaluation of Turkish Gastronomy Tourism Potential in the All Inclusive System. Master Thesis, Atılım University, Ankara
  • Unwto, 2014. Report, World Tourism Barometer
  • Uzumcu, O. O. (2018). A Study on Tourists Visiting the Lycian Region in Terms of Gastronomy Culture and Gastronomy Tourism Unpublished Master Thesis Gaziantep University. Institute of Social Sciences. Gaziantep
  • Yaris, A. (2014). Gastronomy Tourism in Mardin: An Application Regarding Tourist Opinions. Unpublished Master Thesis. Mardin Artuklu University, Mardin,
  • Yavuz, M. & Ozkanli, O. (2019). The Effects of Local Food and Beverages on Gastronomy Tourism: The Example of Gökçeada. Journal of Current Tourism Studies, 3 (2), 279-301.
  • Yazar, O. (2019). Gastronomy Tourism And Gokceada Taste Route Unpublished Master Thesis. Istanbul Okan University. Institute of Social Sciences. İstanbul
  • Yazicioglu, I., Isin, A. & Yalcin, E. (2019). Evaluation of Geographically Indicated Products in the Scope of Gastronomy Tourism: The Example of the Mediterranean Region. Gastroia: Journal Of Gastronomy And Travel Research, 3 (4), 861-871.
  • Yerden, N. K., Değerli, B., Uydaci, M., & Tuncay, I. E. The Effect of Augmented Reality Application Usage on Experience Value in terms of Gastronomy Tourism in Experiential Marketing : A Research on Augmented Reality Menu Application. Journal of Beykoz Academy, 8 (1), 174-193.
  • Yerli, Y. (2020). Evaluation of Slow City Yalvaç Dishes in the Scope of Gastronomy Tourism Unpublished Master Thesis. Selcuk University. Institute of Social Sciences. Konya.
  • Yildirim, A. & Simsek, H. (2005). Qualitative Research Methods in Social Sciences (5th Edition). Ankara: Distinguished.
  • Yorganci, B. (2018). Investigation of Tourist Perceptions on Gastronomy Tourism and Cappadocia's Gastronomic Elements Unpublished Master Thesis Nevsehir Haci Bektas Veli University. Institute of Social Sciences. Nevşehir.
  • Yucedag, N. (2019). The Effect of Ethical Climate on Organizational Creativity: A Study in Gastronomic Tourism Association (GTD) Member Businesses Unpublished Master Thesis. Afyon Kocatepe University. Institute of Social Sciences. Afyon
  • Yurday, Y. I. & Kingir, S. (2019). Evaluation of Local Foods in Restaurant Menus in the Scope of Gastronomy Tourism. Bartın University Journal of the Faculty of Economics and Administrative Sciences, 10 (20), 318-341.
  • Yurtseven, R. H. (2009), Sustainable Gastronomic Tourism in Gokceada (Imbros): Local And Aunthentic Perspectives, International Journal Of Humanities And Social Science, 1: 18.
  • Zengin, B. & Gurkan, A. S. (2019). Evaluation of Afyonkarahisar Cuisine in Terms of Gastronomy Tourism. Safran Journal of Culture and Tourism Studies, 2 (2), 225-240.
Toplam 168 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Turizm (Diğer)
Bölüm Makaleler
Yazarlar

Hatice Aktürk 0000-0002-1516-8469

Yayımlanma Tarihi 8 Eylül 2021
Gönderilme Tarihi 22 Haziran 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 4 Sayı: 2

Kaynak Göster

APA Aktürk, H. (2021). THE EVALUATION OF STUDIES ABOUT GASTRONOMY TOURISM IN THE TOURISM LITERATURE. Journal of Tourism Intelligence and Smartness, 4(2), 140-167.