Şırnak’ta Gastronomi Gelişmişliği: Yerel Halkın Algısı Üzerine Bir Araştırma (Gastronomy Development in Şırnak, Türkiye: A Research on Perception of Local People)
DOI:
https://doi.org/10.21325/jotags.2023.1221Keywords:
Gastronomy development, Food culture, Sociology of foodAbstract
It would be appropriate to evaluate the gastronomic development of a destination not only by looking at the current potential but also with a holistic perspective. It is seen that the existing literature is insufficient in this context. The existing literature also shows various studies on tourists discovering the local gastronomy of a destination. However, limited research has been done on the sample of local people. In the current research, the phenomenon in question has been examined within the scope of some indicators, in the example of local people and in Sirnak, Turkiye. Thus, it is aimed to contribute to the gastronomy literature by drawing attention to the deficiency in the literature. As a result of factor analysis, Independent Sample T-Test, ANOVA, and total perception index, it was seen that the level of gastronomy development in Sirnak was quite insufficient, and it was determined that only the competition factor differed significantly according to the education level of the participants. At the end of the study, the research findings were discussed and suggestions were made for possible future research, taking into account the limitations of the research. It is suggested that this research should be read from the perspective of the sociology of food.
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