Gastronomy Tourism in the World and Turkiye

Gastronomy Tourism in the World and Turkiye
Turkiye is Among the Best Gastronomy Cuisine of the World with its Seven Different Regions.
Today, people have started to travel for different types of tourism by changing the expectation of sun, sand and sea tourism. Gastronomy has created a new tourism field that combines the concepts of food and culture and provides an advantage in tourism marketing.
As a word meaning, gastronomy, which expresses the rules and norms related to eating and drinking, is blended with culture, history, talent and experience. It also means local products, lifestyle and sustainable values.
The concept of gastronomic heritage, which constitutes the main factor of cultural attractiveness, is evaluated within the scope of the cultural values of the countries, with the increase in the importance and interest given to the food and beverage culture in the world today. At the same time, eating and drinking activities, which are a necessity, and the desire of tourists to enjoy every moment of their travels have made gastronomic values an inseparable part of tourism experiences.
Gastronomy tourism includes local culture. It is also a tool for promoting the general tourism of the region. Regional, agricultural and economic development is a part of gastronomic tourism. Competitive target marketing is a key point in gastronomy tourism. It is preferred by tourists with certain preferences and consumption patterns.
Gastronomy Tourism in Turkey
Turkish Cuisine is one of the most important and oldest cuisines in the world, as it includes the flavors of 7 different regions.
Turkey is a preferred country for gastronomy tourism because of its rich cuisine, deep-rooted history and touristic attraction. There are cities such as Hatay, Urfa, Adana, Mersin and Mardin, which are famous for their local flavors and give importance to gastronomy tourism.
Reference: Küçükkömürler, S., ŞIRVAN, N. B., & Sezgin, A. C. (2018). Dünyada ve Türkiye’de gastronomi turizmi. Uluslararası Turizm Ekonomi ve İşletme Bilimleri Dergisi, 2(2), 78-85.