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Preparation of meals, presentation, table rules and special occasion meals are passed down from generation to generation by the family and the environment and passed on to the future. For this reason, food cultures differ from society to society. Food culture, which is a proof of the cultural richness of humanity, is an important resource for gastronomy tourism. Due to the increasing use of internet technology, mobile devices and social media tools by people today, it should be considered that social media tools have a significant impact on learning food culture and transferring it to future generations. Starting from this point, this research aims to examine the application behavior of the recipes in the quick videos shared on social media by the users within the scope of the theory of planned behavior. In this research, TikTok and Instagram were chosen as social media applications. As a result of the research, it was found that the behavioral control, attitude and subjective norm perceived by the participants regarding the quick recipe videos published in these applications had an impact on their intention to apply these recipes, and the intention affected their behavior in applying these recipes. Furthermore, it was understood that the feeling of trust towards the chefs had a partial mediating role between intention and behavior. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Humanities & Tourism Research (JoHUT) is the property of Journal of Humanities & Tourism Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Humanities & Tourism Research (JoHUT) is the property of Journal of Humanities & Tourism Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Travel & Hospitality Management / Seyahat ve Otel İşletmeciliği Dergisi is the property of SIMEDYA and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Social Sciences Studies is the property of Social Sciences Studies and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Travel & Hospitality Management / Seyahat ve Otel İşletmeciliği Dergisi is the property of SIMEDYA and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Management Theory & Practices Research (JMTPR) is the property of Journal of Management Theory & Practices (JMTP) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Gastronomy science also affects tourism activities because it reflects the food culture of a society or geography. In today's tourism understanding, travel agencies and tour operators appeal to different types of tourists with their gastronomic tours. Businesses determine many tour routes in line with the expectations of tourists. In this process, it is necessary to take effective and fast decisions that provide competitive advantage within the scope of gastronomy tours, which include alternative routes for businesses. Many methods are used for this. The aim of the research, prepared with this point of view, is to determine various gastronomic tour routes within the scope of geographically indicated products that Konya has. In order to determine the suitability of the routes determined within the scope of the research, the MULTIMOORA (Multi-Objective Optimization on Basis of Ratio Analysis) method, which was used for the first time in 2006 and is one of the most effective methods in the multi-criteria decision making process, was used. Accordingly, it has been determined that the most suitable gastronomic tour routes for Konya are Meram, Selçuklu, Karatay, Akşehir and Çumra districts. [ABSTRACT FROM AUTHOR]

The concept of geographical indication, which serves to distinguish a product from others and emphasizes the different side of that product, also affects the travel motivations, destination preferences and purchase intentions of the consumer. Countries, regions, and cities that have this concept are becoming more visible. This research purpose to reveal the existing situation of geographical indication patent processes carried out in Turkey in the context of soups in the category of "dishes and soups". The research conducted for this purpose, ""How is the distribution of geographically indicated soups in Turkey according to regions and provinces?", "How is the distribution of geographically indicated soups according to registration dates and legal entities?" and "How is the distribution of the soups for which the registration application has been made, according to the application dates and regions?" answers to the questions were sought. The research, the information in the Turkish Patent and Trademark Office was used. The characteristics (origin-origin-traditional product) of soups with geographical indications, which can be considered as a gastronomic element in Turkey, and their distribution because of registration holders, province, region and year are tabulated. As a result of the study, the region with the highest number of soup registrations is the Central Anatolia Region. No soup with a registration certificate was found in the Marmara Region. At the same time, the results of reveal that soup registrations are mostly carried out by municipalities and applications have increased from past to present. [ABSTRACT FROM AUTHOR]

The aim of the research is to examine the information produced by tourists in social communication networks for food and beverage businesses in Batman. For this purpose, a total of 342 positive and negative user comments about 13 food and beverage businesses with TripAdvisor membership are subjected to content analysis. In the content analysis, the MAXQDA 2020 qualitative data analysis software is used. As a result of the content analysis carried out by the researchers, the factors that govern the customers' experience in the business and determine their satisfaction and dissatisfaction; (i) food and beverage variety, (ii) menu, (iii) price, (iv) quality of food and beverage, (v) physical structure and location of the business, and (vi) service quality. On the one hand, the results of the research reveal the areas where the food and beverage businesses in Batman are seen as successful and unsuccessful, from the customer's point of view, on the other hand, they provide a path for improvement and development initiatives. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Humanities & Tourism Research (JoHUT) is the property of Journal of Humanities & Tourism Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Afyon Kocatepe University Journal of Social Sciences / Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi is the property of Afyon Kocatepe University (AKU) Sosyal Bilimler Enstitusu and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Selcuk Tourism & Information Technology Research Journal / Selçuk Turizm ve Bilişim Araştırmaları Dergisi is the property of Selcuk Tourism & Information Technology Research Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Social Sciences Studies is the property of Social Sciences Studies and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of International Anatolian Journal of Social Sciences / Uluslararasi Anadolu Sosyal Bilimler Dergisi is the property of Uluslararasi Anadolu Sosyal Bilimler Dergisi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Travel & Hospitality Management / Seyahat ve Otel İşletmeciliği Dergisi is the property of SIMEDYA and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Humanities & Tourism Research (JoHUT) is the property of Journal of Humanities & Tourism Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Gastronomy and gastronomic products have been used more widely in the marketing of destinations in recent years. Local cuisine, food culture and gastronomic identity of a city can attract local and foreign visitors to the city. Thus, destinations are recognized, differentiated and on the way to branding. Turkey is a country where different cultures live together and each city has its own unique cuisine. The city of Izmir, as a result of hosting different cultures throughout its history, has had a unique cuisine and is the third largest city in Turkey in terms of population. It is a very convenient and attractive destination in terms of gastronomy and gastronomy tourism. Therefore, the aim of this study is to evaluate the effect of gastronomy tourism on destination branding with the case of Izmir. For this purpose, in this study, a supply-side stakeholder analysis was carried out with semi-structured interviews, which is one of the qualitative research techniques. The obtained data were analyzed by content analysis. As a result of the research, the effect of gastronomy tourism on the branding of İzmir destination has been proven, but it has been revealed that this effect is not sufficient and strong in İzmir today. [ABSTRACT FROM AUTHOR]

Copyright of International Journal of Disciplines Economics & Administrative Scienves Studies is the property of International Journal of Disciplines in Economics & Administrative Sciences Studies and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Social Sciences Institute / Sosyal Bilimler Enstitüsü Dergisi is the property of Bingol University / Rectorate and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Humanities & Tourism Research (JoHUT) is the property of Journal of Humanities & Tourism Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Humanities & Tourism Research (JoHUT) is the property of Journal of Humanities & Tourism Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Wine Tourism is evaluated within the scope of gastronomic tourism and it is seen as an important type of tourism for countries due to its audience. Throughout history, Hatay has been a remarkable city in terms of culture, belief and gastronomy. Hatay was selected as a gastronomy city within the scope of UNESCO Creative Cities Network in 2017 and wine production is also carried out in Hatay. This study aims to reveal the perspectives of gastronomy city stakeholders towards wine tourism. Hatay province was chosen as the research region. In this sense, the stakeholders in Hatay were interviewed using the interview technique. Stakeholders interviewed; Travel Agencies, Public Officials, Hotels, Tourist Guides, Producers and Civil Society Organization. The interviewers were conducted face to face with 26 participants. In the study, descriptive analysis technique and content analysis technique were used among the qualitative analysis methods. Stakeholders were asked 4 questions in common. 9 questions were asked according to the quality of the stakeholders. Content analysis technique was applied to 4 common questions asked to the participants. Descriptive analysis technique was preferred to the other 9 questions. As a result of the research, it was revealed that there is a lack of publicity, infrastructure and marketing activities for wine tourism. One of the results of the study is stated that wine can be marketed together with the cuisine of Hatay rich in gastronomy. [ABSTRACT FROM AUTHOR]

Bir yöreye özgü olan ürünlerin ayırt edici özelliklerinin korunup, gelecek nesillere aktarılmasını amaçlayan coğrafi işaretli ürünler ekonomik kalkınma ve kültürel mirasın tanıtılması konularında bölge açısından önemli rol oynamaktadır. Türkiye’de coğrafi işaretli ürün sayısı gün geçtikçe artış göstermektedir. 2020 yılı Temmuz ayı itibari ile yenilebilir ve içilebilir gıda türünde coğrafi işaret tesciline sahip ürün sayısı 367 olmakla beraber başvuru sürecinde olan birçok yöresel ürün bulunmaktadır. Ankara ili ise 8 adet coğrafi işaretli ürüne sahiptir. Yöresel lezzetlerin coğrafi işaret tesciline sahip olması, bölge kültürlerinin devamlılığını sağlarken, özellikle kırsal turizmin gelişmesi açısından önemli bir araç olarak kullanılabilmektedir. Ankara ilinin ilçesi olan Beypazarı’nın sahip olduğu coğrafi işaretli bir ürün olan Beypazarı Kurusu, köklü bir yöresel geçmişe sahiptir. Bu çalışmanın amacı, gastronomik bir ürün olarak ele alınan coğrafi işaret tescil belgesine sahip Beypazarı Kurusu üreticilerinin perspektifinden meslek ve sektör bağlamında sürdürülebilirliğini değerlendirmek ve yerel ekonomisine katkısını ortaya koymaktır.

Anatolia, with its thousands of years of history, is the homeland and gene center of grapes. Every civilization living in this geography has included grapes and products produced from them into their culinary cultures and differentiated their culinary cultures. This difference is considered more and more attractive in terms of tourism day by day. With the changing tourism dynamics, gastronomy tourists plan their travels by following flavors. In this study, the place and importance of fox grape in the provinces located on the Middle and Eastern coastline of the Black Sea region, and its potential as a product for gastronomy tourism were discussed. Depending on the result that the interest in gastronomic tourism has increased, the study is important in terms of proposing an alternative route of gastronomic product. The theoretical background of the study is based on the theory of planned behavior. The population of the study consists of Samsun, Ordu, Giresun, Trabzon, Rize and Artvin provinces located in the Middle and Eastern coastline of the Black Sea region. Data of the study were collected by document analysis, observation and interview techniques, which are among the qualitative research methods. The research was designed as a case study. In the study, a data analysis plan was created and the data were analyzed using the descriptive analysis method. The data obtained from the study reveal that fox grape has a potential that should be evaluated for the region. Therefore, the creation of gastronomic routes to fox grape can contribute to increasing the attractiveness of the destination and improving the image of the destination, and thus to increasing the local people's quality of life. [ABSTRACT FROM AUTHOR]

Experiential value refers to the process of experience related to a product and the consumer evaluation regarding the experience. The experience regarding of a tourism product and value components that emerge after the experience are determinants for tourists' revisit behavior. This study aims to examine the effects of value perceptions of tourists who participate in gastronomy tourism or visit the destination for various reasons, that occur after their gastronomic product experiences on their revisit intention. For this purpose, the relationships between variables are discussed and the hypotheses are put forward after an extensive literature review. The population of this research consists of domestic tourists who have visited Gaziantep and Hatay provinces that are included in the network of UNESCO (United Nations Educational, Scientific and Cultural Organization)'s cities of creative/gastronomy. The research sample consists of 809 domestic tourists selected by convenience sampling method. The data are collected using a face-to-face survey technique. The collected data are tested via statistical package programs using exploratory factor analysis, arithmetic mean, standard deviation, independent sample t test, ANOVA and path analysis. As a result of these analyses, it is concluded that among the experiential value components, health value and quality value affect revisit intention; however emotional value, epistemic value and interaction value do not affect revisit intention. [ABSTRACT FROM AUTHOR]

This study purposed to evaluate food-service characteristic perceptions according to tourists spending their holidays in accommodations enterprises in the region of Alanya\Okurcalar. The population of the study consisted of 382 people, who were selected through convenience sampling method on voluntary basis. The data obtained through the survey method were evaluated via importance-performance analysis method, which is based on the comparison of the importance of the characteristic of an issue or dimension examined and performance perceptions of these characteristic on a matrix. The characteristic that need to be maintained included hygiene and general cleanliness, courtesy and friendliness of service staff, well-groomed and clean service staff, accommodation enterprises facilities, dining atmosphere and speed of service delivery. The characteristics that need to be concentrated on comprised music and image portrayed, service equipment, menu diversity and menu presentation while the characteristics with low priority consisted of staff service skills and knowledge, food service style, food price and value for money, and product serving. Another remarkable finding of this study is that there were no possible overkills in food services as perceived by tourists. This finding is satisfactory in terms of showing that scarce resources are optimally used in accommodation enterprises.

Copyright of Journal of Duzce University Institute of Social Sciences / Düzce Üniversitesi Sosyal Bilimler Dergisi is the property of Duzce University Journal of Social Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Afyon Kocatepe University Journal of Social Sciences / Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi is the property of Afyon Kocatepe University (AKU) Sosyal Bilimler Enstitusu and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of International Social Research is the property of Journal of International Social Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The contribution of local products and local food culture to gastronomic tourism is very high. In order to develop gastronomy tourism in a destination, actions such as promotion and presentation of local products are carried out through festivals. Participant requests are important in organizing festivals. In this context, it is aimed to get the opinions of the participants in the 11th International Pismaniye (Cotton Candy) Festival as a result of the festival experience. In the research, face-to-face interviews were made with 49 people participating in the festival. It was determined that the municipality played an active role in the announcement of the festival, however, only 16% of the participants came from outside the province. This situation can be interpreted that the promotion is not done well enough in other provinces. 70% of the participants find the physical equipment of the festival sufficient and 94% state that they will recommend the festival to others. It was determined that entertainment was the first place among the reasons for the recommendation, while the second place was to promote their cities and local flavors of the participants. [ABSTRACT FROM AUTHOR]

Eating and drinking culture is not only seen as meeting basic needs but also as an economic activity that affects many sectors. Food and beverage activities are the main departments of the tourism sector. In addition, gastronomy tourism is of particular importance among alternative tourism types, as it directly reflects the natural wealth and culture of a society. Gastronomy tourism has effects such as spreading tourism throughout the season, supporting other activities, increasing income and its distribution, providing employment and increasing service quality. One of the factors affecting consumers' choice of destination is gastronomic attractions. In this context, countries have started to record their local cuisines and gastronomic elements, transmit them to future generations and use them economically as an important part of tourism. Within the scope of this study, local or foreign tourists coming to Sivas describe as "don't leave without eating"; Sivas Köftesi, Sivas Fırın Kellesi, Sivas etliekmeği, Peskütan soup, Madımak meal, Sivas etlisarma, Sivas İçliköfte, Hingel, Turşu Kavurması, Sivas Katmeri, Sivas Çöreği, Sivas Hurma desert and Sivas sarığıburma desert were examined by the micro and macro nutrients. According to the results, it can be said that Sivas cuisine is at a level that can meet the food needs of the visitors coming to the city for different touristic sources. Sivas has a capacity to serve the existing touristic potential in terms of both food variety and business capacity. When examined in terms of nutritional values, it can be said that it is a diet with relatively high calorie values, animal food-based but containing many functional food components. [ABSTRACT FROM AUTHOR]

Copyright of Journal of International Social Research is the property of Journal of International Social Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Balkan & Near Eastern Journal of Social Sciences (BNEJSS) is the property of Balkan & Near Eastern Journal of Social Sciences (BNEJSS) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Uluslararasi Ekonomi ve Yenilik Dergisi is the property of Karadeniz Technical University, Depertmant of Economics and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Econder International Academic Journal is the property of Econder International Academic Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Travel & Hospitality Management / Seyahat ve Otel İşletmeciliği Dergisi is the property of SIMEDYA and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Erzurum, which is one of the most prominent provinces of the Eastern Anatolia Region, has become a worldwide known winter sports center in the last 20 years, which hosts national and international winter sports organizations. Nevertheless, it has been observed that Erzurum province, which has a population of approximately half-million in certain periods, does not benefit from this potential sufficiently, and local and foreign tourists that use Palandöken, Konaklı and Kandilli facilities leave the town without making the expected economic contribution after their stay in nearby hotels. However, Erzurum is located in the middle of culinary geography and has an important potential for gastronomic tourism. There are hundreds of high-quality restaurants in the city that serve local dishes of Erzurum such as cag kebab, kadayıf dolma (shredded phyllo stuffing) and various homemade food dishes. As it is known, gastronomy is considered as one of the main components of tourism in the context of international tourism. While the share of tourism centers with a weak gastronomical potential reduce year by year, tourism areas that consider tourism in conjunction with gastronomy attract more tourists and this reality reflects itself on statistics. Therefore, there is a need to preserve the progress that Erzurum made in the field of gastronomy without any planning and to improve it further. In addition to the winter tourism potential and richness of the province in terms of historical artifacts, presenting and supporting the gastronomical aspect of the city may bring about major benefits in terms of sustainable tourism and development. The proposed research study was prepared by using the analytic-synthetic scientific approach model and observation, survey and interview methods. [ABSTRACT FROM AUTHOR]

One of the important elements that enrich Adana cuisine is Arab cuisine culture. Therefore, in this study, it is aimed to determine the characteristics of Arab culinary culture and the food and beverages representing this culture, the place of this culture in the development of gastronomic tourism in the province and what can be done for its sustainability. For this purpose, between 1 March and 31 June 2016, interviews were performed with local people who are thought to be able to express their opinions about Arab culinary culture. Semi-structured interview form was used for face-to-face interviews with 81 people and the data were subjected to content analysis. In this research, the main characteristics of the Arab culinary culture were gathered under three main groups: ingredients, cooking methods and originality. Meals that best represent this culture were identified as içli köfte and mahluta in daily life, kaynar and kebab-grill types in special days. In addition, it is stated that this culture increases the number of tourists and contributes to the development of gastronomic tourism in the province. Solutions for the sustainability of the culinary culture were given related to educational, the continuity of cultural values and promotional. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Travel & Tourism Research is the property of Journal of Travel & Tourism Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of International Social Research is the property of Journal of International Social Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Black Sea / Karadeniz is the property of Black Sea / Karadeniz and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Kitle turizmine alternatif olarak ortaya çıkmış gastronomi-turizmi, yerel halkın ve destinasyonun bilinirliğini arttırması ile beraber şehir ve ülke imajına büyük katkı sağlaması sebepleri ile yükselen turizm trendleri arasında yerini almıştır. Özellikle turizm gelirlerini arttırmak isteyen ülkelerin bu alanda, tanıtım ve pazarlama faaliyetlerini arttırdıkları görülmektedir. Bu noktada yeni iletişim teknolojileri önemli role sahiptir. Özellikle İnternet üzerinden tanıtım ve pazarlama faaliyetleri yürütmek sık rastlanır uygulamalar arasındadır. Bu çalışmanın amacı gastronomi turizmine hizmet eden işletmelerin Web sayfalarını tanıtım, müşteri iletişimi, medya ilişkileri, kurumsal kimlik ve tasarım açılarından değerlendirmektir. Çalışma kapsamında, gastronomi-turizmi adına temsili yönü olan İzmir, Bordeaux, Barselona ve Turin şehirlerinde bulunan 24 turizm tesisinin Web sayfası, içerik analizi yöntemiyle karşılaştırmalı olarak incelenmiştir. Şehirlerin her biri Délice Network- (Dünya Gurme Şehirler Ağı) üyesidir.

Copyright of Istanbul Commerce University Journal of Social Sciences / İstanbul Ticaret Üniversitesi Sosyal Bilimler Dergisi is the property of Istanbul Commerce University Journal of Social Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food consumption is an indispensable part of tourism today and is also an important source of motivation in tourism movements. On the other hand, the concept of food is an extremely important factor in the marketing and promotion of destinations. The growing popularity of food culture in a destination and the increasing awareness of food cultures destined for different demand elements is of utmost importance for tourism in the region. In this context, it is extremely important to examine the food consumption behavior of individuals visiting a destination. In this study, it is aimed to determine the factors that are effective in the food decision process of tourists. The study consists of five basic parts. In the introductory part of the first part of the work, the problem of work, the aim, the precaution, the assumptions, the limitations and the definitions are included. In the second part, the related literature is given. In the method part which is the third part of the study, the model of the research, the universe and the sample, the data collection tool and technique, and the data collection process are discussed. The fourth part consists of the findings and interpretations of the research and the fifth and final part consists of the conclusions obtained in the in the light of the findings and suggestions regarding to these conclusions. The data used in the study were obtained by the questionnaire method and evaluated by means of statistical analyzes. As a result of the research, it was determined that there was a significant and positive relationship between the food decision process of the tourists and the factors affecting the food decision process. [ABSTRACT FROM AUTHOR]

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