Visitors’ Perceptions towards Traditional and Regional Products in Trabzon (Turkey) and Podhale (Poland)

Maria Hełdak, Sultan Sevinç Kurt Konakoğlu, Izabela Kurtyka-Marcak, Beata Raszka and Banu Çiçek Kurdoğlu
Additional contact information
Maria Hełdak: Institute of Spatial Economy, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
Sultan Sevinç Kurt Konakoğlu: Department of Urban Design and Landscape Architecture, Amasya University, 05100 Amasya, Turkey
Izabela Kurtyka-Marcak: Institute of Economics Sciences, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
Beata Raszka: Institute of Spatial Economy, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
Banu Çiçek Kurdoğlu: Department of Landscape Architecture, Karadeniz Technical University, 61080 Trabzon, Turkey

Sustainability, 2020, vol. 12, issue 6, 1-19

Abstract: Gastronomy tourism is defined as a type of tourism that deals with the relationship between food and beverages and culture in the context of the local culinary culture. Local dishes, recipes, and culinary culture, which express the lifestyle of cities, are an important part of tourists’ choice of destinations. According to many studies undertaken in recent years, tourists have seen an increase in the number of trips conducted to taste a cultural dish and to learn cooking techniques and cooking skills. In this study, the Trabzon (Turkey) and Podhale (Poland) regions were selected as a study area. These regions are characterised by unique, very interesting culture and art and, especially, folklore. The cuisines from Podhale and from the Trabzon region are equally attractive. The study was conducted on 151 people in Trabzon and 102 respondents in the Podhale region. The study revealed that only 15 out of 253 respondents had not heard about regional and traditional products. The authors analyzed whether people from different age groups had specific habits concerning the place of purchasing regional products in the analysed regions of Poland and Turkey. Regarding the question of whether the motivation to buy regional products was the same in households with a larger and smaller number of residents, it was found that only one correlation proved to be statistically significant: the correlation between household size and buying regional products because of their price.

Keywords: traditional and regional products; gastronomy tourism; regional cuisine; Trabzon; Podhale region (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

Downloads: (external link)
https://www.mdpi.com/2071-1050/12/6/2362/pdf (application/pdf)
https://www.mdpi.com/2071-1050/12/6/2362/ (text/html)

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:gam:jsusta:v:12:y:2020:i:6:p:2362-:d:333858

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().