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Evaluation Of Street Foods By Tourism Stakeholders: The Case Of Batman, Hasan Önal Şeyhanlıoğlu, Berat Utku Becerikli
Evaluation Of Street Foods By Tourism Stakeholders: The Case Of Batman, Hasan Önal Şeyhanlıoğlu, Berat Utku Becerikli
Journal of Mediterranean Tourism Research
The aim of the research is to reveal the perspective of tourism stakeholders in Batman province on street delicacies. For this purpose, data were collected from 21 local stakeholders in Batman province by semi-structured interview method, which is one of the qualitative data collection techniques. The data of the study were obtained between 25.10.2023 and 25.11.2023. The data were analyzed with the help of the MAXQDA program. It was concluded that the participants had knowledge about Batman’s street delicacies. Another result of the research is that there are problems in the promotion and marketing of street delicacies. According to another …
Bibliometric Analysis Of Graduate Theses Written In The Field Of Gastronomy In 2021, Sadiye Aslan, Lokman Toprak
Bibliometric Analysis Of Graduate Theses Written In The Field Of Gastronomy In 2021, Sadiye Aslan, Lokman Toprak
University of South Florida (USF) M3 Publishing
In this research, it is aimed to analyze the researches of the postgraduate theses written between January and December in the field of gastronomy in 2021, and to analyze the changes in the research based on which arguments and which data. In this study, in which postgraduate theses are examined, it is aimed to examine the method, sample, and the department in which they are published in the theses on Gastronomy. Descriptive survey model was used in the study. The sample of the study, among the theses registered to YÖK Thesis Center, was reached as a result of scanning with …
An Indispensable Spice In Multicultural Hatay Cuisine: Sumac, Ibrahim Cekic
An Indispensable Spice In Multicultural Hatay Cuisine: Sumac, Ibrahim Cekic
Journal of Mediterranean Tourism Research
Hatay is an ancient city that has hosted dozens of civilizations in the history. Today, this city, which includes different ethnic groups, has a rich culinary culture shaped by cultural interactions. Spices are among the basic components of this cuisine. Locust powder, nutmeg, mahaleb, fennel, dried basil, cajun, Samandag’s red chili powder, zahtar, and sumac are among the most used spices in Hatay cuisine. This study was carried out to determine the traditional consumption patterns and uses of sumac, which is one of the spices identified with the gastronomic identity of Hatay. In this context, a semi-structured interview form consisting …
Examining The Websites Of Fine Dining Restaurants Within The Framework Of Web-Based Marketing: Sample Of The World’S 50 Best Restaurants, Duran Cankul, Batuhan Aktepe
Examining The Websites Of Fine Dining Restaurants Within The Framework Of Web-Based Marketing: Sample Of The World’S 50 Best Restaurants, Duran Cankul, Batuhan Aktepe
University of South Florida (USF) M3 Publishing
In this research, it is aimed to examine the websites of the world's best 50 restaurants within the scope of web-based marketing. In the research conducted for this purpose, the document analysis technique, which is one of the qualitative research methods, was used. According to the list of The World's 50 Best Restaurants, one of the most important restaurant rating systems in the world, the first 50 restaurants were included in the research. Content analysis was applied to the data obtained in the research. In the research, it was concluded that the websites were created under the headings of communication, …
Characteristic Of Turkey Registered Geographical Indications (Gi) Of Food And Agricultural Products In Regions, Nihan Akdemir, Aykut Simsek
Characteristic Of Turkey Registered Geographical Indications (Gi) Of Food And Agricultural Products In Regions, Nihan Akdemir, Aykut Simsek
University of South Florida (USF) M3 Publishing
Geographically Indications (GI) is as a niche market for countries, creates value-added and has a strong link with origin and cultural heritage. The aim of this study is to examine registered GI products that can be considered as gastronomically in Turkey in terms of regions and product groups determined by the Turkish Patent and Trademark Office. For this purpose, the Turkish Patent and Trademark Office Geographical Indications Portal (www.ci.turkpatent.gov.tr) was examined in depth, based on the descriptive scanning model. As a result of the examinations, it has been seen that Turkey has 825 registered GI of food and agricultural. It …
New Trends In Gastronomy And Its Effects In Tourism, Gulsun Duran, Yasin Bilim
New Trends In Gastronomy And Its Effects In Tourism, Gulsun Duran, Yasin Bilim
University of South Florida (USF) M3 Publishing
The effect of gastronomy in the field of tourism has been a subject emphasized by everyone. In this context, gastronomic tourism is one of the most popular research areas of recent times. Especially its cultural, historical and economic dimensions are at the forefront. However, the rapidly developing different aspects of gastronomy have not found a place in the field of tourism. In this study, which evaluates the impact of new trends in gastronomy on tourism, new areas of gastronomy and their places in tourism are discussed. Since the study was developed with a theoretical approach, the literature and different secondary …
Scope Of Rural Tourism Inroads Through Nonvegetarian Gastronomic Tradition In Western Himalayas: The Hindu’S Bakrid, Rohit Chauhan
Scope Of Rural Tourism Inroads Through Nonvegetarian Gastronomic Tradition In Western Himalayas: The Hindu’S Bakrid, Rohit Chauhan
University of South Florida (USF) M3 Publishing
This study explores the potential of rural gastronomic capital as tourism product in Shimla district of Western Indian Himalayas keeping in view the sustainable community-based approach. Bottom-up community driven approach is essential for sustainable tourism development and the state under study accounts for 89% of rural population. Gastronomic tradition is one such approach involving a large number of populations bringing them direct benefits. In this study a mixed research design was adopted for first identifying themes and lately looking for scope in a broader area. For getting initial idea 16 interviews were conducted. Upon analyzing the responses from this pilot …
Investigation Of Poultry Meat Consumption Habits In Turkish And World Cuisine, Busra Erilmez Ilter, Dilek Dulger Altiner
Investigation Of Poultry Meat Consumption Habits In Turkish And World Cuisine, Busra Erilmez Ilter, Dilek Dulger Altiner
University of South Florida (USF) M3 Publishing
It is very important to include animal foods in the human diet. When the animal production data in the world is examined, it is seen that poultry meat farming is increasing every day. Poultry meat is the name given to poultry animals whose meat can be consumed, such as chicken, turkey, quail, goose, duck, partridge. Poultry meat is consumed by billions of people all over the world every year. Poultry meat consumption amounts vary according to growing conditions, consumer income level, local cuisine culture, differences in rural or urban lifestyles, consumption frequency and amount. Since poultry meats have strategic importance …
Determination Of Tourists’ Raw Food Perceptions, Duran Cankul, Aleyna Kol
Determination Of Tourists’ Raw Food Perceptions, Duran Cankul, Aleyna Kol
University of South Florida (USF) M3 Publishing
In this study, it is aimed to determine the perceptions of domestic tourists towards Raw food diet, which is one of the trends that emerge in line with the preferences of conscious consumers in the science of gastronomy. For this purpose, the phenomenological research type, which is one of the qualitative research methods, was used in the study. The participants of the research are domestic tourists. In the research, the data were collected through a semi-structured interview form with 12 tourists determined by the purposeful sampling method. In order to analyze the data obtained in the research in the best …
Food Producers And Pandemics: A Mystery Shopping Analysis, Francesc Fusté-Forné
Food Producers And Pandemics: A Mystery Shopping Analysis, Francesc Fusté-Forné
Journal of Sustainability and Resilience
Recent research has widely analysed the significance of food in tourism. Departing from the understanding of ‘cheese’ as part of the food tourism system of a destination, this paper aims to analyse cheese factory tours as a tourism service provided by food producers. A mystery shopping approach is used to study the 75 cheese producers under the Manchego quality cheese. Results show the response behaviour of Spanish Manchego cheese producers to an email sent by a ‘tourist’ who asks for a visit during pandemic times. As a segment of food tourism, cheese tourism is gathering a growing attention by academics …