The Impact of Local Product Festivals on Regional Gastronomy Tourism: Case of Urla
Keywords:
Tourism, Gastronomy, Urla, Artichoke, FestivalAbstract
The importance of the contribution of food culture and diversity to tourism is indisputable fact. The publicity of region-specific food and the use of communication tools in this area increase the contribution of the region to gastronomy tourism. Nowadays, activities to promote local products have been gained importance. It is aimed to promote the region and increase the number of people visiting the region by organizing local organizations such as festivals and carnivals within this scope. There are a lot of regional food products in Urla whose history based on ancient ages. Examples of these products are Urla mastic artichoke, Urla kinali orka, Nohutalan melon, Urla karasi, Urla date olive, dandelion, cnicus, Balikliova cookies, Calkama, Ozbek Kashkek and Urla katmeri. The "Artichoke Festival" is been held every year since 2015 in Urla with the aim of promoting artichoke production and agricultural development in the region as well as developing regional gastronomic tourism positively. In this study, it was evaluated by taking the example of "International Urla Artichoke Festival" to research the effect of regional product festivals on the regional gastronomic tourism. It has been tried to reveal concrete effects by applying a semi-structured interview technique with local managers and stakeholders being festival organizers.
References
Bird, A. (2011). WINE + FOOD = RECORD YEAR: Event's Economic Impact Highest Ever, Analysis Finds, Charleston Post and Courier, 14 April 2011, http://www.crda.org/news/local_news/wine___food___record_year__event_s_economic_impact_highest_ever__analysis_finds-1582, [Erişim Tarihi: 06.07.2017].
Bucak, T. ve Aracı, Ü.E. (2013). Türkiye’de Gastronomi Turizmi Üzerine Genel Bir Değerlendirme, Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Cilt: 16, ss. 30.
Butcher, H. (1993). Introductions: Some Examples and Definition, Community and Public Policy, (Ed: H. Butcher, A Glen P. Henderson ve J. Smith), Pluto Press, London. Egemen Urla Yaşam Dergisi, Nisan-Mayıs 2017 Sayı:8 Yıl:2 ss. 16-17.
Eser, B., İlbi, H. ve Uğur, A. (2006). Enginar Yetiştiriciliği. Hasad Yayıncılık, ISBN:975-8377-45-5, İstanbul, 64 s.
Getz, D. ve Frisby, W. (1990). A Study of the Role of Municipalities in Developing Festivals and Special Events in Ontario, Department of Recreation and Leisure Studies, University of Waterloo, Waterloo.
Gül, K., Erdem, B. ve Gül, M. (2013). Yerel Festivallerin Etkinliğine Bağlı Ziyaretçi Kazanımları: Sındırgı Yağcıbedir Festivali Örneği, Süleyman Demirel Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, Cilt: 18, ss. 2.
Hall., M. C., Sharples, L., Mitchell, R., Macionis, N. ve Cambourne, B. (2003). Food tourism around the world: development, management and markets. Butterworth-Heinemann: Elsevier .
Janiskee, R. (1994). Some Macro-Scale Growth Trends in America’s Community Festival Industry, Festival Management and Event Tourism, 2(1), ss. 10-14.
Küçük, M. (2017). Kültür Turizmi Kapsamında Yer Alan Festival Etkinliklerinin Yerel Kalkınmaya Katkısı: Uluslararası Beyşehir Göl Festivali Üzerine Bir Araştırma, http://unikop.org/makale/ks13-4-02.pdf (Erişim 02 Ağustos 2017).
Ryder, E.J., Devos, N.E. ve Barı, M.A. (1983). The globe artichoke (Cynara scolymus L.). HortScience, Vol. 18(5): ss.646-653.
Şengül, S. ve Genç, K. (2016). Festival Turizmi Kapsamında Yöresel Mutfak Kültürünün Destekleyici Ürün Olarak Kullanılması: Mudurnu İpekyolu Kültür Sanat ve Turizm Festivali Örneği, Pamukkale Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, Sayı 23, ss.79-89.
Turhan, K.N. (2015). Enginar, Apelasyon Dergisi, Sayı: 18, Mayıs 2015, (http://www.apelasyon.com/Yazi/257-enginar).
Uluslararası Urla Enginar Festivali, 2017. http://Urlaenginarfestivali.com (Erişim 06 Temmuz 2017).
Urla İlçe Emniyet Müdürlüğü, 2017. Görüşme notları. (10 Temmuz 2017).
Urla’da Yaşam, 2017. http://urladayasam.com/urlada-yemek/ (Erişim 07 Temmuz 2017).
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Journal of Tourism & Gastronomy Studies
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
