Gastronomy tourism, besides being the most important means of economic development, it is also the most significant part of the fastly developing cultural tourism market. Many recent researches emphasized that the culinary culture of a target destination has a significant part in the travel experience. Travelling for the purpose of experiencing the new and unbelievable food, wine and other inimitable local gastronomy assets of another region is gastronomy tourism. In Turkey, tourism policies had been limited to the coastal mass tourism in the coastal zones of Aegean and Mediterranean regions, utilizing sea, sand and sun potentials of the country, win the purpose of maximum contribution to the national economy, by attracting foreign tourists. Turkish Cuisine; in seven region with advantage of having different climates and vegetation, reserves diversity of local taste and flavour in its cuisine as well Turkish cuisine one of three top cuisine in the world. The aim of this study is to emphasize the importance of marketing strategy of the traditional Turkish cultural cuisine as a alternative tourism field.
Turkish articles with the subject of “gastronomy” published in “Google Scholar” and Council of Higher Education Thesis Centre or foreign articles regarding the gastronomy potential of Turkey and master’s and PhD thesis on the subject have been analysed within this research. A content analysis has been conducted as a result of the revision of the data gathered from 54 articles and 32 thesis within the scope of defined categories. Also method of frequency analysis has been utilised during the analysis of the data. According to the findings, gastronomy tourism has an important potential as a kind of alternative tourism for the Turkish tourism sector.
Akgöl, Y. (2012). Gastronomi turizmi ve Türkiye’yi ziyaret eden yabanc? turistlerin gastronomi deneyimlerinin de?erlendirilmesi. Yay?mlanmam?? Yüksek Lisans Tezi, Mersin Üniversitesi Sosyal Bilimler Enstitüsü.
Akta?, A. & Özdemir, B. (2007). Otel ??letmelerinde Mutfak Yönetimi. Ankara: Detay Yay?nc?l?k.
Baysal, A. (1993). Türk yemek kültüründe de?i?meler ve beslenme sa?l?k yönünden de?erlendirme Türk mutfak kültürü üzerine ara?t?rmalar. Türk Halk Kültürünü Ara?t?rma ve Tan?tma Vakf? Yay?nlar?, No:3.
Bekar, A. & K?l?nç, B. (2014). Turistlerin Gelir Düzeylerine Göre Destinasyondaki Gastronomi Turizmi Etkinliklerine Kat?l?mlar?. International Journal of Social and Economic Sciences 4 (1): 19-26.
Berno T. (2006). Sustainable Development, Policy and Administration, Bridging Sustainable Agriculture and Sustainable Tourism to Enhance Sustainability. Taylor & Francis, Oxford.
Bilgin, A. & Samanc?, Ö. (2008). Türk Mutfa??. T.C Kültür ve Turizm Bakanl???, Ankara.
Boniface, P. (2003). Tasting tourism: traveling for food and drink. Ashgate Publishing Limited, USA.
Boyne, S. & Hall D.(2004) Place Promotion Through Food and Tourism: Rural Branding and The Role of Websites, Place Branding, Vol:1,No:1, 80-92.
Cambourne, B., Macionis, N. Hall, C.M., Sharples, E. & Mitchell, R., (2003). Food Tourism Around the World: Development, Management and Markets, Butterworth-Heinemann, Oxford.
Chaneya, S. & Ryanb, C. (2012). Analyzing the evolution of Singapore’s world gourmet summit: An example of gastronomic tourism. International Journal of Hospitality Management (31), 309– 318.
Chuang, H. (2009). The Rise of Culinary Tourism and Its Transformation of Food Cultures: The National Cuisine of Taiwan, The Copenhagen Journal of Asian Studies, Vol:27, No:2, 84-108.
Ç?k?n, A., Çeken, H. & Uçar, M. (2009). Turizmin Tar?m Sektörüne Etkisi, Agro-turizm ve Ekonomik Sonuçlar?. Tar?m Ekonomisi Dergisi, 15(1), 1-8.
Ci?erim, N. (2001). Türk Mutfak Kültürü Üzerine Ara?t?rmalar: Bat? ve Türk Mutfa??'n?n Geli?imi, Etkile?imi ve Yiyecek içecek Hizmetlerinde Türk Mutfa??n?n Yerine Bir Bak??. Ankara.
Correia, A.,Moital, M., Da Costa, F.C. & Peres, R. (2008). The determinants of gastronomic tourists’ satisfaction:a second-order factor analysis. Foodservice. Journal Jun2008, Vol. 19 (3), 164-176.
Cömert, M. & Özkaya, F.D. (2014). Gastronomi Turizminde Türk Mutfa??n?n Önemi. Journal of Tourism and Gastronomy Studies, 2(2), 62-66
Dereli, M. (1989). Ticari mutfak. Turban Turizm A.? Genel Müdürlü?ü Ders Notlar?, Ankara.
Deveci,B., Türkmen, S. & Avc?kurt, C. (2013). K?rsal Turizm ile Gastronomi Turizmi ?li?kisi:Bigadiç Örne?i. International Journal of Social and Economic Sciences 3 (2): 29-34.
Do?dubay, Murat & ?brahim Giritlio?lu. (2008). Mutfak Turizmi. Cevdet Avc?kurt ve Necdet Hac?o?lu (Ed.), Turistik Ürün Çe?itlendirmesi, Nobel Yay?nevi, Ankara.
Durlu-Özkaya, F. (2009). Turk Mutfa??nda Zeytinya??. Eflatun Yay?nevi,Ankara.
Durlu-Özkaya, F., Cömert, M. & K?z?lkaya, O. (2009). Turizm ?sletmelerinde Zeytinya?l?lar?m?z?n Yeri ve Önemi, III. Ulusal Gastronomi Sempozyumu ve Sanatsal Etkinlikler, 17-21 Nisan, Antalya.
Goker, G. (2011). Destinasyon çekicilik unsuru olarak gastronomi turizmi: Bal?kesir ili örne?i. Yüksek Lisans Tezi, Bal?kesir Üniversitesi Sosyal Bilimler Enstitüsü, Bal?kesir.
Guzman, L.T. & Canizares, S.S. (2011). Gastronomy Tourism and Destination Differentiation: A Case Study in Spain. Review of Economics& Finance. September. 2011.
Guler, S. (2010). Türk mutfak kültürü ve yeme içme al??kanl?klar?. Dumlup?nar Üniversitesi Dergisi, 26 (2), 24-30.
Guler, S. (2008). Turkish Kitchen Culture and Eating and Drinking Habits. Cognitive Approaches to the Concept of Food in the Mediterranean Symposium. Girne Amerikan Üniversitesi, Girne, KKTC.
Gurman, Ü. (1993). Mutfak ve yemek temel bilgileri. Alfa Yay?nlar?, Ankara.
Guzel, G. (2009). Gastronomi ve ?novasyon, ?z At?l?m Üniversitesi Dergisi,(8), 28-29.
Hall. M. C., Sharples, L., Mitchell R., Macionis, N. & Cambourne B. (2003). Food tourism around the world: development, management and markets. Butterworth-Heinemann: Elsevier.
Harrington, R. J. & Ottenbacher, M.C. (2010). Culinary tourism- a case study of the gastronomic capital, Journal of Culinary Science&Technology, (8), 14–32.
Hatipo?lu, A. (2008). Türk mutfa??n?n dünya mutfa??ndaki yeri. Retrieved 28.10.2013, www.foodinlife.com.tr.
Henderson, J. C. (2009). Food Tourism Reviewed, British Food Journal, Vol:111 (4), 317-326.
Hjalager, A. M. (2002). Repairing innovation defectiveness in tourism. Tourism Management, 23 (5), 465-474.
Hjalager, A. M. & Richards, G. (2002). Tourism and gastronomy. Tourism planning: an integrated and sustainable development approach. VNR Tourism and Commercial Recreation Series. New York.
Kesici, M. (2012). K?rsal turizme olan talepte yöresel yiyecek ve içecek kültürünün rolü. KMÜ Sosyal ve Ekonomik Ara?t?rmalar Dergisi, 14 (23), 33-37.
Kivela, J. & Crotts, J.C. (2005). Gastronomy Tourism. Journal of Clunary Science & Technology, 4:2-3, 39-55.
Kivela, J. & Crotts, j. (2006.) Tourism and Gastronomy: Gastronomy's Influence on How Tourists Experience a Destination, Journal of Hospitality & Tourism Research, Vol: 30, No: 3, 354-377.
Kozak, M. (2002). Genel Turizm Bilgisi, Anadolu Üniversitesi, Aç?kö?retim Fakültesi Yay?n?, Eski?ehir.
Long, M., L. (2004). Culinary Tourism , The University Press of Kentucky, USA.
Mavi?, F. (2003). Endüstriyel yiyecek üretimi. Detay Yay?nc?l?k, Ankara.
Mckercher, B., Okumu?, F. & Okumu?, B. (2008). Food tourism as a viable market segment: it’s all how you cook the numbers. Journal Of Travel & Tourism Marketing, 25 (2),137- 148.
Ogel, B. (1982). Turk Mutfa??’n?n Gelismesi ve Turk Tarihi Gelenekleri, Kultur ve Turizm Bakanl??? Milli Folklor Arast?rma Dairesi Yay?nlar?:41, Seminer, Kongre Bildirileri, Turk Mutfa?? Sempozyumu Bildirileri Dizisi:12, 31 Ekim-1 Kas?m 1981, Ankara Universitesi Bas?mevi, Ankara.
Pekyaman, A. (2008) Turistik Sat?n alma Davran???nda Destinasyon ?maj?n?n Rolü Afyonkarahisar Bölgesinde Bir Ara?t?rma, Yay?mlanmam?? Doktora Tezi, Afyon Kocatepe Üniversitesi Sosyal Bilimler Enstitüsü, Afyonkarahisar.
Quan, S. & Wang, N., (2003). Towards a structural model of the tourist experience: an illustration from food experiences in tourism. Tourism Management 25, 297– 305.
Rand, G.E., Heath,E. & Albert, N. (2003). The Role Of Local and Regonal Food in Destination Marketing. Journal of Travel and Tourism Marketing. 14:3, 97-112.
Rand, G. & Heath E. (2006). Towards a framework for food tourism as an element of destination marketing. Current Issues In Tourism, 9, 206–34.
Remmington, M. & Yuksel, A. (1998). Tourist satisfaction and food service experience: Results and implications of an empirical investigation. Anatolia, 9(1), 37–57.
Richards, G. (2002). Gastronomy: an essential ingredient in tourism production and consumption tourism and gastronomy. Routledge, London.
Santich, B. (2004). The study of gastronomy and its relevance to hospitality education and training. Hospitality Management, (23), 15–24.
Scarpato, R. (2002). Perspective of gastronomy studies. Tourism and Gastronomy. Routledge. London.
Scarpato, R. & Daniele, R. (2004). New global cuisine: Tourism, authenticity and sense of place in postmodern gastronomy. Food tourism around the world: Development, management and markets Elsevier, Oxford.
Selwood, J. (2003). The Lure of Food: Food as an Attraction in destination Marketing in Manitoba, food Tourism Around the World Development, Management and Markets. Elsevier, USA.
Sims, R. (2009). Food, Place and Authenticity: Local Food and The Sustainable Tourism Experience. Journal of Sustainable Tourism, Vol:17, No:3, 321-336.
Shenoy, S. S. (2005). Food tourism and the culinary tourist. Yay?nlanmam?? doktora tezi. Graduate School of Clemson University, USA.
Sparks, B. (2007). Planning a wine tourism vacation? Factors that help to predict tourist behavioral intentions. Tourism Management, 28, 5, 1180- 1192
Sürücüo?lu, M. S. & Özçelik, A. O. (2005). Eski Turk Besinleri ve Yemekleri. Turk Mutfak Kulturu Uzerine Arast?rmalar. Turk Halk Kulturunu Arast?rma ve Tan?tma Vakf? Yay?nlar?, Birlik Matbaac?l?k, Ankara.
Telfer, D.J. & Wall, G., (2000). Strengthening backward economic linkages: local food purchasing by three Indonesian hotels. Tourism Geographies, 2 (4), 421–447.
Tezcan, M. (2000). Yemeklerin toplumsal fonksiyonlar?. Türk Mutfak Kültürü Üzerine Ara?t?rmalar. Türk Halk Kültürünü Ara?t?rma ve Tan?tma Vakf? Yay?nlar?, Birlik Matbaac?l?k, Ankara.
TU?K. (2015). Turizm ?statistikleri, II. Çeyrek: Nisan - Haziran, http://www.tuik.gov.tr/.
UNWTO, (2014). 2014 Report, World Tourism Barometers. Retrieved 22.08.2014) www.eunwto.org/doi/pdf/10.../978928441689.
Wolf, E. (2006). Culinary tourism the hidden harvest. Abd- Lowa: Kendall/Hunt Publishing Company.
Yaman, R. (1989). Turklerde Yemek Yeme Al?skanl?klar? ve Buna ?liskin Davran?s Kal?plar?, II. Milletleraras? Yemek Kongresi, Ankara.
Yavuz, M.,C. (2007) Uluslararas? Destinasyon Markas? Olu?turulmas?nda Kimlik Geli?tirme Süreci: Adana Örne?i. Yay?mlanmam?? Doktora Tezi, Çukurova Üniversitesi Sosyal Bilimler Enstitüsü, Adana.
Yun, D., Hennessey, S. M., & MacDonald, R. (2011). Understanding culinary tourists: segmentations based on past culinary experiences and attitudes toward food-related behaviour. International CHRIE Conference-Refereed Track. Paper 15., University of Massachusetts.
Yüncü, H. R. (2010). Sürdürülebilir Turizm Aç?s?ndan Gastronomi Turizmi ve Per?embe Yaylas?, Aybast?-Kabata? Kurultay? 11. Ankara.
Sahin, G. G. (2015). Gastronomy Tourism as an Alternative Tourism: An Assessment on the Gastronomy Tourism Potential of Turkey. International Journal of Academic Research in Business and Social Sciences, 5(9). 71-93.
Copyright: © 2015 The Author(s)
Published by Knowledge Words Publications (www.kwpublications.com)
This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode
