EVALUATION OF GASTRONOMY TOURISM POTENTIAL OF SAKARYA PROVINCE WITHIN THE SCOPE OF SUSTAINABILITY
DOI:
https://doi.org/10.18623/rvd.v23.n4.4758Keywords:
Sustainability, Gastronomy, Gastronomy Tourism, Local Food, Sakarya CuisineAbstract
The aim of the study is to determine the gastronomy tourism potential of Sakarya province within the scope of sustainability. In order to determine the contribution of gastronomy tourism to the tourism potential of Sakarya province in a sustainable manner and to ensure its efficient contribution to the tourism activities of the province, it is aimed in the study to examine the thoughts and attitudes of the stakeholders involved in the tourism of Sakarya province regarding gastronomy tourism. Qualitative research method is used in the research to analyze the answers to the questions in depth and to have an idea about the perceptions, experiences, behaviors and attitudes of the participants. Within the scope of the research, interviews (semi-structured) were conducted with 15 participants (public and private sector) who are stakeholders of tourism in Sakarya province by using qualitative research method. In the study, a six-question interview form was used within the scope of the semi-structured interview technique. According to the findings, while associating gastronomy and gastronomy tourism with food, beverage, food culture, food science and local food, it is stated that gastronomy tourism has taken its place in tourism activities as a new type. All participants have knowledge about gastronomy and agree on the effectiveness of gastronomy tourism as a new type. The participants stated that the food establishments operating in Sakarya do not have local flavors in their menus due to the low demand, and that there are more standard foods. It has been understood that there are no local flavors in the menus of food establishments operating in Sakarya due to the low demand, but rather standard foods. It has been concluded that it is important in terms of gastronomy tourism to organize festivals in Sakarya province where gastronomy-related values will be highlighted and to ensure the national promotion of Sakarya local products. Although Sakarya province has many different values in gastronomy tourism, it has been determined that it is not at a sufficient level in terms of gastronomy tourism and suggestions have been made to overcome this deficiency and to create a sustainable gastronomy tourism.
References
Aktaş, A. (2008). The Food Culture of Sakarya. İstanbul: Değişim Publications (Publications of Sakarya Governorship Provincial Culture and Tourism Directorate).
Altınel, H. (2009). Menu Management in Gastronomy. Unpublished Master's Thesis. İstanbul University, Social Sciences Institute, İstanbul.
Ballı, E. (2016). Adana Street Food from the Perspective of Gastronomy Tourism. Journal of Tourism and Gastronomy Studies. 4/Special Issue-1, 3-17.
Barkat, S. M. & Vermignon, V. (2006). Gastronomy Tourism: A Comparative Study of Two French Regions: Brittany and La Martinique. Paper Presented at the Sustainable Tourism with Special Reference to Islands and Small States Conference, Malta.
Bogdan, R. C. & Biklen, S. K. (1992). Qualitative Research for Education: An Introduction to Theory and Methods. Boston: Allyn and Bacon.
Brillat-Savarin, J. A. (2018). The Physiology of Taste or Thoughts on Sublime Cuisine. H. Bucak (Trans.). İstanbul: Oğlak Publications.
Cömert, M. & Özkaya, F. D. (2014). The Importance of Turkish Cuisine in Gastronomy Tourism. Journal of Tourism and Gastronomy Studies, 2(2), 62-66.
Çalışkan, Ö. (2013). Gastronomic Identity in Terms of Destination Nutrition and Travel Motivation. Journal of Tourism and Gastronomy Research, 1(2), 39-51.
Çavuşoğlu, M. (2011). A Study on Gastronomy Tourism and Cypriot Culinary Culture, I. International IV. National Eğridir Tourism Symposium, Isparta: Süleyman Demirel University.
Dasgupta, P., Levin, S. & Lubchenco, J. (2000). Economic Pathways to Ecological Sustainability. Bioscience, 50(4), 339-345.
Demir, C. & Çevirgen, A. (2006). Tourism and Environmental Management. Ankara: Gazi Publishing.
Du Rand, G. E. & Heath, E. (2006). Towards A Framework for Food Tourism As An Element of Destination Marketing. Current Issues in Tourism, 9(3), 206-234.
Durlu Özkaya, F., Sünnetçioğlu, S. & Can, A. (2013). The Role of Geographical Indication in Sustainable Gastronomy Tourism Mobility. Journal of Tourism and Gastronomy Studies, 1(1), 13-20.
Farley, H. M. & Smith, Z. A. (2020). Sustainability: If It's Everything, Is It Nothing? UK: Routledge.
Gallopin, G. (2003). A Systems Approach to Sustainability and Sustainable Development. Eclac/Government of the Netherlands, Sustainable Development and Human Settlements Division, Economic Commission for Latin America, Santiago.
Getz, D. & Timur, S. (2005). Stakeholder Involvement in Sustainable Tourism: Balancing the Voices. Global Tourism: Butterworth-Heinemann.
Gündüz, F. (2004). Environment and Sustainability of Tourism, Planning, 1, 58-66.
Güzel, G. (2009). Gastronomy and Innovation. İz Atılım University Journal, 8, 28-29.
Haliloğlu, S. (2019). The Effects of Gastronomy Brand Image on Brand Loyalty and Purchase Intention: The Sakarya Example. Unpublished Master's Thesis. Sakarya University of Applied Sciences, Graduate Education Institute, Sakarya.
Hall, M. & Sharples, L (2003). The Consumption of Experiences or the Experience of Consumption? An Introduction to the Tourism of Taste.
Hummels, H. & Argyrou, A. (2021). Planetary Demands: Redefining Sustainable Development and Sustainable Entrepreneurship. Journal of Cleaner Production, 278, 123804.
Kalkstein, C. & Ann. S. (2007). Food and Food Related Festivals in Rural Destination Branding. Unpublished Doctoral Thesis. Indiana: Purdue University.
Kanik, İ. (2014). The Local Nutrition Movement and A Mass Communication Narrative Design: The United States Example. Journal of Tourism and Gastronomy Studies, 2(4), 14-22.
Karasar, N. (2012). Scientific Research Method: Concepts, Principles, Techniques. Ankara: Nobel Publishing Distribution.
Kavaklı, S. A., Yaylacı, Ş. G. & Uğurlu, E. (2020). Some Medicinal and Aromatic Plants Sold in Kastamonu Herbalist Shops and Their Uses. Journal of the Institute of Science and Technology, 10(4), 2962-2974.
Keser, D. (2024). Examination of Medicinal and Aromatic Plants Within the Scope of Sustainable Gastronomy: The Case of Kastamonu Province. Unpublished Master's Thesis. Kastamonu University, Institute of Social Sciences, Kastamonu.
Kivela, J. C. (2006). Tourism and Gastronomy: Gastronomy’s Influence on How Tourists Experience A Destination. Journal of Hospitality & Tourism Research, 30, 354-377.
Kozak, M. (2015). Scientific Research: Design, Writing and Publication Techniques. Ankara: Detay Publishing.
Kurgun, O. A. (2016). Trends in Gastronomy. H. Kurgun And D. Bağıran Özşek (Eds). In: Gastronomy and Tourism: Concepts, Applications, International Cuisines, Recipes. pp.87-116. Ankara: Detay Publishing.
Küçükaltan, G. (2009). The Effects of Regional Flavors on Tourists' Destination Preferences and National Economies in Gastronomy During the Globalization Process. Proceedings of the 3rd National Gastronomy Symposium. Antalya, Alanya: ALTSO: Alanya Chamber of Commerce and Industry, April 17-18.
Maclaren, V. W. (1996). Urban Sustainability Reporting. Journal of American Planning Association, 36, 281-288.
Micheletti, M. & Stolle, D. (2012). Sustainable Citizenship and the New Politics of Consumption. The Annals of the American Academy of Political and Social Science, 644(1), 88–120.
Özbay, G. (2017). Gastronomy from Yesterday to Today. M. Sarıışık (Ed.). Gastronomy Science in All Its Aspects. Ankara: Detay Publishing.
Özçelik, E. N. (2019). A Qualitative Research on the Evaluation of the Gastronomy Tourism Potential of Bolu Province. Unpublished Master's Thesis. Bolu Abant İzzet Baysal University, Social Sciences Institute, Bolu.
Özdemir, M. (2010). Qualitative Data Analysis: A Study on the Methodological Problem in Social Sciences. Eskişehir Osmangazi University Social Sciences Journal, 11(1), 323-343.
Özkaya, E. & Gündeğer, M. (2014). The Use of Local Products in Gastronomy Tourism: The Ayvacık Example. 1. National Congress of Vocational Schools Social and Technical Sciences, Zonguldak: Bülent Ecevit University, 188-193.
Sachs, W. (2002). The Jo'burg Memo: Fairness In A Fragile World. Memorandum for the World Summit on Sustainable Development. Berlin: Heinrich Boll Foundation.
Santich, B. (2004). The Study of Gastronomy and Its Relevance to Hospitality Education and Training. Hospitality Management, 23, 15-24.
Sarıoğlan, M. (2014). Expectations of Employee in Food & Beverage Firm and Gastronomy Education (Case of Turkey). International Association of Social Science Research, 2(Special Issue 6), 198-202.
Scarpato, R. (2002). Sustainable Gastronomy As A Tourist Products, Tourism and Gastronomy. Ed: Hjalager, A. & Richards, G.). London-New York: Routledge.
Sencer, M. (1989). Method in Social Sciences. İstanbul: Beta Press.
Sormaz, U., Akmele, H., Güneş, E. & Aras, S. (2016). Gastronomy in Tourism. Procedia Economics and Finance, 39, 725-730.
Steinmetz, R. (2010). Food, Tourism and Destination Differentiation: The Case of Rotorua, New Zealand. Unpublished Master's Thesis. New Zealand.
Şengül, S. & Türkay, O. (2016). Evaluation of Mediterranean Culinary Culture in the Context of Gastronomy Tourism. Journal of Tourism and Gastronomy Studies, 4(1), 86-99.
Şengül, S. & Türkay, O. (2018). Determining the Relationships Between the Personal Characteristics of Domestic Tourists Visiting Sakarya and Their Satisfaction With Local Cuisine. Manas Journal of Social Studies, 7(1), 573-588.
URL 1. Gastronomy. http://www.tdk.gov.tr/index.php?, Accessed: 09.02.2025.
Ural, A. & Kılıç, İ. (2011). Scientific Research Process and Data Analysis with SPSS. Ankara: Detay Publishing.
Uyar, H. & Zengin, B. (2015). Creation of A Gastronomy Tourism Index in the Context of Evaluating Gastronomy Tourism As An Alternative Tourism Type. Academic Social Research Journal, 3(17), 355-376.
Uzuner, Y. (1999). Qualitative Research Approach Research Methods in Social Sciences. Eskişehir: Anadolu University Publications No: 1081.
Üzümcü, O. O. (2018). A Study on Tourists Visiting the Lycian Region in Terms of Gastronomy Culture and Gastronomy Tourism. Unpublished Master's Thesis. Gaziantep University, Institute of Social Sciences, Gaziantep.
Wolf, E. (2006). Culinary Tourism the Hidden Harvest. Iowa: Kendall/Hunt Publishing Company.
Yarış, A. (2014). Gastronomy Tourism in Mardin: An Application Regarding Tourist Opinions. Unpublished Master's Thesis. Mardin Artuklu University, Social Science Institue, Mardin.
Yener, D. (2013). The Effect of Brand Association Elements on Brand Personality. Electronic Journal of Vocational Colleges, 5(1), 89–103.
Yıldırım, A. & Şimşek, H. (2011). Qualitative Research Methods in Social Sciences. Ankara: Seçkin Publishing.
Yüncü, H. R. (2010). Sustainable Gastronomic Tourism in Gokceada (Imbros): Local and Authentic Perspectives. International Journal of Humanities and Social Science, 1(18), 17-26.
Downloads
Published
How to Cite
Issue
Section
License
I (we) submit this article which is original and unpublished, of my (our) own authorship, to the evaluation of the Veredas do Direito Journal, and agree that the related copyrights will become exclusive property of the Journal, being prohibited any partial or total copy in any other part or other printed or online communication vehicle dissociated from the Veredas do Direito Journal, without the necessary and prior authorization that should be requested in writing to Editor in Chief. I (we) also declare that there is no conflict of interest between the articles theme, the author (s) and enterprises, institutions or individuals.
I (we) recognize that the Veredas do Direito Journal is licensed under a CREATIVE COMMONS LICENSE.
Licença Creative Commons Attribution 3.0
