Öz
The purpose of
this research is to determine the typology of gastro-tourists who participating
in gastronomy tourism. For this purpose, a questionnaire was conducted to
domestic and foreign tourists who at the food and beverage enterprises,
peddlers and enterprises which are sold local products, culinary museum in
Gaziantep which has Gastronomy City title. Firstly, the frequencies and
percentages distributions of the data which obtained from the participants were
examined. Clustering analysis was conducted to identify the typologies of
gastro-tourists. As a result of the
cluster analysis, five gastro-tourist typologies were identified; organicist,
innovator, aimed at learn/enthusiasts, care about food, interested in local
food. While organic tourists are more interested in farm products,
organic products and innovative products, innovative tourists love innovation
in food-related activities. Tourists
who like/want to learn mainly want to improve themselves on food and culture.
In addition, the food is so important for tourists who care about food, the
products and foods of the destination have great importance for local tourists.
Anahtar Kelimeler
Gastronomy Gastronomy Tourism Gastro-tourist Typology Cuisine of Gaziantep
Kaynakça
- Baloğlu, M. (Ed.) (2015). Çok Değişkenli İstatistiklerin Kullanımı (6. Baskı). Ankara: Nobel Akademik Yayıncılık Eğitim Danışmanlık
- Boniface, P. (2003). Tasting Tourism: Traveling For Food And Drink. Burlington: Ashgate Publishing.
- Charters, S. & Ali-Knight, J. (2002) “Who Is The Wine Tourist?”. Tourism Management, 23, 311–19.
- Crespi-Vallbona, M. & Dimitrovski, D. (2016). “Food Markets Visitors: A Typology Proposal”. British Food Journal, 118(4), 840-857.
- Çakmak, Z. (1999). “Kümeleme Analizinde Geçerlilik Problemi ve Kümeleme Sonuçlarının Değerlendirilmesi”, Dumlupınar Üniversitesi Sosyal Bilimler Dergisi, 3, 187-205.
- Decrop, A. & Snelders, D. (2005). “A Grounded Typology of Vacation Decision-Making”. Tourism Management, 26(2), 121-132.
- Dodd, T.H. (1995) “Opportunities and Pitfalls of Tourism In A Developing Wine Industry”. International Journal Of Wine Marketing, 7 (1), 5–12.
- Gaziantep Gastronomi (http://www.gastroantep.com.tr)
- Gillespie, C. & J. A. Cousins (2001), European Gastronomy Into The 21st Century. Butterworth- Heinemann
- Guzman, T.L. & Canizares, S.S. (2011), “Gastronomy, Tourism and Destination Differentiation: A Case Study in Spain”. Review of Economics & Finance. 63-72.
- Hashimoto, A. & Telfer, D. (2003). Positioning An Emerging Wine Route In The Niagara Region: Understanding The Wine Tourism Market And Its Implications For Marketing. In C.M. Hall (Ed.)Wine, Food, And Tourism Marketing (Pp. 61–76). London: Haworth Hospitality.
- Hashimoto, A. & Telfer, D.J. (2006). “Selling Canadian Culinary Tourism: Branding The Global And The Regional Product”. Tourism Geographies, 8 (1), 31-55.
- Henderson, J.C. (2009). “Food Tourism Reviewed”. British Food Journal, 111(4), 317–326.
- Hjalager, A. (2004), “What Do Tourists Eat And Why? Towards A Sociology of Gastronomy And Tourism”. Tourism, 52 (2), 195-201.
- Hjalager, A. M. & Richards, G. (Eds.). (2002). Tourism and Gastronomy. London: Routledge.
- International Culinary Tourism Association (Icta). (2017) What Is Food Tourism. https://www.worldfoodtravel.org/cpages/what-is-food-tourism. (Erişim Tarihi: 14.11.2017).
- Kalaycı, Ş. (2010). SPSS Uygulamalı Çok Değişkenli İstatistik Teknikleri. Ankara: Asil Yayın Dağıtım.
- Kargiglioğlu, Ş. ve Akbaba, A. (2016). “Yerli Gastroturistlerin Eğitim Seviyeleri Ve Yaş Gruplarına Göre Destinasyondaki Gastronomi Turizmi Etkinliklerine Katılımları: Gaziantep'i Ziyaret Eden Gastro Turistler Üzerine Bir Araştırma”. Journal of Tourism And Gastronomy Studies, 87, 95.
- Kunnan, A. J. (1998). “An Introduction to Structural Equation Modelling for Language Assesment Research”. Language Testing, 15, 295-332.
- Long, L. (Ed.) (2004). Culinary Tourism. Lexington: The University Press of Kentucky.
- Lorcu, F. (2015). Örneklerle Veri Analizi SPSS Uygulamalı. Ankara: Detay Yayıncılık
- Mack, R., Blose, J. & Maclaurin, T. (2009). “Segmenting The Culinary Tourist Market: An American and Australian Comparison”. Proceedings of The 2009 Oxford Business & Economics Conference Program. Oxford University.
- Mitchell, R. & Hall, C.M. (2003). Consuming Tourists: Food Tourism Consumer Behaviour. In C.M. Hall, E. Sharples, R. Mitchell, N. Macionis & B. Cambourne (Eds) Food Tourism Around The World: Development, Management and Markets, Oxford: Butter-Worth Heinemann.
- Okumus, F., Kock, G., Scantlebury, G. & Okumus, B. (2013), “Using Local Cuisines When Promoting Small Caribbean Island Destinations”. Journal of Travel and Tourism Marketing, 30 (4), 410-429.
- Okumuş, B., Okumuş, F. & Mckercher, B. (2007). “Incorporating Local And İnternational Cuisines İn The Marketing Of Tourism Destinations: The Cases of Hong Kong and Turkey”. Tourism Management, 28, 253–261.
- Pendergast, D. (2006). Tourist Gut Reactions: Food Safety and Hygiene Issues. In J.
- Romesburg, C. (2004). Cluster Analysis For Researchers. Morrisville, NC: Lulu Press.
- Serçeoğlu, N., Boztoprak, F. ve Tırak, L. (2016). “Gastronomi Turizmi İle Şehir Markalaşması İlişkisi: Atatürk Üniversitesi Öğrencileri”. Journal of Tourism and Gastronomy Studies, 94, 114.
- Smith, S. & Xiao, H. (2008). “"Culinary Tourism Supply Chains: A Preliminary Examination”. Journal of Travel Research, 46 (3), 289-299.
- Sorokina, A. (2016). Typology of Gastronomy Tourists And Tourism. (Unpublished Master Thesis). Thermi: International Hellenic University School Of Economıcs, Busıness Admınıstratıon & Legal Studies.
- Tikkanen, I. (2007). “Maslow's Hierarchy and Food Tourism İn Finland: Five Cases”. British Food Journal, 109(9), 721-734.
- Tokuz, G. (1995). Gaziantep Yemekleri. Gaziantep: Gaziantep Üniversitesi Vakfı.
- Türk Dil Kurumu (http://www.tdk.gov.tr)
- Ulama, Ş. ve Uzut, İ. (2017). “Tüm Yönleriyle Gastronomi Bilimi”. Mehmet Sarıışık (Ed.), Pazarlama Aracı Olarak Gastronomi (ss. 187-207). Ankara: Detay Yayıncılık.
- Unwto. (2012). Tourism Destination Image and The Gastronomic Tourism Experience In World Tourism Organization. Madrid: Global Report On Food Tourism.
- Ural, A. ve Kılıç, İ. (2006). Bilimsel Araştırma Süreci ve SPSS İle Veri Analizi. Ankara: Detay Yayıncılık.
- Wilks, D. Pendergast, & P. Leggat (Eds.), Tourism In Turbulent Times: Towards Safe Experiences For Visitors (pp. 143–154). Amsterdam: Elsevier.
- Wolf, E. (2002). Culinary Tourism: Tasty Economic Proposition. Retrieved March 16, 2017, from www.culinarytourism.org.
- Yazicioglu, Y. ve Erdogan, S. (2004). SPSS Uygulamali Bilimsel Arastirma Yöntemleri. Ankara: Detay Yayıncılık.
- 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. University Of Massachusetts.
Öz
Bu çalışmanın
amacı gastronomi turizmine katılan gastro-turistlerin tipolojisini
belirlemektir. Bu amaç doğrultusunda
Gastronomi Şehri unvanına sahip Gaziantep’te bulunan yiyecek içecek
işletmelerini, yöresel ürünlerin satıldığı işletmeleri ve seyyar satıcılar ile
mutfak müzesini ziyaret eden yerli ve yabancı turistlere bir anket
uygulanmıştır. İlk olarak katılımcılardan elde edilen verilerin frekans ve
yüzde dağılımları incelenmiştir. Gastro-turistlerin tipolojilerini
belirleyebilmek için kümeleme analizi yapılmıştır. Yapılan kümeleme analizi sonucunda organikçi, yenilikçi, öğrenmeyi
amaçlayanlar/sevenler, yemeğe önem verenler ve yöreselci olmak üzere beş
gastro-turist tipolojisi tespit edilmiştir. Organikçi turistler çiftlik
pazarlarına, organik ürünlere ve dalından koparılabilecek ürünlere daha fazla
ilgi duyarken yenilikçi turistler yiyecekle ilgili aktivitelerde yeniliği sevmektedir.
Öğrenmeyi amaçlayan/seven turistler ise ağırlıklı olarak kendilerini yemek ve
kültür konusunda geliştirmeyi istemektedirler. Ayrıca yemeğe önem veren
turistler için yemek, yöreselci turistler için ise gittikleri destinasyona ait
ürünler, yiyecekler büyük önem taşımaktadır.
Anahtar Kelimeler
Gastronomi Gastronomi Turizmi Gastro-turist Tipoloji Gaziantep Mutfağı
Kaynakça
- Baloğlu, M. (Ed.) (2015). Çok Değişkenli İstatistiklerin Kullanımı (6. Baskı). Ankara: Nobel Akademik Yayıncılık Eğitim Danışmanlık
- Boniface, P. (2003). Tasting Tourism: Traveling For Food And Drink. Burlington: Ashgate Publishing.
- Charters, S. & Ali-Knight, J. (2002) “Who Is The Wine Tourist?”. Tourism Management, 23, 311–19.
- Crespi-Vallbona, M. & Dimitrovski, D. (2016). “Food Markets Visitors: A Typology Proposal”. British Food Journal, 118(4), 840-857.
- Çakmak, Z. (1999). “Kümeleme Analizinde Geçerlilik Problemi ve Kümeleme Sonuçlarının Değerlendirilmesi”, Dumlupınar Üniversitesi Sosyal Bilimler Dergisi, 3, 187-205.
- Decrop, A. & Snelders, D. (2005). “A Grounded Typology of Vacation Decision-Making”. Tourism Management, 26(2), 121-132.
- Dodd, T.H. (1995) “Opportunities and Pitfalls of Tourism In A Developing Wine Industry”. International Journal Of Wine Marketing, 7 (1), 5–12.
- Gaziantep Gastronomi (http://www.gastroantep.com.tr)
- Gillespie, C. & J. A. Cousins (2001), European Gastronomy Into The 21st Century. Butterworth- Heinemann
- Guzman, T.L. & Canizares, S.S. (2011), “Gastronomy, Tourism and Destination Differentiation: A Case Study in Spain”. Review of Economics & Finance. 63-72.
- Hashimoto, A. & Telfer, D. (2003). Positioning An Emerging Wine Route In The Niagara Region: Understanding The Wine Tourism Market And Its Implications For Marketing. In C.M. Hall (Ed.)Wine, Food, And Tourism Marketing (Pp. 61–76). London: Haworth Hospitality.
- Hashimoto, A. & Telfer, D.J. (2006). “Selling Canadian Culinary Tourism: Branding The Global And The Regional Product”. Tourism Geographies, 8 (1), 31-55.
- Henderson, J.C. (2009). “Food Tourism Reviewed”. British Food Journal, 111(4), 317–326.
- Hjalager, A. (2004), “What Do Tourists Eat And Why? Towards A Sociology of Gastronomy And Tourism”. Tourism, 52 (2), 195-201.
- Hjalager, A. M. & Richards, G. (Eds.). (2002). Tourism and Gastronomy. London: Routledge.
- International Culinary Tourism Association (Icta). (2017) What Is Food Tourism. https://www.worldfoodtravel.org/cpages/what-is-food-tourism. (Erişim Tarihi: 14.11.2017).
- Kalaycı, Ş. (2010). SPSS Uygulamalı Çok Değişkenli İstatistik Teknikleri. Ankara: Asil Yayın Dağıtım.
- Kargiglioğlu, Ş. ve Akbaba, A. (2016). “Yerli Gastroturistlerin Eğitim Seviyeleri Ve Yaş Gruplarına Göre Destinasyondaki Gastronomi Turizmi Etkinliklerine Katılımları: Gaziantep'i Ziyaret Eden Gastro Turistler Üzerine Bir Araştırma”. Journal of Tourism And Gastronomy Studies, 87, 95.
- Kunnan, A. J. (1998). “An Introduction to Structural Equation Modelling for Language Assesment Research”. Language Testing, 15, 295-332.
- Long, L. (Ed.) (2004). Culinary Tourism. Lexington: The University Press of Kentucky.
- Lorcu, F. (2015). Örneklerle Veri Analizi SPSS Uygulamalı. Ankara: Detay Yayıncılık
- Mack, R., Blose, J. & Maclaurin, T. (2009). “Segmenting The Culinary Tourist Market: An American and Australian Comparison”. Proceedings of The 2009 Oxford Business & Economics Conference Program. Oxford University.
- Mitchell, R. & Hall, C.M. (2003). Consuming Tourists: Food Tourism Consumer Behaviour. In C.M. Hall, E. Sharples, R. Mitchell, N. Macionis & B. Cambourne (Eds) Food Tourism Around The World: Development, Management and Markets, Oxford: Butter-Worth Heinemann.
- Okumus, F., Kock, G., Scantlebury, G. & Okumus, B. (2013), “Using Local Cuisines When Promoting Small Caribbean Island Destinations”. Journal of Travel and Tourism Marketing, 30 (4), 410-429.
- Okumuş, B., Okumuş, F. & Mckercher, B. (2007). “Incorporating Local And İnternational Cuisines İn The Marketing Of Tourism Destinations: The Cases of Hong Kong and Turkey”. Tourism Management, 28, 253–261.
- Pendergast, D. (2006). Tourist Gut Reactions: Food Safety and Hygiene Issues. In J.
- Romesburg, C. (2004). Cluster Analysis For Researchers. Morrisville, NC: Lulu Press.
- Serçeoğlu, N., Boztoprak, F. ve Tırak, L. (2016). “Gastronomi Turizmi İle Şehir Markalaşması İlişkisi: Atatürk Üniversitesi Öğrencileri”. Journal of Tourism and Gastronomy Studies, 94, 114.
- Smith, S. & Xiao, H. (2008). “"Culinary Tourism Supply Chains: A Preliminary Examination”. Journal of Travel Research, 46 (3), 289-299.
- Sorokina, A. (2016). Typology of Gastronomy Tourists And Tourism. (Unpublished Master Thesis). Thermi: International Hellenic University School Of Economıcs, Busıness Admınıstratıon & Legal Studies.
- Tikkanen, I. (2007). “Maslow's Hierarchy and Food Tourism İn Finland: Five Cases”. British Food Journal, 109(9), 721-734.
- Tokuz, G. (1995). Gaziantep Yemekleri. Gaziantep: Gaziantep Üniversitesi Vakfı.
- Türk Dil Kurumu (http://www.tdk.gov.tr)
- Ulama, Ş. ve Uzut, İ. (2017). “Tüm Yönleriyle Gastronomi Bilimi”. Mehmet Sarıışık (Ed.), Pazarlama Aracı Olarak Gastronomi (ss. 187-207). Ankara: Detay Yayıncılık.
- Unwto. (2012). Tourism Destination Image and The Gastronomic Tourism Experience In World Tourism Organization. Madrid: Global Report On Food Tourism.
- Ural, A. ve Kılıç, İ. (2006). Bilimsel Araştırma Süreci ve SPSS İle Veri Analizi. Ankara: Detay Yayıncılık.
- Wilks, D. Pendergast, & P. Leggat (Eds.), Tourism In Turbulent Times: Towards Safe Experiences For Visitors (pp. 143–154). Amsterdam: Elsevier.
- Wolf, E. (2002). Culinary Tourism: Tasty Economic Proposition. Retrieved March 16, 2017, from www.culinarytourism.org.
- Yazicioglu, Y. ve Erdogan, S. (2004). SPSS Uygulamali Bilimsel Arastirma Yöntemleri. Ankara: Detay Yayıncılık.
- 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. University Of Massachusetts.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 5 Temmuz 2018 |
| Gönderilme Tarihi | 27 Mart 2018 |
| Yayımlandığı Sayı | Yıl 2018 Cilt: 3 Sayı: 1 |
