ASSESSMENT OF LOCAL CUISINES IN TERMS OF GASTRONOMY TOURISM: A SAMPLE OF SIVAS
YEREL MUTFAKLARIN GASTRONOMİ TURİZMİ AÇISINDAN DEĞERLENDİRİLMESİ: SİVAS ÖRNEĞİ

Author : Merve IŞKIN -- Burhanettin ZENGİN
Number of pages : 404-415

Abstract

Gastronomy tourism has been gradually developing in recent times due to a number of important reasons like the role of foods and food culture to reflect the cultures of destinations. People take the opportunity of tasting different foods by trying peculiar foods in places where they travel. With its geography, dominant social and demographic structure; Sivas cuisine also reserves peculiar tastes and presents them to the guests. In this context, this study mainly aims to evaluate the Sivas cuisine within the scope of gastronomy tourism. The study mostly uses secondary data for determining and reporting the foods of the Sivas cuisine. The study has revealed that Sivas has a rich cuisine culture. The province reserves various food & beverages that enable the visitors to taste different flavors.

Keywords

Sivas Cuisine, Gastronomy Tourism, Food Culture

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