The Relationship Between the Development Level of Gastronomy Tourism and Gastronomic Identity Value Within the Scope of Destination Marketing
DOI:
https://doi.org/10.21325/jotags.2025.1642Keywords:
Gastronomy tourism, Destination marketing, Development level of gastronomy tourismAbstract
This study investigates the relationship between the level of development in gastronomy tourism and the perceived value of gastronomic identity within the context of destination marketing. As destinations increasingly employ culinary heritage as a strategic differentiator in competitive tourism markets, understanding how gastronomic identity evolves through tourism development becomes a critical area of inquiry. The research was conducted in Konya, a culturally rich city in Türkiye, where data were collected using validated measurement scales from a diverse sample of visitors. The findings reveal a statistically significant and positive association between perceptions of gastronomy tourism development and recognition of local gastronomic identity. Key determinants of this relationship include the effectiveness of promotional activities, educational initiatives, and the authenticity of culinary experiences. The results suggest that enhancing gastronomy tourism contributes not only to the preservation of cultural heritage but also to the sustainable branding of destinations. This study offers practical implications for policymakers and destination managers by highlighting the importance of integrating gastronomic assets into broader tourism strategies and contributes to the academic discourse by illuminating the dynamic interplay between tourism infrastructure and local identity formation.
References
Acuner, E., & Keskin, C. (2023). Rize gastronomik kimliğinin arz yönlü destinasyon rekabetçiliğinde destinasyon itibarının aracı rolü. Alanya Akademik Bakış, 7(2), Sayfa No.893-916. https://doi.org/10.29023/alanyaakademik.1210551
Aksoy, M. & Sezgi, G. (2015). Gastronomi turizmi ve Güneydoğu Anadolu Bölgesi gastronomik unsurları. Journal of Tourism and Gastronomy Studies, 3 (3), 79-89.
Bahar, O., & Kozak, M. (2005). Küreselleşme Sürecinde Uluslararası Turizm ve Rekabet Edebilirlik. Ankara: Detay Yayıncılık.
Bessière, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38(1), 21–34. https://doi.org/10.1111/1467-9523.00061
Bessière, J., & Tibère, L. (2013). Traditional food and tourism: French tourist experience and food heritage in rural spaces. Journal of the Science of Food and Agriculture, 93(14), 3420–3425. https://doi.org/10.1002/jsfa.6303
Birdir, K., & Akgöl, Y. (2015). Gastronomi turizmi ve Türkiye’yi ziyaret eden yabancı turistlerin gastronomi deneyimlerinin değerlendirilmesi. İşletme ve İktisat Çalışmaları Dergisi, 3(2), 57-68.
Buhalis, D. (2000). Marketing the competitive destination of the future. Tourism Management, 21(1), 97-116. https://doi.org/10.1016/S0261-5177(99)00095-3
Büke & Şen (2022). Gastronomi turizminin tamamlayıcı bir unsuru olarak rekreatif faaliyetler (2. Bölüm), Her Yönüyle Gastronomi Araştırmaları (Erişim tarihi: 15.01.2024).
Cook, I. & Crang, P. (1996) The world on a plate: Culinary culture, displacement and geographical knowledges. Journal of Material Culture 1 (2): 131–153. https://doi.org/10.1177/135918359600100201
Çevik, S. & Şaçılık, M. Yıldırım (2018) Gastronomik kimliğin oluşmasında kültürlerarası etkileşimin rolü: Eskişehir örneği, II Uluslararası Turizm ve Kültürel Miras Kongresi, Şanlıurfa.
Danhi, R. (2003) What is your country’s culinary identity? Culinology Currents, 4-5.
Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250–263. https://doi.org/10.1016/j.tourman.2018.03.025
Erdoğan, S. & Özdemir, G. (2018). İzmir Destinasyonu’nda gastronomi turizmi üzerine bir araştırma, Journal of Tourism and Gastronomy Studies, 6(3),249-272. https://doi.org/10.21325/jotags.2018.281
Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England. Journal of Sustainable Tourism, 16(2), 150–167. https://doi.org/10.2167/jost696.0
Folgado-Fernández, J. A., Hernández-Mogollón, J. M., & Duarte, P. (2016). Destination image and loyalty development: The impact of tourists' food experiences at gastronomic events. Scandinavian Journal of Hospitality and Tourism, 17(1), 92-110. https://doi.org/10.1080/15022250.2016.1221181
Fox, R. (2007). Reinventing the gastronomic identity of croatian tourist destinations. Hospitality Management, 26, 546–559. https://doi.org/10.1016/j.ijhm.2006.03.001
Gyimothy, S. & Mykletun, R.J. (2009). Scary food: Commodifying culinary heritage as meal adventures ġn tourism. Journal of Vacation Marketing, 15(3), 259-273. https://doi.org/10.1177/1356766709104271
Gyimothy, S., Rassing, C. & Wanhill, S. (2000). Marketing works: A study of the restaurants on Bronholm, Denmark. International Journal of Contemporary Hospitality Management, 12 (6), 371 – 379. https://doi.org/10.1108/09596110010343648
Halıcı, N. (2015). Selçuklu Dönemi Mutfağı. Konya: Selçuklu Belediyesi Yayınları.
Hall, M. & Sharples, L. (2003). The consumption of experiences or the experience of consumption? An ıntroduction to the tourism of taste. Food Tourism Around The World, London: Buttenvorth Heinemann, 1-25. https://doi.org/10.4324/9780080477862
Harrington, R. J. (2005). Defining gastronomic identity: The impact of environment and culture on prevailing components, texture and flavors in wine and food. Journal of Culinary Science & Technology, 4(2:3), 129-152. https://doi.org/10.1300/J385v04n02_10
Harrington, R. J. & Ottenbacher, M. C. (2010). Culinary tourism—a case study of the gastronomic capital, Journal of Culinary Scienceand Technology, 8(1), 14–32. https://doi.org/10.1080/15428052.2010.490765
Haven-Tang, C., & Jones, E. (2005). Using local food and drink to differentiate tourism destinations through a sense of place: A story from Wales-dining at Monmouthshire's great table. Journal of Culinary Science & Technology, 4(4), 69-86. https://doi.org/10.1300/J385v04n04_07
Hjalager, A. M. (2010). A review of innovation research in tourism. Tourism Management, 31(1), 1–12. https://doi.org/10.1016/j.tourman.2009.08.012
Hu, L. T., & Bentler, P. M. (1999). Cutoff criteria for fit indexes in covariance structure analysis: Conventional criteria versus new alternatives. Structural Equation Modeling: A Multidisciplinary Journal, 6(1), 1–55. https://doi.org/10.1080/10705519909540118
Indra, F., Juliana, J., Hubner, I., & Sitorus, N. B. (2022). Development of Gastronomic Tourism Potential in Pontianak West Kalimantan. Journal of Information Systems and Management (JISMA), 1(5), 28-42. https://doi.org/10.4444/jisma.v1i5.230
Jay, T. & Taylor, M. (2012). A case of champagne: A study of geographical indifications. Corporate Governance Journal, 7(15). 1-32.
Kan, M., Gülbuçuk, B. & Küçükkongar, M. (2012). Coğrafi işaretlerin kırsal turizmde kullanılma olanakları. KMÜ Sosyal ve Ekonomik Araştırmalar Dergisi, 14(22). 93-101.
Karakulak, S. (2016). Coğrafi işaretli ürünlerin gastronomik kimlik oluşumundaki rolü. Gastronomi ve Mutfak Sanatları Dergisi, 2(1), 1–10.
Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354–377. https://doi.org/10.1177/1096348006286797
Kline, R. B. (2011). Principles and Practice of Structural Equation Modeling (3rd ed.). New York: Guilford Press.
Lai, M. Y., Khoo-Lattımore, C., & Wang, Y. (2018). A perception gap investigation into food and cuisine image attributes for destination branding from the host perspective: The case of Australia. Tourism Management, 69, 579-595. https://doi.org/10.1016/j.tourman.2018.06.033
Mak, A. H. N., Lumbers, M., & Eves, A. (2012). Globalisation and food consumption in tourism. Annals of Tourism Research, 39(1), 171–196. https://doi.org/10.1016/j.annals.2011.05.010
Mercan, Ş. O. & Üzülmez, M. (2014). Coğrafi işaretlerinn bölgesel turizm gelişimindeki önemi: Çanakkale ili örneği. Dokuz Eylül Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 29(2), 67-94.
Oğuz, S. & Unur, K. (2018). Gastronomi turizminde gelişmişlik göstergeleri ölçeği: Geliştirilmesi, geçerliliği ve güvenilirliği. Journal of Tourism & Gastronomy Studies, 6(1), 409-429.
Rao, H., Monin, P. & Durand, R. (2003) Institutional change in toque ville: Nouvelle cuisine as an identity movement in French gastronomy. The American Journal of Sociology, 108(4): 795-843. https://doi.org/10.1086/367917
Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321–336. https://doi.org/10.1080/09669580802359293
Suh, J., & Macpherson, A. (2007). The impact of geographical indication on the revitalization of a regional economy: A case study of “Boseong” green tea, Area, 39(4), 518-527. https://doi.org/10.1111/j.1475-4762.2007.00765.x
Tellström, R., Gustafsson, I. B., & Mossberg, L. (2006). Consuming heritage: The use of local food culture in branding. Place Branding, 2(2), 130–143. https://doi.org/10.1057/palgrave.pb.5990051
Teuber, R. (2011). Cosumers‟ and producers‟ expectation towards geographical indication: Empirical evidence for german case study. British Food Journal, 13(7), 900-9018. https://doi.org/10.1108/00070701111148423
Valdez, L. M., & Fontecha, J. F. (2018). La gastronomía: Una fuente para el desarrollo del turismo y el fortalecimiento de la identidad cultural en santander (Gastronomy: A source for the development of tourism and the strengthening of cultural identity in santander). Turismo y Sociedad, 22, 167-193.
Viassone, M. & Grimmer, M. (2015). Ethical food as a differentiation factor for tourist destinations: the case of “slow food”. Journal of Investment and Management. Special Issue: Attractiveness and Governance of Tourist Destinations, 4(11), 1-9. https://doi.org/10.11648/j.jim.s.2015040101.11
Zararsız, H. F., & Kargiglioğlu, Ş. (2022). Ankara Beypazarı’ nın gastronomi turizmi potansiyeli. Çatalhöyük Uluslararası Turizm ve Sosyal Araştırmalar Dergisi, (8), 1-16.
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Journal of Tourism & Gastronomy Studies
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
