Turist Rehberleri Perspektifinden Trabzon Kültür Yolu Festivali’nin Kültürel Sürdürülebilirlik Bağlamında Değerlendirilmesi (Evaluation of the Trabzon Culture Route Festival in Terms of Cultural Sustainability from the Perspective of Tourist Guides)

Authors

  • Özge GÜDÜ DEMİRBULAT

DOI:

https://doi.org/10.63556/jotags.2026.1816

Keywords:

Festival, Cultural heritage, Cultural sustainability, Tourist guides, Trabzon Culture Route Festival

Abstract

This study evaluates the Trabzon Culture Route Festival in the context of cultural sustainability from the perspective of tourist guides. Designed as part of the Türkiye Culture Route Festivals organized by the Ministry of Culture and Tourism, the festival represents a key initiative in promoting local heritage, cultural identity, and sustainable tourism development. Employing a qualitative research design, data were gathered through semi-structured interviews with 16 active tourist guides affiliated with the Trabzon Regional Tourist Guides Chamber (TRO), all of whom participated in the 2025 festival. The analysis was conducted using a descriptive approach based on the seven dimensions of cultural sustainability proposed by Soini & Birkeland (2014): cultural heritage, cultural vitality, economic viability, cultural diversity, locality, eco-cultural resilience, and eco-cultural civilization. Findings reveal that the festival strengthens cultural awareness, revitalizes traditional practices such as local cuisine, handicrafts, and folk music, and enhances social interaction between visitors and residents. However, participants also emphasized challenges including commercialization, limited community participation, and short-term economic effects.

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Published

30-03-2026

How to Cite

GÜDÜ DEMİRBULAT, Özge. (2026). Turist Rehberleri Perspektifinden Trabzon Kültür Yolu Festivali’nin Kültürel Sürdürülebilirlik Bağlamında Değerlendirilmesi (Evaluation of the Trabzon Culture Route Festival in Terms of Cultural Sustainability from the Perspective of Tourist Guides) . Journal of Tourism & Gastronomy Studies, 14(1), 775–807. https://doi.org/10.63556/jotags.2026.1816