Gastronomi ve Turizm İlişkisi Üzerine Bir Değerlendirme

Yıl 2017, Cilt: 14 Sayı: 2, 171 - 191, 18.08.2017

Gökhan Yılmaz

https://doi.org/10.24010/soid.335117

Cited By: 12

Öz

Çalışmada Türkiye ve Kapadokya bölgesindeki turizm
paydaşlarının bakış açısıyla gastronomi ve turizm ilişkisinin mevcut durumunun
tespit edilmesi, gastronomi ve turizm ilişkisinin başlıca karakteristiklerinin
belirlenmesi ve turizm potansiyeli içerisinde gastronominin rolünün ne olduğunun
derinlemesine incelenmesi amaçlanmaktadır. Nitel yaklaşım çerçevesinde veri
toplama tekniği olarak doküman incelenmesi; veri analizi olarak da içerik
analizinden yararlanılmıştır. Gastronomi ve turizm ilişkisi üzerine doküman
taraması 05 – 13 Haziran 2014 tarihleri arasında internet üzerinden
yapılmıştır. Türkiye ile ilgili 38 adet ve Kapadokya ile ilgili de 21 adet
doküman incelenmeye alınmıştır. Türkiye’de gastronomi ve turizm ilişkisi
üzerine paydaşların (acente yetkilileri, restoran işletmecileri, gazeteci
yazarlar, otel işletmecileri, şefler gibi) görüşlerinin beş adet ana kategori
ile on beş alt kategoriden oluştuğu görülmektedir. Kapadokya bölgesinde ise
gastronomi ve turizm ilişkisi üzerine dokümanların içerik analizine tabi
tutulması sonucu elde edilen bulgular üç adet ana kategori ile on altı alt
kategoriden oluşmaktadır. Üç ana kategori turizm potansiyeli, yerel gastronomi
ve restoran uygulamaları şeklinde sıralanmaktadır

Anahtar Kelimeler

Gastronomi, yerel gastronomi, gastronomi ve turizm ilişkisi, gastronomi turizmi.

Kaynakça

• Aslan, Z. Güneren, E. ve Çoban, G. (2014), ‘Destinasyon Markalaşma Sürecinde Yöresel Mutfağın Rolü: Nevşehir Örneği’ Journal of Tourism and Gastronomy Studies, 2 (4), ss. 3-13.
• Barney, J. (1991), ‘Firm Resources and Sustained Competitive Advantage’ Journal of Management, 17 (1), ss. 99-120.
• Bekar, A. ve Belpınar, A. (2015), ‘Turistlerin Gastronomi Turizmine İlişkin Görüşlerinin Milliyetlere Göre Değerlendirilmesi’ Journal of Yasar University, 10 (38), ss.6519-6530.
• Belber, B. (2011), ‘Nevşehir’e Gelen İspanyolca Konuşan Turistlerin Profilini Belirlemeye Yönelik Bir Araştırma’ Eskişehir Osmangazi Üniversitesi Sosyal Bilimler Dergisi, 12 (2), ss. 31-60.
• Bessiere, J. (1998), ‘Local Development and Heritage: Traditional Food and Cuisine as Tourist Attractions in Rural Areas’ European Society for Rural Sociology Sociologia Ruralis, 38 (1), ss. 21-34.
• Bessiere, J. ve Tibere, L. (2013), ‘Traditional Food and Tourism: French Tourist Experience and Food Heritage in Rural Spaces’ Journal of The Science of Food and Agriculture,93 (14), ss. 3420-3425.
• Boyne, S., Williams, F. ve Hall, D. (2002), ‘On The Trail of Regional Success: Tourism, Food Production and The Isle of
• Arran Taste Trail. İçinde A. M. Hjalager and G. Richards (Editörler), Tourism and Gastronomy.ss. 91-114, London: Routledge.
• Canizares, S. M. ve Guzman, T. L. (2012), ‘Gastronomy as A Tourism Resource: Profile of The Culinary Tourist’ Current Issues in Tourism,15 (3), ss. 229-245.
• Chang, R. C., Kivela, J. ve Mak, A. H. (2010), ‘Food Preferences of Chinese Tourists’ Annals of Tourism Research, 37 (4),ss. 989-1011.
• Chang, R. C., Kivela, J. ve Mak, A. H. (2011), ‘Attributes that Influence The Evaluation of Travel Dining Experience: When East Meets West’ Tourism Management, 32, ss. 307-316.
• Cohen, E. ve Avieli, N. (2004), ‘Food in Tourism: Attraction and Impediment’Annals of Tourism Research, 31 (4), ss. 755-778.
• Correia, A., Moital, M., da Costa, F. ve Peres, R. (2008), ‘The Determinants of Gastronomic Tourists’ Satisfaction: A Second-Order Factor Analysis’ Journal of Foodservice,19, ss. 164-176.
• Çağlı, I. B. (2012), Türkiye'de Yerel Kültürün Turizm Odaklı Kalkınmadaki Rolü: Gastronomi Turizmi Örneği, Yayınlanmamış Yüksek Lisans Tezi, İstanbul Üniversitesi, Fen Bilimleri Enstitüsü, İstanbul.
• Çalişkan O. ve Yilmaz G.(2016). ‘Gastronomy and Tourism’ İçindeC. Avcıkurt, M.S. Dinu, N. Hacıoğlu, R. Efe, A.
• Soykan veN. Tetik (Editörler), Global Issues and Trends in Tourism.ss.33-50, Sofia: St. Kliment Ohridski University Press.
• Deneault, M. (2002), Acquiring A Taste for Cuisine Tourism: A Product Development Strategy’ Ottowa: Canadian Tourism Commission. (http://publications.gc.ca/collections/collection_2008/ic/Iu86-24-2002E.pdf, Erişim Tarihi: 05.02.2014).
• Dirik, Ç. ve Armağan, A. (2011), ‘Nevşehir’in BasınaYansıyan İmajı ve Markalaşma Sürecinde Nevşehir’ 1. Uluslararası Nevşehir Tarih ve Kültür Sempozyumu,Cilt 2, ss.237-260., Nevşehir: Nevşehir ÜniversitesiTurizm Fakültesi.
• Du Rand, G. ve Heath, E. (2006), ‘Towards A Framework for Food Tourism as An Element of Destination Marketing’ Current Issues in Tourism,9 (3), ss. 206-234.
• Elo, S., Kaariainen, M., Kanste, O., Pölkki, T., Utriainen, K. ve Kyngas, H. (2014),‘Qualitative Content Analysis: A Focus on Trustworthiness’ Sage Open. 1-10. DOI: 10.1177/2158244014522633.
• Fox, R. (2007), ‘Reinventing The Gastronomic Identity of Croatian Tourist Destinations’ International Journal of Hospitality Management, 26, ss. 546-559.
• Frochot, I. (2003), ‘An Analysis of Regional Positioning and Its Associated Food Images in French Tourism Regional Brochures’ Journal of Travel & Tourism Marketing, 14 (3-4), ss. 77-96.
• Graneheim, U. H. ve Lundman, B. (2004), ‘Qualitative Content Analysis in Nursing Research: Concepts, Procedures and Measures to Achieve Trustworthiness’ Nurse Education Today, 24, ss. 105-112.
• Guzman, T. L. ve Canizares, S. S. (2011), ‘Gastronomy, Tourism and Destination Differentiation: A Case Study in Spain’Review of Economics & Finance,2 (1), ss. 63-72.
• Hall, C. M. ve Valentin, A. (2005), ‘Content Analysis’ İçindeB. Ritchie, P. Burns andC. Palmer (Editörler),Tourism Research Methods, ss. 191-209. Cambridge: CAB International.
• Harrington, R. J. (2005), ‘Defining Gastronomic Identity: The Impact of Environment and Culture on Prevailing Components, Texture and Flavors in Wine and Food’ Journal of Culinary Science & Technology,4 (2-3), ss. 129-152.
• Harrington, R. J. ve Ottenbacher, M. C. (2010), ‘Culinary Tourism - A Case Study of The Gastronomic Capital’Journal of Culinary Science & Technology, 8, ss. 14-32.
• Hashimoto, A. ve Telfer, D. J. (2006), ‘Selling Canadian Culinary Tourism: Branding The Global And The Regional Product’ Tourism Geographies, 8 (1), ss. 31-55.
• Hegarty, J. A. (2005), ‘Developing "Subject Fields" in Culinary Arts, Science, and Gastronomy’ Journal of Culinary Science & Technology, 4 (1), ss. 5-13.
• Hegarty, J. A. (2009), ‘How Might Gastronomy Be A Suitable Discipline for Testing The Validity of Different Modern and Postmodern Claims About What May Be Called Avant-Garde?’ Journal of Culinary Science & Technology, 7, ss. 1-18.
• Hegarty, J. A. ve O'Mahony, G. B. (2001), ‘Gastronomy: A Phenomenon of Cultural Expressionism and An Aesthetic for Living’ Hospitality Management, 20, ss. 3-13.
• Henderson, J. C. (2009), ‘Food Tourism Reviewed’ British Food Journal,111 (4), ss. 317-326.
• Hjalager, A. M. (2002), ‘A Typology of Gastronomy Tourism’İçinde A. M. Hjalager and G. Richards (Editörler),Tourism and Gastronomy, ss.21-35 London: Routledge.
• Hjalager, A. M. (2004), ‘What Do Tourists Eat and Why? Towards A Sociology of Gastronomy and Tourism’Tourism,52 (2),ss. 195-201.
• Hjalager, A. M. ve Corigliano, M. A. (2000), ‘Food for Tourist - Determinants of An Image’International Journal of Tourism Research, 2, ss. 281-293.
• Hjalager, A. M. ve Johansen, P. H. (2013), ‘Food Tourism in Protected Areas - Sustainability for Producers, The Environment and Tourism?’ Journal of Sustainable Tourism, 21 (3), ss. 417-433.
• Horng, J. S. ve Tsai, C. T. (2010), ‘Government Websites for Promoting East Asian Culinary Tourism: A Cross-National Analysis’ Tourism Management, 31, ss. 74-85.
• Horng, J. S. ve Tsai, C. T. (2012a), ‘Culinary Tourism Strategic Development: An Asia Pacific Perspective’ International Journal of Tourism Research,14, ss. 40-55.
• Horng, J. S. ve Tsai, C. T. (2012b), ‘Constructing Indicators of Culinary Tourism Strategy: An Application of Resource-Based Theory’ Journal of Travel & Tourism Marketing,29, ss..796-816.
• Hsieh, H. ve Shannon, S. E. (2005), ‘Three Approaches to Qualitative Content Analysis’ Qualitative Health Research, 15 (9), ss. 1277-1288.
• Ignatov, E. ve Smith, S. (2006), ‘Segmenting Canadian Culinary Tourists’ Current Issues in Tourism, 9 (3), ss. 235-255.
• İlhan, İ. ve Ersoy, E. (2011), ‘Nevşehir Ekonomisinin Sektörel Analizi’ I. Uluslararası Nevşehir Tarih ve Kültür Sempozyumu, Cilt 4, ss. 153-193, Nevşehir: Nevşehir Üniversitesi.
• Karim, S. A. ve Chi, C. G. Q. (2010), ‘Culinary Tourism as A Destination Attraction: An Empirical Examination of Destinations' Food İmage’Journal of Hospitality Marketing & Management, 19, ss. 531-555.
• Katz, S. H. (2003), Encyclopedia of Food and Culture, New York: Thomson Gale.
• Kim, Y. G., Eves, A. ve Scarles, C. (2009), ‘Building A Model of Local Food Consumption on Trips and Holidays: A Grounded Theory Approach’International Journal of Hospitality Management, 28, ss. 423-431.
• Kivela, J. ve Crotts, J. C. (2005), ‘Gastronomy Tourism: A Meaningful Travel Market Segment’ Journal of Culinary Science & Technology, 4 (2-3), ss. 39-55.
• Kivela, J. ve Crotts, J. C. (2006), ‘Tourism and Gastronomy: Gastronomy's Influence on How Tourists Experience A Destination’ Journal of Hospitality & Tourism Research, 30 (3), ss. 354-377.
• Kivela, J. ve Crotts, J. C. (2009), ‘Understanding Travelers' Experiences of Gastronomy Through Etymology and Narration’ Journal of Hospitality & Tourism Research, 33 (2), ss. 161-192.
• Kozak, M. (2014), Bilimsel Araştırma: Tasarım, Yazım ve Yayım Teknikleri, Ankara: Detay Yayıncılık.
• Krippendorf, K. (1980), Content Analysis: An Introduction to its Methodology, California: Sage Publications.
• Kuşluvan, S. ve İlhan, İ. (2011), Nevşehir'de Turizm Gelişiminin Temel Sorunları ve Bazı Öneriler,I. Uluslararası Nevşehir Tarih ve Kültür Sempozyumu, Cilt 7, ss. 81-93. Nevşehir: Nevşehir Üniversitesi.
• Lan, L. W., Wu, W. ve Lee, Y. T. (2012), ‘Promoting Food Tourism with Kansei Cuisine Design’ Procedia - Social and Behavioral Sciences, 40, ss. 609-615.
• Lin, Y. C., Pearson, T. E. ve Cai, L. A. (2011), ‘Food as A Form of Destination Identity: A Tourism Destination Brand Perspective’ Tourism and Hospitality Research, 11 (1), ss. 30-48.
• Long, L. M. (1998), ‘Culinary Tourism: A Folkloristic Perspective on Eating and Otherness’ Southern Folklore, 55 (3),ss. 181-204.
• Mak, A. H., Lumbers, M. ve Eves, A. (2012a), ‘Globalisation and Food Consumption in Tourism’ Annals of Tourism Research,39 (1),ss. 171-196.
• Mak, A. H., Lumbers, M., Eves, A. ve Chang, R. C. (2012b), ‘Factors Influencing Tourist Food Consumption’ International Journal of Hospitality Management,31, ss. 928-936.
• McKercher, B., Okumus, F. ve Okumus, B. (2008), ‘Food Tourism as A Viable Market Segment: It's All How You Cook The Numbers’ Journal of Travel & Tourism Marketing, 25 (2), ss. 137-148.
• Mitchell, R. ve Hall, C. M. (2003),‘Consuming Tourists: Food Tourism Consumer Behaviour’ İçinde C. M. Hall, L. Sharples, R. Mitchell, N. Macionis and B. Cambourne (Editörler), Food Tourism Around The World: Development, Management and Markets, ss. 60-80. New York: Routledge
• Neuman, L. (2003), Social Research Methods: Qualitative and Quantitative Approaches, London: Pearson Education.
• Okumus, B., Okumus, F. ve McKercher, B. (2007), ‘Incorporating Local and International Cuisines in The Marketing of Tourism Destinations: The Cases of Hong Kong And Turkey’ Tourism Management, 28, ss. 253-261.
• Okuyucu, D. (2008), ‘Kapadokya Bölgesi Yeraltı Şehirlerinde Bulunan Şaraphanelerden Birkaç Örnek’Adıyaman Üniversitesi Sosyal bilimler Enstitüsü Dergisi, 1 (1), ss. 138-149.
• Ottenbacher, M. C. ve Harrington, R. J. (2013), ‘A Case Study of A Culinary Tourism Campaign in Germany: Implications for Strategy Making and Succesful Implementation’ Journal of Hospitality & Tourism Research,37 (1), ss. 3-28.
• Özdemir B., Yılmaz G., Çalışkan O. ve Aydın A. (2015a), Şeflerin Yerel Yiyeceğe İlişkin Algılamaları ile Yerel Yiyecek Satın Alma Niyetleri Arasındaki İlişki,16. Ulusal Turizm Kongresi, ss. 418-437, Çanakkale: Çanakkale 18 Mart Üniversitesi.
• Özdemir B., Aydın A., Çalışkan O. ve Yılmaz G. (2015b), The Impact of Chefs' National Cuisine Perceptions on their Intention to Purchase Local Food,International Tourism and Hospitality Management Conference, ss. 495-508, Sarajevo, Bosnia and Herzegovina.
• Quan, S. ve Wang, N. (2004), ‘Towards A Structural Model of The Tourist Experience: An Illustration from Food Experiences in Tourism’ Tourism Management, 25, ss. 297-305.
• Porter, M. E. (1980), Competitive Strategy: Techniques for Analyzing Industries and Competitors, New York: Free Press.
• Ryu, K. ve Jang, S. (2006), ‘Intention to Experience Local Cuisine in A Travel Destination: The Modified Theory of Reasoned Action’Journal of Hospitality & Tourism Research,30 (4), ss. 507-516.
• Santich, B. (2004), ‘The Study of Gastronomy and Its Relevance to Hospitality Education and Training’ Hospitality Management, 23, ss. 15-24.
• Santich, B. (2007), ‘The Study of Gastronomy: A Catalyst for Cultural Understanding’ The International Journal of The Humanities,5 (6), ss. 53-58.
• Smith, S. L. ve Xiao, H. (2008), ‘Culinary Tourism Supply Chains: A Preliminary Examination’Journal of Travel Research, 46, ss. 289-299.
• Schulp, J. A. ve Tirali, İ. (2008), ‘Studies in Immigrant Restaurants I: Culinary Concepts of Turkish Restaurants in The Netherlands’ Journal of Culinary Science & Technology, 6 (2-3), ss. 119-150.
• Strauss, A. ve Corbin, J. (1990), Basics of Qualitative Research: Grounded Theory Procedurs and Techniques, California: Sage Publications.
• Sukalakamala, P. ve Boyce, J. B. (2007), ‘Customer Perceptions for Expectations and Acceptance of An Authentic Dining Experience in Thai Restaurants’Journal of Foodservice, 18, ss. 69-75.
• Şahin, S. (2013),‘ Turistlerin Kırsal Turizme Katılma Nedenleri: Kapadokya'ya Gelen Turistlere Yönelik Bir Araştırma’ 14. Ulusal Turizm Kongresi, ss. 775-797, Kayseri: Erciyes Üniversitesi Turizm Fakültesi.
• Şamiloğlu, F. ve Karacaer, S. S. (2011), ‘Kapadokya Yöresinin Turizm Potansiyeli ve Türkiye Ekonomisindeki Yeri’I. Uluslararası Nevşehir Tarih ve Kültür Sempozyumu, Cilt 3, ss. 129-150, Nevşehir: Nevşehir Üniversitesi.
• Telfer, D. J. ve Wall, G. (2000), ‘Strengthening Backward Economic Linkages: Local Food Purchasing by Three Indonesian Hotels’Tourism Geographies,2 (4), ss. 421-447.
• Tikkanen, I. (2007), ‘Maslow's Hierarchy and Food Tourism in Finland: Five Cases’British Food Journal,109 (9), ss. 721-734.
• Tsai, C. T. ve Lu, P. (2012), ‘Authentic Dining Experience in Ethnic Theme Restaurants’International Journal of Hospitality Management, 31, ss. 304-306.
• Tse, P. ve Crotts, J. C. (2005), ‘Antecedents of Novelty Seeking: International Visitors’ Propensity to Experiment Across Hong Kong's Culinary Traditions’Tourism Management,26, ss. 965-968.
• Vujicic, S., Getz, D. ve Robinson, R. (2013), ‘Food Tourists: Who Are They, What Do They Want, How Do You Package Offers, And Reach Them?’ Göteborg: Experience Consulting AB.
• Yıldırım, A. ve Şimşek, H. (2013), Sosyal Bilimlerde Nitel Araştırma Yöntemleri. Ankara: Seçkin Yayıncılık.
• Yıldız, B. ve Kılıç, S. (2016), ‘Kültür Turizmine Katılan Yerli Turistlerin Kapadokya Algısının Tekrar Ziyaret Etme ve Tavsiye Etme Davranışı Üzerindeki Etkisi’Akademik Bakış Dergisi, 53, ss. 166-185.
• Yılmaz G. ve Özdemir B. (2015), ‘Yerel Gastronominin Tanıtım Materyallerindeki Yeri: Kapadokya Bölgesi Üzerine Bir Araştırma’I. Avrasya Uluslararası Turizm Kongresi. Cilt 2, ss. 760-780, Konya: Selçuk Üniversitesi.
• Yüksel, A. (2001), ‘Managing Customer Satisfaction and Retention: A Case of Tourist Destinations, Turkey’Journal of Vacation Marketing,7 (2), ss. 153-168.