An Exploratory Study Linking Turkish Regional Food with Cultural Destinations

Mehmet Ergul, Colin Johnson, Ali Çetinkaya and Jale Boga Robertson
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Mehmet Ergul: San Francisco State University, USA
Colin Johnson: San Francisco State University, USA
Jale Boga Robertson: Blue Odyssey, USA

Academica Turistica - Tourism and Innovation Journal, 2011, vol. 4, issue 2, 101-109

Abstract: Food and tourism may be considered as two interrelated elements that bring people and cultures together on many different occasions. Research indicates that food could be viewed as a peak touristic experience and a major tourist attraction. The main purpose of this paper is to identify and evaluate the significance of food tourism for Turkey and to create a number of innovative regional food related itineraries that would be replicable. Four main results emerged from the analysis of the interviews. The major recommendations from the study include developing an action list for the Turkish Ministry of Tourism, developing new food tourism itineraries and creating an official food guide. The findings of the study could be used as a base for further exploring the application of new technologies in food destination sectors.

Keywords: food tourism; Turkey; regional cuisines; innovation (search for similar items in EconPapers)
Date: 2011
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