Araştırma Makalesi
Yıl 2020,
Cilt: 6 Sayı: 1, 35 - 46, 31.01.2020
Öz
Bu araştırma ile birlikte profesyonel turist
rehberlerinin foodie turist tipine olan bakış açısının belirlenmesi
amaçlanmaktadır. Araştırmanın alanyazına, turizm sektörüne ve sektör içinde yer
alan profesyonel turist rehberlerine teorikte ve pratikte katkı sağlayacağı
düşünülmektedir. Araştırmada nitel araştırma yöntemlerinden yararlanılmıştır.
Araştırma deseni olarak fenomenolojik desen belirlenmiştir. Veri toplama aracı
olarak görüşme/mülakat ve doküman inceleme tekniği seçilmiştir. Araştırmada
bireysel görüşme yapılmış olup 12 katılımcıya ulaşılmıştır. Veri analiz
stratejisi olarak içerik analizinden yararlanılmıştır. Araştırma sorularının
belirlenmesinde öncelikle kapalı kod sisteminden yararlanılmış olup, alanyazın
doğrultusunda temalar ve alt temalar belirlenmiş, sonrasında sahadan gelen
veriler ışığında açık kod sistemiyle temalar ve alt temalar yeniden ele
alınmıştır. Bunun sonucunda dört ana tema ve on bir alt tema belirlenmiştir. En
sık tekrarlanan alt temalar; organik tüketim, lüks tüketim ve merak olarak
tespit edilmiştir.
Anahtar Kelimeler
Kaynakça
- Ab Karim, S. ve Chi, C.G.Q. (2010). Culinary tourism as a destination attraction: An empirical examination of destinations' food image. Journal Of Hospitality Marketing & Management, 19(6), 531-555.
- Ambrozas, D. (2003). Serious Feast: Vancouver Foodies In Globalized Consumer Society (Doctoral Dissertation, School of Communication-Simon, Fraser University).
- Berg, B.L. ve Lune, H. (2015). Sosyal Bilimlerde Nitel Araştırma Yöntemleri, çev. Hasan Aydın. (Eğitim Kitabevi, Konya).
- Boyne, S., Williams, F. ve Hall, D. (2002). On the trail of regional success: Tourism, food production and the Isle of Arran Taste Trail. Tourism and Gastronomy, 91-114.
- Collins, K. (2015). Cooking Class: The Rise of the ‘Foodie and the Role of Mass Media.
- Creswell, J.W. (2018). Nitel Araştırma Yöntemleri, çev. Mesut Bütün, Selçuk Beşir Demir. (Siyasal Kitabevi, Ankara).
- Getz, D., Andersson, T., Vujicic, S., Robinson, R. N. (2015). Food events in lifestyle and travel. Event Management, 19(3), 407-419.
- Green, E. (2013). A Study of Travelers’ Foodie Activity Dimensions, Demographic Characteristics and Trip Behaviors. (Doctoral Dissertation, The Faculty of Sustainable Tourism, East Carolina University).
- Gürbüz, S. ve Şahin, F. (2014). Sosyal Bilimlerde Araştırma Yöntemleri. (Felsefe-Yöntem-Analiz), (Seçkin Yayıncılık, Ankara).
- http://www.resmigazete.gov.tr/eskiler/2012/06/201206222.htm
- https://dictionary.cambridge.org/tr/s%C3%B6zl%C3%BCk/ingilizcet%C3%BCrk%C3%A7e/foodie
- https://tureng.com/tr/turkce-ingilizce/foodie
- http://www.tdk.gov.tr/index.php?option=com_gts&arama=gts&guid=TDK.GTS.5cb574b6ac9070.98787850
- Long, L. M. (2013). Culinary tourism. Encyclopedia of Food and Agricultural Ethics, 1-8.
- Mitchell, R. ve Hall, C.M. (2003). Consuming tourists: Food tourism consumer behaviour. Food Tourism Around The World: Development, Management and Markets, 60-80.
- Poole, S. (2012). Let’s start the foodie backlash. The Guardian, 10, 12.
- Sloan, A. E. (2013). The foodie phenomenon. Food Technology, 67(2), 18.
- Türkoğlu, H. ve Akoğlan Kozak, M. (2015). Türk mutfağının gelişiminde gurmelerin rollerine yönelik algılamalar. Anatolia: Turizm Araştırmaları Dergisi, 26(2).
- Yeoman, I. ve Beatte, U. (2016). The future of food tourism. Journal of Tourism Futures, 2(1), 95-98.
- Yozukmaz, N., Bekar, A. ve Kılıç, B. (2017). A conceptual review of “foodies” in tourism. Journal of Tourism and Gastronomy Studies, 170-179.
Yıl 2020,
Cilt: 6 Sayı: 1, 35 - 46, 31.01.2020
Öz
This research paper aims to specify the point of view of professional
tourists guides on foodie tourists. The research is supposed to contribute to
the body of literature both theoretically and practically on the tourism sector and
professional tourist guides in the sector. The qualitative research methods were
used for this paper. Phenomenological method was applied as a research model. The
data was collected with the interview and document review techniques as a tool.
Twelve of the respondents got through to do individual interview and the data
collected was analyzed with the content analysis method. Research questions were
prepared with exen coding system and then the themes and subthemes were
identified and afterward the themes and subthemes were readdressed in the
light of data from the field. In the end, four main themes and eleven subthemes
were generated. The most repeated subthemes were determined to be organic
consumption, luxury consumption and curiosity.
tourists guides on foodie tourists. The research is supposed to contribute to
the body of literature both theoretically and practically on the tourism sector and
professional tourist guides in the sector. The qualitative research methods were
used for this paper. Phenomenological method was applied as a research model. The
data was collected with the interview and document review techniques as a tool.
Twelve of the respondents got through to do individual interview and the data
collected was analyzed with the content analysis method. Research questions were
prepared with exen coding system and then the themes and subthemes were
identified and afterward the themes and subthemes were readdressed in the
light of data from the field. In the end, four main themes and eleven subthemes
were generated. The most repeated subthemes were determined to be organic
consumption, luxury consumption and curiosity.
Anahtar Kelimeler
Kaynakça
- Ab Karim, S. ve Chi, C.G.Q. (2010). Culinary tourism as a destination attraction: An empirical examination of destinations' food image. Journal Of Hospitality Marketing & Management, 19(6), 531-555.
- Ambrozas, D. (2003). Serious Feast: Vancouver Foodies In Globalized Consumer Society (Doctoral Dissertation, School of Communication-Simon, Fraser University).
- Berg, B.L. ve Lune, H. (2015). Sosyal Bilimlerde Nitel Araştırma Yöntemleri, çev. Hasan Aydın. (Eğitim Kitabevi, Konya).
- Boyne, S., Williams, F. ve Hall, D. (2002). On the trail of regional success: Tourism, food production and the Isle of Arran Taste Trail. Tourism and Gastronomy, 91-114.
- Collins, K. (2015). Cooking Class: The Rise of the ‘Foodie and the Role of Mass Media.
- Creswell, J.W. (2018). Nitel Araştırma Yöntemleri, çev. Mesut Bütün, Selçuk Beşir Demir. (Siyasal Kitabevi, Ankara).
- Getz, D., Andersson, T., Vujicic, S., Robinson, R. N. (2015). Food events in lifestyle and travel. Event Management, 19(3), 407-419.
- Green, E. (2013). A Study of Travelers’ Foodie Activity Dimensions, Demographic Characteristics and Trip Behaviors. (Doctoral Dissertation, The Faculty of Sustainable Tourism, East Carolina University).
- Gürbüz, S. ve Şahin, F. (2014). Sosyal Bilimlerde Araştırma Yöntemleri. (Felsefe-Yöntem-Analiz), (Seçkin Yayıncılık, Ankara).
- http://www.resmigazete.gov.tr/eskiler/2012/06/201206222.htm
- https://dictionary.cambridge.org/tr/s%C3%B6zl%C3%BCk/ingilizcet%C3%BCrk%C3%A7e/foodie
- https://tureng.com/tr/turkce-ingilizce/foodie
- http://www.tdk.gov.tr/index.php?option=com_gts&arama=gts&guid=TDK.GTS.5cb574b6ac9070.98787850
- Long, L. M. (2013). Culinary tourism. Encyclopedia of Food and Agricultural Ethics, 1-8.
- Mitchell, R. ve Hall, C.M. (2003). Consuming tourists: Food tourism consumer behaviour. Food Tourism Around The World: Development, Management and Markets, 60-80.
- Poole, S. (2012). Let’s start the foodie backlash. The Guardian, 10, 12.
- Sloan, A. E. (2013). The foodie phenomenon. Food Technology, 67(2), 18.
- Türkoğlu, H. ve Akoğlan Kozak, M. (2015). Türk mutfağının gelişiminde gurmelerin rollerine yönelik algılamalar. Anatolia: Turizm Araştırmaları Dergisi, 26(2).
- Yeoman, I. ve Beatte, U. (2016). The future of food tourism. Journal of Tourism Futures, 2(1), 95-98.
- Yozukmaz, N., Bekar, A. ve Kılıç, B. (2017). A conceptual review of “foodies” in tourism. Journal of Tourism and Gastronomy Studies, 170-179.
Toplam 20 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Turizm (Diğer) |
| Bölüm | Araştırma Makaleleri |
| Yazarlar | |
| Yayımlanma Tarihi | 31 Ocak 2020 |
| Yayımlandığı Sayı | Yıl 2020 Cilt: 6 Sayı: 1 |
