Authenticity in food and beverage: A comparison between local people and local tourist

Yıl 2025, Cilt: 7 Sayı: 1, 164 - 173, 30.06.2025

Beyza Kaçar , Berrin Güzel

https://doi.org/10.53601/tourismandrecreation.1548510

Öz

The aim of this study is to compare and evaluate the authenticity perspectives of local people and local tourists. Thus, in the current study; the definition of authenticity, the concept of authenticity in tourism, the concept of authenticity in food and beverages, and the perceptions of local people and local tourists on local food are discussed. The sample of the study consists of local people living in Kuşadası and local tourists visiting Kuşadası. A questionnaire consisting of 17 items was applied to 400 people, 200 tourists and 200 local people. The data obtained were analyzed using a statistical package programme. As a result of the analysis, the factors obtained from the local people and local tourist samples differ. However, no difference was found in the authenticity perspective of local people and tourists.

Anahtar Kelimeler

Authenticity , Local Food , Local People , Local Tourist

Yiyecek içeceklerde otantiklik: Yerel halk ve yerli turist bakış açısının karşılaştırılması

Öz

Bu çalışmanın amacı, yerel halkın ve yerli turistlerin otantikliğe bakış açılarını karşılaştırmak ve değerlendirmektir. Bu doğrultuda çalışmada; otantiklik tanımı, turizmde otantiklik kavramı, yiyecek ve içeceklerde otantiklik kavramı, yerel halk ve yerel turistlerin yöresel yemeklere ilişkin algıları ele alınmıştır. Çalışmanın örneklemini Kuşadası'nda yaşayan yerel halk ve Kuşadası'nı ziyaret eden yerli turistler oluşturmaktadır. Toplam 15 maddeden oluşan anket 200 turist ve 200 yerli olmak üzere 400 katılımcıya uygulanmıştır. Elde edilen veriler istatistik paket programı kullanılarak analiz edilmiştir. Analiz sonucunda yerel halk ve yerli turist örneklemlerinden elde edilen faktörler farklılık göstermiştir. Ancak yerel halk ve turistlerin otantiklik bakış açılarında herhangi bir farklılık bulunmamıştır.

Anahtar Kelimeler

Otantiklik , Yerel Yemek , Yerel Halk , Yerli Turist

Kaynakça

• Acar, V., & Karaosmanoğlu, K. (2019). Çerkes mutfak kültürünü deneyimlemeye yönelik bir tur önerisi: Düzce ili örneği. International Journal of Contemporary Tourism Research, 3(2), 177-197. https://doi.org/10.30625/ijctr.580354
• Anderson, R. (2004). A definition of peace. Peace and Conflict: Journal of Peace Psychology, 10(2), 101–116. https://doi.org/10.1207/s15327949pac1002_2
• Apak, Ö. C., Hami, Ü., & Kıvanç, M. İ. (2022). Unutulmaya Yüz Tutmuş Yöresel Yiyeceklerin Gün Yüzüne Çıkarılması: Bayburt İli Ev Kadınları Üzerine Bir Araştırma. Journal of Tourism & Gastronomy Studies, 10(1), 267-283. https://doi.org/10.21325/jotags.2022.989
• Baudrillard, J. (1982). Simülakrlar ve Simülasyon, Doğu Batı Yayıncılık, Ankara.
• Björk, P., & Kauppinen-Räisänen, H. (2016). Local food: a source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177-194. https://doi.org/10.1108/IJCHM-05-2014-0214
• Brida, J. G., Disegna, M., & Osti, L. (2012). Perceptions of authenticity of cultural events: A host–tourist analysis. Tourism Culture & Communication, 12(2), 85-96. https://doi.org/10.3727/109830413X13575858951121
• Carreira, V., González-Rodríguez, M. R., & Díaz-Fernández, M. C. (2022). The Relevance Of Motivation, Authenticity And Destination İmage To Explain Future Behavioural İntention İn A UNESCO World Heritage Site. Current Issues İn Tourism, 25(4), 650-673. https://doi.org/10.1080/13683500.2021.1905617
• Chen, L. J., & Chen, J. S. (2011). The Motivations And Expectations Of İnternational Volunteer Tourists: A Case Study Of “Chinese Village Traditions”. Tourism Management, 32(2), 435-442. https://doi.org/10.1016/j.tourman.2010.01.009
• Crompton, J. L. (1979). Motivations For Pleasure Vacation. Annals Of Tourism Research, 6(4), 408-424 https://doi.org/10.1016/0160-7383(79)90004-5
• Csikszentmihalyi, M., & Csikzentmihaly, M. (1990). Flow: The psychology of optimal experience (Vol. 1990, p. 1). New York: Harper & Row.
• Çüçen, A. (2006). Heidegger ve Felsefe. FLSF Felsefe ve Sosyal Bilimler Dergisi, (1), 7-24.
• Dann, G. M. (1977). Anomie, Ego-Enhancement And Tourism. Annals Of Tourism Research, 4(4), 184-194. https://doi.org/10.1016/0160-7383(77)90037-8
• Delind, L. B. (2006). Of Bodies, Place, And Culture: Re-Situating Local Food. Journal Of Agricultural And Environmental Ethics, 19, 121-146. https://doi.org/10.1007/s10806-005-1803-z
• Eco, U. (1997). Somon Balığı ile Yolculuk, Can Yayınları, İstanbul.
• Ekici, R., & Çizel, B. (2014). Yerel halkın turizm gelişimi desteğine ilişkin tutumlarının destinasyonların gelişme düzeylerine göre farklılıkları. Seyahat ve Otel İşletmeciliği Dergisi, 11(3).
• Ekincek, S. (2022). Yöresel Yemek Reçetelerinin Derlenmesi: Bilecik Yenipazar Örneği. Journal Of Tourism & Gastronomy Studies, 10(3), 2256-2295.
• Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is Food Tourism?. Tourism Management, 68, 250-263. https://doi.org/10.1016/j.tourman.2018.03.025
• Erdoğan, D., & Çavuş, A. (2021). Gastronomik Bir Ürün ve Turistik Bir Değer Olan Çakallı Menemeni’nin Yerel Halk Tarafından Değerlendirilmesi. Journal Of Silk Road Tourism Research, 1(1), 1-12.
• Esen, M. F., & Seçim, Y. (2020). Yöresel Mutfağın Turizm Ürünü Olarak Kullanımının Yerel Halk Tarafından Değerlendirilmesi; Konya İli Örneği. Journal Of Tourism & Gastronomy Studies, 8(1), 158-174. https://doi.org/10.21325/jotags.2020.541
• Feldmann, C., & Hamm, U. (2015). Consumers’ Perceptions And Preferences For Local Food: A Review. Food Quality And Preference, 40, 152-164. https://doi.org/10.1016/j.foodqual.2014.09.014
• Figler, M. H., Weinstein, A. R., Sollers, J. J., & Devan, B. D. (1992). Pleasure Travel (Tourist) Motivation: A Factor Analytic Approach. Bulletin Of The Psychonomic Society, 30, 113-116. https://doi.org/10.3758/BF03330412
• Güler, S. (2010). Türk mutfak kültürü ve yeme içme alışkanlıkları. Dumlupınar Üniversitesi Sosyal Bilimler Dergisi, 26(1), 24-30.
• Heidegger, M. (1996) Varlık ve Zaman, Alfa Yayınları, İstanbul.
• Iso-Ahola, S. E. (1983). Towards A Social Psychology Of Recreational Travel. Leisure Studies, 2(1), 45-56. https://doi.org/10.1080/02614368300390041
• İslamoğlu, H. A. (2011). Sosyal Bilimlerde Araştırma Yöntemleri, Beta Yayınları, İstanbul.
• Karim, S., & Chi, C. G. Q. (2010). Culinary Tourism As A Destination Attraction: An Empirical Examination Of Destinations' Food İmage. Journal Of Hospitality Marketing & Management, 19(6), 531-555. https://doi.org/10.1080/19368623.2010.493064
• Kauppinen‐Räisänen, H., Gummerus, J., & Lehtola, K. (2013). Remembered eating experiences described by the self, place, food, context and time. British Food Journal, 115(5), 666-685. https://doi.org/10.1108/00070701311331571
• Keneş, H. Ç. (2015). Papa XVI. Benedict’in Ziyareti Ekseninde Ulusal Basında Kendimize Bakmak: Hoşgörülü ve Medeni Müslümanlar, Hayran Olunası Türkler. Kültür ve İletişim Dergisi, 18(36), 38-61.
• Kim, Y. G., & Eves, A. (2012). Construction and validation of a scale to measure tourist motivation to consume local food. Tourism management, 33(6), 1458-1467. https://doi.org/10.1016/j.tourman.2012.01.015
• Kimiecik, J. C., & Harris, A. T. (1996). What İs Enjoyment? A Conceptual/Definitional Analysis With İmplications For Sport And Exercise Psychology. Journal Of Sport And Exercise Psychology, 18(3), 247-263. https://doi.org/10.1123/jsep.18.3.247
• Maccannell, D. (1973). Staged Authenticity: Arrangements Of Social Space İn Tourist Settings. American Journal Of Sociology, 79(3), 589-603. https://doi.org/10.1086/225585
• Maccannell, D. (1976) The Tourist: A New Theory Of The Leisure Class, University of California Press, London.
• Mak, A. H., Lumbers, M., Eves, A., & Chang, R. C. (2013). An Application Of The Repertory Grid Method And Generalised Procrustes Analysis To Investigate The Motivational Factors Of Tourist Food Consumption. International Journal Of Hospitality Management, 35, 327-338. https://doi.org/10.1016/j.ijhm.2013.07.007
• Merriam-Webster (2021, Mart), Relax, https://www.merriam-webster.com/dictionary/relax, Erişim Tarihi: 06.01.2021
• Merriam-Webster (2021, Ocak), Authentic, https://www.merriam-webster.com/dictionary/authentic, Erişim Tarihi: 06.01.2021
• Nguyen, T. H. H., & Cheung, C. (2016). Chinese Heritage Tourists To Heritage Sites: What Are The Effects Of Heritage Motivation And Perceived Authenticity On Satisfaction?. Asia Pacific Journal Of Tourism Research, 21(11), 1155-1168. https://doi.org/10.1080/10941665.2015.1125377
• Online Etymology Dictionary, 2021, Mart). Authentic, https://www.etymonline.com/search?q=authentic, Erişim Tarihi: 10.03.2021
• Park, E., Choi, B. K., & Lee, T. J. (2019). The Role And Dimensions Of Authenticity İn Heritage Tourism. Tourism Management, 74, 99-109. https://doi.org/10.1016/j.tourman.2019.03.001
• Platon. (1999). Devlet, Türkiye İş Bankası Kültür Yayınları, İstanbul.
• Richards, G. (2007). Culture And Authenticity İn A Traditional Event: The Views Of Producers, Residents, And Visitors İn Barcelona. Event Management, 11(1-2), 33-44. https://doi.org/10.3727/152599508783943228 Sartre, J. (1996). Varoluşçuluk, Say Yayıncılık, İstanbul.
• Sengel, T., Karagoz, A., Cetin, G., Dincer, F. I., Ertugral, S. M., & Balık, M. (2015). Tourists’ approach to local food. Procedia-Social and Behavioral Sciences, 195, 429-437. https://doi.org/10.1016/j.sbspro.2015.06.485
• Seyitoğlu, F., Çakar, K., & Davras, Ö. (2022). Motivation, perceived authenticity and satisfaction of tourists visiting the monastery of Mor Hananyo-Mardin, Turkey. International Journal of Tourism Cities, 8(4), 1062-1078. https://doi.org/10.1108/IJTC-08-2021-0160
• Sims, R. (2009). Food, Place And Authenticity: Local Food And The Sustainable Tourism Experience. Journal Of Sustainable Tourism, 17(3), 321-336. https://doi.org/10.1080/09669580802359293
• Smith, S., Costello, C., & Muenchen, R. A. (2010). Influence of push and pull motivations on satisfaction and behavioral intentions within a culinary tourism event. Journal of quality assurance in hospitality & tourism, 11(1), 17-35. https://doi.org/10.1080/15280080903520584
• Sparks, B., Bowen, J., & Klag, S. (2003). Restaurants and the tourist market. International Journal of Contemporary Hospitality Management, 15(1), 6-13. https://doi.org/10.1108/09596110310458936
• Steiner, C. J., & Reisinger, Y. (2006). Understanding Existential Authenticity. Annals Of Tourism Research, 33(2), 299-318. https://doi.org/10.1016/j.annals.2005.08.002
• Su, D. N., Johnson, L. W., & O’Mahony, B. (2020). Analysis of push and pull factors in food travel motivation. Current Issues in Tourism, 23(5), 572-586. https://doi.org/10.1080/13683500.2018.1553152
• Suna, B. (2019). Gastronomic identity of Gaziantep: Perceptions of tourists and residents. Advances in Hospitality and Tourism Research (AHTR), 7(2), 167-187. https://doi.org/10.30519/ahtr.571666
• Şimşek, A., & Güleç, E. (2020). Gastronomi Turizmi Kapsamında Coğrafi İşaretli Ürün: Elazığ Orciği. Aydın Gastronomy, 4(2), 73-81.
• Türk Dil Kurumu Sözlükleri (TDK), (Mayıs, 2022). Otantik, https://sozluk.gov.tr/, Erişim Tarihi: 06.05.2022
• Türk Dil Kurumu Sözlükleri (TDK), (Haziran, 2022). Yerli, https://sozluk.gov.tr/, Erişim Tarihi: 06.05.2022
• Urry, J (1995). Mekanları Tüketmek, Ayrıntı Yayıncılık, İstanbul.
• Waller, J., & Lea, S. E. (1999). Seeking The Real Spain? Authenticity İn Motivation. Annals Of Tourism Research, 26(1), 110-129. https://doi.org/10.1016/S0160-7383(98)00058-9
• Wang, N. (1999). Rethinking Authenticity in Tourism Experience. Annals Of Tourism Research, 26(2), 349-370. https://doi.org/10.1016/S0160-7383(98)00103-0
• Warburton, N. (2011). Felsefenin Kısa Tarihi, Alfa Yayıncılık, İstanbul.
• Watts, D. C., Ilbery, B., & Maye, D. (2017). Making reconnections in agro-food geography: alternative systems of food provision. The rural, 165-184. https://doi.org/10.1191/0309132505ph526oa
• Yağar, F., & Dökme, S. (2018). Niteliksel araştırmaların planlanması: Araştırma soruları, örneklem seçimi, geçerlik ve güvenirlik. Gazi Sağlık Bilimleri Dergisi, 3(3), 1-9.
• Yazıcıoğlu, Y., & Erdoğan, S. (2004). SPSS Applied Scientific Research Methods. Ankara: Detay Publishing.
• Yeşilyurt, H. (2022). Yerel Halkın Yöresel Yemeklere Yönelik Farkındalık Düzeyleri ve Deneyim Durumları: Adıyaman Örneği (Awareness Levels and Experiences of Local People about Local Dishes: The Example of Adıyaman). Journal of Tourism & Gastronomy Studies, 10(4), 3524-3536.
• Yılmaz, G., & Akman, S. (2018). Sürdürülebilir Gastronomi Çerçevesinde Edremit Körfezi Yöresel Mutfakları. Journal Of Tourism And Gastronomy Studies. https://doi.org/10.21325/jotags.2018.337
• Yurtseven, R., & Kaya, O. (2011). Local food in local menus: The case of Gokceada. Tourismos, 6(2), 263-275. https://doi.org/10.26215/tourismos.v6i2.230
• Zatori, A., Smith, M. K., & Puczko, L. (2018). Experience-İnvolvement, Memorability And Authenticity: The Service Provider's Effect On Tourist Experience. Tourism Management, 67, 111-126. https://doi.org/10.1016/j.tourman.2017.12.013
• Zepeda, L., & Li, J. (2006). Who buys local food?. Journal of food distribution research, 37(3), 1-11. https://doi.org/10.22004/ag.econ.7064
• Zhang, T., Chen, J., & Hu, B. (2019). Authenticity, Quality, And Loyalty: Local Food And Sustainable Tourism Experience. Sustainability, 11(12), 3437. https://doi.org/10.3390/su11123437