Gastronomi Turizmi Aracılığıyla Yerel Mutfağın Dönüşümü

Serkan Polat and Semra Aktaş-Polat

Sosyoekonomi Journal, 2020

Abstract: Gastronomy comes from the combination of food with art, pleasure, taste, and science. In addition to food itself, the experience of the culture that food belongs to also directs people to rural areas, regions, and countries that makes food an essential attraction for tourism. The purpose of this paper is to present the transformation process of local culinary through gastronomy tourism. The structuralism approach was employed and the culinary triangle interpreted by Lévi-Strauss in the dilemma of culture and nature was taken as an exemplary model to achieve the goal. The model was transformed into a new triangle named as the Culinary Triangle in Gastronomy Tourism and evaluated in the context of cultural and artistic transformation. This new triangle consists of local, hybrid, and ornamental culinary.

Keywords: Local Culinary; Lévi-Strauss; Culinary Triangle; Gastronomy Tourism.Issue: 28(43) (search for similar items in EconPapers)
JEL-codes: Z13 Z32 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
http://dergipark.gov.tr/download/article-file/941132

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:sos:sosjrn:200114

Access Statistics for this article

More articles in Sosyoekonomi Journal from Sosyoekonomi Society Cihan St. 27/7 06430 Sihhiye Ankara Turkey.
Bibliographic data for series maintained by Aysen Sivrikaya ().