DETERMINATION OF PRODUCTS THAT CAN MAKE A SUPPLY SOURCE OF GASTRONOMY TOURISM: ERZURUM CUISINE EXAMPLE
GASTRONOMİ TURİZMİNE ARZ KAYNAĞI OLUŞTURABİLECEK ÜRÜNLERİN BELİRLENMESİ: ERZURUM MUTFAĞI ÖRNEĞİ

Author : Barış TURAN -- Emre AKOĞUL
Number of pages : 370-384

Abstract

Gastronomi tourism, which is one of the alternative tourism types, has a great importance in reducing the tourist attraction power between destinations and especially in supporting the development of rural areas. Although Turkish cuisine is one of the best cuisines and regional culinary cultures are rich in content, they cannot get enough share from gastronomy tourism cake. In this context, the study aims to evaluate the culinary culture of Erzurum in terms of gastronomy tourism. The study also aims to increase the recognition of these products by specifying the rich culinary culture of the region along with the contents of the products that may be potential for gastronomy tourism. For this purpose, firstly the studies on the culinary culture of Erzurum, the products of Erzurum Provincial Culture and Tourism Directorate and Erzurum Governorship sites were determined and then the potential products were determined from these studies. These products include Cağ Kebabı, Ekşili Dolma, Ayran Aşı Çorbası, Kadayıf Dolması, Demir Tatlısı, Civil Peyniri, Erzurum Su Böreği, Karnavas Dut Pekmezi, Acem Ekmeği.

Keywords

Gastronomy Tourism, Culinary Culture, Erzurum

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