Yavaş Yemek (Slow Food) Hareketinin Yerli Turistler (Akademisyenler) Tarafından Algılanışı (Perception of Slow Food Movement by Indigenous Tourists-‘Academicians’)

Abstract

The purpose of this study is; to learn slow food perception from a tourist point of view. Within the scope of the study; In-depth interviews have been carried out with the academicians who work in Muğla Sıtkı Koçman University Marmaris Tourism Vocational School to obtain the required data. Data collection studies were implemented between 01.03.2018 and 01.04.2018 and data were obtained from 16 academician participants who were available in Marmaris Tourism Vocational School during these dates. The data seperated by basic headings are presented in tabular form with frequency, density and percentage data and are subsequently interpreted. When the findings obtained from the study are examined; What the “slow food concept” is meant for the participants with regard to frequency is; “traditional food production and consumption” and “local / regional food” (f=6) in the first place; “healthy nutrition”, “enjoyment of eating food” and “organic / natural food” (f=5) in the second place; “living, supporting and sharing table culture” (f=3) in the third place. 62.5% of the participants stated that “slow food practices in destination selections affected their preferences” (f = 10). 87.5% of the participants stated that “they had a slow food experience in their holiday/holidays” (f=14). With regard to the frequency among “the recommendations regarding slow food products” of the participants are “the use of regional, organic, and fresh food” (f=7) in the first place, “advertising and giving demonstrations” (f=4) in the second place, “not making concessions in quality and even upgrading”, “formation of social consciousness” and “transfering of culinary to future generations”  (f=3) in the third place.