The Evaluation of Studies About Turkish Cuisine in the Tourism Literature

Authors

  • Faruk SEYİTOĞLU
  • Osman ÇALIŞKAN

Keywords:

Turkish cuisine, Tourism, Gastronomy, Food, Tourist

Abstract

When richness and variety of cuisine cultures of the countries with a deep-rooted history are taken
into account, these may be suggested to contribute destinations in the context of culture tourism and
might be presented as touristic products. And Turkish cuisine is known as one of the richest and
most various cuisines in the world as a result of Turks’ interactions with different cultures. In this
sense, Turkish cuisine, as a touristic product, is considered to have an important role in making
destinations more attractive and the need to use it as a touristic product comes forth. The importance
of academic studies is undeniable in terms of making the importance of Turkish cuisine more
understandable as well as providing guidance for those who are involved in its implementation. In
the present study, thus, we considered necessary to make an evaluation of the studies related to
Turkish cuisine conducted in the field of tourism and analyzed conceptual and empirical studies on
Turkish cuisine within the field of tourism. To conclude, the present study presents a frame in terms
of the subjects and purposes of the studies conducted about Turkish cuisine within the field of
tourism. Thus, this study will enable an easy overview of the studies conducted about Turkish
cuisine. In addition, it is thought that the present study will provide guidance for the future studies
related to the relation between tourism and Turkish cuisine for both the implementation actors and
researchers, contributing to the literature of tourism with this feature.

Published

12/24/2022

How to Cite

SEYİTOĞLU, F., & ÇALIŞKAN, O. (2022). The Evaluation of Studies About Turkish Cuisine in the Tourism Literature. Journal of Tourism & Gastronomy Studies, 2(4), 23–35. Retrieved from https://jotags.net/index.php/jotags/article/view/100