Tourist Guides Perspectives on the Gastronomy Tourism Potential of Izmir

Volkan Altıntaş and Eda Hazarhun
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Volkan Altıntaş: Izmir Kâtip Çelebi University
Eda Hazarhun: Dokuz Eylül University

International Journal of Applied Economic and Finance Studies, 2020, vol. 5, issue 2, 13-37

Abstract: Today, the gastronomic values of destinations have become an attraction for local and foreign tourists and have started to play an important role in the definition of destinations. İzmir has hosted many civilizations throughout history and the cultural richness of these civilizations enriched the cuisine of İzmir. In this study, it is aimed to reveal the perspectives of tourist guides on the gastronomic tourism potential of Izmir. In line with this purpose, face-to-face meetings were held with 10 Professional Tourist guides registered in the chamber of tourist guides in Izmir. The data obtained from the interviews were subjected to content analysis, which is one of the qualitative research analysis techniques. As a result of the content analysis five themes were determined such as, 'Gastronomy Elements of Izmir', 'Izmir's Local Products and Dishes with Geographical Indications',' Promotional Works of Izmir Cuisine ',' Tourist Guides' Perspectives on Gastronomy Expertise 'and' Gastronomy Tours Held in Izmir ' . In the research, olive oil dishes and herbs (Mallow, Tangle, Sea Beans, Sinkonta and Olive Oil Artichoke), street delicacies (Kokoreç, Mussel Kumru, Söğüş) fish and seafood, Alaçatı Herb Festival, Seferihisar Mandarin and Urla Artichoke Festivals and Köstem Olive Oil Museum are among the prominent gastronomy elements. In addition, İzmir Boyoz, İzmir Kumru, İzmir Lokma, İzmir Şambali, Aegean Fig, Seferihisar Tangerine and Urla Sakız Artichoke are among the local products of İzmir with geographical indications. It has been revealed that in order to promote İzmir cuisine, it is necessary to organize local festivals, attend tourism fairs, open culinary museums, carry out social media advertisements and make applications for geographical indications for local food and products. Finally, most of the tourist guides emphasized that the guides should specialize in the field of gastronomy and training seminars should be held in order to provide this specialization.

Keywords: İzmir; gastronomy tourism; tourist guides (search for similar items in EconPapers)
Date: 2020
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