Locals’ and Suppliers’ Evaluations on the Gastronomy Potential of Kilis

Adem Ademoğlu; İbrahim Çekiç

doi:10.24010/soid.1237373

TR EN

Locals’ and Suppliers’ Evaluations on the Gastronomy Potential of Kilis

Öz

The tourism sector is in search of individuality day by day. One of these searches is the gastronomic experiences of destinations. Stakeholders play an important role in revealing the mentioned gastronomic experiences and in the development of regional tourism. The aim of this study is to reveal the potential of Kilis in gastronomy tourism, which has hosted many civilizations in the historical processes. The research was carried out on the local people and stakeholders operating in the sectors related to the research subject, and the data of the study was collected through semi-structured interview forms from 76 individuals, 54 of them were local inhabitants and 22 of them were stakeholders. As a result of the descriptive content analysis made on the collected data, Kilis’s cuisine has a wide range of delicacies in terms of traditional product variety. Additionally, it has been determined that among the mentioned products paradise mud, kerebiç, Kilis's stick, Kilis's flaky pastry, Kilis's casserole, Kilis's cookies with fennel, pistacia coffee, and licorice sherbet are among the iconic tastes representing the city by the local inhabitants. The results of the research also revealed that Kilis's dishes are not sufficiently included in the restaurant menus and that the city's location was considered as both a threat and an advantage by the stakeholders.

Anahtar Kelimeler

Destination , Marketing , Gastronomy Tourism , Stakeholder Analysis , Kilis

Locals’ and Suppliers’ Evaluations on the Gastronomy Potential of Kilis

Abstract

The tourism sector is in search of individuality day by day. One of these searches is the gastronomic experiences of destinations. Stakeholders play an important role in revealing the mentioned gastronomic experiences and in the development of regional tourism. The aim of this study is to reveal the potential of Kilis in gastronomy tourism, which has hosted many civilizations in the historical processes. The research was carried out on the local people and stakeholders operating in the sectors related to the research subject, and the data of the study was collected through semi-structured interview forms from 76 individuals, 54 of them were local inhabitants and 22 of them were stakeholders. As a result of the descriptive content analysis made on the collected data, Kilis’s cuisine has a wide range of delicacies in terms of traditional product variety. Additionally, it has been determined that among the mentioned products paradise mud, kerebiç, Kilis's stick, Kilis's flaky pastry, Kilis's casserole, Kilis's cookies with fennel, pistacia coffee, and licorice sherbet are among the iconic tastes representing the city by the local inhabitants. The results of the research also revealed that Kilis's dishes are not sufficiently included in the restaurant menus and that the city's location was considered as both a threat and an advantage by the stakeholders.

Keywords

Destination , Marketing , Gastronomy Tourism , Stakeholder Analysis , Kilis

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Turizm (Diğer)

Bölüm

Araştırma Makalesi

Yazarlar

Adem Ademoğlu ^*
0000-0001-9649-2019
Türkiye

İbrahim Çekiç
0000-0001-7375-1866
Türkiye

Erken Görünüm Tarihi

29 Ağustos 2023

Yayımlanma Tarihi

29 Ağustos 2023

Gönderilme Tarihi

17 Ocak 2023

Kabul Tarihi

7 Haziran 2023

Yayımlandığı Sayı

Yıl 2023 Cilt: 20 Sayı: 2

DOI

https://doi.org/10.24010/soid.1237373

IZ

https://izlik.org/JA82RX77KF

APA

Ademoğlu, A., & Çekiç, İ. (2023). Locals’ and Suppliers’ Evaluations on the Gastronomy Potential of Kilis. Seyahat ve Otel İşletmeciliği Dergisi, 20(2), 173-190. https://doi.org/10.24010/soid.1237373

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Locals’ and Suppliers’ Evaluations on the Gastronomy Potential of Kilis

Öz

Anahtar Kelimeler

Locals’ and Suppliers’ Evaluations on the Gastronomy Potential of Kilis

Abstract

Keywords

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

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