The Impact of Popular Food and Beverage Establishments Operating in the Field of Local Cuisine on Tourist Attraction and Recognition: The Case of Bursa Province
Öz
This study aims to explore the contribution of popular food and beverage enterprises operating in the field of local cuisine to the recognition and cultural promotion of the Bursa region. Utilizing a qualitative research approach and a case study design, the research initially involved an examination of online platforms followed by a field visit to Bursa for observation and data collection. In-depth, face-to-face interviews were conducted with selected businesses to evaluate various dimensions such as customer service concepts, the use of local food ingredients, traditional cooking techniques, distinguishing characteristics from competitors, target customer profiles, and social media practices. The findings indicate that certain dishes, particularly Cantık, Bursa Kebabı, Pideli Köfte, and Tahinli Pide, are highly favored by both domestic and international tourists. Furthermore, the popularity of these establishments is significantly influenced by their historical legacy, emphasis on high-quality local ingredients, adherence to traditional culinary practices, and effective use of social media platforms. These factors collectively contribute to the enhancement of Bursa’s culinary identity and its visibility in gastronomic tourism.
Anahtar Kelimeler
Local cuisine, Regional businesses, Bursa gastronomy, Popular businesses
Etik Beyan
Kaynakça
- Apak, Ö. C., & Gürbüz, A. (2023), “The effect of local food consumption of domestic tourists on sustainable tourism”. Journal of Retailing and Consumer Services, 71, 103192.
- Anubha, Hussain, S., Gavinolla, M. R., Gowreesunkar, V. G., & Swain, S. K. (2025), “Retrospective overview on global food tourism and related research: a bibliometric analysis”, Journal of Foodservice Business Research, 28(1), 65-94.
- Azim, R., & Nair, P. B. (2021), “Social media influencers and electronic word of mouth: the communication impact on restaurant patronizing”, Journal of Content, Community and Communication, 14(8), 46-56.
- Bilmez, E. (2022), Yöresel mutfakların sürdürülebilirliği kapsamında mutfak şeflerinin düşüncelerinin araştırılması: Bursa ili örneği, Yüksek lisans tezi, Nevşehir Hacı Bektaş Veli Üniversitesi, Sosyal Bilimler Enstitüsü, Nevşehir.
- Binbaşıoğlu, H., & Türk, M. (2018), “Y kuşağının yiyecek-içecek işletmesi tercihlerinde sosyal medyanın etkisi”, Turizm Akademik Dergisi, 5(1), 221-237
- Castillo-Villar, F. R. (2020), “Destination image restoration through local gastronomy: the rise of Baja Med cuisine in Tijuana”, International Journal of Culture, Tourism and Hospitality Research, 14(4), 507-523.
- Creswell, J. W. & Creswell, J. D. (2017), Research Design: Qualitative, Quantitative, and Mixed Methods Approaches, 5th Edition, Thousand Oaks, CA: Sage Publications.
- Demirel, H., & Baydan, S. (2017), “Bursa yeme içme kültürü ve değişimi üzerine bir alan araştırması”, Journal of Tourism & Gastronomy Studies, 5(3), 343-358.
- Denzin, N. K., & Lincoln, Y. S. (Eds.). (2011). “The sage handbook of qualitative research”, Sage.
- Du Rand, G. E., & Heath, E. (2006), “Towards a framework for food tourism as an element of destination marketing”, Current issues in tourism, 9(3), 206-234.