Yemek Kalitesi, Destinasyon İmajı ve Sürdürülebilir Turizm İlişkisi: Kapadokya Örneği (The Relationship Between Food Quality, Destination Image, and Sustainable Tourism: The Case of Cappadocia)

Emrah KESKİN; Gamze AĞPINAR

doi:10.63556/jotags.2026.1836

Authors

Emrah KESKİN
Gamze AĞPINAR

DOI:

https://doi.org/10.63556/jotags.2026.1836

Keywords:

Food image, Local food experience, Food quality, Sustainable tourism

Abstract

This study investigates the relationships between food quality, destination food image, local food experience, and sustainable tourism through tourists visiting the Cappadocia region. The research examines the impact of gastronomic products on destination image and tourism sustainability. Out of 650 surveys collected via face-to-face interviews between May and August 2025, 535 were included in the analysis after excluding missing data and outliers. The scales used in the research were adapted from previously developed, valid, and reliable instruments. The results of the study revealed that food quality has a positive and significant effect on both destination food image and local food experience. Furthermore, it was found that food image significantly influences the local food experience, which in turn supports sustainable tourism. The findings demonstrate that gastronomy tourism is a strategic element for sustainable tourism and that local cuisines play a critical role in enhancing the competitiveness of tourism destinations. The study provides theoretical and practical contributions, suggesting that improving local food experiences and gastronomic quality in tourism destinations will strengthen both destination image and sustainable tourism practices.

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