Yöresel Yemeklerin Bölge Turizmine Katkısı: Samsun Kaz Tiridi Örneği

Murat TEKBALKAN

Authors

Murat TEKBALKAN

Keywords:

Goose sliver, Food culture, Samsun

Abstract

Eating-beverage is one of the most basic biological requirements. At the same time it reflects the cultural property and diversity of a nation. One of the most basic characteristics of people who are different in many ways in the world but who can live as a society is that they have a common culture. The food, which is a part of the culture, is an important pillar today, although it has undergone changes throughout history. Food that has not lost its originality is an important complement to both its cultural diversity and its tourism activities. The purpose of this study; determine the effect of dried thin bread boiled with goose tirit on the tourism of the region. In accordance with this purpose; The sales quantities and guest profiles of the companies that are located in the districts of Havza, Kavak, Vezirköprü, Asarcık and Ladik are examined. In addition, a survey was conducted to determine the reasons and satisfaction levels of the guests. According to the survey results; 71,4% of those who come from Samsun and the surrounding provinces and their satisfaction level is 51,5%. Dried thin bread boiled with goose tirit is one of the most important flavors of the region. Even though the meals of goose tirit is among the most important flavors of the region, they are not well known. For this reason, the festival should find more places among the indispensable dishes of special occasions such as celebrations.

References

Bilgili, B., Yağmur, H. ve Yazarkan, H. (2012). Turistik Ürün Olarak Festivallerin Etkinlik ve Verimliliği Üzerine Bir Araştırma (Erzurum-Oltu Kırdağ Festivali Örneği), Uluslararası Sosyal ve Ekonomik Bilimler Dergisi, 2(2), 117-124.

Budak, N. ve Çiçek, B. (2002). Yabancı Turistlerin Ülkemizde Yemek Kültürüne İlgileri ve Yemekler ile Servis Ortamlarına Bakışları, Turizmde Sağlık ve Beslenme; Sorunlar ve Çözümler Sempozyumu, 03-04 Mayıs 2002, Alanya: Başkent Üniversitesi, 133-139

Canbolat, E. ve Çakıroğlu, F.P. (2015). Tarihi Çarşamba Kıvratması. III. Uluslararası Halk Kültürü Sempozyumu, 8-10 Ekim 2015, Ankara

Canbolat, E., Keleş, Y. ve Akbaş, Y.Z., (2016). Gastronomi Turizmi Kapsamında Samsun Mutfağına Özgü Turistik Bir Ürün: Bafra Pidesi, Journal of Tourism and Gastronomy Studies, 4/4, 75-87

Cohen, E. ve Avieli, N. (2004). Food in Tourism: Attraction and Impediment, Annals of Tourism Research, Vol.31, Num:4, 755-778

Cömert, M. (2014). Turizm Pazarlamasında Yöresel Mutfakların Önemi ve Hatay Mutfağı Örneği, Journal of Tourism and Gastronomy Studies, Vol:2, Num:1, 67-70

Çelik Uğuz, S. (2015) Gastronomi Turizmi: Ayvalık’ta Yerli Turistler Üzerinde Görgül Bir Araştırma, Journal of Tourism and Gastronomy Studies, 2015 VOL 3, ISSUE 1, 14-29.

Denizer, D. (2014). Türk Mutfağı Nereye Gidiyor?, Türk Mutfağı Araştırma ve Uygulama Birimi, http://www.maxihaber.net/yazarlar/konukyazar/2008/ky_dundar_denizer_haziran2008.htm> (E.T: 22.06.2017)

Güler, S. (2007). Türk Mutfağının Değişim Nedenleri Üzerine Genel Bir Değerlendirme, I. Ulusal Gastronomi Sempozyumu ve Sanatsal Etkinlikler, http://www.kompedan.info/TC_AKADEMI/index.php (E. T: 10.05.2017)

Hacıoğlu, N., Girgin, G. K. ve Giritlioğlu, İ. (2009). Yiyecek–İçecek İşletmelerinin Pazarlama Faaliyetlerinde Yöresel Mutfakların Kullanımı: Balıkesir Örneği. 3. Ulusal Gastronomi Sempozyumu Bildirileri, 17-18 Nisan 2009, Antalya: Akdeniz Üniversitesi Alanya İşletme Fakültesi Okulu, http://www.tgyd.net/ Syf=5&Id=78129> (E.T: 08.04.2017)

Hamilton, N. (2011). Food and Culture. Massachusetts National Committee

Horng, J.S. & Tsai, C.T. (2010) Goverment Websites for Promoting East Asian Culinary Tourism: A CrossNational Analysis. Tourism Management, 31 (1):74-85

Kalaycı, Ş. (2006). SPSS Uygulamalı Çok Değişkenli İstatistik Teknikleri, Ankara: Asil Yayın Dağıtım

Karim, S.A. ve Chi, C.G.(2010). Culinary Tourism as a Destination Attraction: An Empirical Examination of Destinations' Food Image. Journal of Hospitality Marketing and Management, Num:19, 531–555.

Kleidas, M. ve Jolliffe, L. (2010). Coffee Attraction Experiences: A Narrative Study. Tourism, Vol:58, Num: 1, 61- 73.

Long, L. M. (2004). Culinary Tourism. Kentucky: The University Press of Kentucky.

Özdemir, C. (2009) Havza İlçesinin Genel Folklorik Yapısı, Uluslararası Sosyal Araştırmalar Dergisi, Volume 2/7, Spring 2009

Özdemir, F. ve Güngör, B.(2016). Kültürel Bir Değer Olarak Unutulmaya Yüz Tutmuş Geleneksel Hatay Yemekleri ve Bu Kültürel Değerin Korunması Önerileri, Journal of Tourism and Gastronomy, Studies 4/Special İssuel, 190-199

Rand G.E.,Heath E. va Alberts N. (2003). The Role of Local and Regional Food in Destination Marketing: A South African Situation. Journal of Travel and Tourism Marketing, Vol: 14, Num: 3/4, 97 – 112.

Remmington, M., ve Yuksel, A. (1998) Tourist Satisfaction And Food Service Experience: Results And İmplications of An Empirical İnvestigation. Anatolia, Vol: 9, Num:1, 37–57. Samsun Kaz Tiridi Tescil Belgesi, http://www.turkpatent.gov.tr/TurkPatent/resources/temp/4E23A45B-AF5C4D93-962D-709ACD595FC9.pdf (E.T: 10.05.2017).

Samsun Ticaret ve sanayi Odası (STSO) (2013), İktisadi Rapor 2013, Samsun: Yayın No:2013/1

Sanchez-Canizares, S. ve Lopez-Guzma, T. (2012). Gastronomy As a Tourism Resource: Profile of The Culinary Tourist, Current Issues in Tourism, Vol: 15, Num:3, 229-245.

Selwood, J. (2003). The Lure of Food: Food as An Attraction in Destination Marketing, http://pcag.uwinnipeg.ca/Prairie- Perspectives/PP-Vol04/Selwood.pdf (E.T: 10.04.2017)

Türk Dil Kurumu http://www.tdk.gov.tr/index.php?option=com_gts&kelime=T%C4%B0R%C4%B0T (E.T: 08.08.2017).

Türk Patent Enstitüsü, http://www.turkpatent.gov.tr/TurkPatent/geographicalRegisteredList/ (E.T: 08.08.2017).

TÜRSAB Gastronomi Turizm Raporu (2013), https://www.tursab.org.tr/dosya/12302/tursab-gastronomi-turizmiraporu_12302_3531549.pdf (E.T: 08.08.2017)

Ural, A., ve Kılıç, İ. (2006). Bilimsel Araştırma Süreci ve SPSS İle Veri Analizi, Ankara: Detay Yayıncılık