Journal of Tourism & Gastronomy Studies

Birth Tourism as a Strategy for Global Mobility and Citizenship: A Study on Turkish Families

2025-09-16T08:40:01+03:00

This study examines the motivations, experiences, and challenges of Turkish citizens participating in birth tourism and examines the processes behind their decision to give birth abroad and the consequences of this process. The findings show that the most fundamental motivation for birth tourism is the desire to acquire citizenship in countries that grant jus soli (citizenship by birth). However, families' desire for access to quality healthcare and economic instability are among the important factors affecting birth tourism. Maxqda was used in the analysis process of the study. The research findings basically progress in 4 sections: The motivation category, decision-making category, process category and experience category. These themes were determined in line with the participant narratives and analyzed in relation to the theoretical framework of the study. This study emphasizes the need to examine in more detail the long-term effects of birth tourism on children born abroad and the policy arrangements of host countries towards this phenomenon. By analyzing the opportunities offered by birth tourism and the constraints it faces, this study contributes to a deeper understanding of the shaping of contemporary transnational mobility.

Kayıp Lezzetlerin Yeniden Keşfedilmesi: Yenilebilir Yabani Otların Tanınırlığı, Kabul Edilebilirliği ve Sürdürülebilirlik Potansiyelinin İncelenmesi (Rediscovering Lost Flavors: An Assessment of the Recognition, Acceptability, and Sustainability Potential of Wild Edible Plants)

2025-09-16T08:51:27+03:00

This study aims to examine university students' knowledge, perceptions, and experiences regarding edible wild plants (EWP) in the context of sustainability. Conducted using a qualitative research approach, the study involved 31 undergraduate students selected for maximum diversity across different disciplines and geographical regions. Data were collected through semi-structured interviews and subjected to thematic analysis. The findings show that students generally associate the concept of sustainability with recycling and sustainable nutrition with healthy eating. It was determined that knowledge about YYO is generally low, but that it is preserved through cultural transmission via the mother figure among participants from the Black Sea and Aegean regions. The most commonly known species were identified as stinging nettle and mallow. While participants struggled to establish a connection between general sustainability behaviors and YYO consumption, women were found to have higher awareness of environmental and nutritional issues. The results emphasize the importance of integrating traditional ecological knowledge into modern sustainability education.

Sağlık Turizmi Paydaşları Perspektifinden Sağlık Turizmi Farkındalığı (Health Tourism Awareness from the Perspective of Health Tourism Stakeholders)

2025-09-16T08:57:39+03:00

As health tourism is one of the fastest growing industries in the world, several destinations and countries and businesses are interested in achieving their potentials. In line with the changes taking place over the past decade in the global health tourism market, significant changes and developments have taken place in the Turkish health tourism market as well. The main purpose of this study is to investigate the level of awareness of the stakeholders, i.e., the hotel managers, travel agency managers and professional tourist guides operating in Kuşadası. Also, the study aims to determine the advantages and disadvantages of health tourism for Kuşadası and its future development potential. The study was conducted through in-depth and face-to-face interviews. In-depth interviews were conducted with a total of 30 stakeholders and the data obtained were analysed by using the content analysis method. It was concluded that the Kuşadası destination appears to stand out due to its several advantages, such as the fact that it can operate all year round and it has a potential to bring in high levels of revenues for the stakeholders. However, it was also noted that health tourism in Kuşadası can be further developed by taking 6As Framework into account and by improving cooperation between the various stakeholders. The study provides a number of suggestions to this end.

Bir Alternatif Turizm Çeşidi Olarak Rekreasyonel Fotoğrafçılıkla İlgilenen Bireylerin Serbest Zaman Motivasyonları, Memnuniyetleri ve İyi Oluşları Arasındaki İlişki (The Relationship Between Leisure Motivations, Satisfaction and Well-Being of Individuals Interested in Recreational Photography as an Alternative Tourism Type)

2025-09-16T09:05:34+03:00

Bu araştırma, alternatif turizm kapsamında rekreasyonel amaçla fotoğraf çeken bireylerin serbest zaman motivasyon unsurlarını keşfetmeyi ve bu unsurların serbest zaman memnuniyeti ve iyi oluş üzerindeki etkisini amaçlamaktadır. Bireylerin aktivitelere olan motivasyonları, aktiviteden duydukları memnuniyetlerini şekillendirmektedir. Motivasyon kuramlarından biri olan öz belirleme kuramı bu anlamda açıklayıcı teorik bir dayanaktır. Teorik geri plan doğrultusunda araştırmada, nicel araştırma yöntemi ile 560 katılımcıdan veri toplanmıştır. Veriler doğrulayıcı faktör analizi, yakınsak ve ayırt edici geçerlilik analizleri ile test edilmiştir. Son olarak hipotezlerin ilişkileri yapısal eşitlik modellemesi ile analiz edilmiştir. Analiz sonuçları, serbest zaman motivasyonunun entelektüel, sosyal-statü ve uyaran-çekme boyutlarının serbest zaman memnuniyetini pozitif ve anlamlı etkilediğini, yeterlilik, sosyal-arkadaşlık boyutlarının ise anlamlı bir etkisi olmadığını göstermektedir. Araştırma bulguları, alternatif turizm kapsamında rekreasyonel amaçla fotoğraf çeken bireylerin hem serbest zaman motivasyonlarının hem de tatminlerinin arttığını ve bunun da onların hedonik ve ödomonik iyi oluş düzeylerini anlamlı şekilde olumlu etkilediğini ortaya koymuştur.

Kruvaziyer Şirketlerinin Web Sitelerinde Semantik Uyum Analizi ve Ontoloji Tabanlı Bir Yaklaşım (Semantic Alignment Analysis of Cruise Companies' Websites and an Ontology-Based Approach)

2025-09-16T09:08:51+03:00

Advancements in information and communication technologies have facilitated access to information in the tourism sector. However, as the vast majority of information on the internet is presented in a format understandable only by humans, it cannot be effectively processed by machines. In dynamic and data-intensive sectors such as tourism, machine-readable data is essential for enabling various digital functionalities, including automated recommendation systems, personalized content delivery, data integration across systems, and customized services. Particularly in the rapidly growing and information-rich domain of cruise tourism, users—especially those experiencing a cruise for the first time—are often confronted with excessive and irrelevant information, complicating their information-seeking processes and resulting in unsatisfactory experiences. Accordingly, the primary issue addressed in this study is how to render internet-based cruise tourism information meaningful and tailored to user needs through effective presentation. This study investigates the alignment of cruise company websites with semantic web applications and identifies key concepts required for a cruise tourism ontology. Within the scope of the study, the websites of 57 cruise companies were examined using a web content crawling model, and data were collected in two phases through document analysis. In the first phase, linked data embedded in the HTML code of the websites was analyzed; in the second phase, the words visible on the user interface were evaluated. The findings indicate that the majority of cruise company websites are not yet compatible with semantic web infrastructures. As a result, foundational concepts for a cruise tourism ontology are proposed.

Tüketicilerin Yeme Farkındalıkları ile Restoranda Yemek Tercihleri Arasındaki İlişki (The Relationship Between Consumers' Mindful Eating and Their Food Preferences in Restaurants)

2025-09-16T09:13:43+03:00

This study aims to determine the relationship between consumers' mindful eating and their food preferences in restaurants. The research was conducted with the survey model, one of the quantitative research methods, and the survey technique was used as a data collection tool. 415 people participated in the study and as a result of the analysis of the data obtained from the study, it was determined that there was a significant negative relationship between mindful eating and restaurant food preference. While there was a significant negative relationship between mindful eating and “personal factors” and “psychological factors”, it was determined that there was a significant positive relationship between mindful eating and “food-related factors”. No significant relationship was found between mindful eating and “environmental factors” sub-dimension. Since there is a positive relationship between mindful eating and “food-related factors”, it is concluded that individuals pay attention to the characteristics of the food they choose and make a conscious choice if they have high mindful eating. It is predicted that restaurant businesses that take into account consumers' mindful eating and food choices will be more likely to be preferred and will be more successful in customer satisfaction. In addition, in the literature on mindful eating, it is stated that raising mindful of consumers about mindful eating is important in terms of conscious nutrition of the society and prevention of nutrition-related diseases.

Gaziantep’teki Kamu Belgeli Otellerin Kullanıcı Yorumlarının İçerik Analizi:TripAdvisor Örneği (Content Analysis of User Reviews of Public Certified Hotels in Gaziantep: TripAdvisor Case)

2025-09-16T09:16:31+03:00

Internet sites and applications that allow consumers to share their experiences are increasing day by day. Thanks to these platforms, where consumers transfer their experiences, they affect the desire of individuals to visit businesses in a positive or negative way. Based on this point, the purpose of this research is to analyze the user reviews found on the TripAdvisor site of hotels that have a tourism business certificate obtained from the public in Gaziantep. For this purpose, a total of 8 hotels located in the Sehitkamil district of Gaziantep province, which have a tourism operation certificate on TripAdvisor, were analyzed. The 1185 comments received by the 8 businesses were examined by the researchers between March and May 2025.

Evaluation of Google Reviews of Restaurants in Türkiye Listed on the Michelin Guide Bib Gourmand List: Text Mining Approach

2025-09-16T09:19:14+03:00

This study aims to make a general evaluation of the services and cuisine quality of the restaurants listed in the Michelin Guide 2025 Bib Gourmand Turkey Bulletin based on Google reviews. During the data collection phase, a total of 3,649 reviews of 25 restaurants listed on Google Maps were collected using the web scraping technique. The collected textual reviews were analyzed using text mining techniques such as sentiment analysis and topic extraction. The sentiment analysis findings show that the opinions about the restaurants listed in the Michelin Guide 2025 Bulletin Bib Gourmand Türkiye were mostly positive (55.31%). The topic extraction results show that customers frequently refer to food and service quality, staff, and restaurant ambiance. In addition, it was determined that waiting time, cost, and portion size constitute significant negative concerns for customers. This research will improve the private sector and academic literature by explaining how consumers evaluate restaurants rated by an international restaurant rating agency.

Farklı Tip Fırınlar ile Pişirilen Bazı Unlu Mamullerin Duyusal Özellikleri Üzerine Deneysel Bir Araştırma (Sensory Evaluation of Some Bakery Products Baked with Different Types of Ovens An Experimental Study on Properties)

2025-09-16T09:21:58+03:00

Baked products, which many societies enjoy, have long played an essential role in the daily diet. Owing to their nutritious and palatable composition, countless varieties of these products exist. To satisfy consumer expectations, not only must the preparatory steps be executed correctly, but the baking process must also be carried out using equipment that enhances product flavour and appearance. This study examined the sensory properties of items baked in two ovens widely used for such products: stone-deck and convection. In an experimental design, simit, sweet biscuit, and carrot cake were prepared according to standard recipes and baked in both ovens. Fourteen panellists (four gastronomy academics, two food engineers, two pastry chefs, and four homemakers) evaluated appearance, aroma, flavour, texture, and overall acceptability. Panel scores showed that simit and carrot cake baked in the stone-deck oven were superior, in sensory terms, to those baked in the convection oven. Conversely, sweet biscuits baked in the convection oven achieved higher overall acceptability than their stone-deck counterparts. These findings underscore the need for bakery operations to consider the product-specific sensory performance of ovens when choosing baking equipment.

Öğretmenlerin Sağlık Turizmine İlişkin Metaforik Algılarının İncelenmesi (Examining Teachers’ Metaphorical Perceptions of Health Tourism)

2025-09-16T09:25:43+03:00

Bu çalışmada öğretmenlerin sağlık turizmine yönelik metaforik algılarını belirlemek amacıyla nitel araştırma modellerinden biri olan olgubilim (fenomenoloji) desenden faydalanılmıştır Öğretmenlerin sağlık turizmine yönelik metaforik algılarını belirlemek amacıyla yapılan çalışmada, Çanakkale İl Milli Eğitim Müdürlüğüne bağlı okullarda görev yapan öğretmenlere ulaşılmış ve öğretmenlerle yüz yüze görüşülmüştür. Yapılan görüşmeler sonucunda 81 katılımcı toplamda 66 adet metafor üretmiştir. Üretilen metaforların 61 tanesinin olumlu algıya sahip olduğu görülürken, yalnızca 5 tanesinin olumsuz algıya sahip olduğu belirlenmiştir. Olumsuz algıya sahip metaforlar; Korku, Stres, Uçak, Kafes ve Fay Hattı metaforlarıdır. Ruhsal Rahatlama Algısı Olarak Sağlık Turizmi” kategorisinde, katılımcıların oluşturdukları metaforlar, sağlık turizminin bir dinlenme, yenilenme ve içsel huzur arayışı olarak algılandığını göstermektedir. Fiziksel Rahatlama Algısı Olarak Sağlık Turizmi” kategorisi sağlık turizminin fiziksel iyileşme, rahatlama ve yenilenme sağlama yönünü vurgulamaktadır. “Destinasyon Algısı Olarak Sağlık Turizmi” kategorisinde katılımcıların ürettiği metaforlar, sağlık turizminin gerçekleşeceği yerlerin, hem fiziksel hem de psikolojik rahatlama ve iyileşme ile ilişkilendirildiğini göstermektedir.

Turizm Eğitimi Alan Öğrencilerin Kariyer Uyumunun Mutluluk Düzeylerine Etkisi (The Effect of Career Adaptability on Happiness Levels of Tourism Education Students)

2025-09-16T09:29:33+03:00

Career adaptability defines the basic skills that individuals need in their decision-making processes regarding their work life and career. It is considered as a bridge between career development and social and psychological adaptation. This study aims to determine the effect of career adaptability on the happiness levels of undergraduate tourism students. For this purpose, a survey was created using the Career Adaptability and Happiness scales. Face-to-face surveys were collected from Kırklareli Tourism Faculty students between January-February-March 2025 using the collection technique. 360 students participated in the study. The study results show that students' career adaptability affects their happiness levels. It was determined that female students are more focused on career adaptability compared to male students. In addition, no significant difference was found in the level of happiness.

The Contribution of Reality Technologies to Gastronomy Education: The Example of ChatGPT

2025-09-16T09:33:21+03:00

Reality technologies can be used in many areas and can create significant effects. Reality technologies can be helpful in carrying out gastronomy education more efficiently and effectively. Therefore, this study focuses on understanding the role of reality technologies in gastronomy education in line with the answers obtained by asking semi-structured questions to ChatGPT, where the participant role is given. Qualitative data is used in the study. This data is analyzed with content analysis and in-depth information is obtained. As a result of the analysis, it has been determined that reality technologies can be used in gastronomy education, play a supportive and empowering role, make positive contributions to the education and training process, make the learning process more effective by visualizing theoretical lessons and provide a preliminary experience by creating practical lessons in a virtual environment. In addition, it is seen that reality technologies make gastronomy education more fun, attractive and innovative. While the significant advantages of reality technologies include reducing costs and waste, providing a safe learning environment, and increasing student motivation and creativity, high technical requirements and lack of physical kitchen experience are among their significant disadvantages. Additionally, the impact of reality technologies on gastronomy education can be examined through quantitative data or the responses of artificial intelligence chatbots can be compared.

Sürdürülebilir Turizm Politikası ve Destinasyon Yönetiminin Çevresel Bağlılık, Çevresel Farkındalık ve Sürdürülebilir Turizm Gelişimine Olan Etkisi: Yerel Halkın Destinasyon Aidiyetinin Düzenleyici Rolü (The Effect of Sustainable Tourism Policy and Destination Management on Environmental Commitment, Environmental Awareness and Sustainable Tourism Development: The Regulatory Role of Local People's Destination Attachment)

2025-09-16T09:35:31+03:00

This study has been conducted to determine the relationships between perceptions of sustainable tourism policy and destination management and environmental commitment, environmental awareness and sustainable tourism development. The study also investigated the moderating role of destination attachment among these variables. The data were obtained from 432 people living in Alanya destination and the results were reported with the use of SPSS, AMOS and Process Macro. The results of the study indicated that sustainable tourism policy and destination management have an effect on environmental commitment and environmental awareness, while environmental commitment and environmental awareness have an effect on supporting sustainable tourism development. In addition, the moderating role of destination attachment in the effect of environmental awareness on sustainable tourism development has been determined. In the light of the data obtained from the research, several theoretical and practical suggestions were presented to sector representatives and destination management organizations.

Aşçıların İş Becerikliliği ve Yaratıcılık Süreçleri Üzerine Bir Araştırma (A Study on Cooks; Job Crafting and Creativity Processes)

2025-09-16T09:38:39+03:00

The aim of this study is to examine the relationship between cooks’ job crafting levels and their individual creativity processes. In this context, the study focuses on cooks working in five-star hotel kitchens in Istanbul—a competitive environment with high customer expectations—where they have the opportunity to demonstrate both job crafting and creativity. A quantitative research approach was adopted, and data were collected through a questionnaire administered to 388 participants using a convenience sampling method, both face-to-face and online. The collected data were analyzed using reliability analysis, descriptive statistics, t-tests, ANOVA, and regression analysis. The findings revealed that job crafting has a significant and positive effect on creativity processes among cooks. Furthermore, it was found that demographic factors such as gender, age, position, and years of experience are significantly associated with both job crafting and creativity levels. This study contributes to the relevant literature and provides practical recommendations for practitioners and future research.

Eskişehir İlinin Rekabet Gücünün Belirlenmesi (Identifying The Competitiveness of The Province of Eskişehı̇r)

2025-09-16T09:41:29+03:00

This study aims to systematically examine the perceptions of tourists visiting Eskişehir regarding destination competitiveness based on the “Destination Competitiveness Conceptual Model”. The main objective of the research is to determine the competitive advantages and weaknesses that need to be improved in Eskişehir based on the arithmetic averages of the factors in the model. In this context, data were collected from a sample group of 346 visitors to Eskişehir in August and September 2024. The data obtained were analyzed through statistical package programs. Frequency distributions, reliability analysis and arithmetic averages were used statistically in the study. According to the results of the research, the participants evaluated the elements gathered under the title of “Qualitative and Strengthening Determinants” as important advantages that increase the competitiveness of Eskişehir. On the other hand, the perception of the “Destination Management” factor as weak reveals the need for strategic improvements in this area. The findings provide important clues to decision-makers and local administrators in terms of increasing the tourism potential of Eskişehir, and create a blueprint in this direction.

Temperleme Sıcaklıklarının Çikolatanın Duyusal Özelliklerine Etkisi (Effect of Tempering Temperatures on Sensory Properties of Chocolate)

2025-09-16T09:44:44+03:00

This study aims to scientifically investigate the effects of different tempering temperatures on the sensory quality attributes of chocolate. The tempering process is considered a critical stage that directly influences the sensory characteristics of the product, such as appearance, texture, taste, and melting profile, by regulating the polymorphic cocoa butter crystals. In this research, the same brand of couverture chocolates was tempered at varying temperatures, and the resulting samples were evaluated based on sensory criteria including taste, aroma, texture, and overall acceptability. The study was conducted between January 6 and 10, 2025, in the service area of a well-known pastry shop located in the central districts of Mersin, with 22 voluntarily participating panelists who were semi-trained in sensory evaluation. Data were collected from standardized sensory analysis forms completed by the panelists for each chocolate sample. Statistical evaluation was performed using the Friedman and Wilcoxon signed-rank tests. The analysis revealed that tempering temperatures led to statistically significant differences in the sensory quality parameters of the chocolate (p<0.05).

Şarap Turizminin Geleceği: Dijital Deneyimlere Yönelik Sistematik Bir İnceleme (The Future of Wine Tourism: A Systematic Review of Digital Experiences)

2025-09-16T09:51:24+03:00

The purpose of this study is to systematically examine the role and future of digital technologies and digital transformation in the context of wine tourism experiences. To achieve this, 23 studies were selected based on specific criteria following a comprehensive search across databases including WoS, ScienceDirect, Emerald, Scopus, Taylor & Francis, and Sage. The findings reveal that digital technologies are employed in various aspects of wine tourism-such as augmented reality, virtual reality, metaverse applications, and social media platforms-and have a positive impact on tourists’ destination preferences, purchase intentions, and overall satisfaction. Although digital experiences in wine tourism became more widespread during the pandemic, their adoption remains limited to a small number of destinations. Theoretically, this study highlights conceptual gaps in the literature concerning digital experiences in wine tourism. From a practical perspective, it offers recommendations for wine tourism stakeholders regarding the strategic use of digital technologies, the enhancement of digital competencies, and the creation of sustainable content.

Türk Mutfağına Özgü Geleneksel Gıdaların Tüketim Durumu: Denizli Örneği (An Examination of Traditional Food Consumption in Turkish Cuisine: The Case of Denizli)

2025-09-16T09:56:48+03:00

In recent years, increasing public awareness of health and quality of life has led to a growing interest in traditional foods. A society’s culinary culture and dietary patterns are closely linked to its cultural and economic structures, geographical conditions, and historical background. Every society possesses unique traditional foods and beverages shaped by its historical development. Turkish cuisine, in particular, is rich in a wide variety of traditional foods, which play a vital role in the sustainability of culinary heritage. This study aims to examine individuals’ consumption patterns, habits, and frequency of traditional food intake. A quantitative research design was employed using a structured questionnaire, which was developed by the researchers based on relevant academic literature. The study sample consisted of 324 individuals aged 18 and over residing in the city center of Denizli, selected through a convenience sampling method. One of the main limitations of the study is its confinement to the urban area of Denizli. Data were analyzed using SPSS 25.0 statistical software. Chi-square and Fisher’s exact tests were applied where appropriate. The findings indicate that the most frequently consumed traditional foods among both men and women were ayran, yogurt, and black tea. In terms of daily consumption frequency, black tea had the highest percentage score, followed by fermented bread.

Turizm Deneyiminin Hatırlanabilirliğinde Yerel Yiyeceklerin Rolü Üzerine Bir Çalışma (A Study on the Role of Local Food in the Memorability of Tourism Experience)

2025-09-16T09:59:15+03:00

In recent years, with the emergence of the concept of the experience economy, it has become almost a necessity for businesses, within the scope of their marketing strategies, to promise memorable experiences to their customers rather than merely offering products and services. In the context of tourism enterprises, various outcomes, such as tourists' revisits, recommendations, and extended stays, can be associated with the memorability of the experience. Tourism businesses, in order to differentiate themselves from potential competitors, aim to create unique travel experiences for their guests to secure and sustain a competitive advantage. In this regard, local foods, which possess distinctive and inimitable characteristics derived from the destination itself, have become a crucial tool in offering a memorable tourism experience. The aim of this study is to examine the role of local foods in the memorability of tourism experiences, in line with the relevant literature. The study also proposes a model exploring the relationship between memorability and local foods in tourism experiences, and offers recommendations for industry stakeholders and future research.

Assessing The Environmental Performance of Top Tourist Destinations Based on CRITIC - TOPSIS Model

2025-09-16T10:02:23+03:00

Tourism and the environment are closely interlinked in a reciprocal relationship. As environmental concerns become increasingly central to global tourism agendas, assessing the ecological performance of leading destinations is essential. This study aims to evaluate the environmental performance of the world's top 15 tourist destinations and determine their sustainability-based competitiveness. The Environmental Performance Index (EPI), which includes 11 categories, was used as the main data source. To ensure objectivity, the CRITIC method was employed to calculate the weights of the criteria, and the TOPSIS was used to rank the countries based on their environmental performance. The findings reveal that air pollution, fisheries, waste management, and water and sanitation infrastructure are the most influential criteria in distinguishing environmental performance across countries. According to the TOPSIS results, Japan, the United Kingdom, and France ranked highest in environmental performance, while Mexico, Türkiye, and Malaysia ranked lowest. The results highlight significant differences in environmental policy effectiveness and infrastructure quality among the countries.

Michelin Yıldızlı Restoranlara Yönelik E-Şikâyetlerin Analizi: Türkiye Örneği (An Analysis of E-Complaints in Michelin-Starred Restaurants: The Case of Türkiye)

2025-09-16T10:04:56+03:00

This study examines user complaints about restaurants in Türkiye that received Michelin stars in 2024, aiming to identify key issues affecting the dining experience within the scope of gastronomy tourism. Based on a qualitative design, 1,837 complaint-based reviews from 12 Michelin-starred restaurants on Tripadvisor and Google were analyzed using content analysis via MAXQDA 2020. The findings revealed five main themes: “Service Quality,” “Food Quality,” “Tangible and Intangible Environmental Factors,” “Perceived Price Unfairness,” and “Restrictive Policies.” Complaints were mostly concentrated on food and beverage quality and pricing policies. The results indicate that high customer expectations at Michelin-starred restaurants, when unmet, often lead to dissatisfaction and complaint behavior. These insights highlight the need for both restaurant and destination managers to revisit their strategies concerning service delivery, pricing structures, and communication efforts to align more effectively with guest expectations and enhance the overall dining experience.

Giresun’un UNESCO Yaratıcı Şehirler Ağı (UCCN) Gastronomi Teması Bağlamında Değerlendirilmesi (Evaluation of Giresun within the Context of UNESCO Creative Cities Network (UCCN) Gastronomy Theme)

2025-09-16T10:08:11+03:00

It is widely acknowledged that gastronomy plays a significant role in promoting countries, cities, and regions, as well as ensuring tourist satisfaction. Therefore, countries rich in gastronomic values strive to develop plans, projects, and programs that highlight these assets to secure a greater share of tourism revenue. The UNESCO Creative Cities Network (UCCN) is regarded as a crucial opportunity in this regard, prompting numerous cities worldwide, including in Türkiye, to seek inclusion in this list. Accordingly, this study examines Giresun's potential for inclusion in the UNESCO Creative Cities Network under the Gastronomy theme. Throughout this process, stakeholders were consulted, and recommendations were formulated based on the findings. The study concludes that Giresun possesses a notable gastronomic heritage and rich biodiversity. However, it has been observed that realizing this potential for economic and touristic benefit requires a holistic approach, inter-institutional coordination, and long-term strategic planning. It is hoped that this study will serve as a guide for policymakers, academics, and industry representatives in preserving Giresun's gastronomic identity and promoting it on a global scale.

Fotoğraflı mı Fotoğrafsız mı? Tüketici Geri Bildirimlerinin Uzunluğu ile Kullanıcı Derecelendirmeleri Arasındaki İlişkinin Çevrimiçi Restoran Yorumlarında Araştırılması (With or Without Photos? Investigation of the Interplay Between Consumer Feedback Length and User Ratings in Online Restaurant Reviews)

2025-09-16T10:10:40+03:00

Electronic word-of-mouth (eWOM) is a significant research area that directly influences consumer decision-making through user-shared reviews on digital platforms. Consumers decide which hotel to stay in, which products are more beneficial to them, and even where to eat through informal eWOM communication. However, existing studies have relied solely on textual content, ignoring the role of visual elements such as photos in reviews and ratings. This study comparatively analyzed user reviews of restaurants in the Sivas city via text-mining, considering photo-sharing, review length, and language-use tendency factors. The study's main focuses include the correlation between star ratings and review length, the influence of visual content on feedback, and linguistic variations across different rating levels. The results indicate that consumers are more likely to write detailed and descriptive reviews when sharing visual content. Furthermore, a notable shift in linguistic usage is observed across different rating levels. Encouraging photo sharing on digital platforms can help businesses gather more consistent customer feedback and enhance their understanding of online restaurant profiles.

The Panacea Gılaboru Fruit (Viburnum Opulus) and its Use in Anatolia

2025-09-16T10:13:52+03:00

Gilaburu (Viburnum opulus), a product frequently consumed in Central Anatolia and especially in and around Kayseri city. In Kayseri province, renowned for its distinctive local products in gastronomy tourism, the gilaburu fruit, a shrub-like plant that grows naturally, has been granted geographical indication registration. The traditional production techniques of Kayseri gilaburu, known as a panacea, should be passed on to future generations. However, studies investigating the importance of gilaburu as a gastronomic product are insufficient. In this context, the aim of the research is to determine the characteristics of gilaburu, which is frequently consumed in Kayseri region, and to examine the production stages. The research data were obtained through face-to-face interviews with six participants who prepared gilaburu juice on a domestic scale and had knowledge about the properties of gilaburu. In the research, it was determined that gilaburu is good for kidney disease, constipation and menstrual pain, preserved in brine and consumed as fruit juice in winter. Therefore, it is thought that gilabur, which has a crucial place in Kayseri culinary culture, should be promoted as a gastronomic product and contribute to the regional economy.

Turizm Endüstrisinde Blokzincir Teknolojisinin Kullanım Durumunun Bibliyometrik Analizle Değerlendirilmesi (Evaluation of the Use of Blockchain Technology in the Tourism Industry through Bibliometric Analysis)

2025-09-16T10:16:02+03:00

The tourism industry, which has managed to rapidly adapt to digital transformation, has gained a new dimension in recent years with innovative digital tools such as blockchain technology, Metaverse and cryptocurrencies. Blockchain, which is a technology that enables secure and transparent transactions from person to person by eliminating centralised intermediary institutions and distributes the role of record keeping to the entire network, enables applications such as Metaverse and cryptocurrencies to operate securely. In this context, the bibliometric analysis aims to thoroughly examine the academic reflections of the aforementioned technology in the field of tourism, to explore how it has been addressed within the tourism discipline, and to investigate its development process in the academic literature. Examineddirection, the Web of Science (WOS) database was searched with the keywords ‘blockchain, cryptocurrency, Metaverse, tourism, hopitality’ and 214 articles were examined and analysed systematically. In line with the findings obtained, it is seen that the country with the highest number of publications is China, the journals with the highest number of publications are ‘Information Technology Tourism’ and ‘International Journal of Contemporary Hospitality Management’, and the most cited study is in the context of Metaverse technology.

Can Fine Dining Be Packaged?

2025-09-16T10:19:09+03:00

This study aims to analyze the potential of fine dining restaurants to offer their luxury services in the form of packaged experiences, along with the operational, aesthetic, and strategic challenges that accompany this process. The concept of fine dining is defined within the framework of high-quality gastronomy, aesthetic presentations, and personalized service. Adapting these characteristics to packaging processes brings forth various issues concerning the sustainability of service quality. A qualitative research method was adopted for the study, and semi-structured interviews were used as the data collection tool. Interviews were conducted with a total of seven R&D chefs (two women, five men) working in restaurants listed in the Michelin Guide and The World's 50 Best Restaurants rankings. The findings were categorized under themes such as customer profile, restaurant identity, physical location, challenges encountered, and the fine dining packaging experience. The results indicate that fine dining restaurants need to develop creative solutions aligned with their brand identity, beyond merely addressing economic factors in packaging processes. In this regard, the study offers significant insights into the transformation of fine dining services, contributing to both industry professionals and the academic literature. This study contributes to academic literature by evaluating the delivery options of fine dining restaurants and providing information about this process. The study also draws attention to economic and social issues that will guide industry professionals. Industry professionals and academic literature can make an assessment based on the data presented here.

The Impact of Geographical Indications on Gastrodiplomacy Activities

2025-09-16T10:21:44+03:00

In this study, the mediating role of the trust factor in the effect of geographical indications on gastrodiplomacy is examined. Data was collected from 291 cooks using the purposive sampling method. According to this research, geographical indications have a positive effect on trust and gastrodiplomacy, and the perception of trust has a positive impact on gastrodiplomacy. Additionally, a partial mediating effect of trust was found in the relationship between geographical indications and gastrodiplomacy. In this context, geographical indications have the potential to positively impact the perception of trust and encourage the participation of local stakeholders in gastrodiplomacy activities. In this way, the local culinary culture of countries will become more visible in the international arena.

Gıda İsrafını Önleme Motivasyonunun Evdeki ve Oteldeki Gıda İsrafını Önlemeye Yönelik Davranışlar Üzerindeki Etkisi (The Effect of Food Waste Prevention Motivation on Food Waste Prevention Behaviors at Home and in Hotels)

2025-09-16T10:30:23+03:00

The purpose of this study is to reveal the effect of motivation to prevent food waste on food waste behavior at home and in hotels and to determine the relationship between food waste behavior between home and hotel settings. In this direction, data were collected from 241 participants aged 18 and over who stayed at least one night in all-inclusive hotels. Quantitative research method was used to test the research model. The research data were analyzed using SPSS and SmartPLS analysis programs. The findings clearly revealed that individuals' food waste behavior varies depending on different motivational factors. In addition, it was found that there was a moderate positive, and significant relationship between individuals' food waste prevention behaviors at home and at hotel, and it was observed that there was a higher level of food waste prevention behavior at home compared to the hotel setting.

Turizm Fakültesi Öğrencilerinin Yeme Farkındalığı Üzerine Bir İnceleme (A Study on The Mindful Eating of Tourism Faculty Students)

2025-09-16T10:36:14+03:00

This study, which was conducted to measure the eating awareness of the students studying at the faculty of tourism and to measure to what extent gastronomy students have an eating awareness compared to students in other departments, was designed with a quantitative research method. Using the Eating Awareness Scale (EAS-30), data analysis was conducted on 422 questionnaires at Çanakkale Onsekiz Mart University, Faculty of Tourism. According to the findings of the study, it was seen that the students of gastronomy and culinary arts department differed from other departments in the dimensions of focus and disinhibition. In addition, another result obtained is that while women's emotional eating behavior and eating control are higher than men, men's interference dimension average is higher than women. It is thought that the findings obtained will contribute to future studies. In future research, the potential impact of mindfulness-based interventions on students’ eating awareness could be assessed through comparative measurements to contribute to the literature.

Culinary Culture and Local Food Practices in Post-Earthquake Temporary Living Spaces: A Qualitative Evaluation in Hatay

2025-09-16T10:39:24+03:00

This study aims to understand the changes in culinary culture and the transformation of local food practices among individuals living in temporary settlements, such as tents and containers, in Hatay province following the earthquakes of February 2023. A qualitative research method was employed, adopting a phenomenological approach that seeks to uncover the meanings behind individuals' lived experiences. The study population consisted of individuals residing in temporary living spaces in Hatay after the earthquake. The sample included 20 female participants, selected through purposive sampling, who actively participated in food preparation and possessed knowledge of local culinary traditions. Data were collected through in-depth interviews and analyzed using thematic analysis. The findings were categorized into six main themes: economic hardship, difficulties in accessing traditional ingredients, loss of kitchen equipment, changes in cooking practices, weakening of communal dining culture, and emotional impacts. The study demonstrates that disasters not only affect physical environments but also deeply disrupt cultural structures. Based on the findings, several recommendations have been proposed for the preservation of culinary culture in post-disaster contexts.

Cittaslow Şehri Olan Perşembe’de Yaşamın Bireyler Üzerindeki Çeşitli Etkilerinin Nitel Yöntemle İncelenmesi (A Qualitative Study on the Varıous Effects of Life on Individuals in the Cittaslow City of Perşembe)

2025-09-16T10:42:50+03:00

In this study, which aims to examine the physical activity habits, preferences, and urbanization process of individuals living in the Cittaslow city of Perşembe focusing on their happiness, overall mood, and quality of life a case study design, one of the qualitative research methods, was employed. Fourteen teachers aged between 40 and 50 were selected through purposive sampling and participated in the research. During the data collection process, face-to-face interview technique was used, and the data obtained were subjected to content analysis, with confidentiality principles strictly observed. As a result of the analysis, a codebook was created, and the codes were grouped under representative themes and categories, which were presented in tabular form. The findings revealed that the participants living in Perşembe were aware of the Cittaslow movement; they viewed activities such as swimming, walking, yoga, and cycling as compatible with the Cittaslow philosophy. However, they also noted that due to insufficient facility infrastructure, their motivation to engage in physical activities was low. Participants indicated that Perşembe had not fully benefited from the economic potential of the movement and emphasized the need for further efforts to enhance its sustainability. It is believed that this study will contribute to the literature on sports sociology and tourism.

The Effect of Subjective Well-Being on Occupational Commitment: A Study on Gastronomy and Culinary Arts Students

2025-09-16T10:46:19+03:00

This study examines the effect of subjective well-being on occupational commitment. A survey form containing scales for demographic information, occupational commitment, and subjective well-being was used. The study was conducted using a quantitative research method, and purposive sampling was employed in the sample selection process. The sample consisted of 184 students enrolled in gastronomy and culinary arts programs. Data were collected via an online survey between September 28, 2024, and December 29, 2024, and analyzed using SPSS 27.0. The findings revealed that gastronomy and culinary arts students have moderate levels of both occupational commitment and subjective well-being. According to the hypothesis testing results, subjective well-being (SWB) has a significant and positive effect on both dimensions of occupational commitment—namely, normative commitment and affective commitment. The results highlight the importance of actions aimed at enhancing well-being in educational, internship, and workplace settings. Increasing well-being through supportive workplace policies, stress management strategies, and the promotion of a positive work culture can strengthen the occupational commitment of kitchen staff.

Aydın İline Özgü Coğrafi İşaretli Gastronomik Ürünlerin Otellerin Menülerinde Yer Alma Durumunun İncelenmesi: Kuşadası Örneği (Investigation of the Inclusion of Geographically Indicated Gastronomic Products Specific to Aydın Province in Hotel Menus: The Case of Kuşadası)

2025-09-16T10:49:30+03:00

The registration of gastronomic products specific to a particular region or locality as geographically indicated products not only ensures the sustainability of cultural heritage but also contributes significantly to enhancing the recognition and branding of the country and the region. The aim of this study is to determine the level of knowledge of executive chefs working in hotels in Kuşadası regarding geographically indicated products specific to the Aydın province, to identify the presence of these products in the open buffet and à la carte restaurant menus of all-inclusive five-star hotels in Kuşadası, and to examine the extent to which geographically registered products are utilized in hotel promotion. The research population consists of five-star hotels in Kuşadası. Data were collected through face-to-face interviews with 11 executive chefs. Descriptive analysis and content analysis, as qualitative research methods, were employed to analyze the data, and the analyses were conducted using the MAXQDA 2020 software through the creation of categories and codes. The findings indicate that executive chefs have limited knowledge of geographically indicated products specific to the Aydın province. No such products were found on the menus of seven hotels, while three hotels included them. However, none of the hotels highlighted these products in their promotional materials.

Yer Kimliği ve Yer Bağımlılığının Kültürel Miras Algısına Etkisi (The Impact of Place Identity and Place Dependence on the Perception of Cultural Heritage)

2025-09-16T10:52:04+03:00

The present study was conducted to examine the relationship between place identity, place dependence, and cultural heritage perception among tourists visiting the Cappadocia region. The study utilised Structural Equation Modelling (SEM) with SmartPLS 4 to analyse the data collected from 255 domestic tourists who participated in the study. The hypotheses were evaluated and tested. The findings revealed that place identity exerts a significant and positive effect on tourists’ perception of cultural heritage, while place dependence has no significant effect on cultural heritage perception. The results of the research provide important contributions in terms of destination management and marketing strategies. While the results of the research provide theoretical contributions to the literature on the relationship between destination identity, tourist perception and cultural heritage, they also serve as a guide for tourism management and sustainable cultural heritage protection policies in the Cappadocia region.

İkinci Nesil Kahve Tüketiminde Duyusal Pazarlama Unsurlarının Davranışsal Niyete Etkisinde Marka Sadakatinin Aracı Rolü (The Mediating Role of Brand Loyalty in the Effect of Sensory Marketing Elements on Behavioral Intentions in Second-Generation Coffee Consumption)

2025-09-16T10:54:18+03:00

The aim of this study is to examine the mediating role of brand loyalty in the effect of sensory marketing elements on behavioral intentions in second-generation coffee consumption among university students. The study employed a relational survey model, one of the quantitative research designs. The sample consists of 1,066 students studying at a public university in Türkiye. Data were collected using previously validated and reliable scales. Since the data met the assumptions of normal distribution, parametric statistical techniques were used. The analysis revealed positive and significant relationships between sensory marketing elements, brand loyalty, and behavioral intentions. A strong association was also found between brand loyalty and behavioral intentions. Furthermore, sensory marketing elements were found to have a significant effect on both brand loyalty and behavioral intentions, while brand loyalty was determined to play a partial mediating role in the relationship between sensory marketing and behavioral intentions.

The Effect of Distributed Leadership on Organizational Commitment in Hotels: The Erzurum Case

2025-09-16T11:32:25+03:00

One concept thought to influence organizational commitment is distributed leadership. Although distributed leadership has been examined in terms of its effect on organizational commitment in the education sector, there are few studies examining this relationship in areas such as the tourism sector, where interaction is high. Therefore, this study aims to examine the relationship between the perceptions of distributed leadership and organizational commitment among hotel employees working in Erzurum province. Distributed leadership practices and employee organizational commitment are generally factors that emerge in the long term. Based on this, seasonal employees working in 4- and 5-star hotels in Erzurum were not included in the research, and a survey was administered to 455 permanent employees. Each hypothesis was then tested using Regression Analysis. According to the findings of the study, distributed leadership has a positive and significant effect on organizational commitment. All sub-dimensions of distributed leadership also have a positive and significant effect on the sub-dimensions of organizational commitment.

Gastronomi ve Mutfak Sanatları Bölüm Öğrencilerinin Kariyer Kaygısının Akademik Streslerine Etkisi (The Infleunce of Career Anxiety on the Academic Stress Felt by the Gastronomy and Culinary Arts Students)

2025-09-16T11:34:35+03:00

In this study, quantitative research method was used to examine the effect of career anxiety of gastronomy and culinary arts department students on their academic stress. The sample of the study consists of 396 students from gastronomy and culinary arts departments in Türkiye. No significant differences were found among participants' average academic stress levels across classes; however, a significant difference was observed in their career anxiety averages. Accordingly, the averages of the answers given by the participants studying in the first year to career anxiety were lower than all other classes. According to the results of the regression analysis conducted in the study, a positive relationship was found between career anxiety and academic stress. It was found that the independent variable of the study, career anxiety, explained 3.3% of the dependent variable, the intention to leave school.

Tabiatnâme ile Hıltlar Teorisi Kapsamında Şerbet ve Et Çeşitleri Eşleşmeleri (Sherbet and Food Pairings in The Context of Tabiatnâme and Humoral Theory)

2025-09-16T11:38:22+03:00

Sherbets hold an important place in Turkish food culture, but have fallen into obscurity. The aim of this study is to introduce sherbet while also pairing it with meat in accordance with the humoral theory. Tabiatnâme is a book on preventive medicine. In the book, according to the humoral theory, the recommended products to be served with meat, offal, vegetables, fruits and cheese in order to eliminate the harms of them are given. Within the scope of this study, only the chapters on meat and offal were analyzed. Based on this information, the names of the recommended sherbets were also added. Document analysis technique was used in this study. The foods and beverages that Tutmacı recommends being consumed with meats in this work have been transformed into sherbet recommendations in accordance with the humoral theory. The study suggests that the recommended pairings will bring a different perspective to the serving of meat dishes with beverages. In this way, it is thought that sherbets, which are an important element of Turkish culinary culture, will find more space in the menus of the establishments operating in the food and beverage sector in Türkiye.

6 Şubat Depremleri Sonrasında Hatay Gastronomisi: Sorunlar, Öneriler ve Beklentiler (Hatay Gastronomy After the February 6 Earthquakes: Challenges, Suggestions, and Expectations)

2025-09-16T11:42:11+03:00

Earthquakes significantly affect the attractiveness and service capacity of tourism destinations. The earthquakes on February 6, 2023, also deeply affected the gastronomy tourism in Hatay, which is closely intertwined with its cultural heritage. This study aims to identify the problems experienced in Hatay’s gastronomy sector following the earthquake and to propose potential solutions. Semi-structured interviews were conducted with restaurant owners and managers in Hatay, and the collected data were analyzed using content analysis. The study includes 12 participants. The findings reveal that the sector faced multidimensional challenges, including business losses, declines in customer and tourism flows, supply chain disruptions, infrastructure deficiencies, and a deterioration in service quality. In addition, various needs for the preservation of local gastronomic culture were identified and recommendations were developed considering the findings. As a result, it is concluded that the revitalization of Hatay's gastronomy sector requires coordinated efforts involving infrastructure improvements, financial support, promotional campaigns, and sectoral training initiatives.

İş Temelli Sosyal Destek Algısının Müşteri Problem Çözme Davranışına Etkisinde Mesleki Özyeterlilik Algısının Rolü: Otel İşletmeleri Örneği (The Role of Occupational Self-Efficacy in the Effect of Work-Based Social Support on Customer Problem Solving Behavior: The Case of Hotel Businesses)

2025-09-16T11:44:52+03:00

This study aims to examine the role of occupational self-efficacy in the effect of work-based social support on employees’ problem solving behavior. For this purpose, data were collected from hotels in Istanbul through scales obtained from the literature and these relationships were tested. The research population consists of 4 and 5 star hotel employees in Istanbul. PROCESS Macro (Model 4) was used to test the relationships examined in the research. According to the evidence obtained, the perception of work-based social support consisting of managerial support, employee support and organizational support significantly positively affects both employees’ perceptions of occupational self-efficacy and problem-solving behaviors. Moreover, occupational self-efficacy mediates the relationship between work-based social support and employees’ customer problem solving behavior.

Glamping Faaliyetlerine Katılan Yerli Turistlerin Seyahat Motivasyonları, Yenilik Arayışları ve Davranışsal Niyetlerine Yönelik Nitel Bir İnceleme (A Qualitative Investigation of Travel Motivations, Novelty-Seeking Tendencies, and Behavioral Intentions among Domestic Tourists Engaged in Glamping Activities)

2025-09-16T11:47:10+03:00

Gün geçtikçe farklı turizm arayışlarına giren bireyler, bu farklılık arayışlarından kaynaklı olarak turizm sektöründe yaşanan değişimlerle birlikte alternatif turizm çeşitlerine yönelmeye başlamıştır. Çevre ve sürdürülebilirlik kavramlarının da önem kazanmaya başlaması, bireyleri kitle turizminden çok, doğa temelli turizm türlerine yönlendirmiştir. Glamping ise lüks kampçılık deneyimi sunmayı amaçlayan doğa temelli bir turizm çeşididir. Bu araştırma, glampinge katılan yerli turistlerin seyahat motivasyonlarını, davranışsal niyetlerini ve yenilik arayışlarını ortaya koymayı amaçlamaktadır. Turizm alan yazınında sıklıkla glamping işletmecilerine yönelik çalışmalar yer alırken, glamping faaliyetlerine katılan bireylerin motivasyonlarını, davranışsal niyetlerini ve yenilik arayışlarını ortaya koymak, araştırmayı değerli kılmaktadır. Yarı yapılandırılmış görüşme formu üzerinden 20 kişiyle görüşülen araştırmada, içerik analizi ile elde edilen veriler doğrultusunda, 18 tema, 138 kod belirlenmiştir. 18 tema içerisinde en fazla kodlanan ifadelerin, doğa, kamp, orman, konfor, rahatlık, deniz-kum-güneş, yeni yerlerin keşfi, yurt dışı tatili, stressiz ortam, fiziksel ihtiyaç zorluğu ve aktivite eksikliği olduğu görülmüştür. Araştırma verilerinden elde edilen bulgular doğrultusunda, bireylerin kampa göre glampinge karşı daha fazla motive olma, yeni yerler keşfetme isteği, tekrar ziyaret etme ve başkalarına tavsiye etme arzularının olduğu sonucuna ulaşılmış, bu doğrultuda öneriler geliştirilmiştir.

Turistik Bir Ürün Olarak Coğrafi İşaretli Ürünlerin Bilinirliği, Bölgesel Kalkınma ve Markalaşmaya Etkisi: Karaman Divle Obruğu Tulum Peyniri Örneği (Awareness of Geographically Indicated Products as a Touristic Product, Its Effect on Regional Development and Branding: The Case of Karaman Divle Obruğu Tulum Cheese)

2025-09-16T11:51:20+03:00

This study examines the awareness of geographically indicated products, their contribution to regional development and their effects on the branding process in the example of Karaman Divle Obruk Tulum Cheese. In order to evaluate the economic, cultural and touristic contributions of geographical indications, a qualitative research method was adopted and semi-structured interviews were conducted with 26 participants consisting of public administrators, business owners and consumers in Karaman province. The findings show that Divle Obrugu Tulum Cheese is known by the local people, but the awareness of the concept of geographical indication is low. The contribution of the product to the regional economy remains limited, and various difficulties are experienced due to the lack of standardization, bureaucratic procedures and inspection. The presence of fake products in the market weakens consumer confidence and negatively affects the brand value of the product. Moreover, the study reveals that geographically indicated products not only provide economic benefits but also have the potential to enhance the brand value of destinations through gastronomy tourism. In this context, it is suggested that awareness efforts should be strengthened, control mechanisms should be improved, and integration with tourism strategies should be ensured in order to increase the impact of geographically indicated products.

Impact of Çal Vineyard Route on Sustainable Regional Development

2025-09-17T14:43:43+03:00

Sustainable regional development necessitates planning and application towards employing and improving the local resource base, ensuring long-term protection and improvement of natural, cultural and economic environment of the region, and improving the quality of life of locals and visitors. The research aimed to analyse the impact of vineyard routes on sustainable regional development, based on the case of Çal, adopting a holistic sustainability approach and Keynesian assumptions. “Integrated Sustainable Regional Development Model” was developed to derive research themes. The qualitative research included document analysis, informal and formal interviews and participant observation in Çal, to establish the study context. Later, members of the Route were visited, data was gathered through semi-structured interviews and participant observation. Data was analysed through deductive thematic analysis. Çal Vineyard Route is a local initiative and is in its start-up stage. The regional resource base, institutional support and supporting elements were found to be adequate to consolidate economic activity towards wine tourism. However, a lack of infrastructure and a tourism cluster were also noted. In order to positively impact sustainable regional development, the Route will need to coordinate development and receive an overlap from Pamukkale, to develop its own tourism infra- and superstructure to establish economic clustering and a growth pole to promote interregional development.

Web of Science Veri Tabanında Yayımlanan Tabak Sunumu Konulu Çalışmaların Bibliyometrik Analizi (The Bibliometric Analysis of Studies on Plate Presentation Published in the Web of Science Database)

2025-09-17T14:46:37+03:00

Plate presentation in gastronomy has become a prominent topic in research, reflecting the growing emphasis on the aesthetic dimension of food. This study provides a comprehensive analysis of its importance and development by reviewing published research. Data were analyzed bibliometrically using VOSviewer (v1.6.20) within eight parameters: publication types, keyword co-occurrences, yearly publication distribution, international co-authorship, index types, inter-author collaboration, publishing journals, and co-citation relationships. Analysis of 105 studies showed that most publications were articles, particularly concentrated in 2018 and 2019. The first study appeared in 1994, and “Plating” was the most frequent keyword. Most studies were indexed in SCI-E, with Appetite as the most preferred journal. Additionally, the majority of publications were in English, while the US was central both in publication volume and collaborations. These findings are expected to provide a new perspective on plate presentation research.

Turizm Alanında Yapılan Bibliyometrik Çalışmaların Bibliyometrik Değerlendirmesi: Mevcut Durum ve Gelecek Yönelimleri (Bibliometric Evaluation of Bibliometric Studies Conducted in the Field of Tourism: Current Status and Future Trends)

2025-09-17T14:50:12+03:00

This research aims to evaluate the current state and evolution of the literature in the field of tourism through a detailed examination of bibliometric studies using an analytical methodology. The study analyzed quantitative data from national and international publications through bibliometric analysis, assessing research trends in the field. Publications obtained by searching the Ulakbim, YOKTEZ and Web of Science (WoS) databases using the keywords “Tourism and Bibliometrics”, “Hotel and Bibliometrics”, “Recreation and Bibliometrics” and “Gastronomy and Bibliometrics” specified by researchers were examined in the study. A total of 123 national and 464 international publications were included in the study. All publications obtained were systematically analyzed using bibliometric methods within the framework of the predetermined parameters. These parameters included publication year, subject headings, author information, and indexing status. The research findings show that the topics receiving the most attention at the national level are Management, Marketing, Guidance, and Food and Beverage/Gastronomy. In international studies, the areas of Tourism, Sustainable Tourism, Innovation, Marketing, and management have come to the fore. These results reveal that bibliometric studies in the field of tourism have distinct thematic priorities at both national and international levels, and that research trends are concentrated in these areas. This analysis serves as a valuable resource for understanding trends and future directions in tourism research.

Turizm Eğitimi Almış Ön Lisans Öğrencilerinin Eğitim Öncesi Kariyer Beklentileri ile Mezuniyet Sonrası Kariyer Durum ve Beklentilerinin Karşılaştırılması (Comparison of Pre-Education Career Expectations and Post-Graduation Career Situations and Expectations of Associate Degree Students Who Received Tourism Education)

2025-09-23T09:25:04+03:00

This study aims to compare the career goals of students who choose vocational schools that provide tourism education, before their associate degree education, with their career goals after graduation. For this purpose, answers were sought to the questions with what motivations students choose to receive associate degree tourism education, what their pre-school career goals are, how the education and internship process affects their pre-school career goals and expectations, and also to what extent their career situations after graduation are compatible with their pre-education goals. In this context, the changes in students' career goals over the years, the reasons for these changes, and the extent to which they were able to achieve the goals they set before education were tried to be determined. This research was conducted with students graduating from Marmaris Tourism Vocational School, which has been continuing education under Muğla Sıtkı Koçman University since 2012. Interviews were conducted using the structured qualitative interview method with 24 students who were reached by simple random sampling method. The collected data were analyzed using descriptive analysis and content analysis methods.

Sürdürülebilir Yerel Tarımda Ata Tohumunun Rolü: Tohum Ambarı Mengen Örneği (The Role of Ancestor Seeds in Sustainable Local Agriculture: The Example of The Tohum Ambarı Mengen)

2025-09-24T12:08:14+03:00

This study examines the role of ancestor seed in sustainable local agricultural practices through the example of “Tohum Ambarı Mengen” established in Mengen district of Bolu. Ancestral seed is considered as a strategic element in both protecting biodiversity and supporting the food sovereignty of local agricultural communities. Tohum Ambarı Mengen is a community-based initiative that promotes the circulation of ancestral seeds through the storage, multiplication and free distribution of over 600 local seed varieties collected from 67 provinces in Türkiye. In this study, the contributions of this structure in the context of sustainable agriculture, the transmission of cultural heritage and adaptation to climate change were evaluated through qualitative data analysis. In the study, in which phenomenology design, one of the qualitative research methods, was used, data were collected through semi-structured interviews. The data obtained were analyzed thematically by taking into account the basic principles of agroecology. It reveals that the preservation of ancestral seeds together with local knowledge systems is critical for food security and agricultural resilience. In conclusion, the Tohum Ambarı Mengen example shows that local seed warehouses assume important functions not only in terms of agricultural production but also in terms of ecological literacy and social participation.

Dijital Pazarlama Etkileşiminin Turist Destinasyon Ziyaret Niyeti ve Destinasyon Bağlılığı Üzerindeki Etkisi (The Impact of Digital Marketing Interaction on Tourists’ Destination Visit Intention and Destination Loyalty)

2025-09-24T12:14:48+03:00

The rise of digital marketing has become one of the most significant factors shaping tourist behavior in the tourism sector. This study examines the effect of digital marketing interaction on tourists’ intention to visit a destination and explores the moderating role of destination loyalty in this relationship. Data were collected through an online survey from 546 participants visiting Antalya and analyzed using exploratory factor analysis and regression analysis. The findings reveal that digital marketing interaction has a strong and positive effect on destination visit intention. Moreover, destination loyalty was found to play a significant moderating role in this relationship. The study emphasizes the critical importance of digital marketing in influencing tourist behavior and suggests that destination marketers should holistically manage loyalty and engagement strategies.

Digital Representations of Intangible Cultural Heritage: New Experiences in Festival Tours

2025-09-25T12:57:08+03:00

This study examines how leading Turkish tour companies such as Tatilbudur, Jolly, and Tatilsepeti digitally present festival tours within the framework of safeguarding intangible cultural heritage. Using a content analysis method, the research evaluates the role of digital tools—such as virtual tours, augmented reality, and digital guides—not only in marketing but also in the transmission of cultural experiences. From a folklore perspective, festival tours are not merely tourist activities; they serve as cultural stages where rituals, beliefs, oral narratives, music, and everyday practices are reproduced and performed. Analyzing how these elements are represented on digital platforms is crucial for understanding how cultural memory is transmitted, how local identities are made visible, and how social belonging is reinforced. The findings reveal that specific tours inadequately reflect elements of intangible cultural heritage. However, these shortcomings may be addressed by expanding the scope of the tours and integrating folkloric narratives and localized knowledge systems into digital content through a more holistic approach. In this way, digitalization can become not only a tool for promotion and marketing but also a functional medium for the sustainability and intergenerational transmission of cultural heritage.

Unutulmaz Gastronomi Deneyimi, Kişisel Gastronomik Özellikler ve Destinasyon Sadakati Arasındaki İlişkiler: Konya Örneği (The Relationships Between Memorable Gastronomic Experience, Personal Gastronomic Traits and Destination Loyalty: The Case of Konya)

2025-09-25T17:23:07+03:00

This study aims to investigate the relationships between personal gastronomic traits, memorable local gastronomy experiences, and destination loyalty. The relationships were examined using PLS-SEM. The data were collected from domestic tourists in Konya, Türkiye (N = 469). According to the regression analysis results, food neophilia and food neophobia have positive effects on memorable local gastronomy experience. Additionally, food neophilia and food neophobia positively influence destination loyalty. Memorable local gastronomy experience also has a positive impact on destination loyalty. Furthermore, memorable local gastronomy experience mediates the effects of food neophilia and food neophobia on destination loyalty. This study, within the framework of the Theory of Planned Behavior, extends the theory in the context of gastronomy tourism by examining the effects of personal gastronomic traits (food neophilia/neophobia) on memorable local gastronomy experience and destination loyalty. The findings provide practitioners in the tourism sector with a new perspective highlighting the role of gastronomic experiences in developing strategies to enhance destination loyalty.

Evaluation of Local Cheeses within the Scope of Sustainable Gastronomy Tourism: A case from Niğde

2025-09-25T18:25:44+03:00

The aim of this study is to reveal local cheeses that are thought to have potential in terms of gastronomy tourism and are about to be forgotten. In the study, document review and semi-structured interview techniques, which are qualitative research methods, were applied, and content analysis was performed as a data analysis method. The study was limited to Niğde province and the participants were selected by snowball sampling method, one of the purposeful sampling methods. At the end of the preliminary interviews, final interviews were held with 10 participants. The interviews were recorded and the findings were written down and the local cheeses of Niğde province [(Niğde Blue Cheese, Niğde White Cheese, Niğde Cappadocia Cave Cheese, Tabal Cheese, Niğde Log Cheese, Niğde Jar Cheese, Niğde Moldy Tulum, Niğde Leather Tulum, Niğde Fresh Cheese and Niğde Tulum Cheese were revealed and listed. The majority of participants in the interviews affirmed that Niğde cheeses don't make a substantial contribution to sustainable gastronomic tourism. They did, however, add that these cheese varieties have a lot of potential and that middle-aged and older people prefer to consume more local cheeses. As a result of the study, suggestions were made by evaluating the contribution of these local cheeses to the promotion and sustainable gastronomy tourism.

Siberkondriya ve Gıda Güvenliği: Online Platformlarda Dolaşan Gıda Güvenliği Bilgilerinin Bireylerin Kaygı Düzeylerine Etkisi (Cyberchondria and Food Safety: The Effect of Food Safety Information Circulating on Online Platforms on Individuals' Anxiety Levels)

2025-09-25T18:39:15+03:00

This study explores how false and contradictory information circulating on online platforms in today’s digital age affects individuals’ anxiety levels in the context of food safety. Drawing on qualitative interviews with 15 female participants, the findings reveal that participants often struggle to assess the accuracy of online information and therefore avoid sharing content without verifying it through reliable sources. This tendency fosters more selective and critical information verification practices. Participants also emphasized that misleading labeling and deceptive food-related content can negatively impact health and elevate anxiety levels. Exposure to misinformation was shown to generate unnecessary concerns, distort health perceptions, and trigger anxiety symptoms that may manifest physiologically, thereby intensifying the risk of cyberchondria. As a psychological byproduct of the digital era, cyberchondria influences individual health perceptions, shapes attitudes toward food safety and consumer behavior. Overall, the study highlights the significant role of online misinformation in creating anxiety and underscores its broader implications for public health and food-related decision-making.

Lise Düzeyinde Gastronomi Eğitiminin Sürdürülebilirlik Perspektifinden Değerlendirilmesi (Evaluating Gastronomy Education at the High School Level through a Sustainability Lens)

2025-09-26T21:20:47+03:00

The primary aim of this study is to examine the extent to which a sustainability perspective is incorporated into high school–level gastronomy education and to identify the current state of practice. The research population consisted of teachers providing gastronomy education at the secondary level. In this context, semi-structured interviews were conducted with 13 food and beverage services teachers. The data were analyzed using descriptive analysis, supported by MAXQDA software during the coding process. The findings reveal that sustainable gastronomy is insufficiently represented in the existing curricula. Although kitchen courses address practices like waste management and energy conservation, the absence of institutional strategies and the limited attention to cultural sustainability remain notable gaps.

The Role of Product Awareness In Creatıng The Brand Value of Local Gastronomic Items: Example of Water Buffalo Products From Balıkesir Region

2025-09-29T10:21:45+03:00

The primary objective of this study is to determine the role of product awareness in determining the brand equity of local gastronomic elements. To this end, the impact of local product perception on local product purchasing behavior and the moderating role of local product awareness on this potential effect will be determined. The sub-objective of this study is to determine how local product perception, local product awareness, and local product purchasing behavior differ according to demographic variables. For these purposes, data were collected from local residents of villages in Balıkesir where water buffalo are raised and buffalo products are produced, as well as from local tourists. Convenience sampling was employed in the study. Following the pilot study, robust data obtained from 393 individuals was analyzed. SPSS software was used for data analysis. The research results were explained using Social Exchange Theory. The study results showed that local product perception has an impact on local product purchasing behavior. Local product awareness was found not to moderate this effect. Local product perception, local product awareness, and local product purchasing behavior were found to differ significantly by gender. Women were found to be more sensitive to these differences than men. The results indicate that Balıkesir is still in the early stages of achieving brand value due to the lack of awareness of local buffalo products. Effective marketing strategies should be implemented to target the region's target audience.

Bean to Bar Yaklaşımıyla Çikolata Üretiminde Sürdürülebilirlik ve Etik Dönüşüm (Sustainability and Ethical Transformation in Chocolate Production with the Bean to Bar Approach)

2025-09-29T10:26:02+03:00

This study was aims to examine the production approach of "bean to bar" chocolate, which has gained significant importance in recent years, in line with sustainability and ethical principles. “Bean to bar” production, which emerged as a response to problems such as environmental destruction, unfair trade relations and labor exploitation caused by the global chocolate industry, is increasingly accepted as an ethical stance. In this study, which was conducted using the literature review method, academic sources, sectoral evaluations and recent practical examples on the subject were examined. The findings indicate that the “bean to bar” approach supports the empowerment of small-scale cocoa producers in particular, while also making significant contributions to issues such as the dissemination of environmentally sensitive agricultural practices and providing transparent information to the consumer about the source of the product. As a result, “bean to bar” chocolate more than a pursuit of quality; it also represents a balanced and responsible production approach established between environmental sensitivity, producer rights and consumer awareness. This approach demonstrates that a more just, sustainable and conscious transformation is possible in the chocolate sector.

Batman’ın Turizm Rotasındaki Yeni Ufuklar: Kültür, Trekking ve Kelebek Gözlemciliği (New Horizons in Batman’s Tourism Route: Culture, Trekking and Butterfly Watching)

2025-09-29T10:31:08+03:00

The differentiation in global tourism dynamics leads to an increase in the demand for special interest tourism and this trend triggers the development of tourism routes for various thematic foci. In this process, destinations aim to offer visitors a broader range of experiences by expanding the variety of touristic products. This study seeks to identify potential routes in Batman, an important Mesopotamian destination, regarding sustainability culture, trekking, and butterfly watching. This study aims to contribute to the local economy, strengthen social and cultural dynamics, and support national development strategies by analysing the region’s tourism potential. A qualitative method was employed in the research. In the first stage, the historical background of Batman province was analyzed through a literature review, followed by field studies to identify and document walking routesTechnological tools such as GPS, Google Earth, Wikiloc, and Relive were used to map the routes. As a result of the study, out of the 7 trekking routes created, 4 were identified as culture-themed, and 1 was designated as butterfly observation-themed. The study’s findings regarding the region’s tourism potential and its economic, social, environmental, and sectoral impacts were evaluated and presented.

Alerjen Gıdaların Gastronomi ve Sağlık Açısından İncelenmesi (Examination of Allergenic Foods in Terms of Gastronomy and Health)

2025-09-29T10:36:14+03:00

Bu çalışma, gastronomi alanında alerjen gıdalar üzerine yapılan araştırmaları inceleyerek, bu çalışmaların gastronomi uygulamalarına etkilerini değerlendirmektedir. Gıda alerjileri, dünya genelinde artan bir sağlık sorunu olup, bireylerin yaşam kalitesini ve güvenliğini olumsuz etkilemektedir. Bu nedenle, gıda endüstrisi ve gastronomi profesyonellerinin alerjen gıdalar hakkında bilgi sahibi olması ve bu bilgileri uygulamaya geçirmesi büyük önem taşır. Çalışmada, alerjen gıdaların sınıflandırılmasında işleme ve depolama koşullarının dikkate alınması gerektiği, işlenmiş gıdalarda alerjenlerin karışmasının riskleri artırdığı ve katkı maddeleriyle yeni alerjenlerin ortaya çıkabileceği vurgulanmaktadır. Ayrıca, gıda alerjilerinin biyolojik ve kimyasal temelleri, yaygın alerjenler, alerjik reaksiyon mekanizmaları ve yaş gruplarına göre reaksiyon farklılıkları detaylı olarak ele alınmıştır. Sonuç olarak, bilinçlendirme ve eğitim çalışmalarının önemi vurgulanmakta, düzenli eğitimlerin alerjik bireylerin güvenli beslenmesine katkı sağladığı belirtilmektedir. Çalışma, gastronomi alanındaki profesyoneller ve akademisyenler için değerli bir kaynak olup, bu alanda yapılacak yeni araştırmaların ve yaklaşımların yaşam kalitesini artıracağına inanmaktadır.