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A RESEARCH ON THE LOCAL GASTRONOMY IMAGE OF SIVAS

Yıl 2021, Cilt: 2 Sayı: 1, 48 - 58, 30.03.2021

Öz

People take part in tourism movements for various reasons. Among these reasons, the importance of gastronomy is increasing compared to the past. When people choose the destinations they want to visit, they also consider the local gastronomy of that destination. For some people, the gastronomy of the destination may be the most important factor in choosing the destination. Today, people can go from their city to another destination only within the scope of gastronomy tourism. As seen above, gastronomy tourism has become an important opportunity for destinations that are poor in natural and cultural attractions. In addition, gastronomic tourism offers important opportunities to increase the number of tourists and tourism income for destinations that are rich in terms of tourism attractiveness. In this context, it is important to evaluate the city of Sivas in terms of local gastronomy, which has an important place for destinations, and to determine the image of local gastronomy. This study was conducted to determine the local gastronomy image of Sivas city. In the study, it was determined how Sivas local gastronomy was perceived by tourists visiting the city. In addition, the image perceptions of the tourists regarding the food and beverage businesses operating in Sivas were determined. The population of the study consists of the tourists visiting Sivas in the summer of 2019. The questionnaire form regarding the scale created within the scope of the study was applied to 722 people. The obtained data were analyzed by applying frequency analysis and difference analysis. As a result of the study, it was observed that the perception of the tourists visiting Sivas city about Sivas local gastronomy image was low. However, it has been determined that the reason for this is that the cuisine culture, which is one of the components of local gastronomy, is not reflected sufficiently in gastronomy businesses. On the other hand, it has been determined that the local gastronomy image perception of the tourists who visit Sivas within the scope of Sıla tourism and stay at their relatives' houses and eat the meals of their relatives are higher than others.

Kaynakça

  • Afshardoost, M., & Eshaghi, M. S. (2020). Destination image and tourist behavioural intentions: A meta-analysis. Tourism Management, 81, 104154.
  • Aksoy, M., & Sezgi, G. (2015). Gastronomi turizmi ve Güneydoğu Anadolu Bölgesi gastronomik unsurları. Journal of Tourism and Gastronomy Studies, 3(3), 79-89.
  • Beerli, A., & Martin, J. D. (2004). Factors influencing destination image. Annals of tourism research, 31(3), 657-681.
  • Bucak, T., & Aracı, Ü. E. (2013). Türkiye’de gastronomi turizmi üzerine genel bir değerlendirme. Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 16(30), 203-216.
  • Cardoso, L., Vila, N. A., de Araújo, A. F., & Dias, F. (2019). Food tourism destinations’ imagery processing model. British Food Journal.
  • Cohen, E., & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of tourism Research, 31(4), 755-778.
  • Cömert, M., & Özkaya, F. D. (2014). Gastronomi turizminde Türk mutfağının önemi. Journal of Tourism and Gastronomy Studies, 2(2), 62-66.
  • Çağlı, I. B. (2012). Türkiye’de yerel kültürün turizm odaklı kalkınmadaki rolü: gastronomi turizmi örneği. Yüksek Lisans Tezi, İstanbul Üniversitesi Sosyal Bilimler Enstitüsü, İstanbul.
  • Echtner, C. M., & Ritchie, J. B. (1993). The measurement of destination image: An empirical assessment. Journal of travel research, 31(4), 3-13.
  • Eren, R. (2016). Türkiye’nin Gastronomi İmajı, Ziyaretçilerin Bilgi Kaynakları ve Harcamaları, Yayınlanmamış Doktora Teszi, Gazi Üniversitesi, Eğitim Bilimleri Enstitüsü, Ankara.
  • Fields, K. (2002). Demand for the gastronomy tourism product: motivational factors. Tourism and gastronomy, 4(2), 36-50.
  • Fox, R. (2007). Reinventing the gastronomic identity of Croatian tourist destinations. International Journal of Hospitality Management, 26(3), 546-559.
  • Gallarza, M. G., Saura, I. G., & Garcı́a, H. C. (2002). Destination image: Towards a conceptual framework. Annals of tourism research, 29(1), 56-78.
  • GFTA, (2020). https://www.globalfoodtourism.com/resources
  • Gökdeniz, A., Erdem, B., Dinç, Y., ve Uğuz, S. Ç. (2015). Gastronomi turizmi: Ayvalık’ta yerli turistler üzerinde görgül bir araştırma. Journal of Tourism and Gastronomy Studies, 3(1), 14-29.
  • Green, G. P., & Dougherty, M. L. (2008). Localizing Linkages for Food and Tourism: Culinary Tourism as a Community Development Strategy. Community Development, 39(3), 148–158. https://doi.org/10.1080/15575330809489674.
  • Guzel, B., & Apaydin, M. (2016). Gastronomy tourism: Motivations and destinations. Global issues and trends in tourism, 394.
  • 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), 129-152.
  • Hjalager, A. M., & Corigliano, M. A. (2000). Food for tourists—determinants of an image. International journal of tourism research, 2(4), 281-293.
  • Hjalager, A-M. (2002). A topology of gastronomy tourism, in A-M. Hjalager and G. Richards (eds.). Tourism and Gastronomy. London: Routledge
  • Hosany, S., Ekinci, Y., & Uysal, M. (2007). Destination image and destination personality. International Journal of Culture, Tourism and Hospitality Research.
  • Hussin, H. (2018). Gastronomy, tourism, and the soft power of Malaysia. Sage Open, 8(4), 2158244018809211.
  • Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy's influence on how tourists experience a destination. Journal of hospitality & tourism research, 30(3), 354-377.
  • Knollenberg, W., Duffy, L. N., Kline, C., & Kim, G. (2020). Creating competitive advantage for food tourism destinations through food and beverage experiences. Tourism Planning & Development, 1-19.
  • Lai, M. Y., Wang, Y., & Khoo-Lattimore, C. (2020). Do food image and food neophobia affect tourist intention to visit a destination? The case of Australia. Journal of Travel Research, 59(5), 928-949.
  • Lee, S. W., & Xue, K. (2020). A model of destination loyalty: Integrating destination image and sustainable tourism. Asia Pacific Journal of Tourism Research, 25(4), 393-408.
  • López-Guzmán, T., & Sánchez-Cañizares, S. (2012). Gastronomy, tourism and destination differentiation: a case study in Spain. Review of Economics & Finance, 1, 63-72.
  • Niedbała, G., Jęczmyk, A., Steppa, R., & Uglis, J. (2020). Linking of Traditional Food and Tourism. The Best Pork of Wielkopolska—Culinary Tourist Trail: A Case Study. Sustainability, 12(13), 5344.
  • Özdemir, G., & Altıner, D. D. (2019). Gastronomi Kavramları ve Gastronomi Turizmi Üzerine Bir İnceleme. Erzincan Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 12(1), 1-14.
  • Qu, H., Kim, L. H., & Im, H. H. (2011). A model of destination branding: Integrating the concepts of the branding and destination image. Tourism management, 32(3), 465-476.
  • Ramírez-Gutiérrez, D., Santana-Talavera, A., & Fernández-Betancort, H. (2020). Tasting experiences of a destination’s local gastronomy on tourist communications. Tourism Recreation Research, 1-15.
  • Reynolds, P. (1994). Culinary heritage in the face of tourism. Progress in tourism, recreation and hospitality management. Volume 6., 189-194.
  • Richards G. (2002). Gastronomy: An Essential Ingredient in Tourism Production and Consumption, in Hjalager, A.M. and Richards, G. (eds.), Tourism and Gastronomy, London: Routledge, 3-20.
  • Sarıışık, M. & Gülçin Özbay, G. (2015). Gastronomi turizmi üzerine bir literatür incelemesi. Anatolia: Turizm Araştırmaları Dergisi, 26(2), 264-278.
  • Scarpato, R. (2002). Perspective of gastronomy studies. In Hjalager, A, and Richard, G. (Eds), Tourism and Gastronomy. Routledge. London, 51-70.
  • Sormaz, U., Akmese, H., Gunes, E., & Aras, S. (2016). Gastronomy in Tourism. Procedia Economics and Finance, 39(November 2015), 725–730. https://doi.org/10.1016/s2212-5671(16)30286-6.
  • Souiden, N., Ladhari, R., & Chiadmi, N. E. (2017). Destination personality and destination image. Journal of Hospitality and Tourism Management, 32, 54-70.
  • Şahin, 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), 79-105.
  • Şahin, S. Z., & Tosun C. (2020). Turistlerin Yeni Gastronomi Ürünlerine Yönelik Tutumları, Elektronik Sosyal Bilimler Dergisi, 10.17755/esosder.534625, (564-586), (2020).
  • Tasci, A. D., & Gartner, W. C. (2007). Destination image and its functional relationships. Journal of travel research, 45(4), 413-425.
  • Tasci, A. D., Gartner, W. C., & Tamer Cavusgil, S. (2007). Conceptualization and operationalization of destination image. Journal of hospitality & tourism research, 31(2), 194-223.
  • UNWTO, (2020). https://www.unwto.org/gastronomy
  • Zengin, B., Uyar, H., & Erkol, G. (2015). Gastronomi Turizmi Üzerine Kavramsal Bir İnceleme. Ulusal Turizm Kongresi (ss. 511-524). Ankara: Gazi Üniversitesi.

A RESEARCH ON THE LOCAL GASTRONOMY IMAGE OF SIVAS

Yıl 2021, Cilt: 2 Sayı: 1, 48 - 58, 30.03.2021

Öz

People take part in tourism movements for various reasons. Among these reasons, the importance of gastronomy is increasing compared to the past. When people choose the destinations they want to visit, they also consider the local gastronomy of that destination. For some people, the gastronomy of the destination may be the most important factor in choosing the destination. Today, people can go from their city to another destination only within the scope of gastronomy tourism. As seen above, gastronomy tourism has become an important opportunity for destinations that are poor in natural and cultural attractions. In addition, gastronomic tourism offers important opportunities to increase the number of tourists and tourism income for destinations that are rich in terms of tourism attractiveness. In this context, it is important to evaluate the city of Sivas in terms of local gastronomy, which has an important place for destinations, and to determine the image of local gastronomy. This study was conducted to determine the local gastronomy image of Sivas city. In the study, it was determined how Sivas local gastronomy was perceived by tourists visiting the city. In addition, the image perceptions of the tourists regarding the food and beverage businesses operating in Sivas were determined. The population of the study consists of the tourists visiting Sivas in the summer of 2019. The questionnaire form regarding the scale created within the scope of the study was applied to 722 people. The obtained data were analyzed by applying frequency analysis and difference analysis. As a result of the study, it was observed that the perception of the tourists visiting Sivas city about Sivas local gastronomy image was low. However, it has been determined that the reason for this is that the cuisine culture, which is one of the components of local gastronomy, is not reflected sufficiently in gastronomy businesses. On the other hand, it has been determined that the local gastronomy image perception of the tourists who visit Sivas within the scope of Sıla tourism and stay at their relatives' houses and eat the meals of their relatives are higher than others.

Kaynakça

  • Afshardoost, M., & Eshaghi, M. S. (2020). Destination image and tourist behavioural intentions: A meta-analysis. Tourism Management, 81, 104154.
  • Aksoy, M., & Sezgi, G. (2015). Gastronomi turizmi ve Güneydoğu Anadolu Bölgesi gastronomik unsurları. Journal of Tourism and Gastronomy Studies, 3(3), 79-89.
  • Beerli, A., & Martin, J. D. (2004). Factors influencing destination image. Annals of tourism research, 31(3), 657-681.
  • Bucak, T., & Aracı, Ü. E. (2013). Türkiye’de gastronomi turizmi üzerine genel bir değerlendirme. Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 16(30), 203-216.
  • Cardoso, L., Vila, N. A., de Araújo, A. F., & Dias, F. (2019). Food tourism destinations’ imagery processing model. British Food Journal.
  • Cohen, E., & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of tourism Research, 31(4), 755-778.
  • Cömert, M., & Özkaya, F. D. (2014). Gastronomi turizminde Türk mutfağının önemi. Journal of Tourism and Gastronomy Studies, 2(2), 62-66.
  • Çağlı, I. B. (2012). Türkiye’de yerel kültürün turizm odaklı kalkınmadaki rolü: gastronomi turizmi örneği. Yüksek Lisans Tezi, İstanbul Üniversitesi Sosyal Bilimler Enstitüsü, İstanbul.
  • Echtner, C. M., & Ritchie, J. B. (1993). The measurement of destination image: An empirical assessment. Journal of travel research, 31(4), 3-13.
  • Eren, R. (2016). Türkiye’nin Gastronomi İmajı, Ziyaretçilerin Bilgi Kaynakları ve Harcamaları, Yayınlanmamış Doktora Teszi, Gazi Üniversitesi, Eğitim Bilimleri Enstitüsü, Ankara.
  • Fields, K. (2002). Demand for the gastronomy tourism product: motivational factors. Tourism and gastronomy, 4(2), 36-50.
  • Fox, R. (2007). Reinventing the gastronomic identity of Croatian tourist destinations. International Journal of Hospitality Management, 26(3), 546-559.
  • Gallarza, M. G., Saura, I. G., & Garcı́a, H. C. (2002). Destination image: Towards a conceptual framework. Annals of tourism research, 29(1), 56-78.
  • GFTA, (2020). https://www.globalfoodtourism.com/resources
  • Gökdeniz, A., Erdem, B., Dinç, Y., ve Uğuz, S. Ç. (2015). Gastronomi turizmi: Ayvalık’ta yerli turistler üzerinde görgül bir araştırma. Journal of Tourism and Gastronomy Studies, 3(1), 14-29.
  • Green, G. P., & Dougherty, M. L. (2008). Localizing Linkages for Food and Tourism: Culinary Tourism as a Community Development Strategy. Community Development, 39(3), 148–158. https://doi.org/10.1080/15575330809489674.
  • Guzel, B., & Apaydin, M. (2016). Gastronomy tourism: Motivations and destinations. Global issues and trends in tourism, 394.
  • 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), 129-152.
  • Hjalager, A. M., & Corigliano, M. A. (2000). Food for tourists—determinants of an image. International journal of tourism research, 2(4), 281-293.
  • Hjalager, A-M. (2002). A topology of gastronomy tourism, in A-M. Hjalager and G. Richards (eds.). Tourism and Gastronomy. London: Routledge
  • Hosany, S., Ekinci, Y., & Uysal, M. (2007). Destination image and destination personality. International Journal of Culture, Tourism and Hospitality Research.
  • Hussin, H. (2018). Gastronomy, tourism, and the soft power of Malaysia. Sage Open, 8(4), 2158244018809211.
  • Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy's influence on how tourists experience a destination. Journal of hospitality & tourism research, 30(3), 354-377.
  • Knollenberg, W., Duffy, L. N., Kline, C., & Kim, G. (2020). Creating competitive advantage for food tourism destinations through food and beverage experiences. Tourism Planning & Development, 1-19.
  • Lai, M. Y., Wang, Y., & Khoo-Lattimore, C. (2020). Do food image and food neophobia affect tourist intention to visit a destination? The case of Australia. Journal of Travel Research, 59(5), 928-949.
  • Lee, S. W., & Xue, K. (2020). A model of destination loyalty: Integrating destination image and sustainable tourism. Asia Pacific Journal of Tourism Research, 25(4), 393-408.
  • López-Guzmán, T., & Sánchez-Cañizares, S. (2012). Gastronomy, tourism and destination differentiation: a case study in Spain. Review of Economics & Finance, 1, 63-72.
  • Niedbała, G., Jęczmyk, A., Steppa, R., & Uglis, J. (2020). Linking of Traditional Food and Tourism. The Best Pork of Wielkopolska—Culinary Tourist Trail: A Case Study. Sustainability, 12(13), 5344.
  • Özdemir, G., & Altıner, D. D. (2019). Gastronomi Kavramları ve Gastronomi Turizmi Üzerine Bir İnceleme. Erzincan Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 12(1), 1-14.
  • Qu, H., Kim, L. H., & Im, H. H. (2011). A model of destination branding: Integrating the concepts of the branding and destination image. Tourism management, 32(3), 465-476.
  • Ramírez-Gutiérrez, D., Santana-Talavera, A., & Fernández-Betancort, H. (2020). Tasting experiences of a destination’s local gastronomy on tourist communications. Tourism Recreation Research, 1-15.
  • Reynolds, P. (1994). Culinary heritage in the face of tourism. Progress in tourism, recreation and hospitality management. Volume 6., 189-194.
  • Richards G. (2002). Gastronomy: An Essential Ingredient in Tourism Production and Consumption, in Hjalager, A.M. and Richards, G. (eds.), Tourism and Gastronomy, London: Routledge, 3-20.
  • Sarıışık, M. & Gülçin Özbay, G. (2015). Gastronomi turizmi üzerine bir literatür incelemesi. Anatolia: Turizm Araştırmaları Dergisi, 26(2), 264-278.
  • Scarpato, R. (2002). Perspective of gastronomy studies. In Hjalager, A, and Richard, G. (Eds), Tourism and Gastronomy. Routledge. London, 51-70.
  • Sormaz, U., Akmese, H., Gunes, E., & Aras, S. (2016). Gastronomy in Tourism. Procedia Economics and Finance, 39(November 2015), 725–730. https://doi.org/10.1016/s2212-5671(16)30286-6.
  • Souiden, N., Ladhari, R., & Chiadmi, N. E. (2017). Destination personality and destination image. Journal of Hospitality and Tourism Management, 32, 54-70.
  • Şahin, 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), 79-105.
  • Şahin, S. Z., & Tosun C. (2020). Turistlerin Yeni Gastronomi Ürünlerine Yönelik Tutumları, Elektronik Sosyal Bilimler Dergisi, 10.17755/esosder.534625, (564-586), (2020).
  • Tasci, A. D., & Gartner, W. C. (2007). Destination image and its functional relationships. Journal of travel research, 45(4), 413-425.
  • Tasci, A. D., Gartner, W. C., & Tamer Cavusgil, S. (2007). Conceptualization and operationalization of destination image. Journal of hospitality & tourism research, 31(2), 194-223.
  • UNWTO, (2020). https://www.unwto.org/gastronomy
  • Zengin, B., Uyar, H., & Erkol, G. (2015). Gastronomi Turizmi Üzerine Kavramsal Bir İnceleme. Ulusal Turizm Kongresi (ss. 511-524). Ankara: Gazi Üniversitesi.
Toplam 43 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Turizm (Diğer)
Bölüm Araştırma Makaleleri
Yazarlar

Mustafa Işkın 0000-0002-5097-2268

Yayımlanma Tarihi 30 Mart 2021
Gönderilme Tarihi 19 Şubat 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 2 Sayı: 1

Kaynak Göster

APA Işkın, M. (2021). A RESEARCH ON THE LOCAL GASTRONOMY IMAGE OF SIVAS. Journal of Global Tourism and Technology Research, 2(1), 48-58.

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