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An Exploratory Study Linking Turkish Regional Food with Cultural Destinations

Author

Listed:
  • Mehmet Ergul

    (San Francisco State University, USA)

  • Colin Johnson

    (San Francisco State University, USA)

  • Ali Sukru Cetinkaya

    (Selcuk University, Turkey)

  • Jale Boga Robertson

    (Blue Odyssey, USA)

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.

Suggested Citation

  • Mehmet Ergul & Colin Johnson & Ali Sukru Cetinkaya & Jale Boga Robertson, 2011. "An Exploratory Study Linking Turkish Regional Food with Cultural Destinations," Academica Turistica - Tourism and Innovation Journal, University of Primorska Press, vol. 4(2), pages 101-109.
    • Handle: RePEc:prp:jattij:v:4:y:2011:i:2:p:101-109
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    References listed on IDEAS

    as
    1. Hjalager, Anne-Mette, 2010. "A review of innovation research in tourism," Tourism Management, Elsevier, vol. 31(1), pages 1-12.
    2. Quian, Shan, 2010. "Research On Behaviors Of Government'S Tourism Marketing," UTMS Journal of Economics, University of Tourism and Management, Skopje, Macedonia, vol. 1(1), pages 99-106.
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