AN APPROACH TO CULINARY TOURISM DEVELOPMENT IN TURKEY

Abstract

Cuisine and foodways play a vital role as part of the living culture of each destination, attracting masses of cultural travelers. Mediterranean countries like Italy, Greece and Turkey as well as several Asian countries like Thailand and Korea are considered prominent culinary tourism destinations.Culinary tourism is considered to be a new niche that is a precious tool to contribute to economic, community, social and intercultural development. Culinary tourism helps to build and sustain regional and local identities, may enhance the local agricultural resources as well as food and beverage supplies. At the same time it provides opportunities to create new tourism products and experiences. Many studies also have shown that culinary has a great impact on travelers‘ decisions when choosing their vacation destination. Therefore, unique cuisines not only build popular travel destinations but also improve the culinary cultural image of a country, which makes the culinary culture a major attraction within the travel destination.Sports, health, cultural, religious and culinary tourism are also the new emerging tourism products in Turkey. As a synthesis of east and west, the culture of Turkey is reflected very much in its culinary tradition. Turkey‘s traditional cuisine has had a double identity, by which the tastes of east and the traditions of west create a pleasant mix and experience. Turkish cuisine picks up everything which is worth taking from different cultures and cuisines and adds to the local styles of cuisine that makes the experience unique for visitors. The traditional flavours and ingredients have been playing an important role in the Turkish culinary heritage for centuries. In this paper the relationship of the culinary heritage with the tourism development in terms of sustainability is discussed. Suggestions are made for possible implications for marketing, promotion and development of culinary tourism in Turkey.