Gastronomy in Tourism

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• 作者：Umit Sormaz^a ; ^{usormaz@konya.edu.tr" class="auth_mail" title="E-mail the corresponding author} ; Halil Akmese^b ; Eda Gunes^c ; Sercan Aras^d
• 关键词：Nutrition ; Gastronomy ; Gastronomy Tourism ; Food-Beverage Industry
• 刊名：Procedia Economics and Finance
• 出版年：2016
• 出版时间：2016
• 年：2016
• 卷：39
• 期：Complete
• 页码：725-730
• 全文大小：131 K

文摘

Culinary culture has been an area that has been ignored until recently. However, culinary culture is always the longest-surviving part of a culture and tradition. To put it in a different way, cuisines where many different identities of a society merge together and national feelings are felt most are a mirror of daily life styles, religious beliefs, habits, traditions and customs. Changes of eating style in societies and rising the value of eating socially have been one of the reasons for movements in tourism activities. Gastronomy tourism has become major and has become a rapidly growing component of the attractiveness of tourism destination in recent years. The marketing opportunities to gastronomy tourism are being developed by the countries given importance to that issue. Tourists’ wishes to experience the local tastes in the destinations and accommodation facilities have prepared the ground for the development of gastronomy tourism. Tourism businesses that realized the importance to gastronomy tourism given by local and foreign tourists have featured the gastronomic factors in their facilities. Therefore, it is ensured that to take attention for gastronomy, tourism should be managed in coordination with all tourism- related foundations and civil society organizations and with the encouragement of relevant ministries. In addition, the promotional activities are required to be taken in measurable ways by gastronomic tourism developers.